Formation of the Formulation of the Biscuit Gluten-Free Semi-Finished Product
Flour confectionery is traditionally one of the components in the diet of the population of many countries. The analysis of the dynamics of food consumption in Russia in recent years has shown that the share of flour products in food consumption patterns of Russians has significantly increased and continues to increase (Kiselev, 2010, p. 14-20) For the formulation of sponge cake was used the replacement of wheat flour of the highest grade flour almond and corn. The main goal of the research is to develop a formulation and evaluate the quality of gluten-free biscuit. The recipe of biscuit (basic) №1 was chosen as a control sample. The influence of almond and corn flour on the quality indicators of gluten-free semi-finished biscuit in the ratio from 60:40 to 40:60, respectively, was evaluated. Organoleptic, physico-chemical and microbiological parameters of experimental samples were determined. The recommended ratio of ingredients is 50:50. According to the results of the studies, an optimal formulation and a biscuit gluten-free semi-finished product with the best organoleptic characteristics were proposed, its merchandising assessment was carried out, which includes the determination of physico-chemical, organoleptic and microbiological parameters, and the nutritional value was calculated. Used in the formulation almond flour contained in 100 g of biscuit gluten-free semi-finished product is rich in vitamin E, A, B2, which allows to meet the daily requirement of this vitamin by 35.8%, 21.01% and 20.00%, respectively, phosphorus - by 19.81%, iron - by 18.00%. The resulting biscuit gluten-free semi-finished product can be recommended as a basis for desserts in the diet of not only celiac patients, but also for other groups of the population in need of adjustment of the diet.