Issue |
BIO Web Conf.
Volume 27, 2020
International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2020)
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Article Number | 00017 | |
Number of page(s) | 6 | |
DOI | https://doi.org/10.1051/bioconf/20202700017 | |
Published online | 25 November 2020 |
Modeling of recipes of special purpose bakery products
1
Аlmaty Technological University, 050012 Almaty, Kazakhstan
2
Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan
3
Saratov State Agrarian University named after N.I. Vavilov, 410012 Saratov, Russia
* Corresponding author: aist_2707@mail.ru
In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in “Puff buns” and “Grain bars” recipes. The proposed products are balanced in the content of nutrients (proteins, fats, carbohydrates), contain a wide range of vitamins and essential amino acids, which allows expanding the consumer food market and more efficiently using vegetable resources. In order to obtain the percentage ratio of the components in the flour products composition, the complete factor experiment – a central compositional rotatable planning experiment – was applied. According to the results of mathematical modeling for “Puff buns”, the optimal percentage ratio of rice bioflour and pumpkin was chosen as 20:20, for “Grain bar” the optimal dosage of mashed bananas and Jerusalem artichoke is 28:12 respectively.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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