vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1817-7204-2021-59-2-243-254vestiag-568Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONИсследование влияния амарантовой муки и стенового материала инкапсулированного орехового масла на качество сырцовых пряниковStudy of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbreadВаськинаВ. А.VaskinaV. A.

Васькина Валентина Андреевна, доктоp технических наук, профессор, профессор кафедры зерна, хлебопекарных и кондитерских технологий

Волоколамское шоссе, 11, 125080 Москва

Valentina A. Vaskina, D. Sc. (Engineering), Professor

11, Volokolamskoe highway, Moscow 125080

v.a.vaskina@inbox.ruКандроковР. Х.KandrokovR. Kh.

Кандроков Роман Хажсетович, кандидат технических наук, доцент кафедры зерна, хлебопекарных и кондитерских технологий

Волоколамское шоссе, 11, 125080 Москва

Roman Kh. Kandrokov, Ph.D. (Engineering). Bakery and Confectionery Technologies

11, Volokolamskoe highway, Moscow 125080

nart132007@mail.ruХайдар-ЗадеЛ. Н.Haydar-ZadeL. N.

Хайдар-Заде Лолита Нигматовна, кандидат технических наук, доцент, доцент кафедры «Пищевая технология»

ул. К. Муртазаева, 15, 200117 Бухара

Lolita N. Haydar-Zade, Ph.D. (Engineering), Associate Professor

К. Murtazoev Str., 15, Bukhara 200117

haydarzade08@mail.ruФГБОУ ВО «Московский государственный университет пищевых производств»FGBOU VO “Moscow State University of Food Production”Бухарский инженерно-технологический институтBukhara Engineering Technological Institute202110052021592243254Copyright © Васькина В.А., Кандроков Р.Х., Хайдар-Заде Л.Н., 20212021Васькина В.А., Кандроков Р.Х., Хайдар-Заде Л.Н.Vaskina V.A., Kandrokov R.K., Haydar-Zade L.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/568

В последние годы развитие кондитерской промышленности направлено на создание изделий повышенной пищевой ценности, обогащенных макро- и микронутриентами, диетического и профилактического назначения. Одними из наиболее распространенных мучных кондитерских изделий в России являются сырцовые пряники. Цель работы – исследование влияния амарантовой муки и стенового материала инкапсулированного растительного масла на качество сырцового пряника, разработка технологии и рецептуры сырцовых пряников. Установлено оптимальное соотношение смеси крахмала и амарантовой муки – 70 и 30 % соответственно. Показано, что введение амарантовой муки снижает плотность сырцового пряника до 732 кг/м3 , а влажность увеличивается до 14,1 % для пряников с БПС на ИСБ, а для пряников на БПС с сывороткой – 743 кг/м3 и 14,9 % соответственно. При этом органолептические показатели и структура мякиша кардинально отличаются от присущих пряничным изделиям: пористая структура мякиша, хрупкость, неправильная форма, неоднородный цвет, надрывы на поверхности пряника. Выявлено прямое влияние белкового структурного компонента оболочек в эмульсии орехового масла на органолептические показатели качества пряников (вкус, цвет, запах, внешний вид, форма, поверхность и др.). Установлено, что влажность пряников, приготовленных по разработанной рецептуре, на 1,0–2,0 % больше, они имеют более длительный срок хранения по сравнению с традиционными изделиями. Разработаны рецептуры с высоким и низким содержанием жировой фракции и технология производства сырцовых пряников с инкапсулированным ореховым маслом. На разработанную технологию получен патент РФ №2734 620 «Пряник на растительных маслах и молочной сыворотке», что свидетельствует не только о научной, но и о практической ее значимости.

In recent years, development of confectionery industry is aimed at creating products of increased nutritional value, enriched with macro- and micronutrients, for dietary and prophylactic purposes. One of the most common flour confectionery products in Russia is raw gummy gingerbread. The aim of the research is to study the impact of amaranth flour and encapsulated vegetable oil wall material on the quality of raw gummy gingerbread, development of technology and formulations for raw gingerbread. The optimal ratio of the mixture of starch and amaranth flour has been determined, amounting to 70 and 30 %, respectively. Amaranth flour showed to reduce the density of raw gingerbread to 732 kg/m3 , and moisture content increases to 14.1 % for gingerbread with BPS on IBS, and for gingerbread on BPS with whey - 743 kg/m3 , and humidity increases to 14.9 %. At the same time, organoleptic characteristics and structure of the crumb are fundamentally different from those inherent in gingerbread products: porous structure of the crumb, fragility, irregular shape, uneven color, tears on the surface of gingerbread. Direct impact of protein structural component of encapsulation in the nut oil emulsion on organoleptic indicators of the gingerbread quality (taste, color, smell, appearance, shape, surface, and others) has been revealed. It has been determined that moisture content in gingerbread cooked according to the developed formulation was 1.0-2.0 % higher and they have longer shelf life compared to traditional gingerbread. Formulations with high and low fat content and technology for production of raw gingerbread with encapsulated nut butter have been developed. The developed technology received a patent of the Russian Federation No. 2734 620 “Gingerbread with vegetable oils and milk whey”, which testifies not only to its scientific, but also practical significance.

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The authors declare that there are no conflicts of interest present.