Using non-traditional types of vegetable raw materials in technology of producing baked confectionery and pastry

Introducing biologically valuable raw materials to make the composition of baked confectionery and pastry more balanced, as well as to increase the content of micronutrients, has been among the promising developments of Russian and foreign scientists during the recent years. The work’s objective was to study the quality indices of wheat-flour bread and butter biscuits, in the recipes of which the flour was partially replaced with powdered chicory root. The article presents research studies of the samples of each type of goods with different content of the powdered chicory root (1 and 3 % to the mass of wheat flour for the bread samples, and 5 and 10 % to the mass of wheat flour for the biscuit samples). The obtained research results mentioned in the article show that introduction of the powdered chicory root in the amount of 3 % allowed to improve flavour and aroma of end product in the bread samples, boost their volume and make the crust golden brown. The organoleptic indicators of the butter biscuits revealed that introducing 5 % of the chosen additive to the recipe improves the flavour and aroma of the product, makes the structure more fluffy and “melting in one’s mouth”, and intensifies the colour of the goods providing them with a more attractive marketable appearance. The obtained physical and chemical indices of the bread quality allow to conclude that introducing of the additives in the amounts of 1 and 3 % increases the goods’ porosity and moisture. The best samples and optimal dosages of the powdered chicory root were determined: 3 % to the mass of flour when producing panloaf bread using white wheat flour; and 5 % to the mass of flour when producing butter biscuits.