Innovative approach to the technologies of new biscuit roll


Keywords: biscuit semi-finished product, biscuit rolls, fruit, vegetable paste, powders of non-traditional raw materials

Abstract

Illuminated results on improvement of consumer properties of biscuit semi-finished products. It is established that according to the investigated parameters, the highest consumer properties have a biscuit semi-finished product containing the inclusion of pumpkin powder. We have developed new recipes for biscuit rolls: «Cherry Blossom», «Hobbies» and «Magic Rose». Biscuit semi-finished product after baking is formed in a filling roll, and the surface is lubricated with syrup and decorated. The organoleptic quality indices of the biscuit rolls we developed were assessed on a 5-point scale by the tasting commission of the Monarch LLC and the Department of Commodity Studies at the Lviv Commercial Academy. Sensory research of new biscuit rolls was also performed at SPU (Slovakia) on a three-point national scale. The results of the tasting assessment conducted by the Commission of the Department of Commodity Studies of food products LKA showed that the biscuit «Hobbies» and «Cherry blossom» were rated at the highest score «4.9» for such important indicators as taste and smell. All proposed new biscuit rolls, in the formulation of which introduced valuable non-traditional raw materials, were characterized by high consumer properties. According to organoleptic indicators, they are estimated at 4.8–5.0 points. Thanks to the use in the semi-finished, filling and decorating of pumpkin components, along with dried apricots, squash, cherries, mulberry and powder of orange peanuts, blackberries and sea buckthorn, biscuit rolls acquire more valuable properties, which makes them more useful products. The range of flour confectionery products is very wide. That is why the actual problem is the development of new types of improved composition with the use of nutritional additives on the basis of natural vegetable raw materials that reduce the proportion of easily digestible carbohydrates and thus reduce energy value, improve the nutritional and biological value of new products. Flour confectionery products, due to the high content of carbohydrates, fats and proteins, are high-calorie, well-digestible products with a pleasant taste and attractive appearance. Of all the flour semi-finished products, the sponge is the bloated and softer. A well-baked cake is handy for processing; it has a smooth, thin crust; porous, elastic structure of the pulp – during compression is easily compressed, after removal of effort restores the old form. All proposed new biscuit rolls, in the formulation of which introduced valuable non-traditional raw materials, were characterized by high consumer properties.

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Published
2018-03-02
How to Cite
Fil, M., & Koropetska, T. (2018). Innovative approach to the technologies of new biscuit roll. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 81-85. https://doi.org/10.15421/nvlvet8515