Optimization of the composition of protein supplements and their application in high-protein crispbread technology

Relevance. Plant proteins and protein supplements are playing an increasingly important role in food technology, contributing to the creation of functional and nutritionally valuable products. Using proteins from sunflower, pea, pumpkin, and rice not only improves the amino acid composition and technological properties of bakery products but also increases their biological value. Optimizing crispbread recipes with plant proteins contributes to the creation of products that comply with the principles of healthy eating and sustainable environmental management, while simultaneously reducing environmental and economic production costs.

Methods. The objects of the study were a protein composition consisting of sunflower, pumpkin, pea, and rice proteins, as well as crispbreads made using this protein composition. The obtained samples were examined according to GOST 9846-88, using GOST 5670-96, GOST 21094-2022, GOST R 54731-2011.

Results. The study showed that the addition of a plant protein composition to crispbread recipes has a positive effect on the technological properties of the dough and the organoleptic properties of the finished product. However, replacing more than 30% of the flour results in a deterioration in the dough’s rheological properties and the development of a specific flavor. Based on the experimental data, optimal dosages of the protein mixture were determined — 10% and 20% to ensure compliance with physicochemical standards and high consumer properties. The sample with a 20% flour replacement shows promise for the industrial production of functional foods, including dietary and sports nutrition products.

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