Моделирование рецептурного состава и разработка технологии хлебобулочных изделий для питания детей дошкольного и школьного возраста
2009
Apul'tsina, E.V., State Research and Development Institute of Bread Baking Industry, Moscow (Russian Federation)
There has been developed a technology of bread enriched in kefir, wheat germy flakes (WGF) and lecithin. When adding kefir having a fat content of 1% to 5% to the total mass of flour, the rheological properties of the dough did not change. When increasing the dosage of kefir of 5 to 15%, the degree of dough dilution increased by 70-75%. The time of dough formation reduced by 17-20%, gas formation in the dough increased 2-4 timers for 1 h of fermentation. It is appropriate to use both the batter method and the straight dough method having fermentation 60 and 20 min long, the specific volume and porosity of bread increased by 7-13% and 2-4%, respectively, shape stability – by 25-65%. Regression equations adequately describing the dependence of bread quality in the range of modifying parameters were made. Introducing lecithin in the dough promoted increasing the specific volume, porosity and improving the structural and mechanical properties of bread crumb. For increasing the microbiological purity, WGF were preliminarily held in a semi-product from wheat flour and kefir. The semi-product held for 1-3 h was introduced in dough setting in combination with lecithin, the fermentation time was 60 min. a decrease in number of spore-forming bacteria, molds, increasing the content of yeast and lactic acid bacteria. Developing the ropy bread delayed by 5 days compared to the control. Using kefir and WGF increase the content of protein in bread by 22%, iron – 6%, calcium – 58%, vitamin B1 – 50% and B2 – 100% compared to the control
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