Удосконалення технології печива пісочного з використанням лляного борошна

Abstract

Розроблено рецептуру й удосконалено технологію борошняного кондитерського виробу – печива пісочно-нарізного з лляним борошном. Під час розробки рецептури підібрано оптимальне співвідношення інгредієнтів, які використовуються для приготування борошняних кондитерських виробів, що підвищило харчову цінність печива, надало йому функціональних властивостей. Вивчено та проаналізовано хімічний склад лляного борошна. Визначено органолептичні й фізико-хімічні показники готового виробу.

Flax seeds are the main source of biologically active substances and functional food components, which have a significant healing effect on the human body. They include nutrients such as proteins with a complete amino acid composition; fats containing essential polyunsaturated fatty acids with a predominant content of linolenic acid carbohydrates containing two types of fiber (soluble and insoluble). The use of vegetable raw materials and products of its processing in cookie technology, namely, flaxseed flour enriches products with physiologically useful nutrients in a bioavailable form, positively affects the structural and mechanical characteristics of semi-finished products and finished cookies, allows you to adjust the recipe composition of products, inhibit staleness, etc. A recipe has been developed and the technology of a flour confectionery product – shortbread-sliced biscuits with the use of flax seeds and products of its processing – has been improved. During the development of the recipe, the optimal ratio of ingredients used for the preparation of flour confectionery products was selected, which, in turn, increased the nutritional value of the cookie, and also gave it functional properties. It was revealed that the most optimal dosage of flaxseed flour, which ensures the production of a product with high organoleptic properties, is 50% by weight of wheat flour. Organoleptic and physicochemical characteristics of the finished product have been determined. Studied and analyzed the chemical composition of flax seeds and products of its processing. Based on the results obtained, it should be concluded that the developed products meet the requirements of state standards of Ukraine, therefore, its use is safe.