Uman National University | today: 07/09/2025
| Author(s) |
O. P. Нerasymchuk, Candidate of Agricultural Sciences, Associate Professor at the Department of Food Technology, Uman National University of Horticulture K. V. Kostetska, Candidate of Agricultural Sciences, Associate Professor at the Department of Food Technology, Uman National University of Horticulture |
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| Category | 181 "Food Technology" | ||
| year | issue | ||
| pages | 80-88 | index UDK | 664.6:664.64.016:664.641.2 | DOI | 10.32782/2310-0478-2024-2-80-88 (Link) |
| Abstract | The article is devoted to the research of the quality of flour confectionery products and the development of their recipes made with the replacement of a part of wheat flour with whole wheat flour, which has a number of important technological features that characterize it as a valuable raw material for the food industry. The expediency of using spelled flour in the production of confectionery products, which is characterized by a high content of protein (5% more than wheat), dietary fiber (2.5 times more), vitamins (B5, B9, choline), mineral substances and will make it possible to obtain flour products with increased nutritional value. The possibility and expediency of using spelled flour in the production of semi-finished products and dough products was investigated. An increase in the proportion of spelled flour contributed to an increase in plastic deformation up to 3.8525 mm (for the sample with 50% replacement of wheat flour with spelled flour), spelled flour has a larger particle size, lower total surface area and slower colloidal water absorption capacity, which is the reason for more pronounced plastic properties of the dough. It was established that replacing part of wheat flour with spelled flour in the recipe of butter cookies improves the structural and mechanical properties of dough and products: plasticity increases by 11.5%, which increases the ability to swell. A recipe for butter cookies made from a mixture of wheat and spelled flour with 20% replacement of wheat flour with spelled flour was developed and optimized. Organoleptic evaluation of the developed model samples of butter cookies using a point scale showed that the products had the correct shape, no swelling, a nutty taste and a rough surface, the intensity of which depended on the content of spelled flour in the products. It was established that increasing the dosage of spelled flour contributed to a natural increase in the mass fraction of total ash in cookies, which is associated with a greater amount of ash elements in spelled flour. The study of the influence of different proportions of wheat and spelled flour in the mixture on the quality of butter cookies allowed us to draw a positive conclusion about the joint use of these types of flour in the composition of butter cookies. | ||
| Key words | spelled flour, dough characteristics, confectionery | ||