Abstract
This paper looks into the combined influence of untraditional types of raw materials on the quality of wheat flour bread and the effectiveness of the technological process. To estimate that, the methods of mathematical planning and experiment optimisation were applied. The main factors were the dosage of recipe components such as turmeric and liquid grape sugar, the output parameters were unit volume and shape stability of a product. The optimisation of the recipe composition was carried out by the method of folding partial criteria in generalised additive criteria. Rational criteriameanings were determined: the dosage of liquid grape sugar – 2,50 %, turmeric – 2,75 %, which guarantee the production of products with the best combination of values of specific volume and dimensional stability. Basing on the data obtained, there was elaborated the formula of the bread «Merita» (TU 9110-515-02068108-2019) which is characterised with improved quality and higher nutritional value. The application of this technology will allow to increase output of product by 3 % and reduce the production cycle by 1,5 hours.
Highlights
IntroductionThe modern direction in the development of the bakery branch of industry is a process of looking for new types of raw materials sources with rich composition of biologically active substances, which are vital for a human body to provide a correct functioning of all systems and treating a number of diseases
The primary task of the alimentary industry is to increase the manufacturing of enriched, functional, medical-prophylactic and specialised high-quality products which is reflected in the documents ratified on the governmental level in the sphere of health nutrition of the Russian population.The modern direction in the development of the bakery branch of industry is a process of looking for new types of raw materials sources with rich composition of biologically active substances, which are vital for a human body to provide a correct functioning of all systems and treating a number of diseases
The choice of used in the study recipe components is attributable to their chemical composition and functional qualities
Summary
The modern direction in the development of the bakery branch of industry is a process of looking for new types of raw materials sources with rich composition of biologically active substances, which are vital for a human body to provide a correct functioning of all systems and treating a number of diseases. The chemical composition of turmeric is characterised by high content of dietary fibers (21 g, 70 % of daily needs), iron (3 times higher than daily needs), vitamin B6 (1,8 mg, 90 % of daily needs), ascorbic acid (25,9 mg, 43 % of daily needs), potassium (2525 mg, 72 % of daily needs) which are necessary for strengthening the immunity, body detoxication from heavy metals and toxic substances, providing correct functioning of circulatory, nervous, muscular and cardiovascular systems. The active substance of turmeric curcumin has anti-inflammatory, autoimmune, anticarcinogenic, antimutagenic and antioxidant effects [4, 5]
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