Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)
Vladislav M. Tiunov, Olga V. Chugunova, Aleksandr V. Arisov
Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.
corn flour; rice flour; soya flour; amaranth flour; gluten; regulated indicators; non-traditional types of flour
Vladislav M. Tiunov, Olga V. Chugunova, Aleksandr V. Arisov. Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes). Индустрия питания|Food Industry. 2020. Vol. 5, No. 4. Pp. 33–37. DOI: 10.29141/2500-1922-2020-5-4-5