Preparation of vegetable raw materials for food production of products with high nutritional value

Abstract

The successful development of the HoReCa segment, which is intensively developing in the Russian Federation, requires continuous innovations to ensure high demand for the goods and services offered by them. The promotion of healthy nutrition seems quite relevant. Now it has become necessary not only to cook deliciously and quickly, but also to show that the products meet the requirements of healthy nutrition. In this regard, producers seek various methods to increase the nutritional value of traditional foods. A promising direction is the introduction of unconventional vegetable raw materials into the formulations, which contain a high content of certain essential food components. The paper proposes to replace part of wheat flour in such bakery products with gram flour as an enriching ingredient. This first of all will improve the biological value of the protein in finished products. To optimize the recipe components, various indicators were studied during dough fermentation, and quality indicators of the finished products were also determined in accordance with regulatory documents. The obtained innovative products were characterized by increased biological value, high quality and organoleptic properties. The technological documentation was developed for such bakery products with increased nutritional value.