Principles of creation of specialized sugar cookies for baby food conditions of cavitation effects-Reference-Cited by-同舟云学术

Principles of creation of specialized sugar cookies for baby food conditions of cavitation effects

Published:2020-02-11 Issue:4 Volume:81 Page:28-33
ISSN:2310-1202
Container-title:Proceedings of the Voronezh State University of Engineering Technologies
language:
Short-container-title:Vestn. Voronež. gos. univ. inž. tehnol.

Author:

Gerasimov T. V.¹^ORCID,Shcherbakova N. A.¹^ORCID,Demchenko E. A.¹,Mizinchikova I. I.¹,Mistenyova S. Y.¹

Affiliation:

1. All-Russian Scientific Research Institute of Confectionery Industry

Abstract

In order to obtain cookies for baby food of a given composition, including under conditions of cavitation effects, the principles of stabilization of the stages of preliminary preparation of raw materials and basic technological operations have been developed. To obtain two-phase systems during preliminary preparation of raw materials, a set of technological methods has been developed: disaggregating flour under aeration conditions with a decrease in viscosity by 47% and a density of up to 340 kg/m3, transfer of solid fat components to a plasticized state with a decrease in density by 20%, swelling of egg powder with restoration to a state of melange, obtaining a 50% solution of malt extract with a decrease in viscosity. The creation of a set of technological methods allowed to increase the stabilization of the preparation of the suspension, separated into a separate technological stage, and emulsions, which provide a decrease in density and viscosity, an increase in dispersion and uniform distribution of components in them. The proposed method of feeding granulated sugar into a suspension of 40-60% and the remaining amount in the emulsion under the conditions of application of cavitation influences reduces the average particle size of the solid phase from 25 to 6 microns and increase their number by 65 times while maintaining weight. This increase in the concentration of particles of the solid phase creates conditions for the formation of adsorption layers of moisture around the particles of the solid phase and the osmotic binding of moisture to control the degree of swelling of the flour. The recipes for the children's assortment of sugar cookies have been developed with specified quality indicators obtained under cavitation conditions, with a total sugar content of not more than 22% and fat not more than 18%, which corresponds to a yellow color indication, and with a salt content of 0.3 g/100g – corresponds green indication.

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

Reference10 articles.

1. On the announcement in the Russian Federation of the Decade of Childhood: Decree of the President of the Russian Federation No. 240 of May 29, 2017. (in Russian).

2. Dorn G.A., Savenkova T.V., Sidorova O.S., Golub O.V. Сonfectionery goods for healthy diet. Foods and raw materials. 2015. no. 3. pp. 70–76.

3. Aksenova L.M., Kochetov V.K., Lisitsyn A.B. et. al. Food technology and nano transformations of biopolymers. Krasnodar, Diapazon-V, 2015. 304 p. (in Russian)

4. Savenkova T.V., Osipov M.V., Kazantsev E.V., Kochetkova A.A. et al. The production technology of diabetic confection with modified carbohydrate profile. Research journal of pharmaceutical biological and chemical sciences. 2016. no. 7 (6). pp. 3123–3130.

5. Uriev N.B. Highly concentrated disperse systems and materials. Moscow, Techpoligraftsentr, 2018. 407p. (in Russian).