Development of a semi-finished biscuit recipe for vegans

Abstract

This study explores the introduction of alternative components into the formulation of a semi-finished biscuit product to adjust the production technology. The experiment involved preparing a thick mass from aquafaba of green peas, a two-stage baking process at different temperature conditions, and cooling the finished product in both an oven and workshop conditions. Three formulations of a vegan semi-finished biscuit were developed with varying ratios of oatmeal and almond flour: 8:13, 15:7, and 13:8. The optimal ratio was found to be 13:8. The resulting semifinished biscuit product exhibited a pleasant, balanced flavor profile, a golden uniform color, and a soft, elastic, and non-crumbling consistency. The use of alternative raw materials reduced the energy value, increased protein and fat content, decreased carbohydrate content, and improved the fiber, vitamin, and mineral composition of the product.