К ВОПРОСУ ИСПОЛЬЗОВАНИЯ ПРОСЯНОЙ МУКИ В ПРОИЗВОДСТВЕ КОНДИТЕРСКИХ ИЗДЕЛИЙ СПЕЦИАЛИЗИРОВАННОГО НАЗНАЧЕНИЯ

Abstract

The article deals with the prospects of the use of millet flour in sugar biscuits production. The analysis of available references indicates the uniqueness of the chemical composition of the millet flour and the real prospects of its use in bakery and confectionery production. The advantage of millet flour in comparison with wheat flour is gluten-free composition, low caloric content, high protein, fiber and vitamins. All this makes it possible to use millet flour in production of confectionery products including those of a specialized purpose. The expediency of using millet flour in food production is also conditioned by its low cost, sufficient provision and convenience of use. The article is aimed at studying the effect of millet flour additives in the sugar biscuit recipe on its consumer properties, chemical composition and physical and chemical quality indicators. The authors highlight the modification of the recipe for “Oktyabrskoe” sugar biscuits by partially replacing wheat flour with millet flour in the amount of 10, 20 and 30%. The results of organoleptic evaluation, physical and chemical indicators of enriched samples are given in the article in comparison with the control ones, the results of a trial baking of sugar biscuits are presented. The results of organoleptic evaluation help to establish that a sample with 10% of millet flour has the best organoleptic properties. Replacement of 20 and 30% of wheat flour per millet flour results in a certain deterioration in the consumer properties of biscuits. The results given in the article testify to the possibility and expediency of using millet flour in production of sugar biscuits.