Kasabova K. Technology of muffins of the increased nutritive value with the products of processing from wheat germ and beetroot pulp

Object - the technology of muffins for raising their biological and nutritive value. Purpose - scientific substantiation the technology of using the products after the processing of wheat germ and beet pulp - wheat germ oilcake and beet fiber (unclarified and clarified) in the technology of muffins for raising their biological and nutritive value. Research methods - standard and special organoleptic, physico-chemical, microbiological, thermophysical and structural-mechanical methods of determining the quality of raw materials, pastry and finished products, mathematical methods of experimental design and analysis of experimental data. Scientific novelty: theoretically and experimentally the technology of using the products after the processing of wheat germ and beet pulp - wheat germ oilcake and beet fiber (unclarified and clarified) in the technology of muffins for raising their biological and nutritive value. It is experimentally determined that the addition of finely-dispersed powder of beet fiber with pectin-cellulose-hemicellulose complex of polysaccharides and coarsely dispersed powder-like oilcake from wheat germ with cellulose-hemicellulose complex results in the reception of muffins with high organoleptic, physical-chemical and structural-mechanical quality parameters, and the increased contents of nutritive fibers, low molecular phenolic compositions, tannic and mineral substances, and in case the oilcake is used, the increased contents of tocop-herol, protein an carotenoids. It is shown that the adjuncts have different influence on structural-mechanical properties of the dough for muffins, and promote the increase of the amount of the associated water in the system. Based on the results of the experimental investigations, the technologies and assortment of muffins is developed. Normative documentation is approved. New technologies are certified and introduced in confectionary factories and academic process in the University.