Development of the Technology for New Functional Biscuit Products

Abstract

The main objective of the study is to develop a technology and recipe for new functional bakery products by applying sesame flour. Sesame is rich in vitamins and mineral substances and contains up to 40 % proteins, including essential and nonessential amino acids and histidine. The latter regulates hemoglobin synthesis. The pectins and food fibres of the sesame flour regulate intestinal microflora activating metabolism.
When substituting 15 %-20 % of the flour recommended upon the recipe with sesame flour, the finished product demonstrates high organoleptic and physicochemical indices.