Devising The Formulation And Technology For Baking Buns From Flour Of Composite Mixtures And Sugar Beet
Yakiyayeva M. Muldabekova B. Mukhtarkhanova R. Maliktayeva P. Zheldybayeva A. Nasrullin G. Toktarova A.
2021Technology Center
Eastern-European Journal of Enterprise Technologies
2021#5Issue 11-11373 - 84 pp.
The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chick-pea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of miner-als and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet pow-der. The results showed that composite flour and sugar beet increased calcium content by 13.54 mg/100 g, iron ‒ by 0.57 mg/100 g, potassium ‒ by 141.03 mg/100 g, phos-phorus ‒ by 38.89 mg/100 g, vitamin A ‒ by 0.002 mg/100 g, vitamin B2 ‒ by 0.016 mg/100 g, vitamin E ‒ by 0.32 mg/100 g, and vitamin PP ‒ by 0.405 mg/100 g. Microbiological indicators meet the established norms and requirements; the amount of mesophilic aerobic and facultative-an-aerobic microorganisms, yeast, and mold in the test bun was the least compared to the control sample. As a result, it was proved that the use of composite flour of leguminous crops contributes to an increase in the nutritional and biological values of bakery products, and the application of dried sugar beet powder makes it possible to completely exclude sugar from the formulation of the resulting product. Employing this technology and formulations for obtaining bakery products makes it possible to expand the range of bakery products, reduce the duration of the manufacturing process, improve the quality of finished products, increase labor productivity. That also contributes to the improvement of the socio-economic indicators of bakery and confectionery enterprises
bakery products , baking , composite flour , legumes , sugar beet , technology
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Research Institute of Food Technologies, Department of Technology of Bakeries and Processing Productions, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Technology of Bakeries and Processing Productions, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Science Management, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Standardization and Veterinary Sanitation, International Taraz Innovative Institute, Zheltoksan str.,69b, Taraz, 080000, Kazakhstan
Department of Food Safety and Quality, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Mechanization and Automation of Production Processes, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Research Institute of Food Technologies
Department of Technology of Bakeries and Processing Productions
Department of Science Management
Department of Standardization and Veterinary Sanitation
Department of Food Safety and Quality
Department of Mechanization and Automation of Production Processes
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