THE STUDY OF PHYSICAL AND CHEMICAL PARAMETERS OF BAKERY PRODUCTS USING THE FRUITS OF SORBUS AUCUPARIA L

Abstract

The objects of research were used piece bakery products with the addition of powder from the fruits of red mountain ash, pre-crushed on technological equipment with cavitation energy. The technology of obtaining the powder provided for freeze-drying andfine grinding using a laboratory installation with cooling. The work is based on the study of piece bakery products of the croissant type according to individual physico-chemical indicators. The study of physical and chemical parameters was carried out according to the following individual indicators: "amino acid composition" using the capillary electrophoresis system "Drops", the method of high-performance liquid chromatography, "mass change" on the scales of the average accuracy class, "titrated acidity" according to the method established by the regulatory documentation. The data analysis based on the results of the tests for the indicator "titrated acidity" and "weight change" was carried out on finished products at intervals of 12 hours, 72 hours, 144 hours, "amino acid composition" mg/l . in 72 hours. According to the analysis and data processing, it is recommended to use the powder from the fruits of red mountain ash to be applied in a percentage ratio of no more than 6% by weight of flour, while taking into account the technological properties of obtaining red mountain ash fruits using physical methods of exposure.