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...

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Bibliographic Details
Published in:E3S Web of Conferences
Main Authors: Kostrykina Svetlana, Osipenko Elena
Format: Article in Journal/Newspaper
Language:English
French
Published: EDP Sciences 2023
Subjects:
Online Access:https://doi.org/10.1051/e3sconf/202337101080
https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9
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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.