Технологія пісочного здобного печива на комбінованій жировій основі з використанням горіхових шротів: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.01 – технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

Abstract

Дисертаційну роботу присвячено розробці та науковому обґрунтуванню технології печива пісочного здобного на комбінованій жировій основі – з частковою заміною маргарину олією соняшниковою рафінованою – з використанням горіхових шротів, а саме шроту кедрового (ШКГ) та шроту волоського (ШВГ) горіхів, що залишаються після видалення олії шляхом холодного пресування. Експериментально встановлено, що горіхові шроти характеризуються високими водоутримувальними, жироутримувальними та жироемульгувальними властивостями, чинять позитивний вплив на стабільність емульсій для пісочного здобного печива з частковою заміною маргарину на соняшникову олію та на якісні характеристик готового печива під час зберігання. Розроблені види печива мають покращений хімічний склад. За результатами проведених досліджень розроблено технологію пісочного здобного печива з частковою заміною маргарину олією соняшниковою рафінованою дезодорованою та з додаванням горіхових шротів. На нову продукцію затверджено у встановленому порядку технологічну документацію. Запропоновану технологію печива апробовано та впроваджено на кондитерських підприємствах та у навчальний процес ХДУХТ. Розраховано комплексний показник якості нових виробів та визначено економічну ефективність від реалізації розробленої технології

The dissertation is devoted to the development and scientific substantiation of the technology of shortbread biscuits with partial replacement of solid fat with liquid oil and the use of nutty meal, namely cedar meal (SHG) and walnut (WNS) meal, which remain after spinning. Walnut meal was used by the production of PP Elitfito (Ivano-Frankivsk, Ukraine). Studies have shown that CNS and WNS include a significant amount of proteins (38.08 and 33.63%, respectively), which, compared to wheat flour proteins, have a better amino acid score – for CNS for tryptophan and lysine, and for WNS for threonine, valine, methionine and cysteine and lysine. CNS and WNS contain respectively 7.05 and 12.18% of fats with a high degree of unsaturation - in the composition of WNS is dominated by linoleic acid, and in the composition of WNS - linoleic. Nutmeg contains almost the same amount of carbohydrates (45.62 and 45.17% for CNS and WNS respectively), which, unlike flour carbohydrates, are predominantly dietary fiber. Nutmeg also exceeds wheat flour of the highest grade in content of minerals, vitamins and phenolic compounds, which is the basis for reducing the recipe amount of flour during the manufacture of cookies with their addition. The granulometric composition of nutmeg is characterized by a greater degree of dispersion than wheat flour. Up to 40 microns have 50% CNS, 46% WNS and only 29% flour. The additives are characterized by high water-holding and fat-holding capacity. Nutmeg shows higher emulsifying properties with respect to liquid oil than to solid fats, which are traditionally used in the technology of cookie (margarine and butter), which gives the basis to replace in the formulation of solid fat with liquid oil. It is established that compared to wheat flour of higher grade, CNS and WNS are characterized by lower proteolytic activity and higher activity of α-amylase. According to the activity of lipase and lipoxygenase, the nut meal exceeds the flour slightly. Studies of the influence of nutmeg on the properties of biopolymers of wheat flour of the highest grade showed that additives reduce the yield of gluten, reduce its hydration ability, and at the same time have a strengthening effect, which is manifested in certain changes in the physical and structural and mechanical properties of the dough and reduced dough. the degree of dilution under the action of machining. Greater effect on gluten flour is made from walnut meal. The introduction of CNS and WNS in the amount of 15% of the total weight of the recipe components for the cookie helps to improve the stability of the emulsion and the dough properties on the combined fatty basis (with the replacement of 30% margarine sunflower oil), so there is no need to reconfigure the equipment for the formation of cookies. For the use of nutmeg, sand-and-cake cookie based on physico-chemical (humidity, wettability, alkalinity, durability and strength) and organoleptic characteristics meets the requirements of technical and regulatory documentation. There is an increase in the sweet taste in cookies with nutmeg, which will reduce the recipe content of sugar. The optimum ratio of recipe components of shortbreadshaped shortbread cookie on the combined fatty basis with the addition of nutmeg is determined. It is established that the dosage of CNS should be 15.8% of the total weight of the recipe components, sunflower oil – 32.2% of the mass of margarine, powdered sugar – 15.8% of the total weight of the recipe components. For WNS cookies, the dosage of these components should be 15.3%, 34.1% and 17.0%, respectively. Developed types of cookies are characterized by a high content of proteins, polyunsaturated fatty acids, dietary fibers, polyphenols, vitamin E and minerals (K, Cu, Mg, Mn, Fe). The use of nutmeg in the technology of cookie-based fat combination allows to obtain products with stable organoleptic, microbiological and physico-chemical quality indicators during storage. Meals slow down the migration of fats from such biscuits and slow down the rate of oxidation processes. By value of the complex indicator of quality of the cookies on the combined fatty basis with the addition of nutmeg exceeds the control sample by 25,5%, which proves the social efficiency of the new development. The economic effect of the implementation of the results of work will be 8.97 and 15.88 thousand UAH per 1 ton of finished products, depending on the recipe. The overall coefficient of attractiveness of the developed products for the manufacturer is 0.86, which indicates the considerable prospects for the introduction of the technology of combined fatbased biscuits with nutmeg into the practice of food industry enterprises. For new products approved in accordance with the established technological documentation. The proposed cookie technology has been tested and implemented in confectionery enterprises and in the Kharkiv State University of Food Technology and Trade educational process.