OPTIMIZATION OF THE RECIPE COMPOSITION FOR SAVOIARDI TYPE SPONGE BISCUITS

The results of mathematical modeling and optimization of the recipe composition of Savoiardi type sponge biscuits with the incorporation of waxy wheat flour are presented. The experimental flour was obtained from the spring waxy wheat variety Biskvitna, regionalized in the Kharkiv region of Ukraine. A set of distinctive physicochemical and technological properties of the investigated flour was identified. In particular, the flour is characterized by a reduced content of raw gluten of light gray color, which allows classification into the second quality group; a significantly increased water-holding capacity; a reduced starch gelatinization temperature; a markedly increased starch paste viscosity; and an abnormally low falling number compared with conventional baking wheat flour. Using methods of experimental design and statistical analysis, a central composite design at three levels for two factors was developed. Laboratory trials of sponge biscuit production were conducted, and the values of the response parameter, namely moisture uptake of Savoiardi type sponge biscuits, were determined. The influence of two varying factors, namely the proportion of waxy wheat flour (10.0…50.0% of the wheat flour weight) and potato starch (0…25.0% of the wheat flour weight), was evaluated. The regression coefficients were calculated, and a quadratic model was obtained, which adequately describes the dependence of the response parameter on the selected factors. The adequacy of the model was confirmed using the Fisher criterion at a significance level of α=0.05, while the statistical significance of coefficients was tested using Student’s t-test. Cross-validation confirmed the predictive validity of the model. Based on the optimization performed in the MathCAD environment, the optimal dosages of waxy wheat flour and potato starch in the Savoiardi type sponge biscuit formulation were established as 26.8% and 10.6% of the wheat flour weight, respectively. This combination ensures a moisture uptake index of 257.8%, which is close to the maximum achievable value under the tested conditions. Sensory evaluation confirmed that Savoiardi type sponge biscuits produced according to the optimized formulation differ favorably from the reference sample. In particular, the optimized products demonstrated improved appearance in cross-section due to a higher number of smaller pores, which created the impression of increased volume and enhanced crispness. At the same time, the overall quality of the optimized biscuits was not inferior to the reference samples, thereby confirming the technological feasibility of using waxy wheat flour of the Biskvitna variety in sponge biscuit production. The obtained results provide a scientific basis for the rational use of waxy wheat flour in flour-based confectionery technology and may contribute to the development of high-quality competitive domestic products.