Flour Confectionery Products Research Articles

Формирование потребительских свойств обогащенного сахарного печенья вафельного путем добавления семян кунжута, подсолнечника и тыквы

Confectionery products occupy a special place in the human nutrition structure. Cookies are portioned confectionery products of various shapes. It is high in calories, easily digestible, combined with a pleasant taste and aroma, as well as convenient packaging and an affordable price, is in great demand in the food market. Flour confectionery products, as a rule, are not rich in vitamins, dietary fiber and other microand macronutrients. The introduction of food additives rich in protein of plant origin can improve the consumer properties of the finished product. The article substantiates the feasibility of using products from plant materials. Their optimal ratios in recipe compositions have been determined, recipes and technologies for enriched flour confectionery products have been developed, indicators for the quality of finished products, their nutritional and energy value are presented.

THE REQUIREMENTS FOR THE QUALITY AND SAFETY OF FLOUR CONFECTIONERY PRODUCTS

Currently, confectionery production enterprises, like all branches of industry, are undergoing rapid changes. In this article, the requirements for the quality and safety of flour confectionery products are presented in the example of cookies and pancakes.

Development of technology of gingerbread products enriched with raw materials of the Far Eastern region

Providing the population with high-quality food products enriched with physiologically significant nutrients at an affordable price is a priority task of the state policy and the government of the Russian Federation. The article shows the possibility of expanding of the range of gingerbread products enriched with natural raw materials of the Far Eastern region. The technologies of the production of berry powders recommended as functional ingredients have been developed. It has been established that the replacement of flour with powder from Kamchatka bilberry pomace in the amount of 5.5% or powder from common barberry in the amount of 7.5%, soy deodorized flour of the highest grade in the amount of 5% and food additive from Daurian larch wood "Arabinogalactan" in the amount of not more than 3% in gummy gingerbread recipe contributes to obtaining a product that meets the requirements of GOST 15810-2014 and safety indicators of the requirements of the Technical Regulations of the Customs Union (TR CU) 021/2011 "On Food Safety". Laboratory studies of the developed gummy gingerbread have proved compliance with the requirements of regulatory documents for organoleptic, physicochemical and microbiological indicators. The technology development and the use of berry powders in the production, which make it possible to enrich traditional food products is of practical interest. The expediency of using regional raw materials to expand the range of flour confectionery products of increased nutritional and biological value has been proved.

T. Sutkovich, L. Polozhyshnikova, N. Oliynyk EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS

An increase in the number of patients with gluten intolerance and celiac disease leads to the increase of the consumption of gluten-free foods. In addition, millions of people around the world consume gluten-free food not only because of the diagnosis of celiac disease, but also because of the common understanding of health support and disease prevention. The range of gluten-free food in Ukraine is not quite diverse, so the urgent task is to conduct research on its expansion and diversification. Flour confectionery was chosen as the object of research. As new recipe components – rice flour (RF) and coconut flour (CF). A characteristic of RF is low protein content, however, compared with proteins of other cereals, RF proteins are balanced in aminoacid composition, well absorbed by the body (digestion coefficient of 95.9%), starch content up to 80%, which is dominated by amylopectin, which causes increased hygroscopicity and swelling of the RF. In addition, the grains of rice starch have a small size (5… 6 μm), which leads to an increase in the specific surface area in contact with water when kneading the dough. The water-binding capacity of RF is low (132%), and this is due to the low content of dietary fiber (2.3%) and the properties of proteins. It was found that RF has a total (titrated) acidity of 2.2 degrees, contains few organic acids – the value of active pH acidity (5.65 – 5.7 units), the content of mono- and disaccharides in RF is 0.7%, which is 2.5 times lower than in wheat flour (WF). The activity of amylolytic enzymes is low. CF, in contrast to rice flour, contains 3.1% ash, 10.9% lipids, 12.1% protein and 60.9% dietary fiber. The amount of fiber is 39 g, which is 10 times more than in wheat flour, 3 times more than in wholegrain flour. The amount of protein in coconut flour is not inferior to wholegrain flour, but carbohydrates are much less than in any other flour. CF is equal to the bean flour according to the content of proteins and carbohydrates, has a distinct coconut scent, delicate, sweet flavor. The presence of sugar and fat in the composition of CF allows you to adjust the prescription composition of products from it. Dietary fiber, which is part of it, helps reduce the absorption of cholesterol and glucose in the blood, as well as the reduction of the glycemic index of food. Therefore, it is advisable to use CF in the diet of people prone to obesity and diabetes. It is not contained the inhibitors of digestive enzymes, unlike PF, from flour from beans and nuts, so CF can not interfere with digestion and assimilation of nutrients, including minerals. Therefore, it is advisable to use selected types of flour in the production of unleavened flour products. The aim of the work was to substantiate the use of blends based on CF and RF in the cake dough products manufacturing. The selection of the optimal flour content in the composition was based on the study of organoleptic descriptors of ready products. It is determined that obtaining ready products of proper quality is possible through the use of compositions based on RF: CF – 50:50%. Taking into account the functional properties and nutritional composition of the products, it was determined that the content of eggs in the prescription composition was increased 3 times, the amount of sugar and fat was reduced by 10%. New types of gluten-free products have been developed, which reduces dependence on imported products and provide opportunities for domestic producers to enter a new level of development.

