The study of the possibility of using pea flour isolate in cooking biscuitsemi-finished product

The aim of the work was to study the possibility of using pea seed processing products, in particular pea flour isolate in receiving biscuit semi-finished product of increased nutritional value. The research was conducted in 3-5-fold frequency. The results were processed with application of the method of multiple regression analysis in applied program "Statistica 10". The influence of added component on organoleptic and physical and chemical indicators of finished products was studied; on the basis of complex assessment of the quality of received samples the optimum number of introduction of pea flour isolate in the compounding of a biscuit semi-finished product was established. As the objects of the research a control sample - the biscuit semi-finished product prepared according to traditional recipe and the prototypes of biscuit products with addition of pea flour isolate in the ratio 3-15 % to the mass of wheat flour were chosen. During the research comparative characteristic of some main food components of wheat flour of the premium and used additive was carried out...