Исследование технологии производства безглютеновых маффинов с применением электроконтактного способа выпечки

Abstract

The results of a study of the technology for the production of muffins replacing wheat flour with a mixture of buckwheat, rice and chickpea flour with using the electrocontact (EC) baking are presented. The quality of gluten-free muffins was assessed by physical and chemical indicators: weight yield, volumetric yield, specific volume, moisture. Evaluation of muffins by organoleptic indicators was carried out on a five-point scale according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of muffins, a complex indicator of organoleptic properties was developed, which was calculated as the sum of points for individual indicators of organoleptic properties, multiplied by the corresponding coefficients of significance. The effect of egg dosages in a gluten-free muffin recipe on the change in the current strength and temperature of the samples during EC-baking was studied. A significant effect of the dosage of eggs on the nature of the change in temperature and current strength during EC-baking of muffins was not revealed. With an increase in the dosage of eggs, the duration of baking and the maximum value of the current for EC-baking increase. The influence of the dosage of the apple on the organoleptic, physico-chemical indicators and specific energy costs for the EC-baking process has been established. It was found that with an increase in the dosage of eggs in the recipe from 10 to 20%, the volume yield and the specific volume of muffins increased, with a further increase in the dosage of eggs from 20 to 30%, it decreased. The weight yield and moisture content of muffins increased with increasing egg dosage. The optimal dosage of egg equal to 20% in the formulation of muffin baked by the EC-method has been established, which allows to obtain finished products with the best combination of organoleptic and physico-chemical properties.