The use of composite mixtures in the production of biscuits

S. T. Zhienbaeva, B. Zh. Muldabekova, A. I. Iztaev, A. K. Izembaeva

Abstract: At present, the combination of increasing trends of biological value of food makes us look for the confectionery industry and new unconventional sources of plant raw materials. One of the promising directions for the production of confectionery products is the use of composite mixtures in the production of biscuits. The article considers the scientific basis of the composite effects of the mixtures on the organoleptic and physico-chemical characteristics, nutritional value biscuits, defining many important parts of consumer properties of food.

Keywords: chickpeas flour; composite mixture; Jerusalem artichoke powder; oatmeal; sugar cookies; the first grade wheat flour

Date published: 2019-03-29