Мучные кондитерские изделия функционального назначения на основе творога и тыквы

Мучные кондитерские изделия функционального назначения на основе творога и тыквы

Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials

This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured with distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST R 50228-92. The tasting quality assessment was carried out by a 10-point school. The structural and mechanical properties of the chak-chak samples were studied on the texture analyzer "Structurometer ST-3" by determining the loading force on the indenter when it is inserted into the sample body at a movement speed (insertion) of 1.0 mm/s. As a result of the conducted research, it was concluded that the optimal ratio of rice and corn flour is 1:1, in this ratio, semi-finished products are characterized by high organoleptic and structural-mechanical quality indicators that are not inferior to the control sample of semi-finished products. The use of rice and corn flour in the chakchak technology makes it possible to expand the range of gluten-free oriental flour confectionery products suitable for consumption by people suffering from such a disease as celiac disease.

Development of the recipe composition of gluten-free flour confectionery products based on chickpea flour

The object of this study was gluten-free flour confectionery. In order to improve the structure of the assortment and create products for specialized purposes, the hypothesis was tested that ultra-high-frequency processing can help reduce the microbiological contamination of raw materials and improve the organoleptic characteristics of finished products. For this purpose, recipes for gluten-free flour confectionery products were developed, making it possible to obtain the best values of the specific volume of finished products – custard semi-finished products and gluten-free cupcake. Based on the implementation of second-order rotatable plans, regression models were built, and the resulting response surfaces were transformed to the canonical form. Based on this, it was established that the rational ratios of the components of the cupcake in the formulation are: 80 % flour from ultra-high-frequency processed chickpea flour, 15 % rice, and 5 % amaranth flour. The ratio of components of the custard semi-finished product from ultra-high-frequency processed chickpea flour and corn flour was approximately 50:50 %. Prototypes of gluten-free flour confectionery products were produced, and the main quality indicators were determined. It was found that when flour from ultra-high-frequency processed chickpeas was introduced into the recipe of a cupcake from rice and amaranth flour, the amount of limiting amino acid lysine increased by 1.08 times compared to unprocessed chickpea flour. In the custard semi-finished product, the amount of the limiting amino acid arginine increased by 1.97 times compared to unprocessed chickpea flour. In general, the biological value of enriched cupcake and custard semi-finished product on average exceeds the control sample by 1.5 times. In terms of safety, the developed gluten-free flour confectionery products meet the requirements of regulatory documentation.

Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals

The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.

MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING

Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and biologically active nutrients. The disadvantage of oat biscuits as well as wheat flour cookies, is the imbalance in micronutrient composition against the background of high energy value and sugar content. The authors substantiated the recipe for oat biscuits enriched with Jerusalem artichoke processed products – puree and syrup, taking into account the requirements of “healthy eating”. Jerusalem artichoke is a valuable source of complex carbohydrates, vitamins, minerals; it is widely used in the nutrition of patients with diabetes mellitus, for the correction of metabolic disorders, in the production of functional and specialized food products. The optimization of the recipe for oat biscuits has been carried out using the generalized desirability function. When developing new recipes for food products, organoleptic properties and quality indicators of model samples have been taken into account. The solution of the problem of mathematical programming was carried out in MathCAD v.15. Statistica v.10 was used for regression analysis. For the first time, regression equations have been obtained that describe the dependence of organoleptic indicators and swelling of oatmeal cookies with Jerusalem artichoke on the mass fraction of prescription components. The recipe for oat biscuits for specialized purposes has been determined, providing optimal quality characteristics of the finished product, consisting of (wt %): oat flakes – 55, Jerusalem artichoke (puree) – 20, Jerusalem artichoke syrup – 6, mineral water – 10, dry whey – 9. The proposed approach is effective in modeling recipes for flour confectionery products, including functional and specialized purposes, and is a methodological basis for finding new technological solutions in the food industry and public catering.

