Justification of optimal dosages of pectin concentrate and wholeground flour in the production of galets

One of the most important biologically active properties of pectin-containing products is its complexing ability, based on the interaction of pectin with ions of heavy and radioactive metals. It was found that beet pectin concentrate is characterized by a low degree of esterification (31.4%), high complexing ability (270 mg Pb2+/g), which allows us to recommend the use of the developed pectin product as a natural detoxifier capable of forming strong chelate bonds with heavy metals. To prepare the dough for galettes and conduct experiments, first-grade wheat flour, as well as whole-ground corn and buckwheat flours, were used. The corn flour was obtained by grinding whole grains of the Budan 237 variety, and the buckwheat flour from the Shortandinskaya 3 variety. Their organoleptic and physicochemical parameters were carefully studied. The food safety of pectin concentrate from sugar beet of the Ardan variety and whole-ground flour from cereals has been determined. The optimal dosage of pectin concentrate is justified and determined - 10%, whole-ground corn flour - 15%, whole-ground buckwheat flour - 20%, in the manufacture of galets from wheat flour of the first grade, in which the properties of gluten and rheological properties of the dough are similar to control samples. The use of pectin concentrate from sugar beet of the Ardan variety made it possible to change the properties of the dough in the direction of increasing firmness and elasticity. The use of low-esterified pectin in the production of galets opens up wide prospects for the creation of biologically complete fundamentally new safe food products with pronounced functional properties.