Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (2016-11-01)

Trends in the development of confectionery technology

  • Z. A. Kanarskaya,
  • F. K. Khuzin,
  • A. R. Ivleva,
  • V. M. Gematdinova

DOI
https://doi.org/10.20914/2310-1202-2016-3-195-204
Journal volume & issue
Vol. 0, no. 3
pp. 195 – 204

Abstract

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Nutrition is one of the main factors that have an enormous impact on the health, performance, creativity, activity and life expectancy, as all essential nutrients enter the body is food. Nutrients are transformed by metabolism in the structural elements of the cell, providing the necessary human plastic material and energy. The traditional source of important nutrients for the human body are the pastries, which are in our population is very popular. However, confectionery products is inherent drawback. Excessive consumption of flour confectionery goods violated balanced diets on nutrients and energy value. This is due to a high fat, carbohydrates, and low enough in some cases, complete absence of fiber, minerals and vitamins. In connection with the formation of the system of healthy nutrition of the population requires the development of production technology of confectionery products with the introduction in their structure of functional ingredients, do not change the organoleptic properties of the product, but can help reduce caloric properties of food and the taste of Tatar national. The purpose of this survey – to identify trends in the development of confectionery technology. This review shows that in confectionery production technology to reduce calories and increase the biological value of the replacement trend in the formulations of wheat flour on chickpeas, flax, triticale, sorghum, rice, barley, corn, bird cherry. It is noted that in the recipes for cakes confectionery introduced from non-traditional raw materials containing dietary fiber. It determined to be a gluten-free medical and functional confectionery products for people with celiac disease.

Keywords