Development of the new type of the fatty component for flour confectionery
Influence of various dosages of wheaten alimentary fibers (AF) Kametsel FW 200 on quality of soft wafers was studied. Wheat gel which was received by mixing of a wheaten fiber Kametsel FW 200 and waters in ratios 1 : 5, 1 : 7 and 1 : 9 respectively and at various water temperature 20 and 50°C was added to a formulation mix in number of 10, 15 and 20% of mass of a fatty component. For physico-chemical and organoleptic characteristics as the best specimen was sample of soft wafers with replacement 15% fatty component by wheat gel when the balance between AF and water 1 : 7 at water temperature for the mixture of 20°C. The compounding of a new type of soft wafers of preventive appointment with use of wheaten alimentary fibers Kametsel FW 200 is developed. It is established that the introduction of wheat AF Kametsel FW 200 in the formulation of wafers reduces the fat content in them by 12%.The technical documentation set on soft wafers “Lyubimye” with alimentary fibers Kametsel FW 200 is developed and approved.