TECHNOLOGY FOR THE PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AN EXTRUDATE OF A MIXTURE OF WHEAT GRAIN AND PEPPER SEEDS

Abstract

The article presents material that substantiates the relevance of using secondary raw materials obtained from sweet pepper processing as a food additive in food technology. It has been shown that pepper seeds have significant potential for use in baking production as a source of dietary fiber, lipids and individual minerals that are original in their composition. Based on an analysis of previously completed work, arguments are given in favor of a technological solution in which the beneficial ingredients of pepper seeds are used in the composition of a multicomponent extrudate obtained by processing a mixture of these seeds with wheat grain. The parameters of the technology of bakery products enriched with a multicomponent composite are theoretically and experimentally substantiated and data on the preliminary assessment of the resulting products are presented. The total costs of producing baked goods using the proposed technology will be reduced by reducing the number of technological operations and technical means when preparing pepper seeds as an ingredient in the finished product.