Technological method of improving the quality of biscuit semi-finished product

Abstract

The  granulometric  composition  of  the  particles,  individual  physico-chemical  and  rheological  properties  of  wheat  baking  flour  in  /  with  and  biscuit  wheat  flour  in  /  with,  manufactured  by  the  flour  mill  according  to  our  recommendations,  were  determined.  It  was  found  that  for  baking  flour  with  a  particle  content  of  less  than  80  microns,  about  71 %  of  the  total  number  of  particles,  the  degree  of  starch  destruction  is  24,3 %  and,  as  a  result,  the  VPS  of  flour  is  reduced  to  55  units  of  the  device.  Biscuit  flour  is  distinguished  by  a  larger  granulometric  composition,  since  particles  ranging  in  size  from  160  microns  to  100  microns  make  up  60 %  of  the  total  mass  of  particles,  and  particles  less  than  80  microns  make  up  only  20 %.  At  the  same  time,  the  degree  of  starch  destruction  in  biscuit  flour  is  15,8  units  of  the  device  and  a  sufficiently  high  Water  absorption  is  noted  59 %,  Stabiliti is  12  minutes  and  Weakening  is  48  units  of  the  device.  Compared  biscuits  made.