Effect of millet flour on the quality of choux pastry semi-finished products

The primary direction in the development of the confectionery industry assortment is the creation of products with improved quality characteristics. The aim of this study was to develop a technology for choux semi-finished products using millet and almond flours in order to enhance nutritional value, ensure safety, and extend shelf life. The scientific significance of the research lies in studying the effect of millet flour on starch gelatinization processes and protein denaturation. The practical significance is reflected in the development of a new technology involving raw materials with a rich chemical composition, which contributes to improving the nutritional value of the products. The research methodology was based on experimental methods, including pilot laboratory baking and methods for determining the quality indicators of finished products, including microbiological parameters. The results showed that samples of choux semi-finished products containing 20% almond flour and 15% millet flour demonstrated higher quality indicators throughout the entire storage period (up to 5 days) compared to the control sample. In addition, the safety of the choux semi-finished products was assessed depending on storage duration. The feasibility of developing new types of choux semi-finished product technology using millet and almond flours has been established based on a comprehensive assessment of quality, microbiological indicators, and storage stability.

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