The use of algae in flour confectionery production

The article deals with the development of a recipe for pastry semi-finished products with the use of algae powder to produce goods with high concentration of iodine. The analysis of development iodine deficient conditions on the territory of Chelyabinsk region is performed. Different ways to solve the problem of iodine deficiency are considered by means of production functional food staples. Comparative analysis of the chemical composition of fucus algae and fancy white wheat flour is given. It is proved that in fucus algae powder there is iodine, there is no iodine in wheat flour, there is also a great number of mineral substances and vitamins in algae powder. The influence of different amount of focus powder in the recipe on consumer properties of pastry is analyzed. Fucus powder is introduced in the amount of 3-12 % along with wheat flour. It is proved that the use of focus powder in the amount of 7 % reduces organoleptic indicators of products such as food, taste and flavor deterioration. Functional and technological properties of the studied samples are improved at the use of fucus powder, moisture level is increased and density is reduced. Introduction of fucus powder into pastry increases the nutrition value of products (high amount of iodine, sodium, calcium, magnesium and iron). Based on the analysis performed optimal concentration of an additive is calculated which is 7 %; chemical composition of semi-finished products is analyzed; the recipe is worked out. It is stated that the use of algae powder in flour confectionery production is proved and helps to broaden the stock of products as well as to develop a product which is able to piece out a shortage in a diet with physiologically necessary nutrients and iodine in particular.