Name
Dikolova Elena Evgenievna
Scholastic degree
—
Academic rank
—
Honorary rank
—
Organization, job position
Kuban State Technological University
Web site url
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laboratory.elena.dikolova@list.ru
Articles count: 1
The article presents data describing composition of
macronutrients and food additives "Apple Powder"
and food additive "Pumpkin Powder" obtained from
secondary resources processing of apples and
pumpkins with innovative technology that ensures
their high antioxidant activity. Introduction of the
studied food additives in wheat flour provides a boost
of its antioxidant activity compared to the control
(wheat flour without any additives). We have revealed
that the introduction of the studied food additives in
wheat flour provides a strengthening effect to the
gluten flour, while dietary Supplement Powder called
"Apple" has a strengthening effect on the gluten of
wheat flour compared with a dietary Supplement
called "Pumpkin Powder". We proved a positive
impact of food additives on the gas-forming ability of
wheat flour and water absorption capacity of dough; at
he same time, with the same dosage of additives, water
absorption capacity of dough with the introduction of
additives of "Pumpkin Powder" is higher than this
figure with the introduction of the additives of "Apple
Powder", due to the higher content of pectin in the
additive "Pumpkin Powder " compared with the
additive "Apple Powder", having a high water-holding
capacity. We have found that the dough with the
introduction of the investigated supplements has the
best rheological properties in comparison with control samples. The obtained results allow us to develop
evidence-based formulation and technological modes
of production of bakery products enriched with
antioxidant properties, with the use of food additives
called " Apple Powder" and "Pumpkin Powder"