THE INFLUENCE OF LIGHT-GRAIN RYE AND SUGAR BEET POWDER ON THE QUALITY OF THE BISCUIT SEMI-FINISHED PRODUCT

Abstract

In order to expand the range of flour confectionery products for a healthy diet, the possibilities of using cheap and affordable plant raw materials rich in nutrients have been studied. The main raw material is flour from light-grain rye of the Pamyati Bambysheva variety of the FASC of the South-East breeding. As a substitute for white sugar, powder from sugar beet root crops grown in the Balakovo district of the Saratov region was used. The evaluation of organoleptic indicators of the quality of products was determined according to GOST 14621-78, and a tasting assessment of the quality of finished products was carried out, quality indicators were evaluated on a 9-point scale. Physico-chemical parameters were determined according to generally accepted methods: the mass fraction of sugar – according to GOST 5903-89, the mass fraction of fat – according to GOST 31902-2012, ash content – according to GOST 5901-2014, humidity of products – according to GOST 5900-2014. The foaming ability, density and stability of the whipped mass were determined in the work. As a result of research, it can be concluded that when wheat flour is replaced with flour from light-grain rye of the Pamyati Bambysheva variety, a pleasant smell and taste are noted in the finished biscuit semi-finished product, according to physico-chemical indicators, the mass fraction of sugar and fat decreases, which gives the products dietary properties. The nutritional and energy value of the biscuit semi-finished product changes in a positive direction, as the carbohydrate content decreases, and the content of polyunsaturated omega-3 and omega-6 fatty acids, vitamins, macro- and microelements, many of which are antioxidants, increases markedly. Therefore, the results of these studies make it possible to position the finished product as a product with functional and dietary properties.