Abstract
This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid composition, compared to premium wheat flour. Introduction of buckwheat flour allows you to diversify taste and aroma of finished products. Introduction of soy flour helps to obtain a softer, fluffier and more porous consistency. An increase in content of the total protein and the amino acid rate of flour composition shows that use of buckwheat and especially soy flour in biscuit dough recipe is advisable.
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