Choosing a rational dosage of pumpkin seed powder in the recipe of crusty bread

The article presents the results of a study of the effect of the dosage of pumpkin seed powder on the organoleptic and physicochemical indicators of the quality of crisp bread. It has been established that the introduction of the fortifier in an amount of 10 % (by weight of flour) will improve organoleptic characteristics of finished products, increase their strength by 12 % and increase nutritional value.

Simulation of formulation composition of the enriched spelt cereal products

The article deals with the simulation issues of the formulation composition of the enriched spelt crisp bread and green tea extract. The use of spelt and green tea extract as a raw material in the production of new functional crisp bread is substantiated. In order to optimize the formulation composition of new products, the response surface technique was used. Simulation and processing of experimental data was performed in the environment of Statistica 10software package (StatSoft, Inc.). On the basis of mathematical simulation methods the optimum mass fractions of green tea extract and table salt– 0.47 and 1.01% respectively were substantiated as components of crisp bread. The enriched crisp bread made on the basis of previously calculated formulation are characterized by the improved organoleptic properties, have the normalized physical and chemical indicators, are characterized by high nutritional and biological values. Prospects for further research are: expansion of the range and scientific and practical substantiation of formulations of new functional crisp bread; production of these products and their comprehensive assessment of quality indicators; development of set of measures for the effective production of new functional cereal products to the consumer market. Practical applicationsThe proposed method of calculating the optimum composition of new functional cereal products on the example of crisp bread will be useful for representatives of the food industry and can be used in the development of enriched products of different groups of food products.

New Products Based on Spelt for Restaurant Sector

The spelt processed products that are presented on the Ukrainian food market have been analyzed in the paper. The comparative characteristics of chemical composition of spelt products – wholemeal flour, grits, flakes, bran – with same wheat and oat products have been investigated. Spelt flour and flakes are proposed for applying at the restaurant establishments. Authors havedeveloped technology of baked products for special dietician consumption – spelt crisp bread and spelt sweet bar as well. Spelt crisp bread contains linseed, sunflower seed, spices (cilantro, curcuma), herbs (fennel, parsley). Technology of this bread includes such operations as grinding of cleaned seeds, sifting of bran and flour, mixing of dry components, adding of kefir and water. Duration of first fermentation is 20 minutes, then rectangular shaping (5×13 cm) and drying at 80 oC during 4…5 hours, then cooling at ambient temperature near 30 min. Caloric value of spelt crisp bread is 260 kCal. Sensorial parameters of spelt crisp bread – rectangular shape, light brown colour, smooth top with inclusion of linseed and sunflower seed, pleasant taste and spicy aroma, crisp crust and thick texture. Sweet spelt bar is an example of beneficial sweets. It contains sunflower seed and pumpkin seed, nuts (walnut and almond), date, honey and sesame. Caloric value of spelt sweet bar is 220 kCal. Technology of this bread includes such operations as drying of spelt flakes at 120 oC during 2 min and further cooling, soaking of date in hot water during 3 min, removing of stone and grinding. Walnut is inspected due to the absence of walnut shell, almond is soaking for 3 hours, then parboiled and grinded. All ingredients are mixed during 5 min with honey. Then bar is rectangular shaping and served. Such bar has rectangular shape, ribbed top, crisp texture, light brown colour and intense walnut aroma.