ИССЛЕДОВАНИЕ ВЛИЯНИЯ АКТИВИРОВАННОЙ ВОДЫ НА МУЧНЫЕ КОНДИТЕРСКИЕ ИЗДЕЛИЯ

Abstract

Flour confectionery is a large group of high-calorie foods being welldigested foods with a pleasant taste, they are very popular among the population of Kazakhstan, especially loved by children and teenagers. This gives reason to consider them, along with the main bakery products, products of paramount importance, however, to improve the quality of products, non-traditional raw materials, processed ozone, ionozone, filtered water can be used. This article presents a study on the development and implementation of technologies that rationally use raw materials, allowing the production of high-quality flour confectionery products that will meet the modern requirements of the science of rational nutrition and healthy food. Changes in the chemical composition of the product are possible due to the use of multifunctional raw materials (activated waters), which represents a serious intervention of traditional technology requiring indepth research to obtain high-quality competitive products. For the study of flour confectionery products, 3 types of water were taken, ozone water, ion-ozone water, filtered water, physico-chemical, organaleptic parameters were studied. For the study of flour confectionery products, 3 types of activated water and 3 groups of dispersion of whole-ground flour of domestic wheat varieties were used to identify a rational option for preparing dough and finished products. The rheological properties of flour confectionery products were investigated.