Abstract
It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises
Highlights
Balanced nutrition is a guarantee and necessary condition of the normal development and formation of the human organism
Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour
The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control this index was 25 %
Summary
Balanced nutrition is a guarantee and necessary condition of the normal development and formation of the human organism. Floury products as ones of mass consumption are most available for correcting food and biological values of the human ration [1, 2]. They are usually produced of highest sort flour, so they have rather high energetic value, because flour by 70 % consists of assimilated carbohydrates [3]. The energetic value of flour is mainly conditioned by the presence of starch. Flour contains from 9 to 15 % of bound water. At such moisture content flour has a long storage term [5, 6]
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have