[The usage of untraditional raw materials with new structure-forming properties (theory and practice)]
2008
Talejsnik, M.A. | Savenkova, T.V., Research and Development Inst. of Confectionery, Moscow (Russian Federation)
The limitation of chemical leaveners (CL) (ammonium carbonate and its salts) at production of bakery confectionary is researched. For example, malt extract (ME) is suggested to use as a untraditional natural CL. This extract is made of germinated seeds of barley and it has maltose (malt sugar)-60-70%, saccharose -2-8%, glucose and fructose-6-9%, proteins-3-4%, dextrans-15-26% and mineral nutrients -1.5-2% in its composition. The base compound of ME is an enzyme diastase (alpha-amylase) saccharifing starch. It is possible to replace ammonium carbonate salt, that is an ecologically destructive component of bakery products, in part (up to 70%) or completely by ME. Egg powder (EP) is explored as a foam maker in confectionary industry. It has a number of advantages: a very narrow diapason of quality indices, stabilized safe parameters, long application time and so on. EP preparation method is developed (3-staged technology) that means its reduction with prior ensuring of osmotic swelling that results in raise of specific surface due to suspension receipt. Other experiments show that it is possible to replace CL (ammonium carbonate salt) by EP using its capability to make foam; in this case it is possible to reduce CL amount by 60-70%
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