APPLICATION OF OAT BRAN AND VEGETABLE RAW MATERIALS IN THE RECIPE OF GOOD COOKIES

Abstract

In accordance with the provisions of the Strategy for improving the quality of food products in the Russian Federation until 2030, approved by order of the Government of the Russian Federation, one of the main tasks is the priority development of scientific research in the field of nutrition of the population, development of production technologies aimed at improving the quality of food products. In this regard, much attention is paid to the development of new types of food products using non-traditional plant materials rich in vitamins, macro- and microelements, as well as dietary fiber. The article presents the results of a study on the possibility of using oat bran and pumpkin pulp powder in the production of short-cut butter biscuits. The chemical composition of oat bran and pumpkin powder was studied as a source of functional food ingredients in the production of short-cut butter biscuits. Functional and technological parameters of a mixture of wheat flour (PM), oat bran and pumpkin powder were investigated. The development of recipes for flour confectionery products was carried out on the basis of the basic recipe for cookies “Leaves”, replacing part of the premium wheat flour with a mixture of oat bran flour and pumpkin pulp powder. The possibility of expanding the assortment of functional shortbread cookies based on the replacement of 20% wheat flour with oat bran flour is shown. The use of pumpkin pulp powder allowed us to reduce the amount of powdered sugar in the biscuit recipe by 20%.