Research on possibilities of non-traditional flour types use in baking industry

The article considers the possibility of using non-traditional raw material - tiger-nut flour (chufa-nut)–in the production of flour confectionery biscuit cake mix. During the research, experimental baking of biscuits was carried out with a different dosage of tiger-nut flour and wheat flour. Samples of biscuits with a different combination of tiger-nut flour and wheat high-grade flour were studied in ratios of 5:95; 10:90; 15:85%. The research was carried out in the laboratory of the department "Technology of agricultural raw materials storage and processing and catering" at the Volgograd state agrarian university. During the experiment, the authors studied the following: the flour confectionery products production at the present stage; growth geography, tiger-nut yield and quality; tiger-nut and flour obtained from it chemical composition; the tiger-nut influence on human health and well-being; organoleptic quality indicators of experimental biscuit cake mix products samples with tiger-nut flour adding; physical and chemical quality indicators. As the result of the research, it was possible to produce biscuit cake mix products with tiger-nut flour use, and the optimal dosage of tiger-nut flour and high-grade wheat flour was established, which allows obtaining biscuit cake mix with high organoleptic and physicochemical parameters. According to the carried out research results, it is recommended to use tiger-nut flour (chufa-nut) in the amount of 5:95 and 10:90% by the wheat flour weight.