Use of chickpea flour in recipe composition of biscuit semi-product

The paper substantiates the possibility of using chickpea flour as an additional component of food systems in the development of recipes for new types of flour confectionery products using non-traditional vegetable raw materials. Chickpea flour contains a wide range of nutrients, providing the body with vitamins, minerals, fiber and protein. The purpose of the work is to study the effect of chickpea flour on the quality indicators and characteristics of a biscuit semi-finished product. In order to substantiate the optimal amount of the additive based on chickpeas, experimental development of recipe formulations and technology for preparing biscuit semi-finished products with its addition in the amount of 5-25 % of the total mass of wheat flour of the highest grade was organized. Research was carried out in Yekaterinburg on the basis of the Department of Nutrition Technology of the Ural State University of Economics. Analysis of changes in organoleptic, physico-chemical and microbiological indicators of the quality of biscuit dough and finished products made it possible to determine the optimal dosage for adding a herbal supplement based on chickpeas - 10 % of the total mass of wheat flour according to a unified recipe. It has been established that the addition of chickpea flour to the recipe compositions of biscuit semi-finished products makes it possible to enrich the flavor profile of finished products, form a uniform and thin-walled porosity of the crumb, modify the color range of prototypes, increase the content of basic nutrients: proteins - by 16.2 %, fats - by 0.9, dietary fiber - by 110.9, energy value in general - by 3.5 %. The use of the developed sam- ples of biscuit semi-finished product will allow optimizing the range of flour confectionery products of increased nutritional value.