THE RESEARCH OF PRESCRIPTION COMPONENTS’ INFLUENCE ON STRUCTURE FORMATION OF «WHIPPED» DOUGH AND BREAD FOR SCHOOL MEAL
https://doi.org/10.20914/2310-1202-2015-3-132-135
Abstract
Summary. Structure formation "whipped" dough and bread depends on prescription ingredients entering into its composition. In order to create a technology "whipped" bread for school meals, determined to investigate the influence of recipe components on the processes of structure formation. Received a few factors: the magnitude of the current drive, bulk density, test temperature and test duration of kneading, and the integral curves depending on the diameter of air bubbles. To test a variety of prescription formulations characterized by the higher values of current in the formation of its structure and decrease when it is churning. With increasing temperature of the test processes, leading to an increase of its viscosity intensifies. The presence in the formulation of Apple powder leads to a sharp increase in the viscosity of the dough due to the high water absorption capacity. The dependence of bulk density on the duration of the process of churning the dough with different prescription composition characterizes the formation of the foam structure of the test. The decrease in volume weight on the duration of the churning of the test is identical, however, as the saturation of the air test, the intensity of decrease in volume weight test for them is changing. This is due to the foaming ability of the prescription of the test and thus the formation of a foam structure with different dispersion of air bubbles. The higher foaming ability of the prescription of the test and its viscosity, the higher the dispersion of air bubbles. With the increase of dispersion of air bubbles increases the firmness of bread crumb during baking. Dispersion of air bubbles affects the stability of the crumb during baking, the specific volume and porosity of bread. Analysis of results and properties of the obtained products showed that they possess the organoleptic and physico-chemical properties and are enriched with new products.
About the Authors
V. L. Cheshinskii
Voronezh state university of engineering technologies
Russian Federation
The President of Baking industry Russian Union, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
Russian Federation
The President of Baking industry Russian Union, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
G. O. Magomedov
Voronezh state university of engineering technologies
Russian Federation
professor, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
Russian Federation
professor, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
N. P. Zatsepilina
Voronezh state university of engineering technologies
Russian Federation
associate professor, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
Russian Federation
associate professor, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
S. G. Gulbagandova
Voronezh state university of engineering technologies
Russian Federation
student, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
Russian Federation
student, Department of bread, confectionery, pasta and grain processing technology. phone (473) 255-38-41
References
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Review
For citations:
Cheshinskii V.L., Magomedov G.O., Zatsepilina N.P., Gulbagandova S.G. THE RESEARCH OF PRESCRIPTION COMPONENTS’ INFLUENCE ON STRUCTURE FORMATION OF «WHIPPED» DOUGH AND BREAD FOR SCHOOL MEAL. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(3):132-135. (In Russ.) https://doi.org/10.20914/2310-1202-2015-3-132-135
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