The effect of oat bran and sweetener on indicators biscuit semi-finished product | Влияние овсяных отрубей и подсластителя на показатели бисквитного полуфабриката

Expanding the assortment of biscuit semi-finished products with reduced calorie content is focused on the replacement or partial replacement of the main raw materials with less energy-intensive products. Such products can be oat bran, recommended by the Food and Drug Administration, as a product that is useful for health and erythritol is a sugar substitute with a glycemic index equal to 0. The object of the study was laboratory samples of semi-finished biscuit according to the classic recipe No. 4 «Biscuit round» with the replacement of a part of wheat flour of the highest grade in the amount of 20, 25 and 30% for oat bran and complete replacement of sucrose with a sweetener - erythritol. The technological process of preparing a biscuit semi-finished product provided for the traditional method of preparing dough and products, while oat bran was ground in a mill, and erythritol was crushed into powder. A volumetric sweetener was used with a dosage of 0.7 g of erythritol instead of 1 g of sucrose. Adding oat bran to wheat flour reduced the amount of gluten, and therefore the viscosity of the dough decreased, but did not affect the process of sedimentation of products. The humidity of the dough increased with an increase in the number of oat bran. No effect was found on the foaming ability of the dough, because a mixture of flour and oat bran was introduced before the introduction of proteins. The mass fraction of moisture of the biscuit semi-finished product decreases with an increase in the added additive. The mass fraction of sugar (for sucrose) in terms of dry matter in the biscuit semi-finished product with a sweetener is reduced by 99 %, compared to the control sample, the mass fraction of fat is slightly reduced. The best sample according to the results of organoleptic evaluation is sample 2 with the addition of 25% oat bran and replacing sugar with erythritol. A generalization of the results gives reason to believe that this raw material can be used for the preparation of biscuit semi-finished products with oat bran and a sweetener.