The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour

Olha Sereda; Oxana Melnyk; Tetiana Marenkova; Olena Koshel; Sergii Bokovets

doi:10.5219/1967

Authors

Olha Sereda Sumy National Agrarian University, The Faculty of Food Technologies, Technologies of Nutrition Department, Gerasima Kondratieva st., 160, 40021, Ukraine, Tel.: +380997145294 https://orcid.org/0000-0002-2614-725X
Oxana Melnyk Sumy National Agrarian University, The Faculty of Food Technologies, Technologies of Nutrition Department, Gerasima Kondratieva st., 160, 40021, Ukraine, Tel.: +3809993671418 https://orcid.org/0000-0002-9201-7955
Tetiana Marenkova Sumy National Agrarian University, The Faculty of Food Technologies, Technologies of Nutrition Department, Gerasima Kondratieva st., 160, 40021, Ukraine, Tel.: +380503073830 https://orcid.org/0000-0001-7481-0848
Olena Koshel Sumy National Agrarian University, The Faculty of Food Technologies, Technologies of Nutrition Department, Gerasima Kondratieva st., 160, 40021, Ukraine, Tel.: +380501314350 https://orcid.org/0000-0002-2184-2106
Sergii Bokovets Sumy National Agrarian University, The Faculty of Food Technologies, Technologies of Nutrition Department, Gerasima Kondratieva st., 160, 40021, Ukraine, Tel.: +380671878061 https://orcid.org/0000-0003-0466-2426

DOI:

https://doi.org/10.5219/1967

Keywords:

cricket flour, whipped flour semi-finished product, rheological parameters, physico-chemical parameters, resiliency

Abstract

The article proposes to study the influence of new protein-containing raw materials, namely cricket flour (CF) Acheta domesticus on the quality of whipped flour semi-finished product (WFP) research methods. The study used generally accepted methods for determining the rheological properties of the dough: the dependence of viscosity on shear stress, temperature, and rate of deformation of the dough, as well as the elasticity of finished products and physicochemical properties of the finished semi-finished product. The mass fraction of moisture was determined by drying to constant weight. The mass fraction of ash not dissolved in 10% hydrochloric acid in absolute dry matter was determined using the dry method in a muffle furnace. The mass fraction of protein was determined by the Kjeldahl method. Alkalinity was determined by the titrometric method. The mass fraction of total sugar was determined by the iodometric method. During the manufacture of WFP, cricket flour was added to 5.0-15.0%. The results of rheological parameters showed that adding CF to the dough in an amount of 15.0% significantly affected the viscosity and plasticity of the dough, which led to a decrease in volume and porosity in the finished semi-finished product. According to physicochemical parameters, it was found that with increased BC concentration, the mass fraction of protein increases (from 4.4% in conventional WFP to 62.06% with the addition of CF in the amount of 10.0%). At the same time, the mass fraction of total sugar decreases. The mass fraction of moisture in the finished semi-finished product also changes. The resiliency and elasticity of the finished products were determined by the laboratory method using the "Labor" penetrometer. According to the results of studies of resiliency and elasticity of the finished product, it was determined that the semi-finished product with the addition of 15.0% cricket flour had the lowest indicators compared to the products with the addition of 5.0% and 10.0% cricket.

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