IMPROVING THE TECHNOLOGY OF WAFER PRODUCTS USING PUMPKIN POWDER

Abstract

The purpose of research was to improve the technology of wafer products with product processing pumpkin - pumpkin powder. The article shows the possibility of enriching and extending the range of wafer products by adding pumpkin powder into waffle cake mix. The research was based on semi-finished goods - waffle dough and baked wafer sheets. Investigated the chemical composition of the powder of gourd, obtained in experimental drying plant with a perforated drum, adjustable infrared heater and a fan for forced movement of the carrier and further grinding. In the model formulation batter was added the powder of pumpkin pulp in an amount of 3; 5; 10% of the weight of the flour with a decrease in dosage of flour and conducted experimental laboratory baking. Our results demonstrated that the mass fraction of moisture in the batter is in the normalized range, but with increasing amounts of pumpkin powder batter humidity decreases. Investigation of the effect of the amount of added powder pumpkin on the dynamic viscosity the dough during its consumption showed an increase in viscosity with an increase in the amount of powder pumpkin and discharge time. In the baked semi-finished product moisture mass fraction and sensory characteristics of the samples with 3 and 5% of the powder is in the range of values ​​adopted in the standardization of the quality of semi-finished products made ​​of dough. When adding pumpkin powder in an amount of 10% by weight of the flour organoleptic and physico-chemical parameters deviate significantly from the range of values taken in the standardization of the quality of semi-finished products made of dough. The developed wafer semifinished product advantageously differs from the control sample due to wide variety of minerals such as potassium, magnesium, calcium, phosphorus, iron, iodine, and elevated level of β-carotene.