Open AccessNew types of biscuit products with improved amino acid composition
Author(s) -
Л. Г. Ермош,
N. V. Prisuhina,
Е. В. Мельникова,
Т. Н. Сафронова
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/848/1/012023
Subject(s) - food science , taste , composition (language) , recipe , chemistry , aroma , raw material , soy flour , amino acid , wheat flour , biochemistry , organic chemistry , philosophy , linguistics
This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid composition, compared to premium wheat flour. Introduction of buckwheat flour allows you to diversify taste and aroma of finished products. Introduction of soy flour helps to obtain a softer, fluffier and more porous consistency. An increase in content of the total protein and the amino acid rate of flour composition shows that use of buckwheat and especially soy flour in biscuit dough recipe is advisable.