name
Kudinov Pavel Ignatievich
Scholastic degree
•
Academic rank
professor
Honorary rank
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Organization, job position
• Kuban State Technological University
профессор кафедры биоорганической химии и технической микробиологии
Research interests
расширение ассортимента хлебобулочных и кондитерских изделий общего и специализированного назначения на основе нетрадиционного сырья, пищевая безопасность и безвредность, влияние биопрепаратов на хлебопекарные свойства зерна, экологическая безопасность технологии консервации семян подсолнечника, кинетические и биохимические методы анализа
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 1
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON BUCKWHEAT AND QUINOA
Description
Expanding the range of flour confectionery products for people suffering from intolerance to wheat protein is relevant in the circumstances of import substitution. The domestic market of gluten-free confectionery products fully meets the demand of this category of people, which are dominated by sweet tooth children, requiring constant variety of confectionery. Therefore, the purpose of the work, which consists in expanding the range of pastry products based on buckwheat and quinoa, is relevant. The study presents a shortbread recipe based on buckwheat flour with different dosages of quinoa, a block diagram of the production and evaluation of the quality of the finished confectionery. Sensory evaluation of quality was carried out by a tasting analysis by a special system of scores: quantified indicators of quality - color, taste, smell, surface, shape and form in a break - is presented in the form of balls, followed by mathematical processing. We have defined physical and chemical indicators of quality biscuits, including moisture, alkalinity, absorption, fat and sugar content. Based on the assessment of quality of gluten-free shortbread we have set the optimal ratio of buckwheat flour and quinoa is equal to 70:30. The developed formulation will expand the range of gluten-free flour confectionery and can be adapted to the process and the equipment installed on the existing confectionery businesses
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