JUSTIFICATION OF THE USE OF BIRD CHERRY FLOUR IN PRODUCTION OF BAKERY PRODUCTS

Abstract

The article is devoted to the problem of improving the nutritional value of pastries; in particular
‘Moskovskaya’ rolls. The author substantiates the reasons which led to the need of creating pastries
using herbal supplements. The author analyzes the chemical composition of bird-cherry flour
made from dried berries of bird cherry. It contains proteins, dietary fibers, minerals (magnesium,
iron, zinc, cobalt, etc.), vitamins (B1, B2, PP, E, C), acids (malic, citric, ascorbic). The author
presents and analyzes the results of physical and chemical parameters of the control sample of
‘Moskovskaya’ rolls and the samples prepared with partial replacement of wheat flour for bird
cherry flour in the amount of 2, 5, 10, 20, 30% according to the recipe. The author defines acidity
of the control sample and the test samples prepared with the addition of bird cherry flour. The dependence
of the humidity and baking loss of the products depending on the content of bird cherry
flour is determined. The experimental results are presented in tabular form. The change in viscosity
and density test by replacing part of wheat flour with bird cherry flour is studied. The quantity
of soluble and insoluble dietary fiber is determined with the help of enzyme-gravimetric method
according to all-Russian State Standard R 54014-2010. The results are shown in the table and have
been analyzed. The author justifies the amount of the admixture. The results of organoleptic evaluation
of a control sample and samples prepared with addition of bird cherry flour are presented. It
is found that the bun prepared with the addition of 30% bird cherry flour is the best example judging
by the appearance and taste. The results of microbiological studies of ‘Moskovskaya’ and
‘Bird Cherry’ rolls compared with the requirements of Sanitary Rules and Regulations are presented.
The author has also calculated nutritional value of ‘Moskovskaya’ and ‘Bird Cherry’ rolls
and presented it in comparison with daily requirement of nutrients. The urgency of replacing a portion
of wheat flour with bird cherry flour in the production of bakery products is justified.