Kirpichenkova O. Use pectin-containing vegetable purees to improve the quality of cakes and butter cookies

The thesis is dedicated to topical problems confectionery industry - creation of technologies for a new range of cakes and butter cookies with enhanced nutritional value and longer shelf life through the use of pectin-containing carrot and pumpkin puree and complex improvers. The effect of technological factors on the structure of semi-finished and finished products using hydrolyzed carrot and pumpkin pectin-containing puree and complex improver "Magimix Freshness" - for mud and custard cakes; biscuit-butter semi-finished product for combined butter biscuits using hydrolyzed carrot pectin-containing puree and a complex mixture of emulsifiers "Esther M 02" was established and optimized. It was scientifically substantiated and experimentally confirmed that cakes and biscuit-butter semi-finished product for combined butter biscuits using pectin-containing vegetable purees and complex improvers have a greater proportion of strongly bound moisture due to the interaction of flour and vegetable puree biopolymers. Approbation in terms of industry was performed, and social and economic efficiency of a new range of products with intermediate humidity - custard and mud cakes and combined butter biscuits was substantiated; prolongation of shelf life and increased content of biologically active substances: vitamins, including beta-carotene, water-soluble pectin, fibers, minerals was proven.