INFLUENCE OF THE ADDITION OF PLANT AND ANIMAL RAW MATERIALS ON THE PRODUCTION OF BRIOCHE BUNS

Abstract

The research was performed in 2023 at Vytautas Magnus University Agriculture Academy, in the laboratory of raw plant materials quality. Two different types of raw materials rich in protein were used for the experiment. Brioche buns were prepared using eggs, milk, butter, wheat flour, sugar, fresh yeast and for different variants wheat flour was changed with different concentrations (3%, 6% and 9%) of Cricket flour (Acheta domesticus) and Chickpea flour (Cicer arietinum L.). The purpose of experiment was to determine influence of different additive effect to Brioche buns chemical indicators and quality. In this experiment protein, moisture, ash and titratable acidity content was determined. Results of experiment showed that buns with 9% of cricket flour had a highest protein content (15,12%) and control had the lowest. The moisture content met the requirements for the quality of the buns, and the biggest moisture content was in Brioche buns with 9% of chickpea flour additive. Highest amount of ash was found in buns with 9% of Chickpea flour (5,82%). All the additives used tended to increase the acidity of the buns compared to the control.