Technology of production of semi-finished biscuit for vegans

Traditionally, flour confectionery products are one of the components in the diet of the population. Recently, the share of flour products in the structure of nutrition of Russians has increased significantly and continues to increase. In order to develop the technology and recipe of a semi-finished biscuit for vegans, the wheat flour of the highest grade was replaced with almond and oat flour, sugar with the Erythritol sweetener and eggs with aquafaba. 3 mixtures with different ratios of oatmeal and almond flour were prepared (9:11, 15:7, 13:8 respectively). In accordance with the change in the recipe of biscuit semi-finished products for vegans, the technological operations of production were adjusted. The use of aquafaba powder from peas in the formulation led to the introduction of an additional technological operation for the preparation of an aqueous solution of aquafaba and whipping it first with salt (to stabilize the foam and obtain soft peaks), and then with the sweetener "Erythritol". Such a whipping process affects the lifting force of the biscuit semi-finished product and eliminates the possibility of its settling. Non-traditional ingredients for the preparation of semi-finished biscuit also influenced the baking operation, which was carried out in two stages. It was experimentally determined that at the first stage baking takes place at a temperature of 150-160°C for 30 minutes, at the second stage the temperature increased to 180°C and baking proceeded for 10 minutes. After baking, in order to prevent settling and accumulation of moisture at the bottom of the biscuit semi-finished product, cooling at the first stage was carried out for 1 hour in the oven turned off, and then wrapped in a film for 6-8 hours in a workshop for uniform distribution of moisture throughout the mass.