Development of technology of gingerbread products enriched with raw materials of the Far Eastern region
Providing the population with high-quality food products enriched with physiologically significant nutrients at an affordable price is a priority task of the state policy and the government of the Russian Federation. The article shows the possibility of expanding of the range of gingerbread products...
| Published in: | E3S Web of Conferences |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English French |
| Published: |
EDP Sciences
2023
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| Subjects: | |
| Online Access: | https://doi.org/10.1051/e3sconf/202337101080 https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9 |
| Summary: | Providing the population with high-quality food products enriched with physiologically significant nutrients at an affordable price is a priority task of the state policy and the government of the Russian Federation. The article shows the possibility of expanding of the range of gingerbread products enriched with natural raw materials of the Far Eastern region. The technologies of the production of berry powders recommended as functional ingredients have been developed. It has been established that the replacement of flour with powder from Kamchatka bilberry pomace in the amount of 5.5% or powder from common barberry in the amount of 7.5%, soy deodorized flour of the highest grade in the amount of 5% and food additive from Daurian larch wood "Arabinogalactan" in the amount of not more than 3% in gummy gingerbread recipe contributes to obtaining a product that meets the requirements of GOST 15810-2014 and safety indicators of the requirements of the Technical Regulations of the Customs Union (TR CU) 021/2011 "On Food Safety". Laboratory studies of the developed gummy gingerbread have proved compliance with the requirements of regulatory documents for organoleptic, physicochemical and microbiological indicators. The technology development and the use of berry powders in the production, which make it possible to enrich traditional food products is of practical interest. The expediency of using regional raw materials to expand the range of flour confectionery products of increased nutritional and biological value has been proved. |
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