Development of a recipe for dumplings dough with amaranth flour addition

The purpose of the study is to develop a recipe for dumplings dough from wheat flour of the first grade with the addition of amaranth flour. Tasks: to determine the physical and chemical indicators of the quality of amaranth and wheat flour; develop a recipe for dough samples for dumplings with the addition of amaranth flour instead of first grade wheat flour; to conduct an organoleptic assessment and determine the physico-chemical indicators of the quality of test samples for dumplings with the addition of amaranth flour. Dough recipes for dumplings with the addition of amaranth flour to wheat was developed. According to organoleptic indicators, the sample from the test with the addition of 3 % was the most highly rated, it did not have a pronounced gray tint of the test semi-finished product, the taste was balanced. Samples with the addition of 5 and 10 % had a pronounced dark color of the dough, as well as a pronounced taste of amaranth flour with its characteristic nutty flavor. With the addition of amaranth flour, the amount of protein increases. In the sample with the addition of 3 % amaranth flour, there is an increase in protein by 80 % relative to the control sample, in samples with the addition of 5 and 10 % amaranth flour, by 132 and 152 %, respectively. The amount of carbohydrates decreases in the dumpling dough sample with the addition of 3 %, the decrease relative to the control sample was 5.5 %, in the samples with the addition of 5 and 10% amaranth flour - by 8.4 and 12.7 %, respectively. The content of calcium and magnesium also increases as amaranth flour is added to the dumpling dough. The calcium content in sample № 1 increased by 6.7 % compared to the control sample, and in samples № 2 and 3 - by 26.7 and 39 %, respectively. The addition of amaranth flour improves the micronutrient composition of the dough for dumplings, increases the physiological and nutritional value.