Formulation of the composition from scalded dough with natural sweetener

Abstract

The research aims to incorporate a natural sweetener into the composition of a product based on parboiled dough with filling and identify the optimal processing factors and conditions for the dough and filling. Physico-chemical methods were applied to assess the quality of the flour (moisture content, acidity, ash, wet and dry gluten quantity, hydration capacity, extensibility, deformation, and expansion gluten), as well as cream viscosity and the texture of the semifinished used in the production of éclair with natural sweetener.