Исследование технологии пралиновых конфет при введении нутовой муки
2009
Savenkova, T.V. | Khodak, A.P., Research and Development Inst. of Confectionery, Moscow (Russian Federation)
A technology of pralines with chickpea flour having a high fat-retaining capability has been developed. The technology allows identifying the production process, increasing the coefficient of using molding equipment from 0.65-0.75 to 0.9, reducing recyclable waste up to 3-5% and the process of structure formation process from 7 min to 4.5 min, reducing the prime cost of products, increasing the food and biological value of products, decreasing their energy value. The technology of enriched pralines starts with the definition of the optimum ratio of fats in ternary mixtures. As is found, the chilling temperature of mixtures differs greatly from the chilling temperature of each of the mixture components separately. The values of dependence of the critical shear stress of 3-component pattern mixtures of fats on their percentage ratio were studied resulting thereby in the choice of the type of fats and their optimum ratio. Increasing the content of chickpea flour in the formula from 5% to 14% increases the viscosity of praline mass and changes it plasticity. Easily formed a plastic mass being structurized for 4.5 min is obtained with the optimum amount of chickpea flour (10%)
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