The use of secondary raw materials of food production for bakery flour mixtures

Abstract

Secondary raw materials formed in the technological process of production of such products as pumpkin juice, beet sugar, etc. is a promising source of useful components, including fiber, pectin substances, macro- and microelements in bioavailability form, etc. It was determined that the water-binding capacity of powders from pumpkin pomace and sugar beet pulp, as well as oat flour, is higher than that of wheat and rye flour by 20.9-22.8%. The study developed the composition of a flour mixture including, %: peeled rye flour - 60, second grade wheat flour - 20, pumpkin pomace powder - 6.3, sugar beet pulp powder - 5.7, oat flour - 8. It is determined that preliminary soaking of powders of pumpkin pomace and sugar beet pulp, as well as oat flour has a positive effect on the physical and chemical properties of bakery products, as well as the content of aromatic compounds in them. The content of dietary fiber in the developed products is 20% of the daily requirement, which makes it possible to classify the developed bread as functional food products.