Studying flour mixtures qualitative characteristics obtained by targeted combination of traditional raw materials with quinoa seeds

The purpose of research is to study the effect of quinoa seed flour on the quality indicators of flour mixtures for the baking industry, obtained by targeted combination of raw materials. Objectives: to study the effect of flour from quinoa seeds on the organoleptic and physico-chemical indicators of the quality of flour mixtures obtained by targeted combination with traditional raw materials; to study the effect of flour from quinoa seeds on the content of fiber and mineral elements in the desired mixtures. As objects of study, flour mixtures were used, consisting of wheat flour of the highest grade and flour from quinoa seeds with a dosage of 3 to 11 % instead of an equivalent amount of flour. The experiments were carried out on the basis of the Altai State Technical University named after I.I. Polzunov, in the laboratory of the Center for Comprehensive Research and Expert Evaluation of Food Products AltaiBioLakt. Standard methods were used in the work. It has been experimentally established that the use of flour from quinoa seeds affects the appearance of flour mixtures, contributing to a change in their color, strengthens the protein-proteinase complex, reduces the mass fraction of raw gluten (by 0.2-2.0 %), increases acidity (by 20-40 %) and the mass fraction of ash in terms of dry matter (by 19.23-96.16 %). The use of flour from quinoa seeds, when combined with traditional raw materials, increases the content of fiber (by 33.34-66.67 %), calcium (by 23.0-67.0 %), magnesium (by 36.0-132.5 %), phosphorus (by 8.7-31.8 %), zinc (by 10.0-40.0 %), manganese (by 17.5-63.2 %), copper (by 7.7-30, eight %). By studying the qualitative characteristics of flour mixtures, the possibility and expediency of combining traditional raw materials with flour from quinoa seeds in the production of semi-finished flour products for the baking industry have been proved.