Enrichment of choux pastry semi-finished products by local plant raw material

Abstract

Bakery products are widespread among Russian population. With their enrichment with natural ingredients used in balanced diets new healthy food products can be obtained. The paper presents the results of development of choux pastry semi-finished products with craquelin dough, which are enriched by infrared-dried spinach powder. Infrared drying of spinach allows preserving its beneficial features and using obtained powder as an enriching ingredient. The technological process of bakery products preparing is developed and the flowchart of the process is presented. The control and experimental samples were evaluated on sensory and physico-chemical (dry matters and ash content) characteristics. It is established that increasing of infrared-dried spinach powder makes the samples’ color more intensive, the dry matters content increases by 1.8…7.5%, and the ash content increases by 0.84…1.53%. Therefore, the spinach powder in amount of 7.0% and 2.5% from flour weight in choux pastry dough and craquelin dough accordingly is advisable. The developed choux pastry semi-finished products are recommended for practical implementation and further research in this direction.