Mixtures of vegetable fat as a potential raw material for bakery

Abstract

Introduction: Bread and bakery products, due to their high taste and nutritional properties, are in great demand among the population. Aim and Objective: The study aimed to develop a recipe and technology for the preparation of bakery products from vegetable-fat mixtures, balanced in fatty acid composition following modern nutritional requirements for good nutrition. Analyzed the current development priorities of the main sectors of the food industry; identified the most promising of them, in particular, the modifica-tion of socially significant food products (fats) by combining them with traditional and non-traditional fat-free oils and low-oil plant raw materials as a source of physiologically functional nutrients. The chemical composition of raw materials has been studied to determine its biological value and food safety. The efficiency of using flour from wheat germ in the composition of vegetable-fat composite mixtures for bakery production has been substantiated. Method: The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Bukhara Engineering and Technological Institute and in the accredited complex of the testing laboratory of the Center for Sani-tary and Epidemiological Welfare in Bukhara. The research methods traditional for laboratories of food industry enterprises were used. Mixes of flour from wheat germ are offered; animal fat; melted butter; palm, soybean and sunflower oil, balanced in fatty acid content. The expediency of heat treatment of composite mixtures with a flour content from the germ product up to 30.0% of the mixture mass at a temperature of 40-50 ° C, more than 30%-up to 70 ° C for 10 years. justified 15 minutes, which will increase the degree of its microbiological purity; to reduce the enzymatic action of lipase, protease and embryonic lipoxygenase; extend the shelf life of mixtures up to 45 days. Result: The optimal dosage of the flour of the germ product was determined to be 70.0% by weight of the raw materials of the mixtures. The possibility of replacing from 30.0 to 50.0% of solid fats with vegetable oils has been proven. A positive effect of the developed composites in the amount of up to 5.0% of the amount of prescription flour on the quality of bread made from 1st-grade wheat flour has been established. Conclusion: The authors consider it expedient to use vegetable-fat mixtures in the production of bakery products from high-quality wheat flour, providing a high consumer value of this type of product.