БҮТІН ДӘНДІ БИДАЙ ҰНЫН ПАЙДАЛАНЫП КРЕКЕР ТЕХНОЛОГИЯСЫН ЖАСАУ

Abstract

This article is dedicated to the issue of using unconventional products in confectionery production, with the goal of expanding the product range. The reasons that lead to the necessity of creating confectionery products with high nutritional and biological value and quality, using whole wheat flour as an unconventional ingredient, are discussed. In recent years, due to the imbalance of certain beneficial substances in wheat flour, there has been a need to find alternative raw material sources. The research work developed recipes for flour-based confectionery products, such as crackers, using unconventional raw materials. It also examines methods to optimize the fermentation and dough development time by introducing enzymes, and achieving products whose quality characteristics do not significantly differ from the control during storage. Several tasks we face can be addressed by developing effective technologies and recipes that incorporate functionally oriented raw materials.