Studying possibility of using fruit powders in technology of sponge-cake semi-finished products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2014.24885

Keywords:

fruit powders, viburnum, ashberry, sea buckthorn, sponge-cake semi-finished product, structural and mechanical properties

Abstract

The paper shows the possibility of enriching flour confectionery with powders of viburnum, ashberry and sea buckthorn for producing sponge-cake semi-finished products, as fresh fruit production is a seasonal product and does not provide a regular supply of biologically active substances into the population food ration.

The influence of viburnum, ashberry and buckthorn powders on the amount and quality of gluten in dough was studied. In addition, the appropriateness of using SAS (surface-active substances) was substantiated. The data of amilograph studies for estimating the influence of fruit powders on the progress of gelatinization of flour raw materials is given. The structural and mechanical properties of dough during mixing, as well as changes of these properties during its fermentation was assessed by farinograph. Estimation of the influence of viburnum, ashberry and sea buckthorn powders on physical properties required carrying out studies by the Chopin alveograph.

The conducted studies allow predicting improvements of such technological parameters as the sponge dough resistance, which plays an important role while mixing and baking, the baking loss reduction, and the increase of sponge-cake semi-finished products yield as well as prolongation of their shelf life, respectively.

The research results can be used by production engineers in the confectionery industry along with restaurant businesses for developing new flour confectionery formulations.

Author Biographies

Виктор Федорович Доценко, National University of Food Technologies Vladimir 68, Kyiv, Ukraine, 01601

Professor

Department of food technology and restaurant

Юлия Анатольевна Мирошник, National University of Food Technologies Vladimir 68, Kyiv, Ukraine, 01601

Graduate student

Department of food technology and restaurant

Елена Брониславовна Шидловская, National University of Food Technologies Vladimir 68, Kyiv, Ukraine, 01601

Associate professor

Department of food technology and restaurant

Ирина Николаевна Медвидь, National University of Food Technologies Vladimir 68, Kyiv, Ukraine, 01601

