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
Related Articles
- EP ID EP237151
- DOI -
- Views 103
- Downloads 0
Forecasting of compact fluorescent lamps lifetime on the results of their test mode of frequent switching on
Purpose. The work shows the possibility of estimation the average lifetime of compact fluorescent lamps based on the average resource of turning on lamps to failure. Methods.For accele rated evaluation of resource char...
An estimation of quality rating of rolls and buns on basis of emulsion and flour, treated in the vortical layer of ferromagnetic particles
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...
Analysis of sensory characteristics of processed cheeses with the use of deskriptive method
The subject of the study is the organoleptic properties of processed cheeses of leading domestic manufacturers. Purpose. The purpose of the study is to conduct a comparative analysis of the sensory characteristics of pro...
Scie ntific justification of using lungwort drug as antioxidant supplement for flour confecti onery products
Purpose. The study of the antioxidant action of the lungwort powder officinalis, which was introduced into the fatty basis at various concentrations in order to study the scientific justification of using of...
Study of technological parameters for fermented beverages creation out of plant materials.
Subject. Of particular relevance is the creation of a new generation of food, due to the insufficient supply of population with vital nutrients - vitamins, minerals, amino acids, dietary fiber, and so on. Perspective dir...