Y. Roslyakov, V. Gonchar, O. Vershinina, V. Kochetov
{"title":"SUNROOT- PERSPECTIVE RAW MATERIAL FOR CREATING NEW COOKIES OF BISCUITS","authors":"Y. Roslyakov, V. Gonchar, O. Vershinina, V. Kochetov","doi":"10.23947/ITNO.2018.2.345-347","DOIUrl":null,"url":null,"abstract":"Industrial processing of sunflower tubers provides for the production of powder used in certain food technologies, such as cookies. To select the optimal methods for preparing cookies, laboratory baking with a powder dosage of 5, 7 and 10% was carried out. With increasing dosage of powder from the sunflower seeds, the porosity of the biscuit increases, which entails a rise in water absorption. Alkalinity decreases due to the content of organic acids in the powder. The decrease in humidity in the experimental samples is explained by the lower, water-retaining capacity of the toposolnous powder. Based on the studies conducted, new varieties of cookies were developed using 7% roshka obtained from the tubers of sunflower.","PeriodicalId":191592,"journal":{"name":"PROCEEDINGS OF THE VI INTERNATIONAL SCIENTIFIC-PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» (ITSE-2018)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"PROCEEDINGS OF THE VI INTERNATIONAL SCIENTIFIC-PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» (ITSE-2018)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23947/ITNO.2018.2.345-347","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Industrial processing of sunflower tubers provides for the production of powder used in certain food technologies, such as cookies. To select the optimal methods for preparing cookies, laboratory baking with a powder dosage of 5, 7 and 10% was carried out. With increasing dosage of powder from the sunflower seeds, the porosity of the biscuit increases, which entails a rise in water absorption. Alkalinity decreases due to the content of organic acids in the powder. The decrease in humidity in the experimental samples is explained by the lower, water-retaining capacity of the toposolnous powder. Based on the studies conducted, new varieties of cookies were developed using 7% roshka obtained from the tubers of sunflower.
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