Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

• Main Author: Iryna Tsykhanovska
• Format: Article
• Language: English
• Published: PC Technology Center 2019-06-01
• Series: Tehnologìčnij Audit ta Rezervi Virobnictva
• Subjects: «magnetofood» dietary additive; custard gingerbread; rye-flour; rye-wheat dough; quality indicators
• Online Access: http://journals.uran.ua/tarp/article/view/174588

The object of research is the technology of custard gingerbread from a mixture of rye and wheat flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality products with a long term preservation of freshness, various technological methods are used, including the introduction of food additives that enhance complex action. Promising improvers of food systems (in particular, flour confectionery masses) are nano-additives that have a wide range of functional and technological properties, due to the specificity of their physico-chemical characteristics due to the nanoscale size and quantum mechanical effects. In order to study the influence of «Magnetofood» food additive on the functional, technological, physicochemical and structural-mechanical properties of flour, dough and quality indices of custard gingerbread, model dough of «Magnetofood» food additive was introduced into the prescription mixture in the form of a fat suspension in the «kneading the dough» stage. It is established that the introduction of the additive «Magnetofood» in the amount of 0.10 %; 0.15 %; 0.20 % by weight of the prescription mixture compared to the control in samples of rye-wheat flour: – increases: water-binding ability – by (2±1) %; fat-holding capacity – by (8.8±0.8) %; swelling capacity – by (1.56±0.02) cm3/g; water absorption capacity – by (6.6±0.2) %; water retention capacity – by (15.0±0.9) %; dough stability – at (0.7±0.1)×60 s; – reduces the time of formation of the dough by (1.6±0.2)×60 s and the degree of vacuum of the dough – by (23±2) units of the farinograph; – in samples of gingerbread dough increases humidity by (1.3±0.2) %; – reduces the dough density by (0.7±0.1) g/cm3; – increases plastic viscosity by (2.2±0.4) kPa×s compared to control; – in samples of finished products increases the output by (4.3±0.5) %, humidity by (2.4±0.1) %, and wetting by (20±2) %; improves fluidity on (0.5±0.2) points; reduces crumbling by (1.0±0.2) %. Compared to similar well-known food system improvers, nanoobjects, which include nanopowder based on iron oxides Fe3O4 («Magnetofood»), exhibit antioxidant, bacteriostatic, sorption, emulsifying, structure-forming, moisture-and fat-retaining properties. This ensures the possibility of obtaining high values of the studied parameters.