The use of non-traditional types of flour in the technology of sponge cake

Abstract

Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green buckwheat and lentil flour are used as the main raw materials. The biochemical composition of flour was studied. Based on the analysis of the composition, the expediency of using non-traditional types of flour is shown. The resulting products, thanks to the unique composition of the types of flour used, can expand the range of semi-finished products produced. According to the calculated data, the content of vitamins and minerals in the simulated semi-finished products increased. In the composition of semi-finished biscuit products, green buckwheat flour helped to reduce the caloric content, as well as increase the nutritional value and antioxidant activity. Lentil flour is rich in protein, it can be recommended in the formation of diets with a high protein content, used, for example, for diabetes. In the composition of semi-finished biscuit products, lentil flour contributed to an increase in nutritional value.