Апельсиново-женьшеневый сироп в технологии бисквитного полуфабриката
2010
Evdokimova, O. | Matveeva, T. | Kholodova, E., Orel State Technical Univ. (Russian Federation)
Orange and ginseng syrup (OGS) has been added at a dose of 10-20% per sugar weight among other ingredients of sponge semi-prepared foods (SPF). The syrup influence on their organoleptic and chemicophysical properties and also on technological properties of dough is studied. The last ones improve when 10 an 15% of syrup per sugar weight are added at the stage of beating of egg and sugar mixture (ESM). The maximum effect is fixed when 10% syrup was added. At this less time is necessary for stable froth and for the whole bakery process. SPF samples with OGS have organoleptic properties higher than control ones. They have a more intensive taste and small homogenous porosity. OGM has been added instead of 5-15% of ESM before shaking to optimize material charges. At this the time for stable froth increases, the time of baking decreases by 20%, an index of baking loss lowers. The SPF with a partial replacement of ESM have also organoleptic properties higher than the ones of the control sample. The SPF are soft, they remain their quality and freshness during storage (for 96 hours) but they have a lowered specific volume and porosity.
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