THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH

Oksana ARPUL, Tetiana SYLCHUK, Vira KULINICH, Olena USATIUK

Abstract

The article deals with the technology of garlic donuts (pampushkas) enriched with schavnat
(hybrid  of  spinach  dock  or  patience  dock  and  Tien  Shan  sorrel)  as  a  source  of  plant  protein.  The
influence  of  schavnat  on  the  technological  process  and  the  quality  of  pampushkas  was  determined.
The organoleptic properties and the physical and chemical properties such as titrated acidity, texture,
specific  volume,  dough  fermentation  property  and  viscoplastic  properties  were  investigated.We
obtained  a  «Special  pampushkas  with  garlic»  with  a  high  content  in  plant  proteins  which  could  be
recommended for balancing the nutrient composition of population diet.

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