DEVELOPMENT OF OPTIMAL TECHNOLOGY FOR THE PRODUCTION OF PASTA ENRICHED WITH VEGETABLE ADDITIVES

Abstract

The development of new recipes and technologies for the production of functional pasta makes it possible to solve several problems at once - making up for deficiencies of vitamins and trace elements in the population, creating special diets for certain groups of people, as well as the ability to increase the content of biologically active substances in the diets of people living and working in the Far North and places where delivery is difficult. fresh vegetables and fruits. All this determines the relevance of this topic. The research was conducted on the basis of the REC TSTU-MICHGAU «Ecotechnologies named after Yu.G. Skripnikova». The study examined previously developed formulations of functional pasta based on flour from soft and durum wheat varieties, enriched with vegetable additives in the form of extracts of mountain ash of the Mulatka variety, garlic of the Yubileyny Gribovsky variety and its husks, as well as pumpkin powder of the Michurinskaya variety and chickpea flour. The most optimal stage of introducing the additives used into the kneaded dough was studied. For this purpose, pasta samples were made in the form of noodles made from durum wheat flour and water, to which chickpea flour and pumpkin powder were added either to the flour before kneading, or together with the addition of water, or after adding flour to the kneaded dough. After that, the products were evaluated and conclusions were drawn up by specialists of the Central Research and Development Center «Crop Breeding and technologies for the production, storage and processing of functional and therapeutic food products» of the Federal State Budgetary Educational Institution of Higher Education «MICHGAU». As a result, it was found that the most optimal way is to add chickpea flour and Michurinskaya pumpkin powder to the flour before adding water or extract. This allows for the most uniform mixing of additives, the absence of non-mixtures, and also does not change the organoleptic characteristics of the product. However, this increases the fragility of the product due to the increased moisture content, which makes it difficult for gluten to hydrate. Therefore, the introduction of powders requires an increased amount of added water relative to the base product. Based on the conducted experimental studies, a technology for the production of functional pasta products has been developed, including the stages of the production of herbal additives using vacuum technology.