The Development of Higher Value Biscuits Technology By Using Rice and Soya Industry Processing By-Products

The aim of this thesis is to evaluate the possibility of applying the by-products created by the industrial recycling of soya beans and rice to producing an increase of nutritional value in wheat baked goods. To achieve this aim, microbiologic measures, the pH value, the titratable acidity value, the amount of dry matter and the dynamics of the chromaticity coordinates of rice and soy seed cake were established (TTA, oN) and their possible applications to the manufacture of pastries were assessed. When the degree of foodsafety and the quality of the by-products had been evaluated, they were treated with ultrasound and fermented with the aid of a culture of the bacteria L. casei (LUHS210). The treated supplements were inserted into the production-process of batches of biscuits, and, during the time of the experiment, seven different (n=3) samples of these biscuit batches were produced. The titratable acidity (TTA, oN), texture, pH value, chromaticity coordinates, humidity and levels of acrylamide of these samples were established, and a sensory profile analysis was, furthermore, carried out. The most acceptable qualities were shown by biscuits with added rice and soya baked products which had been treated with ultrasound (114.00±6,59 mm); the least acceptable were products with supplements of fermented rice and soya (71.00±4,69 mm). In conclusion, it could be claimed that the most acceptable biscuits were those treated with ultrasound, and the least acceptable were those which had the supplements of fermented rice and soya