Mashed potatoes as an improver of bakery products quality

This article discussed the issues of expanding the resource base and the use of alternative raw materials for improvement of biotechnological properties of semi-finished products, the mineral and vitamin value of bakery products by substitution of wheat flour with mashed potatoes. The aim of the research was studying the effects of mashed potatoes on the dough during proofing, the quality and nutritional value of products and the development of the technology of preparation of bakery products using mashed potatoes In accordance with the set aim the following tasks were solved: to study the effect of mashed potatoes on the maturation process of the test; to study its effect on the quality of finished bakery products; determination of the nutritive value of the developed products with the use of mashed potatoes, the development of technology of preparation of rolls with the addition of mashed potatoes The dough was prepared in a sin- 81 gle-phase accelerated way with the use of improver "Chunk". Baking trials were carried out in laboratory conditions with subsequent determination of the quality of the finished products on organoleptic and physical and chemical parameters. The speed of fermentation was recorded by the time to reach the desired volume of the test and titratable acidity test. Nutritional value of finished products was determined by calculation. Found that the greater the dosage, the more intense the test volume increases and higher acidity, i.e., making mashed potatoes speeds up the fermentation process. According to the organoleptic and physicochemical quality indicators of finished products and findings of the tasting committee recommended for implementation in the production of the sample with a dosage of mashed potatoes 20 %. Compared with the control sample at this dosage remains a pleasing appearance that enhances the flavor of the product, cmmb stmcture. The porosity increased from 66 to 68 %, a dimensional stability from 0.4 to 0.45, the specific volume increased from 3.0 to 3.63 cm3/g. Significantly changed the nutritional value content in 100 g of digestible carbohydrates decreased 14.6%; dietary fiber increased by 19.6 %, potassium for 19.32 %; iron 10 %; vitamin B6, 4.0 %; vitamin PP 7 %; j8-carotene, which is provitamin A, in the 100%. Energy value per 100 g of the product decreased by 11.8%.