21 / 82
20
Аграрная наука Евро-Северо-Востока, №5(60), 2017 г.
3. Шатнюк Л.Н., Коденцова В.М., Вржесин-
ская О.А. Хлеб и хлебобулочные изделия как
источник и носитель микронутриентов в питании
россиян // Хлебопечение России. 2012. № 3. С. 20-23.
4. Шапошников И.И. Оценка объема и
структуры производства хлебобулочных изделий
в Российской Федерации // Хлебопечение России.
2010. №1. С. 12-14.
5. ЧубенкоН.Т.Мучные кондитерские изделия
в хлебопекарном производстве // Хлебопечение
России. 2015. №1. С. 44.
6. Сурмач Э.М., Кузнецова Л.И. Повышение
пищевой ценности кексов // Хлебопечение России.
2014. №1. С. 25-28.
7. КузнецоваЛ.И.,СурмачЭ.М. Использование
ржаной муки в технологии кексов // Известия вузов.
Пищевая технология. 2014. №1 С. 60-61.
8. Скурихин И.М., Тутельян В.А. Таблицы
химического состава и калорийности российских
продуктов питания. М.: ДеЛи принт, 2007. 276 с.
9. Казанская Л.Н. Что есть хлеб? СПб.:
Береста, 2004. 146 с.
10. Химический состав пищевых продуктов.
Кн. 2: Справочные таблицы содержания амино-
кислот, жирных кислот, витаминов, макро- и мик-
роэлементов, органических кислот и углеводов/ Под
ред. проф., д-ра техн. наук И.М. Скурихина и проф.,
д-ра мед. наук М.Н. Волгарева. 2-е изд., перераб. и
доп. М.: Агропромиздат, 1987. 360 с.
Flour confectionery products of increased nutritional value
Lapteva N.K.,
PhD in agriculture, senior researcher, head of laboratory,
Mitkinykh L.V.,
process enqineer
North-East Agricultural Research Institute, Kirov, Russia
Studies on design of scientific and technological documentation for new flour confectionary with increased
nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw
material (rye flour and malt) for full or partial substitution of wheat flour with the purpose of broadening of production
assortment. It is linked with the fact that rye has the lowest calories content of grain and products of its processing
among all cereal crops, and contents much more minerals, microelements, vitamins, and fibers. Its grain contents more
essential amino acids than wheat has. Raw materials of other cereal crops along with oil crops are used in new receipts
too for heightening of these foodstuffs. Among new products there are documentations for cake “Osenny”, biscuit rolls
“Niva” with jam and “Niva” with fruit butter, biscuits “Debyut”, “Stimul”, and “Trio”. New flour confectionaries are
differed from existing analogues by heightened (by 23.1…155.6%) content of fibers and lowered (by 1.8…20.8%)
energy value. Cake “Osenny”, rolls “Niva” with jam and “Niva” with fruit butter, biscuits “Trio” have high content
of polyunsaturated fatty acids that are important for man health. Cake “Osenny” has 3.16 g of these acids per 100 g
while its industrial analogue (cake “Sportivny”) has as low as twice content of polyunsaturated acids – 1.53 g / 100
g. Using of rye raw material in production of new confectionary will allow to broad assortment of foodstuff with high
nutritional value, to lower cost of raw materials for production, to lower energy potential of diet that is important for
rational health type of nutrition of modern human.
Key words
:
flour confectionary, rye flour, rye malt, nutrition value
References
1. Savenkova T.V.
Proizvodstvo funktsional’nykh
konditerskikh izdeliy – problemy i puti ikh resheniya
.
[Production of functional confectionary – problems and
ways of their decision].
Konditerskoe i khlebopekarnoe
proizvodstvo
. 2012. no. 7. pp. 6-8.
2. Chubenko N.T., Kostyuchenko M.N., Kindra
N.A.
Voprosy osvoeniya proizvodstva funktsional’nykh
khlebobulochnykh izdeliy
. [Problems of mastering of
functional bakery goods’ production].
Khlebopechenie
Rossii
. 2012. no. 3. pp. 4-6.
3. Shatnyuk L.N., Kodentsova V.M., Vrzhesinskaya
O.A.
Khleb i khlebobulochnye izdeliya kak istochnik i nos-
itel’ mikronutrientov v pitanii rossiyan
. [Bread and bakery
goods as a source and carrier of micronutrients in Russian’s
nutrition].
Khlebopechenie Rossii
. 2012. no. 3. pp. 20-23.
4. Shaposhnikov I.I.
Otsenka ob”ema i struktu-
ry proizvodstva khlebobulochnykh izdeliy v Rossiyskoy
Federatsii
. [Estimation of volume and structure of pro-
duction of bakery goods in Russian Federation].
Khlebo-
pechenie Rossii
. 2010. no. 1. pp. 12-14.
5. Chubenko N.T.
Muchnye konditerskie izdeliya v
khlebopekarnom proizvodstve
. [Confectionaries within bak-
ery manufacture].
Khlebopechenie Rossii
. 2015. no. 1. pp. 44.
6. Surmach E.M., Kuznetsova L.I.
Povyshenie pish-
chevoy tsennosti keksov
. [Increasing of cake’s nutritional val-
ue].
Khlebopechenie Rossii
. 2014. no. 1. pp. 25-28.
7. Kuznetsova L.I., Surmach E.M.
Ispol’zovanie
rzhanoy muki v tekhnologii keksov
. [Use of rye flour in
cake technologiy].
Izvestiya vuzov. Pishchevaya tekh-
nologiya
. 2014. no. 1 pp. 60-61.
8. Skurikhin I.M., Tutel’yan V.A.
Tablitsy khimich-
eskogo sostava i kaloriynosti rossiyskikh produktov pitani-
ya
. [Tables for chemical composition and calorie content
of Russian foodstuff]. Moscow:
DeLi print
, 2007. 276 p.
9. Kazanskaya L.N.
Chto est’ khleb?
[What does
it mean – bread?]. Saint-Petersburg:
Beresta
, 2004. 146 p.
10.
Khimicheskiy sostav pishchevykh produktov.
Kn. 2: Spravochnye tablitsy soderzhaniya aminokislot,
zhirnykh kislot, vitaminov, makro- i mikroelementov,
organicheskikh kislot i uglevodov
. [Chemical compo-
sition of foodstuff. Book 2: Reference tables of content
of amino acids, fat acids, vitamins, mfcro- and micro-
elements, organic acids, and carbohydrates].
Pod red.
prof., d-ra tekhn. Nauk I.M. Skurikhina i prof., d-ra med.
nauk M.N. Volgareva. 2-e izd., pererab. i dop
. Moscow:
Agropromizdat
, 1987. 360 p.
Электронная Научная СельскоХозяйственная Библиотека