Abstract
Flour confectionery products are characterized by insufficient nutritional value due to the low content of the high-quality proteins, dietary fibers, vitamins and minerals. This indicates the need to balance the chemical composition, increase biological value and eliminate the deficiency of individual components by enriching it with biologically active ingredients. The inclusion of non-traditional plant raw materials in the recipes will contribute to increasing the nutritional value, improving the organoleptic characteristics and physicochemical properties of flour confectionery products. The subject of research is increasing the nutritional value of flour confectionery products by using various technological methods, introducing raw materials of natural origin, in particular non-traditional raw materials of plant origin with a high content of biologically active substances. The purpose of the research is to theoretically substantiate the enrichment of flour confectionery products with non-traditional plant raw materials in order to improve the nutrient composition, organoleptic, structural and mechanical indicators, and increase shelf life. Analytical research methods were used in the formation of the article. The use of non-traditional plant raw materials in the production of flour confectionery products contributes to their enrichment with valuable nutrients and diversifies taste characteristics, increases nutritional value, reduces energy value due to the reduction of high-calorie components in the recipe. At the same time, such raw materials can have different effects on the characteristics of the dough and the quality of finished products. This requires careful selection of ingredients and optimization of technological processes to ensure stability and high quality of products.
Published Version
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