Оптимизация технологии бисквита с добавлением тыквы при применении ЭК-выпечки

Abstract

The results of optimization of biscuit production technology with pumpkin seed additive using electrocontact baking method are presented. The dosage and degree of pumpkin crushing were used as influencing factors in the optimization. The output parameters were the complex index of organolethic properties, volumetric yield of biscuit and specific energy consumption for the process of electric contact baking. Organoleptic characteristics of biscuit were evaluated on a five-point scale by indicators: appearance, consistency, smell, taste. The complex index of organoleptic properties was calculated as the sum of points for individual indicators of organoleptic properties multiplied by the corresponding significance coefficients. The pumpkin dosage 7,25–12,5% and degree of pumpkin crushing 4,4–5,4 mm were found to be optimum, at that the complex index of organoleptic properties of a biscuit would be 90–95 points, specific energy expenses for EС-baking would be not higher than 40–45 W/kg, and the volume yield would reach 400–410%.