New types of biscuit products with improved amino acid composition

Autor:	E. V. Melnikova, T. N. Safronova, L G Ermosh, N V Prisuhina
Rok vydání:	2021
Předmět:	Amino acid composition Chemistry Food science
Zdroj:	IOP Conference Series: Earth and Environmental Science. 848:012023
ISSN:	1755-1315 1755-1307
Popis:	This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid composition, compared to premium wheat flour. Introduction of buckwheat flour allows you to diversify taste and aroma of finished products. Introduction of soy flour helps to obtain a softer, fluffier and more porous consistency. An increase in content of the total protein and the amino acid rate of flour composition shows that use of buckwheat and especially soy flour in biscuit dough recipe is advisable.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e9bc0f7f81718eec019fc092a89e01b3 https://doi.org/10.1088/1755-1315/848/1/012023 Zobrazit plný text záznamu