The Influence of the Stitched Starch, Inulin and Protein Isolates on the Process of Thermal Processing of Protracted Cookies for Special Purpose

Abstract

The paper describes the results of theoretical and experimental studies of changing the heat treatment regimes for protracted cookies when incorporating crosslinked starch, protein isolates and inulin. Attention is given to the effect of crosslinked starch, inulin and protein isolates on the change of the ratio of moisture forms in the dough for protracted cookies. The significant influence of new raw materials on the growth of the amount of bound moisture in the dough and its relationship to the duration of heat treatment is proved. It is established that the application of crosslinked starch, inulin and protein isolates extends the duration of heat treatment of protracted cookies by 8-12%. The optimal heat treatment regimes for special-purpose protracted cookies with new raw materials have been determined, which ensure proper organoleptic parameters and high quality of the finished products.