[A new protein enricher of biscuit (Using of flour from triticale and lupine)]
2009
Tertychinaya, T. | Safonova, T. | Storozhik, V., The K.D. Glinka Voronezh State Agrarian Univ. (Russian Federation)
Formulation of biscuit is developed to enrich food products by protein. Triticale (TF) and lupine flour (LF) of wholly threshed grain are used for this. Simplex-netlike planning is hold to optimize flour component correlations in which a unit is the follow sum of the components in %: X 1, X 2, X 3 respecting to medium TF, LF of wholly threshed grain and wheat high-grade flour (WF). A mathematical 3D model is received which is acceptable for constructing contour. The follow limits of the components are received in %: 0-4 for TF, 7-14 for LF and 4-12 for WF. The optimal doses can be considered as 55-59% for TF, 7-14% for LF and 29-37% for WF. The experiments have showed that the biscuit with addition of different flours has a pleasant light-brown color, even lightly ragged surface and a high absorptivity. The all biscuit samples exceed the control (11.69%) ones by protein content (13.89-14.12%). Their absorptivity has been composed 146-186% that is significantly higher than the normative parameter of 110%. A complex estimation of biscuit quality is 95-100 points. A comparative analysis of amino acids has proved that TF and LF are prospect for biscuit enriching by a protein (13.284% a test sample, 10.864% the control one). It is found out that samples of the tested biscuits have the best taste if in their formulation a dose of condensed milk is double, there is no honey and peanut is replaced by almond
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