[Wafers with functional properties]
2008
Krasina, I.B. | Dzhakhimova, O.P. | Tarasenko, N.A. | Demidov, A.V. | Arakcheeva, O.N., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
Some formulas were developed and an estimation of consumer properties of wafers enriched in probiotics was performed. Probiotics were added to the fat filling (FF), as in the production of wafers FF are not exposed to thermal treatment, with probiotics keeping maximum viability. As probiotics bifid and lactic bacteria were used. Their dosage was varied from 0.4 to 1% to FF weight. The organoleptic characteristics of wafer are presenting noting that the experimental samples do not actually differ from the control ones in taste, flavor, appearance and color excluding bitterish after-taste with the dosage of probiotics increased above 0.8% to the FF weight. The physico-chemical properties of the experimental samples met the requirements for wafer products. In the wafer production an important factor is the process of stabilizing the fat component of FF during proving. The knowledge of chilling points of fat masses allows preceding the chilling processes and casting at temperatures close to the chilling points of masses predetermining the accelerated process of FF structure-forming. The rheological properties of FF with probiotics at t 25 deg. C and the kinetics of chilling the mass at t 8 deg. C for 16 min. as is found, the addition of probiotics promotes increasing the viscosity of FF from 21.5 to 30.9 Pa per second in a sample when adding 1% bifidobacterin. The increased dosage results in greater yield point of FF. The duration of proving finished wafer shortens, as the plastic strength of FF increases more then 3 times with cooling for 8 min at t 8 deg. C as probiotics are added. Thus, the addition of probiotics to FF for wafers provides the stable quality of finished products and allows adjusting effectively the duration of technological processes.
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