The use of non-traditional raw materials in the production of bakery products

Abstract

To expand the range, in our study we used flour from spelled and spelled grains. Spelled and spelled refers to an ancient type of wheat. The grain contains amino acids, a large amount of protein and dietary fiber. The purpose of the work: to study the effect of spelled flour and evaluate the economic effect of their introduction into production. The organoleptic and physicochemical parameters were carried out according to the specifications 10.71.11-046-38826547-2016. Trial baking was carried out on the basis of the Volgograd State Agrarian University at the Department of Processing Technologies and Food Security. According to organoleptic indicators, Kruassan made from Gremme spelled flour of the 1st grade met all technical requirements. The appearance of the spelled croissant was blurry, the color was brown, the taste was “nut flavor”, more sweet. A sample of products made from Gremme spelled flour of the 1st grade met the technical specifications of TU 10.71.11-046-38826547-2016. The moisture content of the product was 37.0%, the acidity was 2.8 degrees, with the addition of spelled flour, the content of potassium and magnesium macronutrients increases. The profitability of the production of croissants with spelled flour was 44%, this indicator was higher by 2% of products made from spelled flour.