Determination of technological parameters for the production of enriched flour mixtures in a drum mixer

Abstract

Abstract The lack of micronutrients in the diet of the population affects the growth of alimentary-dependent diseases, affects the preservation of health and active longevity. One of the most effective methods of preventing micronutrient insufficiency is the enrichment of mass-consumption food products with vitamin and mineral premixes. Additionally, it is recommended to enrich the missing micronutrients to the level corresponding to the physiological needs of the body with mass-use products, which can include flour confectionery products, in particular cookies. The main factors shaping the quality of finished enriched products are raw materials and production technology. A special role in the application of premixes for flour products is assigned to the mixing process, because when mixing the premix with flour, its uniform distribution must occur throughout the entire volume of the mixture to obtain high-quality finished products with a guaranteed content of vitamins and minerals declared in the premix. Development of recipes and selection of technological parameters of mixing are relevant for the practical implementation of results in industrial production. For this purpose, studies have been conducted to obtain a homogeneous flour mixture consisting of wheat flour and vitamin-mineral premix on a drum mixer. The obtained data allowed us to determine the rational parameters of mixing the initial ingredients, which produce an enriched flour mixture with the specified quality indicators. The numerical values of quality indicators were processed using multiple regression methods, on the basis of which a regression model was obtained describing the quality of a flour-enriched mixture (with a high degree of accuracy) depending on the technological parameters of mixing a drum mixer.