Effect of functional and technological properties of vegetable shortenings on qualitative characteristics of biscuit
| Autor: | Misteneva S. Yu., Savenkova T. V., Demchenko E. A., Shcherbakova N. A., Gerasimov T. V. |
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| Jazyk: | ruština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Vestnik MGTU, Vol 23, Iss 3, Pp 268-279 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1560-9278 1997-4736 |
| DOI: | 10.21443/1560-9278-2020-23-3-268-279 |
| Popis: | The modern market has strict requirements for competitive products, forcing the manufacturer to implement scientific and technological progress in production, increase labor productivity and product quality, and reduce cost. The unchanged favorite on the confectionery market is sugar biscuits, it is in high demand among all groups of the population, the share of domestic products is more than 85 %. The quality and nutritional value of food products largely depend on the properties and composition of the predominant amount of raw materials, which in the production of sugar cookies are wheat flour, sugar and fat component. In order to update the technological control schemes and optimize the recipe composition of sugar cookies, depending on the type of fat component used, the influence and the relationship between the functional and technological properties of fatty products traditionally used in the production of sugar cookies (margarine, confectionery fat, milk substitute fat, palm oil), and quality characteristics of finished products (structural and mechanical, physicochemical and organoleptic indicators, rheological indicators of emulsion and dough) have been investigated. As a result of the studies, it has been found that the type of fatty products has a significant impact on the development and optimization of technological methods in relation to specific production conditions, the formation of sensory and structural characteristics of the finished product. Recommendations have been developed for optimizing the recipe composition of cookies depending on the type of fat used. In particular, it has been shown that it is advisable to use a milk fat substitute or margarine in products with a simple recipe composition, while the use of palm oil and confectionery fat is more justified in products with a rich recipe composition, in which organoleptic characteristics are formed by the presence of additional raw materials: dairy products, cocoa powder, nuts, dried fruits, etc. |
| Databáze: | Directory of Open Access Journals |
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