Патентний пошук – напрямок розвитку інноваційних підходів удосконалення технологій пісочного тіста

Abstract

Conducting a patent search on a selected topic provides impetus for scientific research, confirms its relevance and prospects, allows avoiding duplication during research, and makes it possible to identify a range of unexplored issues and thereby deepen and expand planned research. The article is devoted to improving the technology of making shortbread cookies by using new recipe components that positively affect the nutritional and biological value of finished products, improve their taste and organoleptic characteristics, and make it possible to reduce the fat content in their composition. The use of hazelnut flour in shortbread cookie technology was studied with the aim of developing new recipes that take into account consumer taste preferences. Based on the patent search, we looked at how nut flour is used in shortbread dough and found that there aren’t any patented innovations in this area. The purpose of the article is to improve the technology of shortbread cookies based on a patent search for innovative technologies using hazelnut flour in its composition to improve the biological value and taste properties of finished products. The object of the study is the technology for producing shortbread dough using hazelnut flour, and the subject of the study is hazelnut flour, shortbread dough, shortbread cookies, and the organoleptic and physicochemical quality indicators of shortbread dough products. The quality of wheat flour and hazelnut flour was assessed, and it was found out that hazelnut flour has a higher energy value than wheat flour and is a valuable source for increasing the biological value of shortbread cookies. The possibility of replacing wheat flour with hazelnut flour was investigated. Based on experimental studies, it was determined that replacing 30% of wheat flour with hazelnut flour is feasible. It was found out that using hazelnut f lour in the recipe for shortbread dough reduces the fat content by 25%. The organoleptic and physicochemical indicators of shortbread cookies made according to the developed recipe indicate an improvement in quality compared to cookies made from wheat flour. Shortbread cookies with the addition of hazelnut flour have a higher nutritional, biological, and energy value.