Дослідження впливу нетрадиційної сировини з оболонки гречки на властивості бісквіта

Abstract

Наведено дані про хімічний склад та властивості подрібненої сировини з оболонки гречки, обґрунтована перспективність використання її у технологіях масляного бісквіту та показано вплив цієї нетрадиційної рослинної сировини на якість тіста і готових виробів.

In the conditions of long-continued influence of various harmful factors of the environment – pesticides, mycotoxins, toxic substances, radionuclides, etc. Special requirements are imposed to the safety of products we consume. This problem may be solved by studying the possibilities of effective and rational use of the cereal crops’ components for the development of new products of preventive and therapeutic action. They can normalize exchange processes and functions of the body, its systems, excrete toxicants, and increase body resistance. That is why very actual is the development of new food products with high content of biologically active substances, which possess antioxidant and radiation protective properties. They also extend storage terms of the end products. The most useful unconventional raw material that helps solving the named problem is the buckwheat coating powdered by means of cryogenic technology. The aim of the research is to study the influence of crias-adjunct from the buckwheat coating on organoleptic, physical and chemical qualities of buttery biscuit. The scientists studied the influence of the chosen adjunct on organoleptic properties of buttery biscuit, change of porosity and specific volume of the biscuit.