Research into the structural-mechanical properties of shortbread dough with oilseed meals

Кравченко, М.; Mihailik, Vitalii; Yakymchuk, Dmytro; Dzyundzya, Oksana; Burak, Valentyna; Romanenko, O. V.; Valko, Mykola; Korolenko, Evgenia; Osypenkova, Iryna; Бондарчук, З. В.

doi:10.15587/1729-4061.2019.170617

Cited by 3 publications

(4 citation statements)

References 6 publications

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“…The technique for determining the ultimate shear stress of the dough was to determine the effort of loading the cone when it penetrated to a certain depth in the food product, to establish the relaxation time that occurred when it deformed and to calculate the limiting shear stress, taking into account the It can be concluded that with increasing of the proportion of dietary fibre introduced with the meal composition, the ultimate shear stress in the test samples increased, the limiting of shear stress in the first experiment was increased by 2.5 times, in the second experiment -13 times, and in the third experiment -2.2 times compared to the control. The conducted researches were coordinated with the works, considered above (McKevith, 2005;Sarwar, 2013;Kravchenko et al, 2019;Weststrate et al, 2002). But, there are some disadvantages of the work.…”

Section: Resultsmentioning

confidence: 99%

“…It can be concluded that with increasing of the proportion of dietary fibre introduced with the meal composition, the ultimate shear stress in the test samples increased, the limiting of shear stress in the first experiment was increased by 2.5 times, in the second experiment – 13 times, and in the third experiment – 2.2 times compared to the control. The conducted researches were coordinated with the works, considered above (McKevith, 2005; Sarwar, 2013; Kravchenko et al , 2019; Weststrate et al , 2002). But, there are some disadvantages of the work.…”

Section: Resultsmentioning

confidence: 99%

“…Meals have a valuable chemical composition; first of all, they contain a significant number of dietary fibers, proteins, vitamins, minerals, carbohydrates. Therefore, they are promising for use in the technologies of functional food products (Berstad et al , 2017; Kravchenko et al , 2019).…”

Section: Introductionmentioning

confidence: 99%

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Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Mihailik

Vitriak

Danyliuk

et al. 2021

NFS

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Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Mihailik

Vitriak

Danyliuk

et al. 2021

NFS

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“…Current dressing semi-finished products for confectionery products are represented by a wide assortment of creams, fudges, chocolate pastes, marzipan, sugar, painting pastes, powders, molded ornaments from caramel, chocolate, etc. Marzipan occupies a special place among the confectionery semi-finished products due to versatility of its use in various areas of confectionery industry [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Кравченко

Rybchuk

Fedorova

et al. 2020

EEJET

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Adhesion of marzipan pastes based on dry demineralized whey

Stadnyk

Piddubnyi

Kravchenko

et al. 2020

Potr. S. J. F. Sci.

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The results of researches of rheological and adhesion characteristics of marzipan pastes with dry demineralized whey (DDW) and glycerin are given. The positive effect of dry demineralized whey and glycerin on the characteristics of model compositions of marzipan pastes has been established. The component compatibility of DDW and almonds has been confirmed. It has been experimentally established that DDW and glycerin lead to changes in the structural state of marzipan pastes, changing the quantitative values of rheological characteristics. It is confirmed that with increasing DDW concentration, the indicators of deformation and plasticity increase. The indicators of elasticity and resilience of marzipan paste decrease, which in general leads to an increase in molding ability. The surface effect on the properties of marzipan pastes with dry demineralized whey and glycerin was carried out. The technological expediency of using glycerin in the composition of marzipan pastes with DDW to increase their plasticity and pliability while maintaining high molding properties is substantiated. The rational content of glycerin is established, which allows regulating the adhesion properties within the set limits for paste-like finishing semi-finished products from marzipan masses. The rational content of DDW and glycerin in the composition of marzipan pastes while ensuring high functional and technological properties in the application of confectionery flour on the surface is substantiated. Mathematical modeling of adhesion behavior of marzipan pastes is carried out. The adhesive properties of the pastes are mathematically substantiated and their ability to have flexibility under the action of the applied shear stress is confirmed within the established limits. Its currents are considered and substantiated. A study of moisture absorption by flour confectionery when covered with marzipan paste is provided. The wetting angle is considered and the work of adhesion is determined. Based on researches the directions of use of the developed marzipan pastes in confectionery production as finishing semi-finished products for a covering and as a layer for flour confectionery products and modeling of figured products are offered.

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Research into the structural-mechanical properties of shortbread dough with oilseed meals

Cited by 3 publications

References 6 publications

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Adhesion of marzipan pastes based on dry demineralized whey

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