Обогащение сахарного печенья пищевыми волокнами
2009
Bul'chuk, E.A. | Biktasheva, G.R., Bashkirian State Agrarian Univ., Ufa (Russian Federation)
The research is aimed at developing a technology of sugar cookies (SC) Vanilnoje having functional properties, enriched in dietary fibers (DF) Eubikor in an amount of 1-5% to the weight of dry matters in flour. DF were introduced at the stage of preparing an emulsion in dry (DDF) and swelled (SDF) form. The weight portion of moisture of SC added by DDF was reduced proportionally to their dosage, added by SDF have a moisture-fixing ability due to specific capillary structure and absorbing a part of moisture during mixing a dough. SC with 5% SDF had the most humidity (4.4%). The alkalinity of SC did not change when adding DF and were within the standards (at least 2 degrees). Irrespective of the dosage of DF the SC water absorption increased: with SDF from 150.0 to 156.2%, with DDF was less. The SC density as the dosage of DF increased slightly reduced. The most density was observed in the control – 621 kg/cub. m. SC with SDF received a higher organoleptic evaluation than that with DDF. The calculation of nutrition value of SC with 5% DF showed that their content in 100 g of products is 8.51 g providing thereby 25% of the daily consumption rate and allowing relating the product to functional products
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