The model for calculating the proportions of a baking mixture to produce enriched products taking into account fluctuations in characteristic quality and safety indicators

Abstract

Abstract When developing a new method, the formulation must ensure the stability of the quality and safety of the finished product, provided that the target indicator is reached. A method is proposed for calculating the dosage of an enriching raw ingredient when the boundary conditions for the enriching effect and the quality of the finished product are met. Amaranth extrudate is selected as the enriching ingredient. The enriching effect is predicted in relation to protein while achieving the effect on dietary fiber and calcium content. The authors defined classes of technological and financial limitations, the main of which relate to baking properties of the flour mixture – the amount of gluten as a factor in forming the shape, appearance, crumb structure, ash content, factors like the color of breadcrumb. It was found that it is not possible to expect sensory characteristics identical to the traditional ones for bread with the addition of amaranth extrudate. Within the limits of acceptable changes in organoleptic characteristics, the enriching effect can be achieved with a dosage of flour from amaranth extrudate not exceeding 23 %. The method is implemented by means of modern information technologies and can be used as a tool in the decision support system for the development of new technologies and recipes for enriched bakery products ensuring quality and safety.