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Improving Technology of Biscuit Semi-Finished Products Using Pumpkin Derived Products

机译：使用南瓜衍生产品改进饼干半成品技术

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A possibility and expediency of pumpkin seeds flour utilization for production of biscuit semi-finished product was studied; the influence of the flour on consumer properties of the product was investigated. Studies were conducted on organoleptic and physicochemical indicators of the finished biscuit semifinished products. Grounding on the implemented studies a new production technology of pumpkin seeds flour based biscuits was developed, shelf life, biological, and nutrition value were identified. It was established that the optimal ratio of pumpkin seeds flour and starch is 90.5±0.5% to 9.5±0.5%. It was established that after consuming 100 g of the biscuit with a complete substitution of wheat flour to the gluten-free mixture 44% of daily need in magnesium, 50% - in selenium, 39% - in copper, 48% - in phosphorus, 46% - in manganese, 36% - in vitamin B9, and 36% - in linoleic acid is satisfied.
机译：研究了南瓜种子面粉利用生产饼干半成品的可能性和方便;研究了面粉对产物消费物质的影响。在成品饼干半成品的细胞和物理化学指标上进行了研究。在实施的研究中接地，鉴定了南瓜种子面粉粉的新生产技术，确认了保质期，生物学和营养价值。建立南瓜种子粉和淀粉的最佳比率为90.5±0.5％至9.5±0.5％。正建立，在用完全替代小麦粉的饼干以谷蛋白粉完全取代的饼干后，在镁中的每日需求的44％，50％ - 硒，39％ - 磷，48％ - 磷，满足46％ - 锰，36％ - 维生素B9和36％ - 亚油酸中的36％。

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