FOOD RESOURCES 2018. Issue N 10. Article 01
- Деталі
- Створено: Понеділок, 05 листопада 2018, 09:11
- Перегляди: 957
01. Improving the technology of flour confectionery products of a functional purpose for confectionery companies and restaurant enterprises
A. Abramova, K. Rubanka, O. Pysarets
Pages: 7-12
Abstract
The article presents theoretical and experimental substantiation of the use of physiologically functional raw ingredients in the technology of sponge cake products.The purpose of the work is to investigate the possibility of using sublimated powdered chokeberry in red-velvet sponge cake technology.The object of research is the technology of sponge cake. Subject of research – sponge cake products of functional purpose.The influence of physiologically functional raw materials on rheological, structural, mechanical and organoleptic parameters of semi-finished products and finished products is investigated. The developed caloric value and biological value of confectionery products is determined.To achieve the set goal, physical, chemical, structural, mechanical, sensory methods of investigation were used. To process the results of the research, modern instruments and computer devices were used.Improving the technology of flour confectionery products through the use of physiologically functional raw ingredients will expand the range of products for functional and recreational purposes. The developed technology is recommended to be introduced in the production of confectionery industry of various capacities and in restaurant enterprises.
Key words: functional food product, technology, confectionery products, sponge cake, chokeberry, whey powder
References
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