About use of fats-cocoa butter substitutes not lauric in manufacture of confectionary glaze | Об использовании жиров-заменителей масла какао нелауриновой группы в производстве кондитерской глазури
2010
Skokan, L.E. | Ryseva, L.I. | Linovskaya, N.V., Research and Development Inst. of Confectionery, Moscow (Russian Federation)
All fats intended for making confectionery products are divided into 6 groups: equivalents of cocoa oil (CO), SOS-type CO conditioners, POP-type CO substitutes, non-lauric type CO non-tempered substitutes (NTS), lauric type CO non-tempered substitutes (NLT), special-purpose fats. Studied were organoleptic qualities of 5 imported and 2 domestic NTS by building profilographs according to the following characteristics: color, consistence, fragility, feeling in hands, smell, aftertaste, melting rate in mouth and evaluating according to a five-grade scale. All samples had high organoleptic qualities in parameters: taste, smell, after-taste, melting rate. The fat-acid composition of NTS is mainly represented by palmic, stearic acid, elaidic-trans and oleic acids. The low values of anisidine number testify to the absence of oxidative spoilage. The acid number did not exceed 0.5 mg KOH/g confirming thereby a possibility of using NTS for making confectionery products of long storage life. The temperature of full melting was 33.9-36.6 degrees C, the temperature of hardening and crystallization duration met the technological requirements for the fats of this group. To produce confectionery coatings of the required structural and mechanical properties, the weight fraction of solid triglycerides at 20 degrees C should be 75-95%. The NTS-based coatings have a high solidity, fragility and stable shine suitable to produce confectionery tablets, figures, caramel, wafer and cake coatings. It is concluded that domestic NTS in quality characteristics are competitive with imported ones
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