Author:
Derkanosova N M,Vasilenko O A,Shelamova S A,Derkanosov N I
Abstract
Abstract
The prospects of using Yudinka yacon as an ingredient ensuring the quality and safety of bakery products are considered. To increase the technological effectiveness of the use of yacon, pre-drying and grinding of root tubers of yacon are proposed. The composition of the powdered semi-finished product has been studied. Qualitative characteristics and prebiotic properties have been demonstrated by preliminary studies. The maturation processes of the dough from varietal wheat flour with the introduction of various dosages of the enriching ingredient have been studied. From the point of view of organoleptic, quality and safety indicators, the content of physiologically valuable nutrients - dietary fiber, iron and selenium, it is recommended to add 7% of powdered semi-finished yacon to the bread recipe from high-quality wheat flour.