Труды Кубанского государственного аграрного университета


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2017, № 69

UDC: 664.681.15
GSNTI: 65.35.03, 65.35.33

Peculiarities in the development of technology of flour confectionery products using natural vegetables and fruits processing products

The article discusses the questions on the use of confectionery products processing of fruits and vegetables of high humidity in the production. The purpose of work is development of suspension system technology using a pastry semi-finished product based on fruit and vegetables. The upgrade of existing formulations and the development of additional technological methods have been conducted. The fundamental difference of the developed tational technology is the use of "suspension system" - confectionery semi-finished product with the possibility of its obtaining in the processing industries. Cookies produced on the basis of rational technology has the improved consumer appeal due to the increased number of ingredients of natural origin - products of fruits and vegetables processing by 35%, which allows reducing about 20% of sugar. Application of fruits and vegetables processing products allows extension of the confectionery range.
Keywords: Fruit, vegetables, structure, semi-finished, emulsion, cookies
DOI: 10.21515/1999-1703-69-355-358

References:

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Authors:

  1. Taleysnik Mikhail Alexandrovich, PhD in techniques, professor, VNIIKP - Branch of Gorbatov Research Center for Food Systems.
  2. Shcherbakova Natalia Alexeyevna, PhD in techniques, VNIIKP - Branch of Gorbatov Research Center for Food Systems.
  3. Gerasimov Timofey Viktorovich, PhD in techniques, VNIIKP - Branch of Gorbatov Research Center for Food Systems.
  4. Misteneva Svetlana Yurievna, graduate student, VNIIKP - Branch of Gorbatov Research Center for Food Systems.
  5. Romanova Natalia Nikolaevna, postgraduate, Kuban Confectionery Plant.