Influence of Hemp Processing Products and the Nature of Protein in the Wall Material of Emulsion Gel on the Quality and Structure of Choux Semi-Finished for Eclair

Introduction. The main disadvantages of technology for choux semi-finished for eclairs and profiteroles are the use of solid animal fats and high requirements for wheat flour in terms of the quantity and quality of gluten. Replacing solid fat with hemp oil and wheat flour with a gluten-free mixture of hemp and rice flour will provide a product enriched with a unique complex of nutrients and reduce the risks of a number of diseases. However, these replacements of prescription components will lead to a fundamental change in the structural basis of the dough and the use of new technological solutions.

Purpose. Development of technology for gluten-free custard semi-finished products for eclairs and profiteroles based on hemp seed processing products (oil and flour) and proteinpolysaccharide mixtures.

Materials and Methods. Experimental samples of the choux semi-finished product were prepared with the replacement of wheat flour with a gluten-free mixture of hemp and rice flour and solid animal fat with hemp oil. The necessary structure formation in the dough was achieved by introducing protein-polysaccharide mixtures, in which whey powder or soy protein isolate and a triple mixture of polysaccharides - sodium alginate, pectin, sodium
carboxymethylcellulose were used. Studies of the physicochemical, organoleptic and X-ray diffraction characteristics of the choux semi-finished product were carried out depending on the technology and recipe of preparation.

Results. Experimentally proved the possibility of obtaining choux semi-finished for eclairs and profiteroles with high nutritional properties using a new technology, according to which wheat flour is completely replaced with a gluten-free mixture consisting of hemp and rice flour in a ratio of 50:50, and instead of solid animal fat, hemp oil is added, encapsulated in shells made of protein-polysaccharide mixtures. Finished products had good physical, chemical and organoleptic characteristics. It was noted that the products had a slightly darker surface color, a pleasant taste and aroma, as well as a more uniform structure of the wall surrounding the internal cavity.

Conclusions. The results obtained can be used to improve the technology of flour confectionery products with the involvement of new sources ofvaluable plant raw materials.

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