Короткий опис(реферат):
У статті наведено результати дослідження фізико-хімічних характеристик випеченого збивного борошняного напівфабрикату з додаванням борошна із цвіркунів у кількості від 5,0…15,0 %. Обґрунтовано зміну показників упікання та терміну зберігання бісквітного напівфабрикату. Термін зберігання збивного борошняного напівфабрикату визначали шляхом дослідження процесу усихання напівфабрикату та крихтуватості м’якушки від 2 до 8 діб. За результатами досліджень визначили, що додавання борошна із цвіркунів у рецептуру бісквітного напівфабрикату не впливало на фізико-хімічні показники готових інноваційних виробів.
Суть розробки, основні результати:
The article presents the results of the study of the physicochemical characteristics of the baked battered flour semi-finished product with the addition of cricket flour in the amount of 5.0...15.0%. Cricket flour is a high-protein product that can affect the physicochemical properties of the finished semi-finished product. During the baking of whipped flour semi-finished products, moisture is redistributed and released in the structure of the dough mass. Accordingly, the structure of the semi-finished product may be more fragile, and the condition of its surface may be deformed. It was determined that when added to the whipped flour semi-finished product in the amount of 5.0%, the moisture index increased by 1.05% compared to the control sample, and the baking index decreased by 0.78%; after adding 10.0% of flour from crickets, the humidity index increases by 1.1%, baking of the product decreases by 0.73%; when adding 15.0% of cricket flour, moisture content increases by 1.15%, baking decreases by 0.69%. The shelf life of the whipped flour semi-finished product was determined by studying the drying process of the semi-finished product and the crumbliness of the pulp from 2 to 8 days. It was investigated that in the whipped flour semi-finished product with the addition of cricket flour, the degree of drying decreases by 0.6% during storage for up to 2 days and by 2.1% during storage for 8 days in comparison with the control sample. When the friability of the pulp was investigated, it was established that the friability of the control sample and samples of semi-finished products with different contents of cricket flour increases during storage for 8 days. Based on the results of the research, it was determined that the addition of cricket flour to the recipe of semi-finished biscuits had a minor effect on the physicochemical parameters of the finished innovative products.