Student

Department of food technology and restaurant

References

  1. Дорохович, В. В. Застосування морквяного соку при розробленні бісквітів функціонального призначення [Текст] / В. В. Дорохович // Продукты & Ингредиенты. – 2013. – № 8. – С. 22–23.
  2. Лисюк, Г. М. Дослідження зміни якості масляного бісквіта з ядром насіння соняшнику під час зберігання [Текст] / Г. М. Лисюк, О. Г. Шидакова-Каменюка, О. М. Шкляєв // Прогресивні техніка та технологія харчових виробництв, ресторанного господарства та торгівлі: зб. наук. пр. – 2008. – Вип. 2(8). – С. 364–370.
  3. Иоргачева, Е. Влияние мучных композитных смесей на показатели качества бисквитных полуфабрикатов [Текст] / Е. Иоргачева, О. Макарова, Е. Котузаки, Н. Кожокарь // Хлібопекарська і кондитерська промисловість України. – 2010. – № 3. – С. 17–21.
  4. Лисюк, Г. М. Вплив насіння льону на якість бісквітного напівфабрикату [Текст] / Г. М. Лисюк, О. Г. Шидакова-Каменюка, О. Чухрай // Прогресивні техніка та технологія харчових виробництв, ресторанного господарства та торгівлі: зб. наук. пр. – 2010. – Вип. 1 (11). – С. 260–265.
  5. Новицкая, Е. Разработано технологию и рецептуру бисквита с ржаной мукой [Текст] / Е. Новицкая // Хлібопекарська і кондитерська промисловість України. – 2012. – № 4. – С. 25–26.
  6. Назар, М. І. Визначення вітамінно-мінерального складу виробів з бісквітного тіста на основі борошняних сумішей і фітокомпозицій [Текст] / М. І. Назар, В. І. Кочерга // Харчова наука і технологія. – 2012. – № 3 (20). – С. 59–62.
  7. Корячкин, В. Бисквитное тесто с использованием пшенной и тритикалевой муки [Текст] / В Корячкин, С. Корячкина, Е. Холодова, Т. Матвеева // Хлебопродукты. – 2008. – № 2. – С. 60–61.
  8. Иоргачева, Е. Использование амарантовой муки в технологи производства бисквитных полуфабрикатов [Текст] / Е. Иоргачева, О. Макарова, С. Капетула // Хлібопекарська і кондитерська промисловість України. – 2011. – №2. – С. 5–8.
  9. Філь, М. І. Дослідження можливості використання гарбузового порошку в технології бісквітів [Текст] / М. І. Філь, О. Я. Родак // Продукты & Ингредиенты. – 2012. – № 4. – С. 16–17.
  10. Пащенко, В. Л. Плоды боярышника – перспективный ингредиент в технологии производства бисквита [Текст] / В. Л. Пащенко, Т. Ф. Ильина, Т. И. Ермоленко // Хранение и переработка сельхозсырья. – 2010. – № 3. – С. 56–57.
  11. Пат. 1183984U Україна, МПК А21D 13/00. Склад бісквіта з морквяним пюре [Текст] / Кочерга В. І., Савченко Є. В. – №201303608; заявл. 22.03.2013; опубл. 10.10.2013.
  12. Бульчук, Е. Яблочное пюре в технологии бисквита [Текст] / Е. Бульчук // Хлебопродукты. – 2010. – № 1. – С. 36–38.
  13. Евдокимова, О. Апельсиново-женьшеневый сироп в технологи бисквитного полуфабриката [Текст] / О. Евдокимова, Т. Матвеева, Е. Холодова // Хлебопродукты. – 2010. – № 3. – С. 42–43.
  14. Пащенко, Л. Коллагеновый гидролизат в технологии бисквита [Текст] / Л. Пащенко, Т. Ильина, В. Пащенко, Н. Вдовина // Хлебопродукты. – 2008. – № 11. – С. 48–49.
  15. Плотникова, Т. В. Плодово-ягодные порошки в мучных изделиях [Текст] / Т. В. Плотникова, Е. В. Тяпкина // Продукты & Ингредиенты. – 2006. – № 2. – С. 20–21.
  16. Dorohovich, V. (2013). The use of carrot juice for developing biscuits with functional purpose. Produktyi&Ingredientyi, 8, 22–23.
  17. Lisyuk, G., Shidakova-Kamenyuka, O., Shklyaev, O. (2008). Investigation of changes in the quality of oil cake with kernel of sunflower seeds during storage. Progresivni tehnika ta tehnologIya harchovih virobnitstv, restorannogo gospodarstva ta torgIvli, 2, 364–370.
  18. Iorgacheva, E., Makarova, O., Kotuzaki, E., Kozhokar, N. (2010). Influence of flour compositional mixes on quality indicators of biscuit semi-finished products. Hlibopekarska i konditerska promislovist Ukrayini, 3, 17–21.
  19. Lisyuk, G., Shidakova-Kamenyuka, O., Chuhray, O. (2010). Effects of flax seed on the quality of biscuit semi-finished product. Progresivni tehnika ta tehnologiya harchovih virobnitstv, restorannogo gospodarstva ta torgivli, 1, 260–265.
  20. Novitskaya, E. (2012). Developed the technology and recipe of biscuit with rye flour. Hlibopekarska i konditerska promislovist Ukrayini, 4, 25–26.
  21. Nazar, M., Kocherga, V. (2012). Determination of vitamin and mineral composition of products from biscuit dough based on flour mixtures and phytocomposition. Harchova nauka i tehnologiya, 3, 59–62 .
  22. Koryachkin, V., Koryachkina, S., Holodova, E., Matveeva, T. (2008). Biscuit dough with wheat and triticale flour. Hleboproduktyi, 2, 60–61.
  23. Iorgacheva, E., Makarova, O., Kapetula, S. (2011). Using of amaranth flour in technology of biscuit semi-finished products. Hlibopekarska i konditerska promislovist Ukrayini, 2, 5–8.
  24. Fil, M., Rodak, O. (2012). Study the possibility of using pumpkin powder in biscuit technologies. Produktyi&Ingredientyi, 4, 16–17.
  25. Paschenko, V., Ilina, T., Ermolenko, T. (2010). Hawthorn fruits as a promising ingredient in biscuit technology. Hranenie i pererabotka selhozsyirya, 3, 56 –57.
  26. Kocherga, V., Savchenko, E. (2013). Composition of cake with carrot puree. Pat. 1183984U Ukraine.
  27. Bulchuk, E. (2010). Applee puree in technology of biscuit. Hleboproduktyi, 1, 36–38.
  28. Evdokimova, O., Matveeva, T., Holodova, T. (2010). Orange and ginseng syrup in technology of biscuit semi-finished product. Hleboproduktyi, 3, 42–43.
  29. Paschenko, L., Ilina, T., Paschenko, V., Vdovin, N. (2008). Collagen hydrolysate in biscuit technology. Hleboproduktyi, 11, 48–49.
  30. Plotnikova, T., Tyapkyna, E. (2006). Fruit and berry powders in flour products. Produktyi&Ingredientyi, 2, 20–21.

Downloads

Published

2014-06-20

How to Cite

Доценко, В. Ф., Мирошник, Ю. А., Шидловская, Е. Б., & Медвидь, И. Н. (2014). Studying possibility of using fruit powders in technology of sponge-cake semi-finished products. Eastern-European Journal of Enterprise Technologies, 3(10(69), 64–69. https://doi.org/10.15587/1729-4061.2014.24885

Issue

Vol. 3 No. 10(69) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Виктор Федорович Доценко, Юлия Анатольевна Мирошник, Елена Брониславовна Шидловская, Ирина Николаевна Медвидь

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.