Abstract
The research topics are the hardening process of flour confectionery during storage, accompanied by a complex of complex physical, chemical, colloidal and biochemical processes associated with starch and proteins. It is revealed that scientists use non-traditional herbal supplements in cupcakes, in particular, medicinal plants, seeds, fruits and leaves of nuts, vegetables, fruits, wild berries. In the work, the objects of research were developed according to the author’s recipes: «Sesame», «Moriachok», «Mitsnyi Gorishok», «Osinnii Aromat», «Chornychnyi», «Medok», «Elitnyi» cupcakes, base samples for comparison – premium flour and "Stoluchnyi" cupcake. In the recipe for these cupcakes, part of the wheat flour is replaced with non-traditional raw materials:– «Sesame» (rye flour, powders of blackberry leaves, blueberry, black currant, chamomile flowers, whey, sesame oil);– «Moriachok» (oatmeal, powders of leaves of frangipani, raspberries, ordinary mother, thallus kelp, oil of pumpkin seeds);– «Mitsnyi Gorishok» (buckwheat flour, peppermint, walnut leaf powder, whey, butter and walnut kernels);– «Osinnii Aromat» (cornmeal, powders of St. John’s wort, perforated, linden blossoms, Echinacea purpurea, skimmed milk powder, candied apple and cherry);– «Osinnii Aromat» (buckwheat flour, chicory root powders, tricolor violet flowers, skimmed milk powder, dried blueberries);– «Medok» (corn flour, powders of linden flowers, heart pollen, flower pollen, skimmed milk powder, pumpkin seed oil, natural honey with pollen);– «Elitnyi» (oatmeal, peppermint leaves, beans, propolis, whey, natural honey with propolis).In the course of the study, the X-ray phase analysis method was used on a DRON-UM-1 diffractometer (Russia), and it revealed the degree and types of deformation of the crystal structure of substances. The range of values is determined at reflection angles in the range of 10–30° – diffraction maxima of starch. The retrograde process based on the obtained diffractograms is analyzed and the ability of the used natural additives in cupcakes to extend their shelf life is confirmed. As a result of baking, the destruction of the crystalline structure of starch in the developed cupcake samples was much more intensive compared with the control sample of the «Stolychnyi» cupcake.
Highlights
Flour confectionery products are characterized by an almost complete absence of important biologically active substances, such as vitamins, carotenoids, dietary fiber, macroand micronutrients, etc. [1, 2], but their composition is subject to regulation [3]
A review of literature shows that flour confectionery products are often used as an object of study in order to improve their consumer properties
Various types of flour, dairy products processing pro ducts and beekeeping products, and vegetable raw materials were introduced into the recipe for these cupcakes
Summary
Flour confectionery products are characterized by an almost complete absence of important biologically active substances, such as vitamins, carotenoids, dietary fiber, macroand micronutrients, etc. [1, 2], but their composition is subject to regulation [3]. The introduction of vegetable raw materials in the recipes, rich in useful essential substances, can effectively improve the chemical composition of flour products. It is in connection with this object of research are cupcakes, which will enrich the diet with micronutrients [4, 5]. Blueberry powder [12], and others All these studies have shown the relevance and promise of using non-traditional plant materials with high biological value in confectionery recipes. Various types of flour (buckwheat, oat, corn, rye), dairy products processing pro ducts (milk whey, skimmed milk powder) and beekeeping products (pollen, propolis, natural honey), and vegetable raw materials were introduced into the recipe for these cupcakes. The aim of research is studying the destruction degree of the starch crystal lattice in the structure of the pulp of the developed cupcakes, the interaction with other carbohydrates and their influence on the formation of the final crystal structure of the finished products
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