Abstract
The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003. In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough.
Highlights
The unconventional vegetable raw material is widely used for improving the food value of flour confectionary [1]
That just aronia is characterized with high content of anthocyanins (4341 mg/kg-1) and their high antioxidant activity [4]
The anthocyanins of aronia fruits were released from dried raw material by extraction by the solutions of hydrochloric acid in water or ethanol with w=1 % [6]
Summary
The unconventional vegetable raw material is widely used for improving the food value of flour confectionary [1]. The studies in vitro and in vivo testify that the polyphenols of plants, including anthocyanins play the important role in protection of human health [3] It was established, that just aronia is characterized with high content of anthocyanins (4341 mg/kg-1) and their high antioxidant activity [4]. The anthocyanins of aronia fruits were released from dried raw material by extraction by the solutions of hydrochloric acid in water or ethanol with w=1 % [6]. Their content in water and alcoholic extract is almost equal – 1,98 and 2,12 % respectively. It is proved [7] that at using ultrasound the significant acceleration of production process and increase of the main product output comparing with other methods are observed
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