The study showed the possibility of expanding the assortment of flour products for fast food and substanti- ates the expediency of producing red buns for ham- burgers with natural dye due to the introduction of toma- to paste into the recipe. The aim of the research was the development of recipes for tomato paste burger sticks for hamburgers. The objects of the research were the samples of buns for burgers with prescription ingredi- ents - tomato paste in various dosages. At the first stage of the research, the basic baking formula was simulated. For this purpose the optimal ratio of intro- duced components was determined. The tomato paste was added in the amount of 5, 10, 15 % of the total weight of composite mixture. Mixing wheat flour and used additives was carried out by manual kneading, which allowed obtaining homogeneous mass and en- riching the dough with oxygen. When carrying out the experiment for comparison of the results of the research burgers were made for a hamburger without changing the formulation (control). Option 1 - in a standard com- pounding of 5 % of added milk replaced 5 % of tomato paste. Option 2 - the share of tomato paste increased to 10 %. Option 3 - the dosage of tomato paste in this option made 15 %. Obtained samples of the buns were analyzed according to physical and chemical and or- ganoleptic indicators. The best quality indicators werefound in the products of option 2. The recipe for buns "Krasnye" was developed. In experimental samples of buns there was higher content of dietary fiber, which significantly increased their biological value in compari- son with the buns, colored by synthetic dye.
hamburger buns, tomato paste, natural dye, public catering, fast food
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