Development of pancake recipes for industrial production

Abstract

Functional components of the recipe of pancakes of centralized production on the Shpakovsky apparatus, the Atesy pancake machine, the La Monferrina C1 pancake machine have been developed. It is established that the baking time of one serving is from 57 seconds to 1 minute 11 seconds at a temperature of 250°C. The article presents data on the influence of various liquid media (water, milk), as well as additives of pre-processed powder from plant raw materials (tomato, parsley, dill, apple, carrot, soybean and Jerusalem artichoke) on the structure of liquid unleavened dough prepared for the industrial production of pancake tape using the Shpakovsky apparatus, blinnautomatic e La Monferrina C1, pancake machine Monferrina C1. Various amounts of a modifier based on the use of rice flour made from whole grains, a dispersed powder of vegetable biologically active additives, were added to the flour suspension. Studies have shown that the addition of a small amount of vegetable powder (1,0... 3.0 %) allows one to modify the microstructure of the obtained suspensions. This modification includes refining of rice starch grains, stabilization of the non-delaminating structure with reduced sizes of matrix inclusions of solid particles of plant biologically active additives, as well as the formation of spherical inclusions of rice starch pasteurized at 50 and 100 °C. At the same time, the addition of such modifiers as vegetable additives has little effect on the morphology of the liquid dough consisting of a conditioned aqueous medium and fillers. On all devices, the pancake band was elastic, did not break, was well cut off with a knife-cut off and, compared with the control sample prepared on the basis of wheat flour, was thinner and more uniform throughout the area. Depending on the shape of the drum, the frying surface, the pancakes turned out to be round and rectangular in shape.