The use of non-traditional raw materials in the production of bakery products

. To expand the range, in our study we used flour from spelled and spelled grains. Spelled and spelled refers to an ancient type of wheat. The grain contains amino acids, a large amount of protein and dietary fiber. The purpose of the work: to study the effect of spelled flour and evaluate the economic effect of their introduction into production. The organoleptic and physicochemical parameters were carried out according to the specifications 10.71.11-046-38826547-2016. Trial baking was carried out on the basis of the Volgograd State Agrarian University at the Department of Processing Technologies and Food Security. According to organoleptic indicators, Kruassan made from Gremme spelled flour of the 1st grade met all technical requirements. The appearance of the spelled croissant was blurry, the color was brown, the taste was "nut flavor", more sweet. A sample of products made from Gremme spelled flour of the 1st grade met the technical specifications of TU 10.71.11-046-38826547-2016. The moisture content of the product was 37.0%, the acidity was 2.8 degrees, with the addition of spelled flour, the content of potassium and magnesium macronutrients increases. The profitability of the production of croissants with spelled flour was 44%, this indicator was higher by 2% of products made from spelled flour.


Introduction
Spelled and spelled are semi-wild types of wheat.This is the most ancient and unpretentious type of wheat.In its composition, the grain contains a large amount of protein from 27 to 37%.Gluten protein, which this cereal is especially rich in, contains 18 essential amino acids for the body, which cannot be obtained from animal food.This type of wheat has an original taste.Nowadays, wheat is gaining more and more popularity.Spelled has a higher content of iron, protein and B vitamins than ordinary wheat.Spelled grain has a low gluten content, thanks to which it can be included in the diet for people who are allergic to gluten.
As a result of the deterioration in the quality of wheat flour, the use of improvers and bleaches by enterprises, the consumer and the manufacturer begin to feel the need to replace wheat flour with more non-traditional and better types of flour [1][2][3].
Early studies on the use of such non-traditional types of grain crops as spelled and spelt in the production of bakery and confectionery products made these crops relevant in the production of products.Spelled and spelled flour was used in the production of bakery and confectionery products.This flour is rich in dietary fiber, has low energy efficiency, and at the same time has an increased nutritional value, contains all the essential amino acids in its composition [4][5][6][7].
Croissants are known all over the world, they are a very nutritious and tasty product, since a large amount of butter is used in the production of these products, the energy value is 290 calories per hundred grams [8][9].

Materials and methods
The purpose of the work: to study the effect of spelled flour, spelled flour on the quality of croissants and to evaluate the economic effect of their introduction into production.
Tasks: to consider the physical and chemical indicators and organoleptic indicators of Croissant; to calculate the cost and economic efficiency of products.
Trial croissant baking was carried out on the basis of Volgograd State Agrarian University.Object of study: spelled flour Gremme 1st grade and spelled flour grade Alkoran.
Figure 1 shows the production scheme of the puff yeast product "Croissant".

Results
In our study, spelled and spelled flour was used, since this flour contains a large amount of dietary fiber and macronutrients in its composition.The chemical composition of flour was taken from reference data.According to the conditional division of food products into 3 groups according to the degree of satisfaction of the daily requirement, spelled and spelled flour in terms of protein, carbohydrates, dietary fiber and energy value can be attributed to the group with a high content of nutrients [10][11].
In our study, spelled flour Gremme 1st grade and spelled flour grade Alkoran were used.Table 1 presents the baking properties and quality indicators of spelled and spelled flour.  1 shows that spelled flour is inferior to spelled flour in terms of baking properties.Without the use of any improvers or intervention in the technological scheme, a good quality puff pastry product will not be achieved.A recipe was developed using spelled and spelled flour.According to the technical conditions 10.71.11-046-38826547-2016 (Table 2), finished croissant products were evaluated in terms of organoleptic characteristics.
According to Table 2 it can be seen that the Gremme Spelled Croissant meets all the requirements of the technical specifications for organoleptic indicators.In appearance, it is clean, even, of the correct form.Taste and smell corresponds to fresh baking, sweet.It has a light brown tint and corresponds to the specifications in color (Figure 2).There is a "nut flavor", a sweeter product A spelled croissant is different from a spelled croissant.The appearance was blurry, the color was brown, there was a "nut flavor" taste, more sweet.The vague shape of the croissant is due to the fact that spelled flour has a high gluten moisture content, which affects the kneading of the dough, resulting in a dough with weak gluten.The product was evaluated according to physical and chemical parameters and the content of macroelements in them (Table 3).According to the results of physico-chemical parameters, it was established that the sample from spelled flour, Gremme variety, meets the technical requirements.The moisture content of the product is 37.0%, the acidity is 2.8 degrees, the amount of potassium and magnesium in the finished product using spelled flour is 388 and 136 mg/kg, respectively.
According to the results of Table 3, it can be seen that a sample of spelled flour of the Alkoran variety meets the technical requirements, the moisture content of the product is 38.0% and the acidity is -2.9 degrees.

