{"title":"FEATURES OF PRODUCTION OF BAKERY PRODUCTS WITH RHEUM L.","authors":"Н. V. Karpyk, O. Vichko, N. Kopchak, O. Shved","doi":"10.23939/ctas2022.02.136","DOIUrl":null,"url":null,"abstract":"The article discusses the issue of expanding the range of bakery products using rhubarb processing products. The recipe for buns with rhubarb filling was developed and the technological parameters of their production were established. Based on the physico-chemical properties of this plant, the influence of the additive on the baking properties of flour, the process of acid accumulation and product quality indicators was determined. Strengthening of flour gluten with a simultaneous decrease in its amount and an active increase in acidity in the first 1.5 hours of dough ripening have been determined. A puree dosage of 20 % is optimal for obtaining buns with good shape stability, elastic crumb, small thin-walled porosity, pleasant taste and aroma.","PeriodicalId":9808,"journal":{"name":"Chemistry, Technology and Application of Substances","volume":"60 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemistry, Technology and Application of Substances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23939/ctas2022.02.136","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The article discusses the issue of expanding the range of bakery products using rhubarb processing products. The recipe for buns with rhubarb filling was developed and the technological parameters of their production were established. Based on the physico-chemical properties of this plant, the influence of the additive on the baking properties of flour, the process of acid accumulation and product quality indicators was determined. Strengthening of flour gluten with a simultaneous decrease in its amount and an active increase in acidity in the first 1.5 hours of dough ripening have been determined. A puree dosage of 20 % is optimal for obtaining buns with good shape stability, elastic crumb, small thin-walled porosity, pleasant taste and aroma.
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