Development of technology for the production of Dutch waffles (stroopwaffels) from using domestic soybean flour

要旨

Background: Cultivation of crops by hydroponic method helps to increase the yield and nutrition of plants while avoiding
the use of pesticides. The cultivation of crops with this method is especially necessary in those countries where the soil or
climate is not favorable for the cultivation of similar crops, such as the Republic of Armenia. Soybeans are a great source
of protein, dietary fiber, and biologically active substances.

Objective: The aim of the study is to obtain flour from domestic soybeans grown using the hydroponic method and use it
in confectionery products as a functional additive.

Methods: In food analysis, the concept of "protein" often refers to the amount of total nitrogen determined by the Kjeldahl
method. The method consists of 3 stages: Dissolution, Steam distillation, titration. In addition, the study used modern
methods for determining humidity, wettability, amino acid composition with the using of new equipment.

Results: When developing the waffle recipe, the primary task was to avoid using any alternative improvers typically
used to ensure quality and stability. The technological parameters have been developed according to this principle, so
that a high-quality product can be obtained without using food additives that are typically used to obtain traditional
products.

Conclusion: The article evaluates the amino acid composition of hydroponically and locally produced soybean flour,
which was compared with the amino acid composition of other raw materials used in confectionery. The scientific and
experimental results can be implemented in the domestic production market, contributing to the food chain in three
directions of development: hydroponic soybean cultivation, new device production, and the release of a new type of
waffle product. Thus, our studies have important industrial significance and can be used as favorable means for the
development of souvenir production.

Keywords: Whole grain soy flour, waffles, essential amino acids, waffle maker