Analytical substantiation of the structure of the recipe mixture for the production of functional bakery products

The development of food products that promote nutrient intake at physiologically based levels is a priority in the food systems field. The issue of the prospects for using secondary products of juice production in the technology of fortified bakery products is considered. Dried and crushed directly pressed juice extracts from apples, pumpkins and quinces are used as ingredients enriching with dietary fiber. A technique for analytical substantiation of the structure of a recipe mixture for the production of functional bakery products is proposed. In the M-formulation of the stochastic programming problem, fuzzy parameters are introduced that take into account the variability of the properties of the components and characterize the degree of confidence in the admissibility of the properties of the mixture. A computational experiment was carried out on the composition of the recipe mixture, in which the proportion of pumpkin marc in the fortifying additive was varied, as an ingredient characterized by the maximum content of dietary fiber. At the same time, for a favorable sensory perception of the baked goods, other enriching ingredients were introduced - crushed and dried apple and quince pomace. An additional direction for enrichment was considered the macroelements phosphorus and calcium, taking into account their recommended ratio of 1:1, as well as the microelement zinc. Variations in the content of dietary fiber, calcium, phosphorus and zinc in the components of the mixture are assumed to be 5 %. A solution was obtained in the form of a structure of a mixture of wheat flour and dried and crushed pumpkin and apple marc, which satisfies the technological requirements for gluten content while fulfilling the functionality requirement - providing at least 15 % of the daily requirement for dietary fiber. The resulting solution was experimentally confirmed in laboratory conditions using the example of crispbread.