Короткий опис(реферат):
Анотація
Стаття є оглядовою. У статті обґрунтовано теоретичне використання борошна із цвіркунів, яке містить велику кількість білку у порівняні з іншою сировиною, досліджено різні види борошна з цвіркунів за органолептичними показниками та встановлено перспективийого використання у виробництві кондитерських виробів функціонального призначення, зокрема у виготовлені бісквітних виробів. Розглянуто основні принципи вирощування цвіркунів, які в подальшому використовуються як сировина для борошна. Проаналізовано властивості різних видів цвіркунів та продуктів з них, обґрунтовано вибір борошно для подальшого використання з високими органолептичними показниками та технологічними властивостями.
Суть розробки, основні результати:
The article is a review. Biscuit products are characterized as products for wide use. Cakes, pastries, and rolls with various additives, fillers, and creams are made from them. They are high-calorie products and they are not recommended for consumption in large quantities. That is why, the article substantiates the theoretical use of flour from crickets, which contains a large amount of protein compared to other food products. The need for the development of innovative products in confectionery production, and especially in the production of biscuit products, is characterized. When analyzing the latest researches and publications, it was determined that in order to increase the biological value of biscuit products, various non-traditional raw materials are used in the manufacturing technologies of the products, as a result, innovative products are obtained, which are given the status of functional. They gave a comparative description of various types of products with a high protein content. We substantiated the choice of raw materials with a high protein content for further use in functional biscuit products, namely cricket flour. The properties of cricket flour were characterized and an assortment of products made from it was presented. We considered the basic principles of growing crickets, which are later used as raw materials for flour. We analyzed the properties of different types of crickets and their products and selected flour for further use with high organoleptic indicators and technological properties. It was determined that the use of flour from crickets is a modern component in food technology, which was not previously used in the manufacture of biscuit products.