Innovative technologies for the processing of raw materials of plant origin to improve the quality of food supply of the troops

The object of research: morphological and cultural characteristics of micromycetes: yeast Saccharomyces cerevisiae and mycelial fungi Mucorracemosus grown on agar medium.The subject of research: flax seed suspension, ultrafine powder of double oxide of divalent and trivalent ferrum, micromycetes: yeast Saccharomyces cerevisiae and mycelial fungi MucorracemosusInvestigated problem: ensuring the bacteriostatic properties of raw materials and obtaining products with an extended dates of expiry.The subject in scientific results: the impact of nanoparticles (NP FeO×Fe2O3) on the bacteriostatic (protective) properties of flax seeds against fungal infections has been studied and the dependence of bacteriostatic properties on the amount of nanomagnetite has been determined. The ability of nanomagnetite to improve the bacteriostatic properties of flax seeds has been proven: addition of 0.1 %; 0.15 %; 0.2 % of nanomagnetite suppresses the development of microflora (micromycetes) in flax seed samples by 8–20 times. A reduction in the number of micromycetes (yeast Saccharomycescerevisiae and mycelial fungi Mucorracemosus) by 8–10 times and the size by 10–20 times was established compared to the control.
 The rational content of nanoparticles (NPs FeO×Fe2O3–nanomagnetite) has been determined as 0.15 % of the weight of the recipe mixture.
 The proposed mathematical model makes it possible to predict the effectiveness of using NP FeO×Fe2O3 – nanomagnetite to inhibit the growth of mycelial fungi to ensure the bacteriostatic properties of raw materials, in particular, flax seeds.
 The area of practical use of the research results: food industry enterprises specializing in the production of bakery and flour confectionery products using a mixture of wheat and rye flour with the addition of food additives. Innovative technological product: flour raw material with a mineral nano-additive suspension based on the double oxide of divalent and trivalent ferrum, which allows to ensure quality and extend dates of expiry of the product. Scope of the innovative technological product: to enhance the quality of food supply of the troops in extreme conditions

Использование рыбного белка в технологии инновационных хлебобулочных и мучных кондитерских изделий

The article presents research on improving the technology of bakery and flour confectionery products by enriching them with fish protein. There are presented the data of a survey of the dietary preferences of schoolchildren aged 15-16. It is noted that most teenagers prefer bakery and flour confectionery products as a snack. It is also established that children do not consume enough fish protein, which is complete and easily digestible. In this regard, the study solves the problem of improving the technology of wheat biscuits and rye-wheat loaves by enriching with a protein-mineral additive. In the first case, the problem is solved by introducing fermented minced cod into the dough, obtained by keeping the crushed muscle tissue of the fish in water at the specified parameters. In the case of obtaining loaves, a protein-mineral additive is a composition obtained by the destruction of muscle, integumentary and bone tissues of fish raw materials in a subcutaneous whey. To determine the optimal parameters of the process there was carried out mathematical planning of the experiment by using the central composition plan of the second order for two factors: the degree of grinding of fish raw materials (2 times) and the duration of disaggregation (4 times). The resulting protein-mineral additive is used in the production of rye-wheat loaves by introducing it into the dough. The baked finished product was an attractive bakery product from light gray to light brown, well baked, with a uniform structure, without signs of non-kneading, with a pleasant taste and smell with slightly pronounced fishy shades. The results of physico-chemical studies showed an increase in the amount of protein by 47.3%, mineral substances – by 96.3%. The indicator of the biological value of the protein was 124%, which characterizes its balance. It has been established that the loaves are characterized by a high content of mineral elements significant in nutrition (potassium, calcium, magnesium, sodium, phosphorus), so the new food product is functional.

Investigation of the influence of virgin commonly on the quality indicators of flour confectionery products

The article reflects research on the study of the influence of secondary raw materials, as well as the development of flour confectionery products based on them. Due to the modern lifestyle, flour confectionery products are in high demand among all segments of the population, however, the main disadvantages are the increased nutritional value and the absence of dietary fiber, water-soluble vitamins, and minerals in the chemical composition of this product, which are necessary for the human body for normal functioning. In this connection, research aimed at developing a technology for obtaining flour confectionery products of increased nutritional value is becoming relevant. The aim of the research is to develop a technology for the production of flour confectionery products based on the use of secondary products of vegetable raw materials to improve the physicochemical and organoleptic properties of the finished product.

