Process design of unfermented puff semi-finished products based on milk whey

Authors

  • Радіон Петрович Никифоров Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005, Ukraine https://orcid.org/0000-0001-9823-9551
  • Олександр Володимирович Сабіров Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005, Ukraine https://orcid.org/0000-0001-9436-0477

DOI:

https://doi.org/10.15587/2312-8372.2015.44154

Keywords:

unfermented puff semi-finished product, milk whey, elasticity, firmness, stretchability, yield, humidity

Abstract

It is proposed to use milk whey instead of water and citric acid in technology of unfermented puff semi-finished products, which is a valuable source of essential amino acids and is characterized by low industrial processing. Based on studies it is proved a positive effect of citric acid on the quality indicators of unfermented puff semi-finished products. Prototype has performance similar to semi-finished product using traditional technology in terms of flexibility and stretchability of dough for semi-finished product. The developed semi-finished product has a better performance than the traditional analog in terms of elasticity. Indicators of yield and humidity of ready semi-finished product have values that meet the demands of regulatory documents. Based on the obtained results it is developed the process of unfermented puff semi-finished products based on milk whey, which is characterized by low industrial processing.

Author Biographies

Радіон Петрович Никифоров, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005

Candidate of Technical Science, Associate Professor

Department of technology in the restaurant economy and the hotel and restaurant business

Олександр Володимирович Сабіров, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005

Candidate of Technical Science

Department of technology in the restaurant economy and the hotel and restaurant business

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Published

2015-05-28

How to Cite

Никифоров, Р. П., & Сабіров, О. В. (2015). Process design of unfermented puff semi-finished products based on milk whey. Technology Audit and Production Reserves, 3(3(23), 37–41. https://doi.org/10.15587/2312-8372.2015.44154

Issue

Vol. 3 No. 3(23) (2015): Technologies of food and light industry

Section

Technologies of food and light industry

License

Copyright (c) 2016 Радіон Петрович Никифоров, Олександр Володимирович Сабіров

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