Abstract
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.
Highlights
The Russian confectionery market is one of the largest, being second in kind only to the US market
Data analysis on the consumer market in Russia shows that confectionery products are products of daily demand that are popular with all segments of the population, which is explained by the special taste of the product, and by its positive emotional impact on people [1,2]
It is possible to minimize risks by determining the quality indicators of raw materials specific for each particular type of products ensuring the production of stable quality finished products [9]
Summary
The Russian confectionery market is one of the largest, being second in kind only to the US market. The industry has two acute problems: equipment wear, amounting to about 50 %, and the lack of available and high-quality raw materials [5,6]. The success of food producers lies in solving difficult problems: on the one hand, it is necessary to achieve stable quality of products, and on the other hand — technological processes and recipe components are subject to changes due to a number of reasons, in particular, of their natural origin [7,8]. It is possible to minimize risks by determining the quality indicators of raw materials specific for each particular type of products ensuring the production of stable quality finished products [9]
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