Using textured grain products in making the main biscuit

A promising direction of the confectionery industry is the development of biscuit semi-finished products for cakes and pastries using non-traditional types of raw materials. An important place among unconventional raw materials is occupied by textured products. The aim of the study is discussing the possibility of using grain texture in the production of whipped biscuits. The processing of grain crops extrusion in raw materials result in their change at molecular level. The proteins of grain denature, contribute to better absorption by an organism. There is a pleasant taste and nutty aroma. During the research the effect of the mixture of wheat flour and textures from extruded grain of barley, wheat and oats has been studied. The mixture is added to the biscuit semi-finished cake mix along with the flour at the stage of kneading dough in the dosages of 15, 20 and 25 %. Dough density at introduction of texturates practically does not change and remain within experimental error...