| Issue |
E3S Web Conf.
Volume 548, 2024
X International Conference on Advanced Agritechnologies, Environmental Engineering and Sustainable Development (AGRITECH-X 2024)
|
|
|---|---|---|
| Article Number | 02015 | |
| Number of page(s) | 8 | |
| Section | Innovative Development of Sustainable Systems of Agrarian-and-Food Production | |
| DOI | https://doi.org/10.1051/e3sconf/202454802015 | |
| Published online | 12 July 2024 | |
Development of a semi-finished biscuit recipe for vegans
1 Southwest State University, 94, 50 Let Oktyabrya st., Kursk, 305040, Russia
2 Orel State Agrarian University named after N V Parakhin, 69, Generala Rodina st., Orel, 302019, Russia
* Corresponding author:pyanikovaelvira@yandex.ru
This study explores the introduction of alternative components into the formulation of a semi-finished biscuit product to adjust the production technology. The experiment involved preparing a thick mass from aquafaba of green peas, a two-stage baking process at different temperature conditions, and cooling the finished product in both an oven and workshop conditions. Three formulations of a vegan semi-finished biscuit were developed with varying ratios of oatmeal and almond flour: 8:13, 15:7, and 13:8. The optimal ratio was found to be 13:8. The resulting semifinished biscuit product exhibited a pleasant, balanced flavor profile, a golden uniform color, and a soft, elastic, and non-crumbling consistency. The use of alternative raw materials reduced the energy value, increased protein and fat content, decreased carbohydrate content, and improved the fiber, vitamin, and mineral composition of the product.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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