THE RECIPE COMPOSITION IMPROVEMENT OF THE BISCUIT SEMI-FINISHED PRODUCT WITH THE USE OF EMMER WHEAT FLOUR

doi: 10.25712/ASTU.2072-8921.2021.02.002

Abstract

The work carried out theoretical and experimental studies of the use of emmer wheat flour in the technology of biscuit semi-finished products production.

The purpose of this work is to study the properties of emmer wheat flour and determine the possibility of its use in the technology of biscuit semi-finished products, in order to optimize their chemical composition and obtain new consumer characteristics. The quality of raw materials and finished biscuit semi-finished products was assessed by standard methods.

During the experiment, the technological characteristics of emmer wheat flour were investigated, on the basis of which the optimal ratio of the main raw recipe ingredients was determined. This made it possible to obtain a biscuit semi-finished product with high-quality technological indicators. It is noted that the proposed biscuit semi-finished product in terms of quality is not inferior to its analogue.

According to the results of the research, the recipe for the "Solnechny" biscuit was developed, its commodity assessment was carried out in terms of a complex of physicochemical, organoleptic and microbiological indicators.

It is shown that the use of emmer wheat flour accelerates the processes of staling of biscuit semi-finished products during storage.

It has been proven that the use of emmer wheat flour helps to increase the nutritional value of biscuit semi-finished products. The research carried out is the technological basis for creating a wide range of food products with improved chemical composition and consumer characteristics.