The formation of quality and antioxidant properties of bakery products with cloudberry powder
Автор: Nilova L.P., Malyutenkova S.M., Kaigorodtseva M.S., Evgrafov A.A.
Рубрика: Пищевая биотехнология
Статья в выпуске: 2 (76), 2018 года.
This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine...
Bakery products, freezing baking technology, cloudberry, quality, antioxidant activity, tannin
Короткий адрес: https://readera.ru/140238555
IDR: 140238555 | DOI: 10.20914/2310-1202-2018-2-138-143