THE USE OF POWDER FROM THE APPLES OF GRANNY SMITH IN VARIETy PRODUCTION OF BISCUIT SEMI-FINISHED PRODUCTS
Among the variety of baked semi-finished products used for making cakes and pastries, the higher share is occupied semi-finished products. According to the structure of biscuit dough is highly concentrated dispersion of air in environment consisting of eggs, sugar, flour, so it is referred to foams. As the foam system, biscuit dough is characterized by great instability of air phase. So as the system is unstable, mobile, many factors can shift the equilibrium and reduce the quality, including the method of application, the dosage, chemical composition of the new formulation component. In connection with the above information, it is investigated the feasibility of using powder obtained from fruit of Granny Smith apple, growing on intensive technology in Kabardino-Balkaria, in production of semi-finished biscuit. The results of study of physical and chemical, structural and mechanical and organoleptic qualities indicators of semi-finished products, prepared with the addition of powder of apples of Granny Smith variety, on the basis of which it is set the optimal dosage of powder of 5% by weight of flour. Products with the optimal dose supplements are different uniform porosity and thin, soft and elastic crumb, pleasant taste and aroma which is characteristic of apples.