Features of the use of sesame flour in the production of health confectionery products in restaurants

Abstract

Purpose. Determine the suitability of sesame flour for the production of health cakes.
 Methods. Laboratory, mathematical and statistical, physicochemical, expert.
 Results. The volume of the cake without the addition of sesame flour was 223 cm3/100 g. In the treatment with the largest amount of the flour (20%) the volume 219 cm3/100 g, which was not significant (LSD0.05 = 11). The humidity of the end product met the requirements of the standard and did not vary significantly over the experimental treatments. The acidity of the cake with the addition of sesame flour was higher; however, it met the standards. Apparently due to the components of sesame flour. The ash content did not meet the requirements of the standard due to the higher content of mineral elements in sesame flour. The porosity of the cake also did not vary a lot over the experimental treatments. The cooking quality of the cakes with the addition of sesame flour was high. It was found that adding sesame flour in the amount 5–15% of the dough does not change the cooking quality of the cake. The highest overall score was 9. The addition of 20% sesame flour reduced the overall score to 7 points (22%), but this still was high. It should be noted that with the addition of 5–15% of sesame flour, the surface of the cake had small cracks, porosity with small thick-walled pores. In addition, the shape of the end product in all the experimental treatments was correct, the surface did not burn, the color was brown. The color of the lower crust was different from the color of the upper and side crust and had a well-baked crumb. The taste and smell were characteristic of this type of cake, without extraneous taste and smell.
 Conclusions. The addition of sesame flour does not change the quality of the cake. It is optimal to add 10–15% of sesame flour by weight of the dough to the recipe. The volume of the cake was 220–221 cm3, humidity 17.0–17.1%, acidity 1.2 degrees, ash content 0.13–0.14%, porosity 54%. The overall cooking score of the cake was very high, 9 points. The quality of such a product meets the established standards.