BIO Web Conf.
Volume 32, 2021III International Scientific and Practical Conference “Problems and Prospects of Scientific and Innovative Support of the Agro-Industrial Complex of the Regions” 2021
|Number of page(s)||5|
|Section||Innovative development of the food and processing industry|
|Published online||13 August 2021|
The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production
Southwest State University, 94, 50 Let Oktyabrya ul., Kursk, Russia, 305040
2 Kursk State Agricultural Academy, 70, Karl Marx ul., Kursk, Russia, 305021
3 Kursk Institute of Cooperation (affiliated branch of Belgorod University of Cooperation, Economics & Law), 116, Radishchev ul., Kursk, Russia, 305004
* Corresponding author: firstname.lastname@example.org
The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.
© The Authors, published by EDP Sciences, 2021
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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