Prediction of quality indicators of bakery products using functional additives
https://doi.org/10.37493/2307-910X.2024.2.11
Abstract
Bakery products occupy an important place in the structure of nutrition. They are products of daily demand. That is why an important area of research is the enrichment of bakery products with nutrients, vitamins, macro and microelements. The article discusses various types of functional additives used in baking, such as celery stalks, brown algae powder, pumpkin, barley, sorghum, etc. Research on the development of recipes for gluten-free products has recently gained the greatest popularity. When choosing an alternative raw material for the experiment, we analyzed the growing conditions of Jerusalem artichoke. It was found out that this plant is unpretentious to growing conditions, which accumulates much less nitrates and heavy metals than other plants, and is resistant to many diseases and pests. The chemical composition of jerusalem artichoke is unique. Tubers contain all the essential amino acids, dietary fiber, minerals and vitamins. During the experiment, in the recipe of the loaf, wheat flour was replaced with jerusalem artichoke flour in a dosage of 20, 30 and 40%. The sample with the addition of 30% jerusalem artichoke flour had the best organoleptic characteristics. To simplify the creation of recipes for bakery products with functional additives, a system for predicting the quality of bakery products is being developed, which allows controlling the output parameters of the product based on initial data.
About the Authors
V. V. Plotnikova
Samara State Technical University
Russian Federation
Russian Federation
Varvara V. Plotnikova – Student of the Higher Biotechnological School
Samara
Ya. V. Maloletkova
Samara State Technical University
Russian Federation
Russian Federation
Yana V. Maloletkova – Graduate Student, Senior Teacher of the Higher Biotechnological School
Samara
S. V. Susarev
Samara State Technical University
Russian Federation
Russian Federation
Sergey V. Susarev – Cand. Sci. (Techn.), Associate Professor, Department of Automation and Control of Technical Processes
Samara
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Review
For citations:
Plotnikova V.V., Maloletkova Ya.V., Susarev S.V. Prediction of quality indicators of bakery products using functional additives. Modern Science and Innovations. 2024;(2):118-125. (In Russ.) https://doi.org/10.37493/2307-910X.2024.2.11
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