Pastry Based on Flour With Specific Characteristics

Abstract

Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is amajor factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheatflour with specific characteristics. Differential approach to the technological characteristics of flour, depending onbaked goods types, makes it possible to ensure the stability of the technological process and the quality of the producedproducts without usage of inorganic improvers. Among the types of wheat flour with specific characteristics the flour ofwaxy wheat, the starch of which does not contain amylose, which plays an important role in the stealing of flour products,is to particular interest. The studies found that waxy wheat flour characterised with higher gassing power andwater absorption compare with control. According to their technological characteristics it is suggested to use wheatflours with specific characteristics in the technology of yeast-containg cakes, hardtacks with lower sugar capacity.Flour of extra-soft wheat Oksana is characterized by low water absorption and weak gluten, which are desirable technologicalproperties for the production of most types of confectionery dough. It was found that waffles and wafers basedon extra-soft wheat Oksana flour are characterized with lower density and better porosity and texture compared withthe control. It is shown that the use of waxy wheat flour and biscuit wheat flour in the technology of mentioned pastrytypes leads to the technological process intensification, stabilization of their rheological characteristics, product qualityand their freshness without adding of improvers.