Abstract
The possibility to replace fats with vegetable oils in the formula of butter biscuit is investigated. Such a replacement influences both the quality of the dough and that of finished goods as oils are badly retained by the goods and are extracted from them in the course of storage. The necessity to introduce natural food additives based on polysaccharides and proteins into the formula is shown. The dosage variation of vegetable oil and food additives with reference to their mutual influence will allow to obtain the dough with necessary rheological properties and finished goods of demanded quality.Keywords
Flour confectionery, butter biscuit, liquid vegetable oils, food additives.REFERENCES
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