On the use of bird cherry flour in the production of biscuit half-finished products

The paper deals with the prospects of using bird cherry flour in the production of biscuit half-finished products. In the course of numerous research studies a unique composition of bird cherry flour which contains a wide range of biologically active substances has been specified. The advantage of bird cherry flour in comparison with wheat flour is a lack of gluten, low calories, high content of phenol substances and vitamins. All of this causes the applicability of bird cherry flour with the aim of adjusting the composition and properties of food products, including confectionery. Today the bird cherry flour is obtained by drying and grinding bird cherry. The suitability of its application in food production, including candy manufacture is caused by usability and a lack of necessity of any additional processing of bird cherry flour. The article considers half-finished products as a study subject. The authors suggest a modification of “Homemade” biscuit recipe by a partial change of wheat flour for bird cherry flour in the amount of 5, 10 and 20 %. The paper presents a technological scheme of enriched sample production. A detailed description of biscuit half-finished products technology using bird cherry flour is given. The paper presents the results of an experimental baking of modified samples and the comparative analysis of their quality in comparison with a check sample of biscuits. The results of organoleptic evaluation have enabled the authors to determine that the biscuit with 10 % of bird cherry flour has the best organoleptic properties. The change of wheat flour for bird cherry flour (5 %) doesn’t exert a significant influence on organoleptic characteristics. Meanwhile, the introduction of 20 % of bird cherry flour leads to a deterioration of some properties of biscuits. The results presented in the article indicate the applicability and suitability of using bird cherry flour in the production of biscuit half-finished products.