THE USE OF PUMPKIN FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS

Abstract

The paper deals with diversification of enriched pastries. The technology of biscuit half-finished products with an enhanced nutritional value with the use of pumpkin flour is suggested. The analysis of the pumpkin flour composition is given. Its use for enrichment of pastries with vitamins, minerals and dietary fibers is substantiated. The author suggests using pumpkin flour in the amount of 5–15 % from the mass of wheat flour in the biscuit production. The research of pumpkin flour effect on the quality of biscuit production and baked products is carried out. The study of pumpkin flour influence on the properties of biscuit dough shows that by increasing the amount of pumpkin flour the dough density increases by 5.3–9.4 %, and the foaming capacity of dough slightly decreases by 0.5–1.9 %. The organoleptic characteristics of baked products when adding 5 % of pumpkin flour haven’t become worse. The products had an evenly coated surface, a pale yellow crumb with developed porosity, flavor and aroma with a subtle shading of pumpkin seeds. By increasing the amount of the additive the product has a grassy taste, the crumb colour changes – a greenish tinge appears. When examining physical and chemical indicators of baked products it’s specified that pumpkin flour favours the increase of moisture of a half-finished product by 25–29 %, protein concentration by 9–13 %, monosaccharides and disaccharides by 6.2–6.9 %, and fats. The developed half-finished product in comparison to a check sample is enriched by the vitamin C and beta-carotene. On the basis of conducted studies it’s found out that the use of pumpkin flour in the production of biscuit half-finished products favours the improvement of consumer properties and the increase of biological value of the product.