Вплив виноградних порошків на якість і властивості кондитерської продукції

Abstract

Проаналізовано вплив порошків із виноградних кісточок та виноградних шкірочок на властивості тіста для здобного печива, порошку з кісточок – на в’язкість глазурі кондитерської. Надано рекомендації щодо корегування в’язкості глазурі шляхом використання додаткової кількості лецитину. Визначено харчову цінність кондитерських виробів із додаванням виноградних порошків. Theinfluence of grape seeds and grape skins powders on the properties of dough for butter biscuits, grape seeds powder on the viscosity of confectionery glazewas analyzed. Grape seeds powder was added in the butter doughin the amount of 20.0% by the weight of flour, grape skins powder – 16.0%. It has been found that their addition increases the effective viscosity of the dough by 5.4 and 3.9 times, respectively. The selected additives cause a decrease in the resilienceandelasticproperties of the dough and increase its plasticity, and seeds powder has the greatest effect. Such changes help to increase the stability of the dough during processingandprovide better stability of the shape of the cookie and the pattern on its surface. Grape seeds powder was injected in the confectionery glaze in an amount of 20.0% by weight of cocoa powder. Non-lauric fat “Olivia glaze luxury” was used as a fat base. It has been found that the addition of the powderincrease the viscosity of the glaze, as well as in the case of the dough. It is recommended to add additional lecithin to bring the viscosity of the glaze to the control level. To obtain quality products, the prescription content of lecithin should be increased from 0.20 to 0.39%. Analysis of the chemical composition and technological properties of grape powders, wheat flour and cocoa powder showed that they differ in dietary fiber content, water- and fat-retention. For these reasons, there is a change in the rheological parameters of the dough and glaze in the case of replacing flour or cocoa with grape powders. Adding of grape powders changes the nutritional value of confectionery: they increase the content of minerals, dietary fiber, products are enriched with polyphenolic compounds, which is a prerequisite for slowing down oxidative processes in finished product