Использование фруктозо-глюкозного сиропа топинамбура при производстве мучных кондитерских изделий
2009
Ochirova, E.N. | Dedova, Eh.B., Kalmuck State Univ., Ehlista (Russian Federation)
To reduce a sugar content and to increase a nutritional value of bakery confectionery products model pilot samples of cookies were done. The sugar was replaced by a fructose-glucose syrup of girasol (FGS) at doses of 50, 75 and 100%. A product quality was evaluated by organoleptic and chemicophysical properties. Almost all of the samples had good consumer properties. The color was yellow, except the sample with a 100% replacement for FGS; the shape was clear, unspread, the surface was flat and smooth. When replacing 50% by FGS, the cookies were characterized by a light fruity flavor and aroma; when by 75%, there was a light taste of artichoke and a pleasant fruity flavor, when replacing by 100%, the products had a expressed flavor of girasol and a specific flavor. The fracture of the all the samples was well-baked, without voids and traces of undermixing. The control biscuits had uniform porosity, the ones with 50% had a finely porous structure, the ones with 75% had average porosity, the ones with100% had well developed porosity. Humidity of the products increased with the replacement of sugar by FGS: for the control it was 4.34%, for 50% was 4,51%, for 75% was 5,12%, for 100% was 5,2%. Water absorbtion of the finished products increased similarly: 133, 141, 165, 173%, respectively. Alkalinity change of the samples was negligible. The conclusion has been done that the use of girasol for bakery confectionery production can reduce a proportion of sugar, energy consumption and can increase storage time
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