Providing of the composition of flour confectionery product ?Vupi-pai?

Flour confectionery belongs to the segment of the confectionery market which has great demand; thus, improvement of the manufacturing technology and recipes is presently a relevant task. In view of the valuable properties of the raw materials in cooking of muffins, the balanced chemical composition of the finished confectionery products becomes an important issue. The objective of the study was elaboration of a muffin recipe to include gluten which would provide functional properties. In the article, the principal factors which have effect on the quality of flour confectionery products were analyzed using the cause-and-effect Ishikawa diagram. The issues of balance and biological value of muffins were solved by developing multicomponent recipe mixtures using OpenOffice Calc spreadsheet, which is part of OpenOffice.org software. It was shown that adding gluten to the muffin recipe enhances the biological value of the finished product. The result of study of physico-chemical and organoleptic qualities of the developed products were studied prove the expediency of the proposed technology.