The use of celery stalks powder of infrared drying in bakery products

Flour products are in consistently high demand among the population of Russia. They are sold everywhere and have a relatively low price. At the same time, their disadvantage is high calorie content and low content of many macro-and micronutrients. One of the most popular pastry products sold on the Russian consumer market are muffins. The results of research conducted in Russia and abroad show the feasibility of developing new recipes for muffins, in which powder from celery stalks of infrared (IR) drying and inulin can be promising ingredients for use. Inulin was added to the samples of the developed products in an amount of 10% by weight of wheat flour, IC-dried celery powder in an amount of 2.5%; 5.0% and 7.5% by weight of wheat flour. The results of the analysis showed that the introduction of these ingredients does not reduce the organoleptic parameters in experimental samples, while with an increase in the introduction of the proportion of powder, the taste of the products becomes more acidic and salty, which may be undesirable for consumers, but at the same time it remains acceptable. As a result, the proportion of introducing IC-dried celery powder into the muffin recipe can be either 5.0% or 7.5% of the weight of premium wheat flour. This amount of powder increases the content of vitamin C and beta-carotene in the samples to the greatest extent -by 4.9...7.5% and 139 XXI century: Resumes of the Past and Challenges of the Present plus. 2021. V. 10. №4 (56) Food Technology DEVELOPMENT OF FORMULATION AND PRODUCTION TECHNOLOGY OF MUFFINS… Kopylova Anastasiia Valer'evna, Sapozhnikov Aleksandr Nikolayevich, Davydenko Natalia Ivanovnaby 10.4...16%, respectively. For a number of vitamins, minerals and dietary fibers, product samples have functional properties. In the future, to optimize the recipes of muffins, it is necessary to consider the possibility of increasing the proportion of inulin administration and adding additional ingredients that will improve the organoleptic properties and nutritional value of muffins, as well as expand their range.

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Development of Formulation and Production Technology of Muffins With the Use of Inulin and Celery Stalks

Kopylova¹,

Sapozhnikov²,

Davydenko³

2021

XCROTPACOTPP

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The use of celery stalks powder of infrared drying in bakery products

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Development of Formulation and Production Technology of Muffins With the Use of Inulin and Celery Stalks

Development of Formulation and Production Technology of Muffins With the Use of Inulin and Celery Stalks

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