PROSPECTS FOR THE USE OF ORGANIC DRIED PHYSALIS IN THE PRODUCTION OF FLOUR CONFECTIONERY

The article examines the consumption properties and prospects of using dried organic physalis in the production of flour confectionery products. The research object is dried physalis TM “Navitas”. The energy value of this product is 110 kcal/100 g. The fat content is 1 g/100 g; carbohydrates – 20 g/100 g; proteins – 2 g/100 g. Using atomic absorption spectrophotometry on a C-115 PK atomic absorption spectrophotometer, it was established that the potassium content in 100 g of the product is 543 mg, the phosphorus content is 43 mg/100 g. The content of other trace elements is limited. Thus, 100 g of dried organic physalis satisfies the need for potassium per day by 23.16%. Among all vitamins, physalis contains the most vitamin C – 11.7 mg/100 g. Physalis meets the needs of vitamin C by 16.71% and vitamin PP – by 18.50%. Vitamins of group A and B in the product are contained in a limited amount. To study the content of toxic elements in the product, generally accepted methods were used: copper, zinc, lead and cadmium were determined by the atomic absorption method, arsenic by the colorimetric method, mercury by the flameless atomic absorption method. The level of all toxic elements is below the permissible limits. Cadmium was not detected in organic physalis. Such data may indicate the safety of the product. The author has developed a recipe for a new cake made from organic raw materials “Grechanyk”, which contains dried physalis at the rate of 54 kg/t of product. Further research will be aimed at studying the consumer properties of the developed product.

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

There is a lack of protein products in the human diet, so balancing the nutritional composition of products remains an urgent task. The purpose of the study is to develop and determine the structural and mechanical characteristics of finishing processed products made from bean paste, demineralised whey powder, and coconut oil for confectionery. The main areas of technological use of confectionery pastes are developed: for applying to the surface of products as a layer; for creating flowers and shaped model products, as a decorative element for flour confectionery products. The study used food-grade white beans of the Mavka variety, demineralised whey powder made from whey with a 90% degree of demineralisation in accordance with TS U 15.5-00413890-089:2014. Rheological properties (resilience, elasticity, plasticity) were determined by a plane-parallel elastoplastometer of Tolstoy modification. The surface characteristics of pastes were studied using a dynamometer connected to a MiG-1.3 measuring device. The adhesive strength was determined by separating the steel plate from the bean paste. Empirical regression equations are obtained by correlation and regression analysis using the MATHCAD-14 software suite. The chemical composition of bean pastes with demineralised whey powder, their organoleptic quality indicators and structural and mechanical properties were determined to optimise the recipe composition to improve the functional and technological properties of confectionery pastes. The positive effect of the mutual use of beans and demineralised whey powder on the structural and mechanical properties of new finishing processed products was established. The improvement of the moulding capacity indicators at the concentration of 10-30% demineralised whey powder and 8% coconut oil in the composition has been proven. The reduction of stickiness in the compositions of bean pastes for modelling shaped products, coating confectionery, and making flowers as decorative confectionery products at a concentration of coconut oil up to 10% was established. Accordingly, the total scores of the developed descriptors were: 2.92 for decorative confectionery, 2.98 for coating confectionery, and 2.95 for modelling shaped products. A change in the colour intensity of bean paste compositions in the case of an increase in the concentration of demineralised whey powder is established, which allows expanding the technological methods of manufacturing shaped products. The developed technology and recipe composition allow obtaining high-quality, high-biological value, and low-calorie finishing processed products for confectionery

АНАЛИЗ КАЧЕСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ МЕТОДА РАЗВЕРТЫВАНИЯ ФУНКЦИИ КАЧЕСТВА

A demonstration of the application of the QFD method as a tool for identifying customer priorities and consumer preferences for the characteristics of wafers with fillings is presented. Matching customer needs with product characteristics by deploying a quality function suggests a product implementation approach focused on user quality criteria and converting customer needs into technical requirements. The results of the House of Quality Matrix are presented, which shows ranked characteristics that reflect consumer expectations, the proposed technical characteristics of wafers and the degree of satisfaction of wafer consumers in a comparative assessment of the product of different competing brands. Objects and methods of research. The objects of the study in identifying consumer selection criteria were samples of wafers with chocolate filling. As a research method, the method of qualimetric analysis was used - the QFD quality deployment function. Wafer quality was assessed according to GOST 14031-2014. Organoleptic indicators, net weight and size of products were evaluated according to GOST 5897-90; determination of moisture - according to GOST 5900, the mass fraction of the filling was determined by the weight method, the analysis of the labeling was performed for compliance with the requirements of TR TS 022/2011 "Food products in terms of their labeling"; packaging analysis - according to TR CU 005/2011 "On the safety of packaging". Results and its discussion. The criteria reflecting the wishes of consumers were identified, the criteria were ranked according to the degree of importance, the wishes of consumers were converted into requirements for product quality. Conclusions and recommendations. The integration of the obtained data will make it possible to comprehensively solve the problems of increasing the competitiveness of products of the same name. The resulting matrix allows us to approach the assessment of each product characteristic in terms of its importance for the consumer, as well as in terms of the technical feasibility of its implementation. The indicator "mass fraction of the filling", recommended as a normalized quality indicator for flour confectionery products with fillings, is highlighted.

Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour

The article studies the effect of fruit and vegetable powders on the rheological profile of a semi-finished product based on flour from the grain of light-grain rye of the Bambyshev Memory variety. The flour from the grain of light-grain rye of the Bambyshev Memory variety was control sample No.1. Prototype No.2 was with the addition of apple pomace powder in an amount of 15% to the weight of flour. Prototype No.3 was with the addition of pumpkin pulp powder in an amount of 15% to the weight of flour. The rheological properties of semi-finished products were determined using a Mixolab device. The data of mixograms and Mixolab profilers showed differences in the parameters of the rheological profile and Mixolab indices for the studied flour and mixtures. The authors have proved that, when using rye flour with high amylolytic activity, the introduction of fruit and vegetable powders in the mixture allows you to increase the viscosity of the dough, reduce the amylolytic activity and recommend additives as improvers of the properties of rye semi-finished products. When adding fruit and vegetable powders in an amount of 15% by weight of flour, additives are improvers of the properties of rye semi-finished products. The analysis of the rheological profiles of the dough from the experimental mixtures allows us to recommend them for the production of flour confectionery products.

Modern technologies in the formation of quality and consumer properties of flour confectionery

The consumer preferences in the city of Irkutsk regarding flour confectionery products have been identified. When choosing cookies, the majority of respondents start from the product composition and price. Based on organoleptic and physico-chemical analysis, it was found that the studied samples of oatmeal cookies meet the requirements of GOST 24901-2014. However, the regulatory framework for solving the problem of identifying the ingredients declared in the recipe is lagging behind. A formulation for a new flour confectionery product has been developed. It is a butter chocolate sandwich cookie with a layer of marshmallows and a filling of strawberry jam. The new cookie type can compete with analogues due to a lower energy value and useful properties.

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

THE EFFECT OF EXTRUSION PROCESSING ON THE PROTEIN COMPLEX OF FLAXSEED CAKE

As objects of research, we used the products of processing of oil flax seeds of the varieties August, Isilkulsky, Legur, Sokol and LM-98, grown on the experimental field of the State Agrarian University of the Northern Trans-Urals, Tyumen (2020). Flaxseed cake is obtained by "cold" pressing of oil by pressing, extruded flaxseed cake by passing the previously obtained cake through the extruder. The amino acid composition was determined by capillary electrophoresis on an automatic amino acid analyzer of the KAREL brand.
 14 amino acids have been identified, of which 8 are irreplaceable. The total amount of essential amino acids is higher in the Sokol and August varieties (linseed cake – 18.19 and 10.48%, extruded linseed cake – 9.92 and 7.29%, respectively). Of the essential amino acids found in flaxseed cake, the highest content differs: lysine (from 2.86 to 1.08%), phenylalanine (from 3.82 to 1.22%), leucine and isoleucine (3.88–1.49%) , valine (4.00–1.13%), threonine (2.30–1.52%) and, accordingly, in extruded flaxseed cake: lysine (from 1.60 to 0.72 %), phenylalanine (from 1.98 up to 1.06 %), leucine and isoleucine (1.96–1.08%), valine (1.93–0.912%), threonine (1.77–0.81%). The results obtained allow us to recommend extruded flaxseed cake for expanding the range of bakery and flour confectionery products.

APPLICATION OF THE COMPOSITE MIXTURE IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

Currently, the combination of trends in the increase in the biological value of food products forces manufacturers to seek new non-traditional sources of plant raw materials for the production of confectionery products. One of the most effective areas of confectionery production is the use of composite mixtures in the production of cookies. The article investigates the effect of the composite mixture on the organoleptic and physicochemical properties of the finished product, the nutritional value of the obtained lingering biscuits. The results of the study showed that in the lingering biscuits made from the composite mixture, in comparison with the control image, the fat content increased by 1.11 times, protein - 1.31 times, calcium - 1.29 times, potassium - 1.21 times, iron - 1. 84 times, phosphorus - 1.42 times. As a result, it was proved that hard biscuits made with the addition of composite flour have a high nutritional value and a high content of micro- and macroelements that play an important role in the human body.