TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no spec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/36 |
| _version_ | 1797878647263068160 |
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| author | T. V. Savenkova E. A. Soldatova S. Yu. Misteneva M. A. Taleysnik |
| author_facet | T. V. Savenkova E. A. Soldatova S. Yu. Misteneva M. A. Taleysnik |
| author_sort | T. V. Savenkova |
| collection | DOAJ |
| description | The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods. |
| first_indexed | 2024-04-10T02:36:37Z |
| format | Article |
| id | doaj.art-2be0daca04274019a02f02883996534a |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:36:37Z |
| publishDate | 2019-07-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-2be0daca04274019a02f02883996534a2023-03-13T07:49:45ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722019-07-0122131910.21323/2618-9771-2019-2-2-13-1930TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIEST. V. Savenkova0E. A. Soldatova1S. Yu. Misteneva2M. A. Taleysnik3All-Russian Scientific Research Institute of Confectionery Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASThe main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.https://www.fsjour.com/jour/article/view/36wheat flourtechnological propertiessugar cookiesrheological propertiesorganoleptic characteristics |
| spellingShingle | T. V. Savenkova E. A. Soldatova S. Yu. Misteneva M. A. Taleysnik TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES Пищевые системы wheat flour technological properties sugar cookies rheological properties organoleptic characteristics |
| title | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES |
| title_full | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES |
| title_fullStr | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES |
| title_full_unstemmed | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES |
| title_short | TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES |
| title_sort | technological properties of flour and their effect on quality indicators of sugar cookies |
| topic | wheat flour technological properties sugar cookies rheological properties organoleptic characteristics |
| url | https://www.fsjour.com/jour/article/view/36 |
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