An estimation of quality rating of rolls and buns on basis of emulsion and flour, treated in the vortical layer of ferromagnetic particles
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
There is a burning problem of providing population with high-quality and safety food products in Ukraine. Purpose: the research of the influence of emulsion and flour processing in the vortical layer of ferromagnetic particles on the quality rating of dough semi-finished products and finished rolls and buns. Methods: the research of organoleptic properties and quality of products, acid-base titration and active acidity, redoks-potential of yeast dough. Results: the intensive increase of value of index of titration acidity and decline of active acidity and redoks-potential of yeast dough, made with the use of raw material components and processed in the vortical layer of ferromagnetic particles, testifies to possibility of reduction of duration of its fermentation, in comparison with a control standard. According to the organoleptic properties the test and evaluation models of «Bun» do not yield to control model and characterized by more formed and even porosity. Conclusions: according to the results of research of organoleptic properties of «Bun» and physical and chemical indexes of dough semi-finished products (titration acidity and active acidity, redoks-potential) the utility of emulsion and wheatflour treatment in the vortical layer of ferromagnetic particles in the process of making rolls and bun is proved.
Authors and Affiliations
Tatyana Кaplina, Valentyna Stolyarchuk
Keywords
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