Исследование качества бисквитов с продуктами переработки овса и ягодными порошками

By now, one of the main directions of creation new functional food products development is the enrichment of flour confectionery products with dietaey fibres and wild berries. Oat and products of its processing are a source of dietary fiber (cellulose), and the berries (ashberry, buckthorn) are added efficiently in the form of powders, obtained by using the infrared drying. The purpose of the study is the development of flour confectionery products enriched with dietary fibers of oat and berry powders, obtained by the method of IR-drying. There were developed the technologies and compositions of sponge cakes with the inclusion of different combinations of oat bran, oat flour, powders IR drying of mountain ash, buckthorn. In biscuit dough additives were introduced together with flour after whisking the sugar-egg mixture in predetermined concentrations with a corresponding decrease of wheat flour content. The following organoleptic indices were evaluated: shape, surface, colour, appearance on the cut, texture, condition of the crumb, taste, smell. The following physico-chemical indices were evaluated: the mass fraction of dry substances, sugars, vitamin C; porosity, content of crude fiber, starch; ash content; soakage; relative volume; acidity. The mathematical model of products on the basis of a system of linear equations is developed. The microbiological analysis of sponge cakes samples were held. The collation of comparative changes to the consumer parameters of the price changes of sponge cakes samples were conducted. As a result of the studies, the samples of biscuits with high organoleptic, physico-chemical, microbiological, and functional properties are obtained. The suitability of using the products of oats processing and berry powders in the development of sponge cakes compositions and technologies biscuits is shown.