Effect of fiber food quality cupcake products
Among the ingredients that give product functional properties, and include the so-called dietary fiber. Traditionally it is taken to determine dietary fiber as plant polysaccharides and lignin that can not be metabolized by the human digestive system. The development of new physiologically functional foods requires the solution of a number of technological challenges. The introduction of fiber in the formulation of flour confectionery products leads to significant changes in the structural and mechanical characteristics of the test, which is obviously due to the influence of the addition of functional ingredients to gluten flour. In order to validate application functionality keksovyh manufacturing technology of potato dietary fiber studied the structural and mechanical properties of the test that allowed us to obtain high-quality products. Study of changes in the rheological properties of dough when making keksovogo potato dietary fiber it possible to determine the optimum process parameters production cupcakes functionality rich in dietary fiber. When assessing the quality of semi-finished and finished products have been defined physico-chemical parameters of quality control and test samples of finished products from potato dietary fiber, as well as the organoleptic properties of the finished products. we can conclude conclude the feasibility and efficiency of potato dietary fiber enrichment of flour confectionery products on the basis of the data presented.