The effect of the yacon (Smallanthus sonchifolius) processing product on the baking properties of flour

The search and justification of ways to use raw ingredients that allow the design of fortified food products for mass consumption meets the trends of research in the field of food systems. An introduced culture, yacon, was chosen as an enriching ingredient. A method of its processing by IR drying with subsequent grinding to granulometry of baking wheat flour is proposed. To study the feasibility of using yacon flour in cracker technology from the standpoint of the formation of traditional organoleptic and physico-chemical parameters, the baking properties of model flour mixtures were determined. The effect of yacon flour on the quantity and quality of gluten, color and content of water-soluble substances has been studied. It has been established that YAM has an effect on baking properties, reducing the amount of gluten and color and practically without affecting the quality of gluten. To form the qualitative characteristics of a cracker close to traditional ones, it is advisable to consider its dosage not exceeding 13% of the flour weight