The use of non-traditional types of flour in the technology of sponge cake

Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green buckwheat and lentil flour are used as the main raw materials. The biochemical composition of flour was studied. Based on the analysis of the composition, the expediency of using non-traditional types of flour is shown. The resulting products, thanks to the unique composition of the types of flour used, can expand the range of semi-finished products produced. According to the calculated data, the content of vitamins and minerals in the simulated semi-finished products increased. In the composition of semi-finished biscuit products, green buckwheat flour helped to reduce the caloric content, as well as increase the nutritional value and antioxidant activity. Lentil flour is rich in protein, it can be recommended in the formation of diets with a high protein content, used, for example, for diabetes. In the composition of semi-finished biscuit products, lentil flour contributed to an increase in nutritional value

Use of green tea for the production of sponge cake

The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins

The use of non-traditional types of flour in the technology of sponge cake

Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green buckwheat and lentil flour are used as the main raw materials. The biochemical composition of flour was studied. Based on the analysis of the composition, the expediency of using non-traditional types of flour is shown. The resulting products, thanks to the unique composition of the types of flour used, can expand the range of semi-finished products produced. According to the calculated data, the content of vitamins and minerals in the simulated semi-finished products increased. In the composition of semi-finished biscuit products, green buckwheat flour helped to reduce the caloric content, as well as increase the nutritional value and antioxidant activity. Lentil flour is rich in protein, it can be recommended in the formation of diets with a high protein content, used, for example, for diabetes. In the composition of semi-finished biscuit products, lentil flour contributed to an increase in nutritional value