Discussion
When assessing the quality of finished products, we came to the conclusion that the addition of spelled flour to the recipe affects the quality of the finished product.In appearance, the shape of the finished product corresponds to a puff bakery product.The addition of spelled flour to the recipe according to physical and chemical parameters met the requirements of TU 10.71.11-116-37676459-2017, according to organoleptic parameters, the croissant had a "nutty flavor" and a sweeter taste, the shape was vague.At the same time, both products acquired a therapeutic and prophylactic direction (a wide mineral composition is useful for people suffering from allergies and diabetes) [12][13].
Table 4 calculates the cost of raw materials for finished products.From Table 4 shows that the cost of raw materials is influenced by the cost of raw materials.The increase in costs is associated with the high price of flour for spelled and spelled grains.
On the basis of the above calculation, the calculation of the cost of production for the variants of experience was determined.
When calculating the full cost of the product, the difference in costs was reflected only in raw materials.The costs required to produce a croissant from wheat flour do not entail changes in the production cycle.The use of spelled and spelled flour does not require changes in the technological cycle of croissant production at the enterprise.
The main indicator of a market economy is profit and profitability.These indicators express the production efficiency of enterprises (Table 5) [14].The sale of all types of products is profitable for the manufacturer.The amount of profit from the sale of 1 pc.croissant with spelled flour is 18.39 rubles, and in the production of products with spelled flour 17.29 rubles.Profitability of croissant production with spelled flour is 2% lower than the use of spelled flour.The selling price of a croissant is 42 rubles.Spelled and spelled belong to the crops of organic farming, which cannot and will not affect the cost of raw materials.
The highest percentage of profitability was obtained in the production of Croissants with spelled flour, and is almost 44%, which is 2% higher than the production of products with spelled flour.

Conclusion
To expand the range of puff pastry products, we propose to introduce into production the Croissant puff product made from spelled flour of the Gremme variety and spelled flour of the Alcoran variety, which is also expedient for obtaining a Croissant product with a high protein content and a new taste segment.The use of spelled and spelled flour in the production of croissants showed that they reflect the requirements of the technical specifications 10.71.11-046-38826547-2016 in terms of physical, chemical and organoleptic indicators.Croissants with spelled flour according to organoleptic indicators in appearance, shape, color, smell and taste corresponded to puff pastry products.When cutting the product, air layers were visible, which was not observed in products using spelled flour.When comparing the baking properties and quality indicators of flour, as well as finished products, it is noticeable that spelled flour and products made from it have low baking properties and without the use of additional technological methods, a high-quality puff bakery product cannot be obtained.

Fig. 1 .
Fig. 1.Technological scheme for the production of Croissant from spelled or spelled flour.

Table 1 .
Baking properties and quality indicators of spelled and spelled flour.

Table 2 .
Characteristics of quality indicators for a croissant prepared on the basis of spelled and spelled flour.

Table 3 .
Physico-chemical indicators of croissants and the content of macroelements in them.

Table 4 .
Raw material costs for the production of 0.5 kg of the finished product Croissant.

Table 5 .
Economic efficiency of the production of Croissant.