THE USE OF PROTEIN – VEGETABLE RAW MATERIALS FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS (BY EXAMPLE OF SOY COOKIES)

The purpose of the study is to determine the effect of soy flour on product quality indicators when replacing premium-grade wheat flour with soy flour in a flour confectionery product - soy cookies and to improve production technology at the stage of dough production. When flour is partially replaced with additives from vegetable raw materials, the calorie content of flour confectionery products decreases, which is an urgent task. When producing a new flour confectionery product – soy biscuits, enriched with soy proteins contained in soy flour, product quality indicators (physico-chemical and organoleptic) are improved. The soy cookie sample in experiment № 4 (40 % replacement of wheat flour with soy flour) exceeds the control sample in terms of performance. It has an optimal dosage of soy flour and complies with the norms of the International Standard GOST 15810-2014. Based on the totality of indicators, this sample has the best characteristics (30 points), which corresponds to an “excellent” rating on the scale. Indicators of the nutritional value of a product are the content of chemical enriching elements: macronutrients, minerals, vitamins. In the optimal sample of a functional flour confectionery product – soy biscuits, the protein content is 17.7 g (per 100 g of product), which exceeds the degree of satisfaction of the daily human need for this substance by 12.35 %. Therefore, it is possible to use soy flour, with 40 % replacement of wheat flour in products, as a protein fortifier of plant origin. In traditional technology for the production of flour confectionery products, when making soy cookies, we use technological methods of adding soy flour at the dough preparation stage. Soy cookies can be recommended as a functional flour confectionery product for any population group.