Various Flours in Pastry Production Technology

Abstract

Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.
 The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.
 These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.
 The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.

Impact of various factors on the cutting performance of knives when processing food products

“…𝑄 𝑞 (10) where Fa is contour contact area: 𝐹 𝑎 ⋅ 𝑙 (11) а is b blade; lb is basic length; q is specific parameter, which is equal to the relation 𝑞 ⋅ (12) d is the diameter of the microtooth section; V is the volume of material interacting with the blade microteeth.…”

“…Fact is actual contact area; h is the working height of the microteeth; в,  is the characteristics of the curved support surface;  is the relative approach; Rmax is the maximum H of microteeth. Substituting (13) into ( 12) and ( 12) into (10), the authors obtained the following relation:…”

“…The working H of a microtooth is determined by the kinematics of the sliding cut. Thus, a contact is formed in the form of a convex conical curved surface and is determined in [10] as the pitch distance S m along the midline, the vertex angle  and the sliding coefficient…”

The effect of stevia powder on the quality of gluten-free cookies

“…В отличие от образцов печенья с маргарином (контроль) печенье с растительным маслом было тоньше, но практически такого же диаметра (таблица 2). Растительное масло, имея жидкую консистенцию, легче проникало в структуру муки и за счет высокой жироудерживающей и эмульгирующей способности преобладающей в ее составе кукурузной муки [32], препятствовало испарению воды при выпечке. В результате влажность контрольных образцов печенья с растительным маслом была выше, чем в контроле с маргарином на 1,2%.…”

Современные Тенденции Формирования Ассортимента Безглютеновых Мучных Кондитерских Изделий

“…Внесение в состав смеси сухих компонентов цитрусовых волокон в количестве 1,0 % к массе муки способствовало стабилизации консистенции теста и структуры печенья. Заваривание смеси сухих компонентов оказало положительное влияние на формирование вкуса и качества готового печенья [26][27].…”