Development of the formulation and technology of the Royal cheesecake using oatmeal talkan and rosehip fruit powder
https://doi.org/10.20914/2310-1202-2026-1-207-212
Abstract
The interest in shortbread products is related to the variety of types, technological features of production and the possibility of decorating these products. Increasing the nutritional value of shortbread dough products with non-traditional ingredients will have an impact on consumer demand. The purpose of the study was to develop the formulation and technology of a shortbread dough product - cheesecake "Royal" - using oatmeal talkan from sprouted grain and rosehip fruit powder. To do this, in the recipe of the traditional Royal cheesecake with cottage cheese made from shortbread dough, a portion of premium wheat flour was replaced with oatmeal from sprouted grain (in the amount of 15% of the total flour weight) and rosehip fruit powder (in the amount of 5% of the total flour weight). The introduction of these ingredients into the recipe of the Royal cheesecake entailed a change in technological modes and the sequence of operations. Butter should be heated to room temperature before kneading the dough.: it should not be too warm or melted. This condition makes it possible to obtain a homogeneous crumb of shortbread dough when mixing flour with sugar. Flour application, unlike traditional technology, where flour is mixed simultaneously with other ingredients, is carried out at the final stage of dough preparation. In this case, the moisture content of the dough should be 18-20%. The kneading operation should not exceed 2-3 minutes in time. An increase in the moisture content of the dough and the kneading time will negatively affect the quality of the dough and the finished product.
About the Authors
A. E. Kovaleva
South-West State University
Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
E. A. Pyanikova
South-West State University
Cand. Sci. (Engin.), assistant professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
O. V. Evdokimova
Oryol State Agrarian University named after N.V. Parakhin
Doc. Sci. (Engin.), anatomy, physiology and surgery department, Generala Rodina str., 69, Orel, 302019, Russia
I. V. Cheremushkina
Voronezh State University of Engineering Technologie
Dr. Sci. (Engin.), professor, trade and commodity departmen, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Kovaleva A.E., Pyanikova E.A., Evdokimova O.V., Cheremushkina I.V. Development of the formulation and technology of the Royal cheesecake using oatmeal talkan and rosehip fruit powder. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(1):207-212. (In Russ.) https://doi.org/10.20914/2310-1202-2026-1-207-212
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