Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.240348

Keywords:

composite flour, bakery products, legumes, technology, baking, sugar beet

Abstract

The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of minerals and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet powder. The results showed that composite flour and sugar beet increased calcium content by 13.54 mg/100 g, iron ‒ by 0.57 mg/100 g, potassium ‒ by 141.03 mg/100 g, phosphorus ‒ by 38.89 mg/100 g, vitamin A ‒ by 0.002 mg/100 g, vitamin B2 ‒ by 0.016 mg/100 g, vitamin E ‒ by 0.32 mg/100 g, and vitamin PP ‒ by 0.405 mg/100 g. Microbiological indicators meet the established norms and requirements; the amount of mesophilic aerobic and facultative-anaerobic microorganisms, yeast, and mold in the test bun was the least compared to the control sample. As a result, it was proved that the use of composite flour of leguminous crops contributes to an increase in the nutritional and biological values of bakery products, and the application of dried sugar beet powder makes it possible to completely exclude sugar from the formulation of the resulting product. Employing this technology and formulations for obtaining bakery products makes it possible to expand the range of bakery products, reduce the duration of the manufacturing process, improve the quality of finished products, increase labor productivity. That also contributes to the improvement of the socio-economic indicators of bakery and confectionery enterprises

Author Biographies

Madina Yakiyayeva , Almaty Technological University

PhD, Associate Professor, Deputy Director

Department of Technology of Bakeries and Processing Productions

Research Institute of Food Technologies

Bayan Muldabekova, Almaty Technological University

PhD, Professor

Department of Technology of Bakeries and Processing Productions

Rauan Mukhtarkhanova, Almaty Technological University

PhD, Associate Professor, Head of Department

Department of Science Management

Pernekul Maliktayeva, International Taraz Innovative Institute

PhD, Professor

Department of Standardization and Veterinary Sanitation

Ainur Zheldybayeva, Almaty Technological University

PhD, Associate Professor

Department of Food Safety and Quality

Galymzhan Nasrullin, Almaty Technological University

PhD

Department of Mechanization and Automation of Production Processes

Aigerim Toktarova, Almaty Technological University

Master Student

Department of Food Safety and Quality

References

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Published

2021-10-31

How to Cite

Yakiyayeva , M., Muldabekova, B., Mukhtarkhanova, R., Maliktayeva, P., Zheldybayeva, A., Nasrullin, G., & Toktarova, A. (2021). Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet. Eastern-European Journal of Enterprise Technologies, 5(11 (113), 73–84. https://doi.org/10.15587/1729-4061.2021.240348

Issue

Section

Technology and Equipment of Food Production