DEVELOPMENT AND QUALITY EVALUATION OF SPECIALISED CHOUX SEMI-FINISHED PRODUCT

YPQQWH

Abstract

Expanding the range of domestic gluten flour confectionery products with non-traditional raw materials allows meeting the growing demand for specialized products with increased nutritional value. The disadvantage of choux semi-finished products is their low nutritional value. The use of new types of biologically valuable gluten raw materials will enrich the product and give it original taste qualities and additional nutritional value. The aim of the work was to develop a choux semi-finished product using a new source of valuable plant raw materials - hemp flour. The research was based on standard testing methods for flour confectionery products. Model samples of custard semi-finished products were prepared in laboratory conditions using traditional technology with the replacement of premium wheat flour with a mixture of universal gluten-free flour and hemp flour. The ratios of universal gluten-free flour and hemp flour in the choux semi-finished product were experimentally established. As a result of determining the organoleptic quality indicators, it was shown that the best quality characteristics were possessed by products with the ratio of universal and hemp flour of 70:30 and 80:20. The products were characterized by a darker color compared to the control sample, the correct shape with a convex upper crust and sufficient volume of the internal cavity, pleasant taste and smell, soft texture with the inclusion of hemp flour particles. Linear characteristics and physicochemical quality indicators of the proposed semi-finished products were determined. It was found that the mass fraction of moisture meets the established requirements. The developed gluten-free choux semi-finished products differ from traditional ones in the increased content of proteins (by 5-6 %) and dietary fiber, the share of which is 6-4 %. The use of hemp flour in the technologies of gluten-free flour confectionery allows expanding the range of domestic products of high quality and increased nutritional value. The protein content in the developed semi-finished products increased by an average of 50-60 %, the physiological daily intake of dietary fiber is 17-25 %. The results obtained can find practical application in the technology of choux semi-finished products with the involvement of new sources of biologically valuable raw materials.