Development of a Pasta Recipe Using Whole Grain Flour

Abstract

A healthy lifestyle is at the peak of its popularity, therefore, manufacturers are interested in creating new products that comply with the principles of a healthy balanced diet. Pasta is constantly in great demand among residents of many countries, so they are a promising object for enrichment and the use of non-traditional raw materials for the production of pasta. The purpose of the study was the use of non-traditional raw materials for the production of pasta, in connection with which the tasks were set: the development of a recipe for pasta with increased biological value, analysis of the quality of the finished product. In the course of this study, it was found that the introduction of whole grain flour with the replacement of part of the wheat flour favorably affects the qualitative composition of the finished product. Recipe development and quality control was carried out on the basis of GOST R 54656-2011 "Pasta with enriching additives. General specifications". The determination of the vitamin composition, mineral content, humidity, gluten quality indicators were carried out. In the course of the study, the optimal dosage of the additive was determined and the expediency of using whole grain flour in the production of pasta was established. The conducted research and the developed recipe can be used in pasta production enterprises.

Keywords

• pasta
• whole grain flour
• production technology
• alimentary fiber
• recipe