PLANT-FAT MIXTURES AS A POTENTIAL RAW MATERIAL FOR BAKERY PRODUCTION

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DJURAEVA NAFISA RADJABOVNA
RAKHMONOV KAKHRAMON SANOKULOVICH
BARAKAYEV NUSRATILLA RAJABOVICH
ATAMURATOVA TAMARA IVANOVNA
MUKHAMEDOVA MUKHABBAT EGAMOVNA
MUZAFAROVA KHOLIDA MUKHSINOVNA

Abstract

Traditionally, bread and bakery products, due to their high taste, nutritional properties and  cost effective are in high demand among the population. The purpose of the study was to develop a recipe and technology for preparing bakery products with vegetable-fat mixtures, balanced in fatty acid composition in accordance with modern nutritional requirements for adequate nutrition. Keeping in view the current development priorities of the main sectors of the food industry; the most promising of them have been identified, in particular, the modification of socially significant food products (fats) by combining them with traditional and non-traditional non-fat oil and low oil plant raw materials as a source of physiologically functional nutrients. The chemical composition of raw materials has been studied in order to identify its biological value and food safety. The efficiency of using flour from the germ product of wheat in the composition of vegetable-fat composite mixtures for bakery production has been substantiated. The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Bukhara Engineering and Technological Institute and the accredited complex of the testing laboratory of the Center for Sanitary and Epidemiological Welfare in Bukhara. The research methods were used traditional for the laboratories of food production enterprises. Composites of wheat germ product flour are proposed; animal fat; ghee butter; palm, soybean and sunflower oil, balanced in fatty acid content. The expediency of heat treatment of composite mixtures with the content of flour from the germ product up to 30.0% by weight of the mixture at a temperature of 40 to 50°C, more than 30% - up to 70°C for 10 to 15 minutes has been substantiated, which will increase the degree of its microbiological purity; to reduce the enzymatic action of lipase, protease and embryonic lipoxygenase; extend the shelf life of mixtures up to 45 days. The optimal dosage of the flour of the germ product was determined up to 70.0% to the mass of the raw materials of the mixtures. The possibility of replacing from 30.0 to 50.0% of hard fats with vegetable oils has been proven. The positive influence of the developed composites in the amount of up to 5.0% to the prescription flour quantity on the quality of bread made from wheat flour of the 1st grade has been established. The authors consider it expedient to use vegetable-fat mixtures in the production of bakery products from high-quality wheat flour, ensuring high consumer benefits of this type of product.

Keywords:
Vegetable and fat mixtures, bread and bakery products, nutrients.

Article Details

How to Cite
RADJABOVNA, D. N., SANOKULOVICH, R. K., RAJABOVICH, B. N., IVANOVNA, A. T., EGAMOVNA, M. M., & MUKHSINOVNA, M. K. (2020). PLANT-FAT MIXTURES AS A POTENTIAL RAW MATERIAL FOR BAKERY PRODUCTION. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 21(45-46), 29-42. Retrieved from https://ikprress.org/index.php/PCBMB/article/view/5493
Section
Original Research Article

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