Articles
Use of Buckwheat Hull Powder in Sponge Cake Semi-Finished Product Formulations and Production Technology
Authors:
Svetlana M. Korpacheva, Olga V. Chugunova, Valeriy M. Poznyakovskiy
Abstract:
Buckwheat husk, that is a secondary product of processing buckwheat grain into cereals, is a promising raw material for enriching flour confectionery products, including baked semi-finished biscuit dough. The work purpose is to study the effect of buckwheat husk powder on the quality and safety of the biscuit semi-finished product. Buckwheat husk powder has a high content of minerals (potassium, calcium, iron) and dietary fibers characterized by a high moisture-retaining capacity. It is safe according to the microbiological indicators. Buckwheat husks processing by the mechanochemical activation into a fine powder with a particle size of 120 microns is worthwile. To determine the optimal amount of buckwheat husk powder introduced into the biscuit semi-finished product formulation, a man run practical testing of recipes and technologies for the biscuit semi-finished production with its addition in the amount of 5 % and 10 % of the volume of wheat flour of the 1st grade. With an increase in the amount of powder applied at almost the same test humidity (37–38 %), the samples humidity decreased by 1.3–4.2 % compared to the control sample, porosity increased by 4.9–7.2 %, and the specific volume – by 0.9–1.1 %. According to the analysis results of organoleptic and physico-chemical indicators, the researchers recommends the production of a biscuit semi-finished product with the addition of 5 % buckwheat husk powder for practical implementation. Obtained data indicate the expediency of using buckwheat husk powder to improve the organoleptic and physico-chemical quality indicators of flour confectionery products and expand their assortment.
Keywords:
buckwheat husk; powder; biscuit semi-finished product; flour confectionery products; quality indicators
For citation:
Svetlana M. Korpacheva, Olga V. Chugunova, Valeriy M. Poznyakovskiy. Use of Buckwheat Hull Powder in Sponge Cake Semi-Finished Product Formulations and Production Technology. Индустрия питания|Food Industry. 2021. Vol. 6, No. 4. Pp. 55–63. DOI: 10.29141/2500-1922-2021-6-4-6
