Influence of technological factors on the penetration degree of bakery products of special purpose

Authors

  • Ольга Миколаївна Шаніна Petro Vasylenko Kharkiv National Technical University of Agriculture, Str. Artema 44, Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0003-2465-1257
  • Євгеній Вікторович Жуков Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics, O. Yarosh str. 8, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-8445-3490
  • Анна Владленівна Нурєєва Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics, O. Yarosh str. 8, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-8185-1012

DOI:

https://doi.org/10.15587/2312-8372.2016.65462

Keywords:

social catering, rice dough, steam treatment, penetration degree, hardening

Abstract

Developing gluten-free bakery products for the restaurants and social catering is shown in the article. Influence of the components of the liquid dough phase and the transglutaminase enzyme on penetration degree of foot steam small bakery products with rice dough is studied in the article. Water, milk, kefir and milk whey are investigated as the liquid dough phase. Influence of these factors on the level of technological penetration of finished products is established. Feasibility of using milk whey and transglutaminase enzyme in the recipe of the dough with rice flour is experimentally proved. These supplements help to increase the compressibility of finished products and prevent their rapid hardening. Possible explanation of the impact of whey and transglutaminase enzyme on the dough structure with rice flour and finished products is given.

Author Biographies

Ольга Миколаївна Шаніна, Petro Vasylenko Kharkiv National Technical University of Agriculture, Str. Artema 44, Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor, Head of the Department

Department of Processing and Food Technologies

Євгеній Вікторович Жуков, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics, O. Yarosh str. 8, Kharkiv, Ukraine, 61045

Candidate of Technical Sciences

Department of Technology and Organization of Restaurant Business

Анна Владленівна Нурєєва, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics, O. Yarosh str. 8, Kharkiv, Ukraine, 61045

Department of Technology and Organization of Restaurant Business

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Published

2016-03-29

How to Cite

Шаніна, О. М., Жуков, Є. В., & Нурєєва, А. В. (2016). Influence of technological factors on the penetration degree of bakery products of special purpose. Technology Audit and Production Reserves, 2(4(28), 30–35. https://doi.org/10.15587/2312-8372.2016.65462

Issue

Vol. 2 No. 4(28) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Ольга Миколаївна Шаніна, Євгеній Вікторович Жуков, Анна Владленівна Нурєєва

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