УДК 664.681.15
Lavrova L.Yu., Karzhavina E.R.
Abstract The use of non-traditional flours in confectionery technology is becoming increasingly popular. This is due, among other things, to the ability to model the nutritional, biological, and energy values of finished products and produce functionally focused products. This article examines the possibility of partially replacing premium wheat flour with corn flour. A shortbread cookie recipe using corn flour was developed, and a production technology was refined. The organoleptic and physicochemical quality indicators of the developed product are assessed. The nutritional and energy values are calculated, and the vitamin and mineral composition is presented.
Key words: Corn flour, shortcrust pastry, shortcrust cookie recipe, regulated quality indicators, nutritional and energy value, vitamin and mineral composition
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