Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

Technological characteristics of yeast-containing cakes production using waxy wheat flour

##plugins.themes.bootstrap3.article.main##

K. Iorgachova
O. Makarova
K. Khvostenko

Анотація

This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.
Ключові слова:
Для цієї мови відсутні ключові слова

##plugins.themes.bootstrap3.article.details##

Як цитувати
Iorgachova, K., Makarova, O., & Khvostenko, K. (2016). Technological characteristics of yeast-containing cakes production using waxy wheat flour. Food Science and Technology, 10(4). https://doi.org/10.15673/fst.v10i4.252
Розділ
Технологія і безпека продуктів харчування
Біографія автора

K. Iorgachova, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

1. Blake LH, Jenner CF, Barber AR. Effect of waxy flour blends on dough rheology and bread quality. Food science+technology. 2015; 50(4): 926-933.

2. Wang S. Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food chemistry. 2015; 181: 43-50.

3. Zhang H. Morphological features and physicochemical properties of waxy wheat starch. International Journal of Biological Macromolecules. 2013; 62: 304-309.

4. Dragilev А.I. The production of pastry. Moscow: DeLi; 2000.

5. Lisuk GМ. The technology of pastry and bread. Sumy: The university`s book; 2008.

6. Gubanenko GА. The development and the quality assessment of the yeast cupcakes with the scotch pine wood greenery pectin. The messenger KrasGAY. 2015; 7: 105-111.

7. Surmach EM. Thick sourdough is the improver of the quality of the cakes made of rye flour. Baking in Russia. 2015; 3: 28-30.

8. Prisukhina NV. Dog rose powder as the additive to the cake on the biobaking powder. [Internet]. [Place unknown]: Available from: http://www.kgau.ru/new/all/konferenc/konferenc/2015/f11.pdf

9. Ugwuona FU, Ogara JI, Awogbenja MD. Chemical and sensory quality of cakes formulated with wheat, soybean and cassava flours. Indian J.L.Science. 2012; 1(2): 1-6.

10. Iorgachova KG, Makarova OV, Khvostenko KV, Rybalka OI. Determining the technological properties of waxy wheat flour by its carbohydrate-amylase complex. Food science and technology. 2012; 1: 54-60.

11. Ukraine. State Standard 4505:2005. Cakes. General specifications; 2006

12. Drobot V. І. The technology of breadmaking. Kyiv: Logos; 2002.

13. Iorgachova K. G., Makarova O.V., Khvostenko K.V. The use of waxy wheat flour in technology of yeast-containing cakes. Food science and technology. 2015; 1: 54-60.

14. Puchkova LI. The technology of bread. SPb. : GIORD; 2005.

15. Choi I. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties. Preventive nutrition and food science. 2012; 17(3): 197-202.

Найчастіше прочитані статті того самого автора (ів)