Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value

Abstract

Abstract The article deals with the issues of efficiency in the production of flour confectionery products with increased nutritional value due to the introduction of developed technologies for the production of high-protein flour from wheat grain. A comparison for the norms of quality indicators for three-grade grinding flour and the high-protein fractions isolated from them is made. It was found that the isolation of a high-protein fraction at optimal technological parameters had virtually no effect on the main quality indicators of the main product. Calculations for the production efficiency of flour confectionery products (gingerbread) showed that the profit from the sale of 1 ton of finished developed products is higher than in the production of traditional gingerbread, the profitability of new products was 22.3 %. Adding high-protein flour to the gingerbread recipe increases the nutritional value of the finished product, increases the amount of proteins and B vitamins.