Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

The object of research in this work is a baked product enriched with mixture sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place the production and sale food products have high calorie content. To reduce energy value pastry products, it proposed to replace flour recipe germinated grains wheat, oats, barley corn. In work, properties such mixtures were studied using example «CHOICE» company (Ukraine). cereals corn rich dietary fiber, nonessential irreplaceable amino acids, microelements macroelements, vitamins. It has been established that rational substitution premium for 50 %. Due germination process, large amount amylolytic proteolytic enzymes accumulates cereals, which impair structural mechanical crumb as result becomes sticky wrinkled. was aimed at developing multicomponent improve quality formulation includes grains. A «Solodok» developed, positive effect on organoleptic structural-mechanical crumb. contains safe additives ingredients: introduction into dough leads replacement fermentation process stage sedimentation. use improvement characteristics increase specific volume development porosity products. Adding change traditional taste, acquire pleasant aftertaste cinnamon. decrease comparison control.