PROSPECTS FOR THE USE OF PEANUTS IN THE PRODUCTION OF CUPCAKES

Abstract

Walnut flour– a secondary product of nut processing when extracting oil by pressing is undoubtedly a valuable raw material in the production of bakery products. The use of nut flour containing 24 % fat, 14.7 % protein, 8.63 % carbohydrates will undoubtedly affect the visco-elasticity, plasticity and other physical and mechanical parameters of the dough. In this regard, the purpose of the work was to study the technological and rheological properties of dough from mixtures of wheat and nut flour. The content of walnut flour in the mixtures was 0-15 %. It was found that the replacement of wheat flour with nut flour did not affect the water absorption capacity of the mixtures, but at a dosage of 10 % and 15 % led to the production of crumbling «non-washing» gluten. When analyzing the pharynograms and pharynographic parameters, a reduction in the formation time and a decrease in the degree of liquefaction of the dough from a mixture of wheat and nut flour was noted, which indicates an improvement in the rheological behavior of the semi-finished product and an increase in its resistance to loads, expressed in the stability of visco-elastic characteristics under standard mechanical action.