Uman NUH | today: 06/29/2020

FORMATION OF QUALITY OF CONFECTIONERY PRODUCTS MADE OF WHEAT FLOUR OF DIFFERENT VARIETY AND STRAIN

Author(s) Hospodarenko G.M., Doctor of Agricultural Sciences, Professor of Department of Agricultural Chemistry and Soil Science, Uman National University of Horticulture, Ukraine
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Polyanetska I.O., Candidate of Agricultural Sciences, Lecturer of Department of Genetics, Plant Breeding and Biotechnology, Uman National University of Horticulture, Ukraine
Novikov V.V., post-graduate student, Post-graduate student of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Category Primary processing of crop products
year 2017 issue №2,2017
pages 102-110 index UDK 664.68+664.641.12:631.526.3
DOI
Abstract The article is devoted to the study of culinary evaluation of confectionery products made of flour of varieties and strains of soft, Ethiopian and club wheat. It is proved that the culinary assessment of sugar and biscuit cookies varies considerably depending on the wheat variety and strain, the quality of which is most affected by the gluten deformation index. The ratio of the diameter of a cookie made of flour of the wheat variety and strain to its thickness varies from 1 to 9 points. The evaluation of the cookie surface is from 3 to 9 points, the look of the cookie cracking is from 5 to 9 points but the color is from 7 to 9 points. Cookies made of flour of Kulundynka and Pannonicus varieties, Ethiopian 1, LPP 1314 and NAK61/12 strains have the highest culinary evaluation (8–9 points) among studied varieties and strains. The overall evaluation of cookies of other varieties and strains is low and varies from 4.0 to 6.5 points. Porosity by pore size varies from 7 (average thick-walled pores up to 25 % of the pulp) to 9 points (small thick-walled pores). The surface and porosity by the uniform distribution of pores does not change and is 9 points. The overall evaluation of a cake-type bun is also very high (8.3–9.0 points). The overall evaluation of a biscuit cookie is high (7.5–9.0 points) but the highest evaluation is of flour of Pannonicus and Kulundynka varieties and Ethiopian 1, LPP 1314 and NAK61/12 strains. The largest volume was obtained from Kulundynka variety flour (392 cm3), Ethiopian 1 (390 cm3), LPP 2793 (389 cm3) and NAK61/12 strains (393 cm3) or by 5-8 % compared to the check variant (372 cm3). The volume of a biscuit cookie at the check variant level is obtained from flour of Uzhynok, Slavna, Schedra nyva, Emerino, Lupus, Ac Meckinon and Chornobrova varieties, club wheat and strains obtained by Triticum aestivum/ Triticum spelta. The volume of a cake-type bun does not vary significantly depending on the wheat variety and strain. Flour with gluten, the deformation index of which is more than 100 units, should be used for the production of sugar and biscuit cookies. However, the flour of all studied varieties and strains is suitable for baking a cake-type bun, as the culinary estimation is high. Cookies and biscuit made of flour of Pannonicus and Kulundynka varieties, Ethiopian 1, LPP 1314, LPP 2793 and NAK61/12 strains have the highest culinary evaluation (8.5–9.0 points).
Key words sugar cookies, cake-type bun, biscuit cookies, gluten deformation index, variety, strain
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