The Study of Technological Properties of Waxy Wheat Flour and Its Influence on Refined Sugar-Free Hardtack`s Dough

Abstract

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex. Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one. There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.

Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar

“…The results obtained were statistically processed using the standard Microsoft Office software package. The examined materials and methods are described in more detail in [28].…”

Prospect of the New Types of Wheat Flour Usage in the Production of Refined Sugar-Free Hardtacks

“…Також підвищення здатності до намокання, зменшення густини зразків галет може бути пов'язано з тим, що заміна хлібопекарського борошна на більш слабке за якістю БПВ супроводжується зменшенням пружності та міцнісних властивостей тіста для галет без цукру [16], яке чинить менший опір газоподібним речовинам, що розширюються під час випікання, і легше розпушується, що, у свою чергу, також сприяє поліпшенню пористості виробів.…”