New confectionery product development using corn flour

The paper studied the possibility of using corn flour for the production of confectionery. Corn flour, unlike wheat flour, contains a large amount of starch, carotene, vitamins B1, B2 and PP, potassium, calcium, magnesium, iron and phosphorus salts. Therefore, there was interest in studying the effect on product quality when adding corn flour. In this work, as a control sample, the recipe for paklava puff from high-grade flour was chosen. The dough was prepared in a non-steam way, with the addition of corn flour in the amount of 3, 5, 7 and 9 %. The finished confectionery samples were examined for quality indicators. The results showed that the samples with the addition of corn flour 3 and 5 % corresponded to the standard of the control sample, whereas with the addition of 7 and 9 %, fractures in appearance occur, the structure becomes too crumbly and cracks and breaks appear on the surface. In the future, a recipe is selected with the replacement of wheat flour of the highest grade with corn flour 5 %. The fermentation time was reduced due to the addition of an additive, the color of the products changed and acquired a lighter shade, the acidity and moisture con-tent of the product slightly increased. The nutritional value of the products showed that with the introduction of corn flour, the indicators of fats, carbohydrates, minerals and vitamins increase. As a result of research, it was found that with a partial replacement of wheat flour with corn flour, the nutritional value increases, as well as the fermentation process is reduced and the density of the product increases.