Research of technology krupenik production with using the electric contact baking method

Abstract

The results of a study of the technology for the production of krupeniks using the electrocontact method of baking are presented. The quality of krupeniki was evaluated by physicochemical parameters: weight yield, volume yield, specific volume, acidity. Evaluation of krupenik according to organoleptic indicators was carried out by the method of ranking according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of krupenik, a complex indicator of organoleptic properties was developed, which was calculated as the sum of points for individual indicators of organoleptic properties, multiplied by the corresponding significance coefficients. The influence of the egg dosage in the recipe of krupeniks on the change in the current strength and temperature of the samples in the process of electric contact baking was studied. A significant effect of the dosage of eggs on the nature of the change in temperature and current strength during electric contact baking of krupeniks was not revealed. With an increase in the dosage of eggs, the duration of baking and the maximum value of the current strength during electric contact baking decrease. The influence of the egg dosage on the organoleptic and physico-chemical parameters of the krupeniks has been established. It was revealed that with an increase in the dosage of eggs to 20% of the total mass of raw materials, the volumetric yield and specific volume increase, with a further increase in the dosage of eggs, they decrease. Weight yield and acidity decrease with increasing egg dosage. The optimal dosage of eggs was established, equa to 20% in the recipe of krupeniks baked by the electrocontact method, which makes it possible to obtain finished products with the best combination of organoleptic and physico-chemical properties.