Purpose. To increase the nutritional and biological value of muffins based on wheat germ meal, produced without the use of wheat flour.
Specifications. Organoleptic quality indicators of healthy gluten-free muffins: regular shape, with cracks, without tears, crust color – light brown, crumbs – golden brown, crumb soft, well loosened, elastic, products with a pleasant, pronounced nutty taste. smell and taste. Physico-chemical indicators of product quality: crumb compressibility on a penetrometer – 55…60 units. adj., specific volume – 2.9…3.1 cm3/h, cap capacity – 10.8…11.2%.
Application area. Food industry. Production of bread and bakery products; production of flour confectionery products, cakes and pastries for short-term storage
Advantages. The main advantages of the proposed technology are the production of gluten-free muffins based on wheat germ meal, which, compared to a traditional product, contains more protein, dietary fiber, potassium, calcium, magnesium, iron, zinc, with a physiologically effective content of vitamins and polyphenolic compounds that have original organic characteristics through the use of microbial polysaccharides and wheat germ meal
Technical and economic effect. The social effect is to expand the range of flour confectionery products for health purposes to enrich the diets of the Ukrainian population with dietary fiber, minerals and vitamins for the prevention of nutrition-related diseases.
Description. A technology has been developed for the production of healthy, gluten-free muffins with complete replacement of wheat flour with wheat germ fractions. It has been established that muffins with complete replacement of wheat flour with wheat germ fractions have pleasant organoleptic quality indicators. However, these products have a small volume, inelastic, fragile crumb due to the absence of gluten proteins and wheat flour starch, which are responsible for the formation of the structure of the products. Therefore, to give products the necessary properties, microbial polysaccharides such as xanthan, enposan and gelan are used as structure formers. Adding MPS in an amount of 0.1% to the mass of the finished product increases the specific volume of muffins. Thus, when adding xanthan, the specific volume of products increases by 14.3%, enposan – 10.7%, gelana – 3.5%.