Розробка технології бісквітного напівфабрикату «Безглютенового» на основі борошна кукурудзяного екструдованого

Abstract

Обґрунтовано технологію бісквітного напівфабрикату (БН) «Безглютенового» з використанням борошна кукурудзяного екструдованого (БКЕ). Технологічні параметри оптимізовано методом найменших квадратів із використанням стандартного програмного пакета MathCad, що дозволило комплексно – кількісно і якісно – оцінити структурні характеристики об’єкта дослідження з незначною похибкою випробувань та надалі забезпечити підбір інгредієнтів матриці з оптимальними якісними характеристиками. Визначено відсоткове співвідношення основних рецептурних компонентів БН «Безглютенового». Нову технологію охарактеризовано методами кваліметричної оцінки якості. Кількісний показник якості БН «Безглютенового» вище показника якості базового продукту – БН основного.

The technology of biscuit semi-finished gluten-free flour using corn-extruded flour is scientifically substantiated. The optimization of technological parameters was performed using the smallest squares method using the standard MathCad software package. To determine the rational component correlation - the content of sugar, egg mйlange, a full-featured experiment was conducted. In the framework of the two-factor model, the method of modeling the moisture content, density, porosity and avoidance of the content of egg mйlange, sugar and BKE is used. A full-featured experiment becomes unattractive and irrational in terms of technological experiments by more than two factors. Not to complicate the mathematical model, three two-factor experiments 23 with varying the content of egg mйlange and sugar at fixed values of flour were carried out. Mathematical treatment of the results of experimental studies allowed to obtain a regression equation and a response surface. The obtained regression equations determine rational content of the prescription components, which provide optimal values of density. The program for calculating parameters of the quadratic density dependence model on the content of the ingredients provides the opportunity to obtain a polynomial formula for further research. Similarly, with the results of calculating parameters of the quadratic dependence of density on content of the ingredients using MathCAD-14 program, analytical expressions representing the dependence of the burning rates, porosity and moisture content on the parameters of the contents of egg products, sugar and flour were obtained. Mathematical treatment of the results of the study allowed to optimize the recipes of the biscuit semi-finished product, called "Gluten free". Qualitative assessment of BN quality made it possible to fully characterize new technology in terms of consumer requirements and determine quantitative quality indicator, which is higher than the quality of the basic product. The conducted experimental research became the basis for recommendations on using BN along with the use of BKE and semi-finished "Gluten free" product in the technology of culinary and confectionery products.