WAYS TO IMPROVE THE FOOD VALUE OF THE HEALTH LIVER

Corn grains are rich in mono- and dicharmonic, unsaturated fatty acids, starch, and also contain vitamins of group B, E, PP, C and niacin, choline. The positive impact of their introduction on the improvement of the nutritional value of the developed product from wheat flour of the first grade. The article substantiates technological solutions for producing butter biscuits using corn flour and new types of fats, presents the rheological properties of dough and physico-chemical indicators of the quality of finished products. The results of the study showed that the ratio of corn flour to 20% and fat content of “Table” margarine is 82%, meets the approved requirements of the existing standards, and is the best option for entering into the recipe. Recommended technology for obtaining sandy-spritz cookies made from corn flour using new types of fats

The formation of the quality of wheat bread from a mixture of vegetable raw materials

This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary fiber of wheat bread. In this article with the aim of obtaining bread with good quality characteristics the possibility of using flax seed infusion starter and flax flour in the recipe of wheat bread was studied. To improve the nutritional and biological value of the bread, 0.3-0.7% of dietary fiber and 5-25% of flax flour were added to the mass of wheat flour in the recipe. To determine the optimal amount of additives organoleptic and physico-chemical parameters of the quality of the finished bread were studied. Amino acid composition of the sample selected as the optimal variant, compared with the control sample was determined by the standard method. As a result of laboratory research from the data obtained on the quality indicators of wheat bread with vegetable additives it was determined that the optimal variant of adding 0.5% of dietary fiber powder, 20% of flax flour and sourdough. We can say that the nutritional value of the variant compared to the control in terms of protein content increased by 48.8%. It was found that the finished bread selected as the optimal variant was obtained with high quality characteristics, increased nutritional and biological value, and it can be used for dietary purposes

ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE

This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected, all indicators of the quality of the dough and finished bread were determined. According to the results of the study, a sample with the addition of 10% chia seeds as an additive to the wheat dough was chosen as the most optimal option. In general, it was found that the consistency of a semifinished product prepared from the optimal variant, in terms of dryness and in general, in terms of rheological properties, does not impair the quality of the finished bread. According to the research data, in the optimal variant, the content of antioxidants is higher than in the control sample. In the raw materials used, the amount of starch is less, and the presence of proteins is greater, based on this, the total starch content decreases, this helps to slow down the hardening of bread, which is proved by the research results

The use of flax seeds in the bread recipe

The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological value of the loaves, a whole-grain mixture of flax seeds was added in a dosage of 5-20% and 0.3-0.5% dietary fiber from rice husks and a starter culture with the addition of an infusion of flax seeds instead of pressed yeast. As a result of the conducted studies, the optimal option was chosen for the production of dietary snacks with the addition of 10% whole-grain mixture of flaxseed and 0.5% dietary fiber. The content of nutrients in the resulting product has increased, increasing the nutritional and biological value of the loaves. The developed products had high nutritional value and good quality, which allows them to be used in dietary nutrition