Modeling of multicomponent flour mixtures for bakery products using software

Abstract

Abstract Rational proportion of food constituents in recipes of rye-wheat bakery products taking into account the basic principles of food combinatorics while simultaneously obtaining the final product with high consumer properties is a relevant objective. Modern tools for implementation of this task is computer-aided modeling using mathematical apparatus that involves information technologies application to automate the process. The article presents an integrated approach to optimization of the multicomponent mixture composition for rye-wheat bakery products taking into account the chemical composition and technological properties of food constituents of the mixture. Applying of the automated calculation module made it possible to obtain multicomponent flour mixtures with balanced composition where proteins, fats and carbohydrates ratio is 1.0:0.8:3.9-4.8, calcium, phosphorus and magnesium ratio is 1:0.5-0.6:1.2-1.5 due to the use of food and technological potential of unconventional raw materials for baking. At the same time, the protein content in rye-wheat bakery products made from multicomponent mixtures is by 1.7-2.3 % higher than that of the analog, lipids content–by 1.5-3.5 % higher, the amount of digestible carbohydrates decreased by 7.5–9.5%, the amount of fiber increased 5.0-8.5 times, the amount of calcium increased 5.0-6.6 times, the amount of phosphorus increased 1.3-1.6 times, and the amount of magnesium increased 1.4-1.8 times.