Name
Kudinov Pavel Ignatievich
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Kuban State Technological University
Web site url
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Articles count: 1
Expanding the range of flour confectionery products
for people suffering from intolerance to wheat protein
is relevant in the circumstances of import substitution.
The domestic market of gluten-free confectionery
products fully meets the demand of this category of
people, which are dominated by sweet tooth children,
requiring constant variety of confectionery. Therefore,
the purpose of the work, which consists in expanding
the range of pastry products based on buckwheat and
quinoa, is relevant. The study presents a shortbread
recipe based on buckwheat flour with different
dosages of quinoa, a block diagram of the production
and evaluation of the quality of the finished
confectionery. Sensory evaluation of quality was
carried out by a tasting analysis by a special system of
scores: quantified indicators of quality - color, taste,
smell, surface, shape and form in a break - is
presented in the form of balls, followed by
mathematical processing. We have defined physical
and chemical indicators of quality biscuits, including
moisture, alkalinity, absorption, fat and sugar content.
Based on the assessment of quality of gluten-free
shortbread we have set the optimal ratio of buckwheat
flour and quinoa is equal to 70:30. The developed
formulation will expand the range of gluten-free flour
confectionery and can be adapted to the process and the equipment installed on the existing confectionery
businesses