Use of plant raw materials in pastry production

The research objective is to study the possibility of using fl seeds of August and Isilkulsky varieties grown in the conditions of the Northern Trans-Urals to improve the quality and balance of the nutritional value of fl confectionery products. The study was carried out by means of test laboratory baked goods with the replacement of butter in the cake recipe for fl seeds soaked in warm water until a viscous mass was formed. For fi products, organoleptic quality indicators were assessed according to a fi scale (GOST 31986-2012): a comprehensive assessment of cakes was 4.58 points in the control variant, 4.64 points using August fl seeds and 4.74 points using Isilkulsky fl seeds. It was noted that the use of fl seeds instead of butter in the cake recipe did not have a negative effect on the organoleptic characteristics of the fi products; indicators such as surface, sectional view and texture improved during the enrichment process and the integrated assessment increased. Physicochemical indicators were determined by standardized methods of analysis. The data obtained indicate that the addition of fl seeds to the recipe increases the moisture content of fi products to 20-24 %, the density to 0.48-0.50 g/cm3 and reduces the alkalinity to 0.55-0.50 degrees. Calculation of the energy and nutritional value of cakes showed that replacing butter with fl seeds made it possible to reduce the fat content in cakes to 7 g/100 g of the product compared to the control variant (13 g/100 g), while the energy value of the products decreases: the control variant - 383 kcal; 2nd variant - 341; 3rd variant - 339 kcal, which makes them less high in calories.