Research of the influence of proteolytic enzyme and wheat flour on proteolysis of confectionary dough while producing soluble biscuits for baby feeding | Исследование влияния протеолитического фермента и вида пшеничной муки на процесс протеолиза кондитерского теста при изготовлении растворимого печенья для детского питания
2012
Kondratova, I.I. | Gershonchik, K.N., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Kurchenko, V.P. | Gavrilenko, N.V., Belarus State Univ., Minsk (Belarus)
One of the components of complementary food for babies of 4-6 months is soluble biscuits, used as element of compound food (dissolved in milk) and as main course, useful for training of chewing skills of children. For making of bakery confectionery products fermented preparations of proteolytic action are used more and more often. These substances allow correcting qualities of flour, decline elastic properties of dough, accelerate protein swelling ability and increase taste qualities of ready-to-eat production. In the conditions of the Republic of Belarus the research of the influence of proteolytic fermented preparation and a type of wheat flour with different content of gluten on quality of soluble biscuits is carried out. The influence of proteolytic enzyme Neutrase and content of gluten in wheat flour on organoleptic and physical and chemical indices of the quality of soluble biscuits, and the level of protein proteolysis in ready made products is studied. It is found that for production of soluble biscuits with required indices of quality it is necessary to use wheat flour of superior quality with 25% gluten content, the optimal quantity of proteolytic enzyme is 0.15% of the mass of wheat flour.
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