Новый жировой продукт для производства сдобного печенья
2009
Matveeva, I.V. | Yudina, T.A. | Deshko, O.V., Moscow State Univ. of Food Production (Russian Federation) | Dudnik, E.E.
Studied was the influence of new types of specialized food products (FP) obtained by different modification methods (blending, fractioning, chemical and enzyme re-esterification (CRE and ERE, respectively)) on the rheological properties of dough and the quality of butter biscuit where the formula provides for introducing 30% of butter. Instead of butter margarine MT, palm oil, butterfat substitutes were used. The introduced FP influenced the dough plasticity. The samples of butter biscuit prepared by introducing different FP corresponded to the state standard in the physico-chemical and organoleptic parameters. The best quality parameters were absorptivity of a product (194%) which is higher compared to the remaining biscuit samples, the density is lower testifying to good leavening rate. The alkali content of biscuit samples using pal, oil twice reduced compared to the samples prepared b y adding butter or margarine. The best organoleptic parameters were observed when using an ERE fat product. The obtained results can be used to develop new types of butter biscuit by using an ERE fat product
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