SMALL-PIECES BAKERY PRODUCTS WITH HIGHER NUTRITIONAL VALUE

Abstract

The research purpose is increasing of nutritional value of small-pieces bakery products by using prescription composition, consisting of wheat flour wholegrain, premium grade wheat flour, oatmeal, wild rice. The objects of research are small-pieces bakery products. For the study were prepared five samples of grain and flour mixtures with different content of recipe components, on the basis of which were created recipe of dough for small-pieces bakery products. When developing recipes margarine has been replaced with vegetable oil, and studied its effect for the specific volume of the dosage. Best specific volume had products with the dosage of sunflower oil 10% by weight of flour. Replacement of sugar by molasses has positive effect for the reaction of melanoidins creation that acknowledges receipt of brightly colored crust of products with pronounced aroma. To determine the indicators of finished products quality have been number of pilot baking by unleavened way developed recipes with samples of formulated №1-5. To improve the nutritive value of the developed products wild rice was used, which was added in boiled form in the amount of 5-25%. According to organoleptic characteristics, it was found that the addition of boiled wild rice more than 15% leads to the crumb moisture and decrease in volume. Therefore, for dough preparation used 10% boiled rice relative to the mass of grain and flour mixture. Analysis of the nutritional value of products shows that the developed bakery small-pieces products have higher nutritional value relatively similar products from first-class flour. It may be noted that the content of vitamins and minerals is reduced with a reduction in the formulations of mixtures amount of whole grain flour. There was a significant increase in the developed products the content of elements such as magnesium, phosphorus, iron, vitamins B 1, B 2, PP. It was also analyzed growth of vitamins and minerals content, which gives adding wild rice to products. The data showed that when added to the product wild rice increases the content of potassium 5.45%, calcium - at 9.38%, magnesium - 8.43%, phosphorus - 6%, iron - on 0,96%, zinc - 19,11%. The content of vitamin B 2 will increase by 1.14%, vitamin PP - 7%, folic acid - 7%.