Development of technology for the production of biscuits enriched with dietary fiber
The article presents the possibility of using green pea flaps for the production of dietary fiber with a high content of fiber, hemicelluloses, lignin and pectin substances, the introduction of which will create products for preventive purposes. The influence of dietary fibers on the autolytic activity of wheat flour has been determined. It is shown that the addition of dietary fiber in the amount of 1.1 and 2.2% to the weight of wheat flour leads to an increase in its autolytic activity. Based on the data obtained, recipes and technology of biscuits with dietary fibers from the leaves of green peas have been developed. The influence of dietary fibers on the physico-chemical properties of the biscuit dough is investigated. It has been established that the introduction of dietary fibers into the recipe of biscuits leads to an increase in the moisture content of the dough and finished products, the acidity of the dough; to a decrease in the alkalinity and wetness of biscuits. When conducting an organoleptic assessment of the quality of biscuits, it was found that the addition of an additive does not affect the organoleptic quality indicators of experimental products. The degree of coverage of the daily needs of the human body in dietary fibers when eating biscuits enriched with dietary fibers is calculated. It is shown that the consumption of 100 g of biscuits enriched with dietary fiber in an amount of 1.1 and 2.2% by weight of flour leads to an increase in the degree of coverage of the daily needs of the human body in dietary fiber compared with the control by 4.7 and 9.7%.