Biscuits with seeds and rye flour

Buculei, Amelia; Constantinescu Pop, Cristina Gabriela

Biscuits with seeds and rye flour

2018

Buculei, Amelia | Constantinescu Pop, Cristina Gabriela

The biscuit market was one of the most dynamic markets due mainly to the desire to innovate and market new producers. In terms of nutritional value, these biscuits are net superior to other types of biscuits made from wheat flour. Proteins, vegetable fats, carbohydrates, microelements, mineral substances, vitamins B1, B2, E are preserved in this assortment. The product has been specially designed to meet the needs of those who prefer a sweet snack and can be enjoyed at any time of the day, representing the ideal alternative for a dessert consistent and savoury. Biscuits with seeds and rye flour are a product with a rich blend of sunflower seeds, pumpkin, linseed, sesame seeds and rye flour, which gives it a specific taste, particularly refined, long-lasting, without additives and with high fibre content. These non-digestible nutrients help regulate digestive processes and eliminate many undesirable components of the digestive tract. In addition to health issues, consumers are also aware of the positive effects: vegetable fibres practically do not have calories, and induce a feeling of satiety. Rare flour from rye flour is used to remove bad cholesterol from the circulation to prevent thickening of the walls of blood vessels with adverse effects on the cardiovascular system. The taste, the texture, the ability to maintain freshness for a long time make rye flour products highly appreciated. The aim of this research was to establish the evolution of nutritional value of biscuits with seeds and rye flour, during the storage.

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