Influence of flour from pumpkin seeds on the quality of flour confectionery products
On the example cupcakes and cookies using standard research methods the authors are considered basic regularities of changes of properties of flour mixes, dough and finished products made with partial replacement of flour wheaten for flour from the pumpkin seeds in an amount of from 5 to 30% (with step of 5%) with a fat content of (16,5 ± 1,8)%. It is established that partial replacement of wheat flour in the flour from the pumpkin seeds accompanied by a decrease in moisture and water absorption ability, weaken the glutens and increase in titratable acidity of the flour mixture. Flour confectionery products with a dosage of flour from the pumpkin seeds up to 20% inclusive have of regular shape and smooth surface, developed porosity, baked, acquire greenish olive shade in different degrees of intensity. The structure of biscuits and cupcakes with the addition of flour from the pumpkin seeds becomes more porous, fragile and brittle. Along with this revealed a natural reduction of moisture of flour confectionery products, the reduction of the density of cupcakes, the increase speed of soaking of cookies. According to the results of research for cupcakes and for butter cookies the optimum ratio, %, of wheat flour and of flour from the pumpkin seeds is 80 : 20 respectively. Wherein the flour confectionery products the standard values regulated indicators of quality.