The rheological characteristics of the dough for semi-finished biscuit with the addition of crickets flour

Abstract

The article proposes to study the influence of new protein-containing raw materials, namely cricket flour (CF) Acheta domesticus on the quality of whipped flour semi-finished product (WFP). Research methods. The study used generally accepted methods for determining the rheological properties of the dough: the dependence of viscosity on shear stress, temperature and rate of deformation of the dough, as well as the elasticity of finished products, and physicochemical properties of the finished semi-finished product. The mass fraction of moisture was determined by drying to constant weight. The mass fraction of ash not dissolved in 10% hydrochloric acid in absolute dry matter was determined using the dry method in a muffle furnace. The mass fraction of protein was determined by the Kjeldahl method. Alkalinity was determined by the titrometric method. The mass fraction of total sugar was determined by the iodometric method. During the manufacture of WFP, cricket flour was added to 5.0...15.0%. The results of rheological parameters showed that adding CF to the dough in an amount of 15.0 % significantly affected the viscosity and plasticity of the dough, which led to a decrease in volume and porosity in the finished semi-finished product. According to physicochemical parameters, it was found that with increased BC concentration, the mass fraction of protein increases (from 4.4% in conventional WFP to 62.06% with the addition of CF in the amount of 10.0%). At the same time, the mass fraction of total sugar decreases. The mass fraction of moisture in the finished semi-finished product also changes. The resiliency and elasticity of the finished products were determined by the laboratory method using the "Labor" penetrometer. According to the results of studies of resiliency and elasticity of the finished product, it was determined that the semi-finished product with the addition of 15.0% cricket flour had the lowest indicators compared to the products with the addition of 5.0% and 10.0% cricket.