MODELING OF CUPCAKE RECIPES WITH WALNUT OIL AND WHEAT BRAN EXTRUDATE

Abstract

In the field of public catering, the creation of automated systems and technologies is widely used. One of the important directions of development of automated systems and technologies is the design of food products of complex raw materials. The aim of the research is computer-aided design, which consists in constructing a model of a cupcake semi-finished product according to the specified quality parameters and recipe optimization of the product according to the criteria of the content of dietary fibers and polyunsaturated fatty acids. The object of the study is a cupcake with a different ratio in the dough of wheat bran extrudate and walnut oil. The implementation of project tasks was carried out on a PC in Microsoft Excel using the “Solution Search” add-in. The simulation allowed to find the ratio of cupcake ingredients to ensure maximum content of polyunsaturated fatty acids and dietary fiber.