| Issue |
E3S Web Conf.
Volume 613, 2025
XI International Conference on Advanced Agritechnologies, Environmental Engineering and Sustainable Development (AGRITECH-XI 2025)
|
|
|---|---|---|
| Article Number | 02011 | |
| Number of page(s) | 5 | |
| Section | Sustainable Agriculture and Food Production | |
| DOI | https://doi.org/10.1051/e3sconf/202561302011 | |
| Published online | 07 February 2025 | |
Recipe development for new confectionery products with the addition of pea flower
Siberian Federal University, 660041 Krasnoyarsk, Svobodny prospect, 79, Russia
* Corresponding author: kolmanolya@mail.ru
As a result of the conducted research, a recipe for the “Pea” cake with the addition of pea flour was developed. Optimal modes for the production of the “Pea” cake with the addition of pea flour were determined, which allow obtaining new flour confectionery products with improved organoleptic and consumer properties. The optimal content of pea flour in the recipe is 18% of the total mass of wheat flour provided by the traditional recipe. Organoleptic, physicochemical and consumer quality indicators of the developed “Pea” cake were studied. The “Pea” cake, compared to the control sample, contains more proteins, dietary fiber, vitamins B1 and PP, minerals (potassium, calcium, magnesium). It was revealed that the introduction of pea flour into the composition of the cakes allows them to be positioned as products with increased nutritional value. These flour confectionery products can be recommended for expanding the range of flour products for the nutrition of the population of the Russian Federation.
© The Authors, published by EDP Sciences, 2025
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