Non-Traditional Vegetable Raw Materials Use in the Yeast-Free Biscuits Technology

Abstract

Biscuits fall into the dry biscuit category, have a long shelf life and are technologically suitable for enrichment with non-traditional vegetable raw materials. The study aim is to improve the production technology of yeast-free biscuits using non-traditional vegetable raw materials – vegetable powders obtained from pumpkin and carrots. The researchers modernized classic recipe of biscuits “Arctica” by (I) the partial replacement of premium wheat flour with vegetable powders (pumpkin and carrot) at a concentration of 5 % and barley flour at a concentration of 30 % of the total weight of premium wheat flour and (II) butter replacement with a structured fat base (sunflower oil and hydrated potato starch). The thesis demonstrates the organoleptic, physico-chemical characteristics, nutritional and energy value of the developed yeast-free biscuits compared to the control sample. A man determined that the butter replacement with a structured emulsion of sunflower oil and hydrated starch enable to eliminate the saturated fat content in the biscuit formulation. The developed yeast-free biscuits have satisfactory consumer characteristics, a richer chemical composition with the same caloric content as the control sample, mainly due to the content of dietary fibers, minerals and vitamins contained in non-traditional vegetable raw materials.