Year: 2026
Type: article
Abstract: This paper examines an innovative approach to creating a recipe for the traditional dish syrniki (cheesecakes) using almond flour as an alternative to wheat flour. The aim of the study is to develop and optimize a recipe that partially replaces wheat flour with almond flour to improve nutritional value and expand the product range. A comparative analysis of the chemical composition revealed that almond flour is gluten-free and superior to wheat flour in protein, fat, dietary fiber, calcium, magnesium, potassium, phosphorus, and vitamin E. Samples were prepared in the laboratory with almond flour at levels of 10, 20, and 30% of the wheat flour weight. It was found that partial substitution does not detract from the appearance or aroma of the products, but enhances the nutty flavor and aroma. The sample with 30% almond flour received the highest tasting score, 8.4 points versus 7.0 points for the control. The addition of almond flour reduces mass loss during cooking from 14.3% to 12.6%, indicating better water retention and a more delicate texture. The energy value increases moderately, from 252 to 263 kcal per 100 g. It is emphasized that even with partial flour replacement, the product is not completely gluten-free, and almond flour is an allergen and requires warning labeling.
Authors: Малахов, И.П., Пчелинцева, О.Н.
Language: Russian
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225843383
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