Abstract
Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances. The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology. The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.
Highlights
Under modern conditions of economic activity an essential part of restaurant economy enterprises (REE) offer visitors floury confectionary products (FCP), produced by themselves
FCP are of the wide demand among the population and REE visitors
A control was chosen as wheat flour of the highest sort, the main recipe component of floury confectionary products
Summary
Under modern conditions of economic activity an essential part of restaurant economy enterprises (REE) offer visitors floury confectionary products (FCP), produced by themselves. FCP are of the wide demand among the population and REE visitors. At that their chemical composition is unbalanced by main nutrients and characterized by the high content of assimilated carbohydrates and fats. Determining the chemical composition of FCP purposefully, we can effectively influence the food ration of a person, his/her health status, labor activity and so on. Near 25 % in the total volume of produced FCP belong to ones of biscuit dough. Biscuit products are remarkable for easy assimilability, pleasant taste and smell, pleasant outlook. Well baked biscuit is suitable for processing, has a thin even surface crust; porous elastic crumble struc-
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