РАЗРАБОТКА РЕЦЕПТУРЫ И ТЕХНОЛОГИИ БИСКВИТНОГО ПОЛУФАБРИКАТА ПОВЫШЕННОЙ ПИЩЕВОЙ ЦЕННОСТИ

Formula and technology of semi-finished biscuit of high nutritional quality

Kiselev V. M. ^a

Rosa Z. Grigorieva ^a

Zorkina N. N. ^b

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

b Kemerovo institute (branch) of Russian state university of trade and economics

Copyright ©Kiselev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Formula and technology of semi-finished biscuit production with added low-fat soya flour have been developed. Comparative data of some essential nutritional ingredients content in soya and wheat flour are given. Effect of added low-fat soya flour on foaming capacity of egg-sugar mixture and structural-mechanical properties of biscuit dough has been analyzed.

Keywords

Semi-finished biscuit, flour, soya flour, nutrition value, foaming capacity

REFERENCES

Химический состав российских продуктов питания: справочник / под ред. И.М. Скурихина и В.А. Тутельяна. - М.: Де Ли принт, 2002. - 236 с.
Сборник рецептур мучных кондитерских и булочных изделий для предприятий общественного питания. - М.: Экономика, 1986. - 295 с.
Патент 2210913 РФ Способ получения бисквита / Григорьева Р.З., Зоркина Н.Н., Просеков А.Ю. Заявл. 12.04.2000; опубл. 27.08.2003, Бюл. № 24. - 6 с.

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