Structural and mechanical parameters of the dough semi-finished product for culinary flour products

• Main Author: M. Perepelytsia
• Format: Article
• Language: English
• Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2021-04-01
• Series: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
• Subjects: model test compositions, shear stress, modulus of elasticity, modulus of elasticity, plastic viscosity.
• Online Access: https://nvlvet.com.ua/index.php/food/article/view/4131

Taking into account the need to improve existing, optimize and create new technologies for flour culinary products, there is a need to use non-traditional raw materials for the design of flour culinary products of high nutritional value. The prescription composition of these products is adjustable, which allows you to create foods that meet the traditional requirements for consumer properties and modern requirements of nutrition. The article investigates the structural and mechanical parameters of the dough semi-finished product for flour culinary products. The influence of protein-fat additive and carrageenan on structural and mechanical properties that characterize the deformation behavior of the dough semi-finished product under stress conditions, the main indicators of which at applied force are the ultimate stress, plastic viscosity, modulus of elasticity. In order to develop the technology of flour culinary products using BJD ESO and carrageenan, it is important to determine the rational concentration of additives and the method of their introduction into the dough semi-finished product. For the manufacture of model dough compositions were added BJD ESO was added in an amount of from 5 to 30 % and carrageenan from 0.5 to 3.0 % instead of wheat flour. According to the results of research, the influence of BJD ESO and carrageenan on the structural and mechanical properties of the dough semi-finished product was established. When the concentration of BJD ESO increases from 5 to 30%, the value of plastic viscosity decreases by 3.2–67.3 %, respectively. Therefore, to improve the structural and mechanical properties in the model test compositions added carginan. When the concentration of carrageenan increases from 0.5 to 3.0 %, the value of the plastic viscosity of fresh dough increases by 0.9–18.4 %, respectively. At the concentration of carrageenan 1.0%, the value of the indicator is close to the control (7.06 PA×s*108) and is 7.12 and 7.27 PA×s*108. Therefore, using the methods of mathematical modeling taking into account the structural and mechanical properties, determined the rational concentrations of the functional composition for the test semi-finished product – 11 % (1.0 % carrageenan and 10.0 % BJD ESO, which can be used in the technology for new types of dough semi-finished products for flour culinary products.