Changing of properties of emulsion in the presence of short pastry calcium-supplements
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
The influence of calcium-containing additives of animal origin (semi- finished bone product) by the density and stability of the emulsion for short crust pastry. The additive were added in an amount of 5, 10, 15 and 20 % of the total weight of raw materials for shortcrust pastry with decrease in the proportion of butter. If you make 5 % semi – finished product (НКХ), the density of the emulsion is reduced compared with a control sample of 3,6 %. Further increase of the additive dispensing contributes to high density of the emulsion, but in the sample with 10 % of semi–finished bone product (НКХ) value of this indicator is close to the control. The stability study of samples allows you to show that the introduction of the semi- finished bone product (НКХ) in an amount of up to 10 % enhances the value of this parameter. However, the stability of emulsions with 15 % and 20 % of additive less than the control one. It means, that the introduction of additives in an amount of 10 % contributes to the stability of the emulsion without changing its density. Given the identified emulsifying ability of semi- finished bone product (НКХ) the possibility of changing modes emulsion preparation for shortcrust pastry with the addition was studied. Emulsion sample for shortcrust pastry with the semi finished bone product, which has been beaten over the same time as the control (25 × 60), had close to it distribution of fat globules. In the case of reducing the duration of whipping up to 20 × 60 s with the nature of the distribution of fat globules in the emulsion with the addition preserved. However, for emulsions with increasing content of semi- finished bone product characteristic small globules (up to 2 mm) and minimal (3 %) with a number of globules are larger than 8 micrometers. The stability of the sample with the compared is higher to the control with the same duration of beating. The recommended reduction in the beating of the emulsion for shortcrust pastry with semi- finished bone product for 5 × 60 s.
Authors and Affiliations
Ivan Rogovyi
Keywords
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