Functional Confectionery Products: Development of Production Process

Позднякова, Ольга; Pozdnyakova, О.; Egushova, E A; Tyshchenko, Elizaveta Alekseevna

doi:10.21603/2074-9414-2018-3-90-95

Cited by 6 publications

(1 citation statement)

References 1 publication

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“…На рисунке 1 представлена конструкция разработанного вибрационного СНД, реализующего метод «последовательного разбавления» смеси (Патент RU 2626415C1). Инерционный двухвальный четырехдебалансный инерционный вибратор в представленной работе выполняет роль вибропривода [16,17].…”

Section: объекты и методы исследованияunclassified

Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers

Бородулин

Sukhorukov

Musina

et al. 2021

Food Processing: Techniques and Technology

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Introduction. New long-storage flour baking mixes are a promising direction in the development of healthy diets. The research objective was to identify the rational parameters for using continuous vibration mixers in flour production. Study objects and methods. The study featured wheat flour baking mixes. A correlation analysis helped to build mathematical models of the mixing process in vibration mixers using the sequential dilution method. By comparing the smoothing ability of several mixers, the authors identified their feasibility. The research included two full-factor laboratory experiments. Results and discussion. The paper gives a brief review of modern mixing equipment and describes the effect of uneven feeding of bulk materials on the quality of the finished mixes. The vertical vibration mixers proved to be an optimal technical solution. The experiment featured the effect of the amplitude A (m), vibration frequency f (Hz), vibration angle β (°), and the height of the vibrofluidized bed on the process. Conclusion. The research revealed the following optimal technological parameters: A = 0.0046 m, f = 33.48 Hz, the share of food salt = 0.05. Continuous vibration mixers provided uniform high-quality baking mixes.

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Section: объекты и методы исследованияunclassified

Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers

Бородулин

Sukhorukov

Musina

et al. 2021

Food Processing: Techniques and Technology

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Development and research of centrifugal mixer for baby food

2021

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The study was carried out on two mixers of different designs: basic and developed. To evaluate and analyze the finished mixture, the method of high performance liquid chromatography was used. Taurine was used as a key component. The paper describes how the rational parameters of the mixer were selected, according to which recipes the mixture was prepared, and also how the final assessment of the effectiveness of the mixing equipment was carried out. The mixtures were prepared on the equipment according to three recipes. According to the first recipe, 81 experiments were carried out, with various parameters of the mixer operation, which helped to determine their rational value. For two different mixers, they turned out to be identical, so further mixing took place with the same parameters. Based on the data obtained, graphs of dependences were built, which clearly demonstrated the difference in the obtained values of the coefficient of heterogeneity. And they made it possible to judge the influence of each individual parameter. The developed mixer design showed a lower coefficient of heterogeneity in comparison with the base one. It did not exceed 10%, unlike the latter.

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Optimization Formulation of Semi-Finished Sponge Cake

Marinina

Садыгова

Kirillova

et al. 2020

Food Processing: Techniques and Technology

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Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-calorie bakery products with bran, and animal feed. Study objects and methods. Cakes and pastries make 34.5% of the total volume of flour confectionery products. The study developed a new semi-finished sponge-cake product, which can serve as the basis for cakes and pastries. However, flour confectionery products are oversaturated with carbohydrates and fats, which increases their calorie content. A set of experiments was performed to study the effect of reducing the amount of sugar in the formulation and replacing wheat flour with rye flour on the quality of semi-finished sponge-cake product. A basic formulation for sponge cake was used as control sample. The test semples varied in content of sugar and flour made from various types of rye. The technological additives included Ovalet emulsifier (1.5% to flour) and Duo baking powder (0.1% to flour). Emulsifier “OVALET SUPER” (Bakels, Sweden) is a pasty substance that consists of emulsifying agents, water, and stabilizers and acts as an improver, stabilizer, and structurizer designed for the production of semi-finished sponge cakes, rolls, muffins, and cookies. Duo baking powder is a special highly effective tool that does not contain tartaric acid. It can be used for the production of various varieties of bread and confectionery, e.g. biscuits, rolls, gingerbread, etc. The obtained dough was easy to process. The new formulation increased the volume and color of the product, as well as slowed down the process of hardening. Results and discussion. The highest value of the generalized function of desirability belonged to the sample where white wheat flour was subsituted with 30% of rye flour and the sample with 100% of rye flour with a 40% sugar reduction. According to the specific desirability indicators, the mass fraction of moisture, the mass fraction of total sugar, energy value, and foaming ability of the semifinished product were higher than those of the control sample. Conclusion. The developed formulation and technology can expand the range of functional products.

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Functional Confectionery Products: Development of Production Process

Cited by 6 publications

References 1 publication

Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers

Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers

Development and research of centrifugal mixer for baby food

Optimization Formulation of Semi-Finished Sponge Cake

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