Abstract
The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes of structure formation of shortcrust dough was investigated. The quality indicators of finished flour confectionery products from shortcrust pastry based on model functional compositions (MFC) have been determined. It has been established that the introduction of ASF and WPCUV into the model functional compositions leads to an increase in the elasticity of the prototypes and to an increase in the resistance of the dough to mechanical stress. The closest in viscous-plastic characteristics to the control is a sample with a ratio of 96.2:2.0:1.8 of oat flour ECO:ASF:WPC-UV. For shortcrust pastry, the ratio 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV is optimal. When using the composition in a ratio of 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV, the adhesive stress of the dough masses decreased 2.2 times compared to the control. For the sample using ECO wheat germ, the adhesive stress of the dough masses decreased by 1.7 times compared to the control. The relationship of improved shortcrust pastry with oat flour ECO:ASF:WPC-UV in the ratio 96.2:2.2:1.6 with the surface (steel) is the smallest. The friability of a shortcrust semi-finished product with the introduction of MFC decreased by 3...5 %. On the contrary, the index of wetness increased with an increase in WPC-UV and ASF, which is explained by the significant content of protein substances and dietary fibers, which have a higher water-clay capacity. The study of the MFC influence on the processes of structure formation of shortcrust pastry makes it possible to significantly improve the functional and technological properties, nutritional and biological value of confectionery products.
Highlights
Butter shortcrust dough is the most unstable semi-finished dough product with a high fat content
Studies of the effect of flour compositions of micronized grain ECO products supplemented with amaranth seeds fiber (ASF) and whey protein concentrate obtained by ultrafiltration (WPC-UV) on the processes of structure formation and quality indicators of shortcrust dough and determination of quality indicators of shortcrust semi-finished product based on model functional compositions (MFC)
amaranth seed fiber (ASF) and WPC-UV helps to reduce the extensibility of the gluten samples
Summary
Butter shortcrust dough is the most unstable semi-finished dough product with a high fat content. 2/11 ( 110 ) 2021 fore, the addition of WPC-UV, micronized flour with grain of ECO and ASF products can affect the processes of structure formation, as well as the quality indicators of finished flour confectionery products from shortcrust pastry. These data are lacking and additional research is needed. Studies of the effect of flour compositions of micronized grain ECO products supplemented with amaranth seeds fiber (ASF) and whey protein concentrate obtained by ultrafiltration (WPC-UV) on the processes of structure formation and quality indicators of shortcrust dough and determination of quality indicators of shortcrust semi-finished product based on model functional compositions (MFC)
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