COMPARATIVE ANALYSIS OF THE QUALITY OF BISCUIT SEMI-FINISHED PRODUCTS BASED ON DRY MIXES AND ACCORDING TO THE TRADITIONAL RECIPE

Abstract

Studies of the process of preparing a semi-finished biscuit product from a dry mixture and prepared according to a traditional recipe are presented. The purpose of the work was a comparative analysis of biscuit semi-finished products prepared in the traditional way and from a dry mixture for the manufacture of biscuit semi-finished products. The quality indicators of biscuit dough were studied: density and foam resistance, and finished biscuit semi-finished products: crumb moisture, porosity, wetness, as well as organoleptic parameters. The results of the study showed that the technology of preparing a biscuit semi-finished product from a dry mixture simplifies the technological process, since there is no stage of preparing raw materials for production, all components are mixed simultaneously, and the kneading time is much shorter than according to the traditional recipe. The finished dough has a lower density and long-lasting foam resistance. The foam resistance of biscuit dough made according to the traditional recipe decreased by 29% after 3 hours of storage. According to organoleptic parameters, the semi-finished product from a dry biscuit mixture has a uniform fine-pored structure, a good volume, and is almost as good in taste as the semi-finished product prepared according to a traditional recipe. In the finished biscuit semi-finished product from a dry biscuit mixture, the content of proteins, fats and carbohydrates is lower, and the energy value decreases accordingly. The biscuit semi-finished product according to the traditional recipe has a higher nutritional value, which is explained by the fact that natural ingredients are used in its production.