SUBSTANTIATION OF CRACKER TECHNOLOGY USING VEGETABLE RAW MATERIALS OF HIGH NUTRITIONAL VALUE
Abstract
With the growth of people's health awareness and the improvement of the general standard of living, the question of the possibility of using plant raw materials of increased nutritional value in the technology of crackers is timely and relevant. The article substantiates the use of plant raw materials in the technology of flour confectionery products. The purpose of the work is to study the possibility of using defatted flour of chia seeds and ground turmeric in the technology of crackers on yeast dough, to study the influence of these additives on the quality indicators of semi-finished products and finished products. Standard methods are used to study the physico-chemical and organoleptic quality indicators of raw materials, semi-finished products, and finished products. The article provides a literature review on the research topic. Directions for enrichment of yeast dough products are shown. The use of chia seeds and its processing products in the technology of bakery, confectionery and culinary products is justified. Issues of using ground turmeric are highlighted, considering its antiinflammatory, antibacterial, antioxidant properties. The study was carried out according to the proposed model system. The technology of crackers using mixtures of additives in different ratios is described. The indicators of the quality of the input raw materials were studied. It was established that the moisture content of dough samples using the maximum amount of a mixture of flour defatted from chia seeds and turmeric decreases by 3,4%. The moisture content of the finished products with the minimum additives decreased by 0,2%, and with a further increase in the amount of flour from chia seeds and turmeric, a decrease in the moisture content of the finished samples by 0,6% was observed. It was established that the sample with the highest content of chia seed flour in the mixture, namely – 29%, was distinguished by a darker color, a deformed shape, uneven porosity, and traces of tempering on the fracture, with an extraneous taste and aroma. The introduction of additives that contain an increased amount of dietary fiber and protein leads to a decrease in the wetness of crackers by 29%. The obtained results showed that the sample containing according to the recipe 80% wheat flour, 19% defatted flour from chia seeds, 1% turmeric has the best quality indicators: a surface without cracks and fractures, with non-exfoliated bubbles in the structure, yellow-brown color with a pleasant aroma and taste characteristic of a cracker. A further direction of research is the substantiation of the possibility of using local plant raw materials of increased nutritional value to expand the assortment of flour confectionery products of improved quality.
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