Reasons for the use of unconventional raw material in production of flour confectionery goods

The article deals with the current problem of nutrition value increase of flour confectionery goods and “Stolichniy” cake in particular. The authors consider reasons for the necessity to produce flour confectionery goods with high nutrition value (small amount of proteins, vitamins, mineral substances, dietary fiber, biological value). Chemical composition of wheat flour and pumpkin powder from seeds which are the source of unsaturated fatty acid (linoleic and linolenic acid), vegetable protein, dietary fibers, mineral substances (sodium, potassium, calcium, magnesium, phosphorous, iron, zinc, copper), vitamins B1, В2, РР, С are analyzed. Physical and chemical and textural mechanical indicators of control sample of “Stolichniy” cake as well as samples cooked with a partial substitution of flour with pumpkin powder in the amount of 2, 4, 6, 8 and 10% are given and analyzed. There is dependence of moisture level of the product and dough on the content of pumpkin powder. The results of experiment are demonstrated in the form of a diagram. There is explanation of the increase of moisture level of the samples analyzed.Textural and mechanical properties of dough and prepared products are considered with the help of a penetration method. The results are given in a diagram and analyzed.The level of solubility of prepared samples of “Stolichniy” cake is defined; the results are given in a diagram. There is a relation between the amount of pumpkinpowder and the level of sample solubility.The amount of fat is calculated in the control and tested samples, the results are given in a diagram. It is proved that the use of pumpkin powder at cake production contributes to the increase of fat in dough and prepared products.The author analyzes the nutrition value of control sample as well as the sample prepared with the use of pumpkin powder in the amount of 8% of dough weight. It is proved that a cake prepared with the use of pumpkin powder contains more proteins, fat, dietary fiber, sodium, potassium, calcium, magnesium, phosphorous, iron, zinc, copper, vitamins B1, В2, РР, С. The efficiency of replacement of flour by pumpkin powder is proved.