Expansion of the range of pasta products through the use of vegetable raw materials

• Main Authors: B. A. Iztaev, G. K. Iskakova, G. A. Umirzakova, G. O. Magomedov
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2018-04-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: baking flour, polydisperse flour, pasta, rheological properties, product quality
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/1638

The nutritional value of food products is one of the most important factors that determine a health of the population. Based on the importance of the nation's health for the development and county’s security, the Concept of the State Policy on Healthy Nutrition of the Kazakhstan population is defined, providing for a set of activities aimed at creating conditions that meet the needs of various groups of the population in rational, healthy nutrition, taking into account their traditions, habits and economic situation. In the macaroni products market, the dietary and functional products, enriched pasta and high nutritional products occupy a small segment that does not exceed 1%. In connection with this fact, the development of a range of macaroni products of increased nutritional value, with a purposefully changed chemical composition remains topical. In the macaroni industry, the increase in the food and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the formulation. The research objects are wheat flour of the highest grade, a polydisperse corn flour, chick-pea flour and amaranth flour and the influence of these polydisperse systems on the properties of gluten, the rheological properties of the dough and the quality of the finished products have been determined. Based on the experimental data obtained, it is established that for the production of pasta from bakery flour of high quality with good physical-chemical and organoleptic characteristics, no more than 10.0% of corn and chick-pea flour and not more than 7.5% of amaranth flour can be added to the recipe; further increasing the dosage of flour from cereals and legumes leads to a deterioration in the quality of finished products. The use of polydisperse flour from cereals and legumes is expedient for the enrichment of macaroni products with valuable food ingredients - proteins, essential amino acids, vitamins and minerals.