Разработка Рецептуры Обогащенных Булочных Изделий С Пониженной Энергетической Ценностью С Использованием Полбяной Муки И Порошка Из Яблок
Year: 2026
Type: article
Abstract: The article presents the results of research into the development of a recipe for bakery products with functional purpose and reduced energy value. Spelt flour and apple powder were selected as the objects for modifying the traditional yeast dough recipe. The choice of non traditional raw materials is justified, as it is aimed at increasing the nutritional and biological value of the product and enriching it with dietary fiber, minerals, and iodine. An assessment was carried out of the effect of the dosages of spelt flour and apple powder on the organoleptic and physicochemical quality indicators of the dough and finished products. The optimal dosage of the components has been established: 20 % spelt flour (relative to the weight of wheat flour) and 15 % apple powder (relative to the weight of sugar). The nutritional value of the developed product has been calculated, confirming its functional status. An economic efficiency calculation is provided, demonstrating a reduction in the cost of raw materials and an increase in production profitability.
Authors: М.А. Майоров, П.К. Гарькина
Language: Russian
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7221581448
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