Articles
Method Application of Generalized Reduced Gradient and Fractional Factor Experiment in the Composition Optimization of the Complex Food Additive for Bread of Increased Nutritional Value
Authors:
Alexander V. Maslov, Aiza I. Biktagirova, Lilia I. Agzamova, Zamira Sh. Мingaleeva
Abstract:
The article presents the composition optimization results of a food complex additive from the following plant raw materials: sprouted spelt, pumpkin seeds, gooseberry fruits, oyster mushrooms and entire wheat flour. The components of a food complex supplement have therapeutic and preventive properties and contain proteins, complex carbohydrates, minerals, vitamins and other biologically active substances in their composition. During the research a man used adopted baking methods for determining the organoleptic and physico-chemical parameters of finished products. To optimize the food complex additive composition the researchers applied algorithms of the generalized reduced gradient method for solving nonlinear problems and the method of fractional factorial experiment of the N = 2k–2 type. They processed results of the study using the MS Office Excel software; and obtained on their basis regression equations of the quality indicators dependence of finished products on the components dosages of a food complex additive. The optimal ratio of sprouted spelt, pumpkin seed powders, oyster mushrooms, gooseberries and wheat flour in the composition of a food complex additive in the production of white bread from wheat flour of the highest grade is 25 : 17.2 : 0.9 : 0.6 : 56.3, when dosing a food complex additive in an amount of 16 % by weight of the flour mixture. The authors revealed that the use of a food complex additive contributed to the improvement of organoleptic and physico-chemical quality indicators of finished products. The food complex additive increases the content of proteins, fats, dietary fibers in the finished bread and reduces the content of digestible carbohydrates. The obtained results indicate the prospects of using a food complex additive in order to increase the nutritional value of bakery products.
Keywords:
sprouted spelt; pumpkin seeds; gooseberry; oyster mushroom; vibrating dryer mill; composition optimization; bread
For citation:
Alexander V. Maslov, Aiza I. Biktagirova, Lilia I. Agzamova, Zamira Sh. Мingaleeva. Method Application of Generalized Reduced Gradient and Fractional Factor Experiment in the Composition Optimization of the Complex Food Additive for Bread of Increased Nutritional Value. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 5–14. DOI: 10.29141/2500-1922-2021-6-3-1
