In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in “Puff buns” and “Grain bars” recipes. The proposed products are balanced in the content of nutrients (proteins, fats, carbohydrates), contain a wide range of vitamins and essential amino acids, which allows expanding the consumer food market and more efficiently using vegetable resources. In order to obtain the percentage ratio of the components in the flour products composition, the complete factor experiment – a central compositional rotatable planning experiment – was applied. According to the results of mathematical modeling for “Puff buns”, the optimal percentage ratio of rice bioflour and pumpkin was chosen as 20:20, for “Grain bar” the optimal dosage of mashed bananas and Jerusalem artichoke is 28:12 respectively.
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