Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet

The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, be...

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Autores principales:	Madina Yakiyayeva, Bayan Muldabekova, Rauan Mukhtarkhanova, Pernekul Maliktayeva, Ainur Zheldybayeva, Galymzhan Nasrullin, Aigerim Toktarova
Formato:	article
Lenguaje:	EN RU UK
Publicado:	PC Technology Center 2021
Materias:	composite flour bakery products legumes technology baking sugar beet Technology (General) T1-995 Industry HD2321-4730.9
Acceso en línea:	https://doaj.org/article/8ef3875a8aef47a99434ad0c125ed72a
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spelling	oai:doaj.org-article:8ef3875a8aef47a99434ad0c125ed72a2021-11-04T14:15:33ZDevising the formulation and technology for baking buns from flour of composite mixtures and sugar beet1729-37741729-406110.15587/1729-4061.2021.240348https://doaj.org/article/8ef3875a8aef47a99434ad0c125ed72a2021-10-01T00:00:00Zhttp://journals.uran.ua/eejet/article/view/240348https://doaj.org/toc/1729-3774https://doaj.org/toc/1729-4061The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of minerals and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet powder. The results showed that composite flour and sugar beet increased calcium content by 13.54 mg/100 g, iron ‒ by 0.57 mg/100 g, potassium ‒ by 141.03 mg/100 g, phosphorus ‒ by 38.89 mg/100 g, vitamin A ‒ by 0.002 mg/100 g, vitamin B2 ‒ by 0.016 mg/100 g, vitamin E ‒ by 0.32 mg/100 g, and vitamin PP ‒ by 0.405 mg/100 g. Microbiological indicators meet the established norms and requirements; the amount of mesophilic aerobic and facultative-anaerobic microorganisms, yeast, and mold in the test bun was the least compared to the control sample. As a result, it was proved that the use of composite flour of leguminous crops contributes to an increase in the nutritional and biological values of bakery products, and the application of dried sugar beet powder makes it possible to completely exclude sugar from the formulation of the resulting product. Employing this technology and formulations for obtaining bakery products makes it possible to expand the range of bakery products, reduce the duration of the manufacturing process, improve the quality of finished products, increase labor productivity. That also contributes to the improvement of the socio-economic indicators of bakery and confectionery enterprisesMadina YakiyayevaBayan MuldabekovaRauan MukhtarkhanovaPernekul MaliktayevaAinur ZheldybayevaGalymzhan NasrullinAigerim ToktarovaPC Technology Centerarticlecomposite flourbakery productslegumestechnologybakingsugar beetTechnology (General)T1-995IndustryHD2321-4730.9ENRUUKEastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 73-84 (2021)
institution	DOAJ
collection	DOAJ
language	EN RU UK
topic	composite flour bakery products legumes technology baking sugar beet Technology (General) T1-995 Industry HD2321-4730.9
spellingShingle	composite flour bakery products legumes technology baking sugar beet Technology (General) T1-995 Industry HD2321-4730.9 Madina Yakiyayeva Bayan Muldabekova Rauan Mukhtarkhanova Pernekul Maliktayeva Ainur Zheldybayeva Galymzhan Nasrullin Aigerim Toktarova Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
description	The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of minerals and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet powder. The results showed that composite flour and sugar beet increased calcium content by 13.54 mg/100 g, iron ‒ by 0.57 mg/100 g, potassium ‒ by 141.03 mg/100 g, phosphorus ‒ by 38.89 mg/100 g, vitamin A ‒ by 0.002 mg/100 g, vitamin B2 ‒ by 0.016 mg/100 g, vitamin E ‒ by 0.32 mg/100 g, and vitamin PP ‒ by 0.405 mg/100 g. Microbiological indicators meet the established norms and requirements; the amount of mesophilic aerobic and facultative-anaerobic microorganisms, yeast, and mold in the test bun was the least compared to the control sample. As a result, it was proved that the use of composite flour of leguminous crops contributes to an increase in the nutritional and biological values of bakery products, and the application of dried sugar beet powder makes it possible to completely exclude sugar from the formulation of the resulting product. Employing this technology and formulations for obtaining bakery products makes it possible to expand the range of bakery products, reduce the duration of the manufacturing process, improve the quality of finished products, increase labor productivity. That also contributes to the improvement of the socio-economic indicators of bakery and confectionery enterprises
format	article
author	Madina Yakiyayeva Bayan Muldabekova Rauan Mukhtarkhanova Pernekul Maliktayeva Ainur Zheldybayeva Galymzhan Nasrullin Aigerim Toktarova
author_facet	Madina Yakiyayeva Bayan Muldabekova Rauan Mukhtarkhanova Pernekul Maliktayeva Ainur Zheldybayeva Galymzhan Nasrullin Aigerim Toktarova
author_sort	Madina Yakiyayeva
title	Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
title_short	Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
title_full	Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
title_fullStr	Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
title_full_unstemmed	Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
title_sort	devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
publisher	PC Technology Center
publishDate	2021
url	https://doaj.org/article/8ef3875a8aef47a99434ad0c125ed72a
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Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet

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