Properties of a semi-finished product with a high degree of readiness of brownies “Cooking box” for special purposes based on nut flour
Abstract
Today, flour confectionery products are in demand, but the majority of them contain ingredients that have a detrimental effect on people with gluten intolerance. The number of patients with gluten enteropathy is growing every year. According to statistical data, the highest number of people with celiac disease is recorded in the UK – 13 %, the Federal Republic of Germany – 11 %, Italy – 9 %, France – 6 % of the total population, while in Ukraine the official figure is 1 %, which is significantly lower compared to European countries, However, this is not a positive factor because in the European Union, everyone can freely test for allergens and identify problems in time, unfortunately, in Ukraine, screening programmes are quite expensive and not every citizen of our country has the financial means to undergo allergen testing. That is why the expansion of gluten-free products is timely and relevant. It has been analysed that more and more young people aged 22–25 are turning their attention to ready-to-eat semi-finished products or dry mixes. Given the fast pace of life of modern people, these products significantly minimise the time required to make products and do not require special skills. Unfortunately, the Ukrainian market is mainly represented by dry gluten-free mixes and semi-finished products only from foreign manufacturers, which is a negative factor due to the high cost and poor logistics routes, due to the military actions taking place in Ukraine. The category of people with various forms of celiac disease cannot receive appropriate and necessary products. It is important to develop state gluten-free finished products, semi-finished products with a high degree of readiness, dry mixes that would meet the needs of people who are gluten intolerant or have celiac disease. The article considers the peculiarities of creating a recipe for a semi-finished product with a high degree of readiness of a special-purpose brownie “Cooking box” based on nut flour. The microstructure of the aggluten dough was analysed in comparison with the control. The temperature and time parameters of baking were determined and investigated, and the expediency of using nut flour (hazelnut, pine, walnut) was proved on the basis of the data. Based on the colour coordinates, the similarity between the control sample and the developed samples was proved, which is a positive factor, since the proposed products will not differ significantly from the control sample visually. In order to determine the absorption and release of moisture by the products and to establish the shelf life according to these indicators, the sorption and desorption properties of the products were studied. Based on the research, it was found that the developed sample based on walnut flour and the control absorbs the most moisture, as evidenced by the size of the holes, with the loss of a significant proportion of moisture in the products, it is possible to reduce the shelf life of the products, but the developed semi-finished products of a high degree of readiness based on hazelnut and cedar flour have lower sorbency and desorption properties, i.e. the shelf life will be longer.
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