Optimising the Technological Process of Semi-Finished Biscuits with Increased Functionality for the Restaurant Industry

Topicality. The relevance of the offered method of producing a semi-finished biscuit is due to the necessity in developing the food industry and improving the technology for making confectionery products with high nutritional and biological properties. So, the demand for products with increased nutritional value and functional properties and which can positively affect the health of consumers is rising. Aim and methods. The aim of this study is to elaborate and improve a method for producing a semi-finished biscuit of functional purpose, using pistachio flour as a partial substitute for wheat flour. Methods: organoleptic, physico-chemical; analysis of literary sources; analysis of nutritional value, etc. Results. Replacing 10%, 20% and 30% of wheat flour with pistachio flour improves not only the taste, but also the nutritional value of the ready-made biscuit semi-finished product. The best organoleptic and physico-chemical results were obtained when using 20% of pistachio flour. Conclusions and discussion. Based on the results obtained, biscuit product recipes with 10-30% pistachio flour into production processes are implemented, especially for confectionery enterprises that are focused on creating products with increased beneficial properties. Such products can be interesting both for healthy eating and for people with special dietary requirements, for example, to lower cholesterol levels or improve overall health. In general, the results confirm the effectiveness of using pistachio flour in the production technology of semi-finished biscuit products.