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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Online Access: | https://doi.org/10.1051/e3sconf/202337101080 https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9 |
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ftdoajarticles:oai:doaj.org/article:9e2cbbe5f0af481b8e972f78a8be86e9 2023-05-15T16:59:21+02:00 Development of technology of gingerbread products enriched with raw materials of the Far Eastern region Kostrykina Svetlana Osipenko Elena 2023-01-01T00:00:00Z https://doi.org/10.1051/e3sconf/202337101080 https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9 EN FR eng fre EDP Sciences https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/08/e3sconf_afe2023_01080.pdf https://doaj.org/toc/2267-1242 2267-1242 doi:10.1051/e3sconf/202337101080 https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9 E3S Web of Conferences, Vol 371, p 01080 (2023) Environmental sciences GE1-350 article 2023 ftdoajarticles https://doi.org/10.1051/e3sconf/202337101080 2023-03-12T01:32:04Z 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. Article in Journal/Newspaper Kamchatka Directory of Open Access Journals: DOAJ Articles E3S Web of Conferences 371 01080 |
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Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
English French |
topic |
Environmental sciences GE1-350 |
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Environmental sciences GE1-350 Kostrykina Svetlana Osipenko Elena Development of technology of gingerbread products enriched with raw materials of the Far Eastern region |
topic_facet |
Environmental sciences GE1-350 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Kostrykina Svetlana Osipenko Elena |
author_facet |
Kostrykina Svetlana Osipenko Elena |
author_sort |
Kostrykina Svetlana |
title |
Development of technology of gingerbread products enriched with raw materials of the Far Eastern region |
title_short |
Development of technology of gingerbread products enriched with raw materials of the Far Eastern region |
title_full |
Development of technology of gingerbread products enriched with raw materials of the Far Eastern region |
title_fullStr |
Development of technology of gingerbread products enriched with raw materials of the Far Eastern region |
title_full_unstemmed |
Development of technology of gingerbread products enriched with raw materials of the Far Eastern region |
title_sort |
development of technology of gingerbread products enriched with raw materials of the far eastern region |
publisher |
EDP Sciences |
publishDate |
2023 |
url |
https://doi.org/10.1051/e3sconf/202337101080 https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9 |
genre |
Kamchatka |
genre_facet |
Kamchatka |
op_source |
E3S Web of Conferences, Vol 371, p 01080 (2023) |
op_relation |
https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/08/e3sconf_afe2023_01080.pdf https://doaj.org/toc/2267-1242 2267-1242 doi:10.1051/e3sconf/202337101080 https://doaj.org/article/9e2cbbe5f0af481b8e972f78a8be86e9 |
op_doi |
https://doi.org/10.1051/e3sconf/202337101080 |
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E3S Web of Conferences |
container_volume |
371 |
container_start_page |
01080 |
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1766051586428108800 |