Technological method of improving the quality of biscuit semi-finished product

Khleboproducty Pub Date : 2022-01-01 DOI:10.32462/0235-2508-2022-31-5-47-49

V. V. Petrichenko, A. E. Tumanova, O.E. Antipova

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Abstract

The granulometric composition of the particles, individual physico-chemical and rheological properties of wheat baking flour in / with and biscuit wheat flour in / with, manufactured by the flour mill according to our recommendations, were determined. It was found that for baking flour with a particle content of less than 80 microns, about 71 % of the total number of particles, the degree of starch destruction is 24,3 % and, as a result, the VPS of flour is reduced to 55 units of the device. Biscuit flour is distinguished by a larger granulometric composition, since particles ranging in size from 160 microns to 100 microns make up 60 % of the total mass of particles, and particles less than 80 microns make up only 20 %. At the same time, the degree of starch destruction in biscuit flour is 15,8 units of the device and a sufficiently high Water absorption is noted 59 %, Stabiliti is 12 minutes and Weakening is 48 units of the device. Compared biscuits made.

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提高饼干半成品质量的工艺方法

测定了按建议生产的面粉厂用小麦烘焙粉和饼干用小麦面粉的颗粒组成、单项理化和流变性能。研究发现，对于颗粒含量小于80微米，约占颗粒总数71%的烘焙面粉，淀粉破坏程度为24.3%，从而使面粉的VPS降低到55个单位。饼干粉的特点是颗粒成分较大，因为160微米至100微米的颗粒占颗粒总质量的60%，而小于80微米的颗粒仅占20%。同时，该装置对饼干粉中淀粉的破坏程度为15.8个单位，吸水率达到59%，稳定时间为12分钟，软化时间为48个单位。比较饼干制作。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Khleboproducty

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