Viscosity Of Dough Research Articles

Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch

A gluten-free rice flour-based cookie was produced using different mixtures of chestnut flour (0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and 0.9%). Physicochemical, rheological, and sensory properties of the prepared treatments were investigated. The results showed that moisture, specific volume, and dough viscosity were the lowest in control and the highest in treatment T1 containing 20% date seed flour, 30% chestnut flour, and 0.9% modified starch ( P < 0.05 ). The highest (22.15 N) and the lowest hardness (13.5 N) were obtained in the control and T1, respectively, both of which increased over the storage time ( P < 0.05 ). Regarding the texture characteristics of different dough treatments, the control illustrated the lowest adhesiveness and the highest hardness and chewiness. Sensory evaluation revealed that gluten-free treatments were acceptable from the consumers’ point of view. It was concluded that T1 as a gluten-free cookie had the highest quality.

Detarium microcarpum Guill. & Perr. fruit properties, processing and food uses. A review

Introduction. Detarium microcarpum is a woody fruit plant, widely found in the dense dry and clear forests of sub-Saharan Africa. This review presents the nutritional and functional properties of D. microcarpum fruits pulp and seed, as well as their uses in food products. Literature. The two edible parts of the fruit of D. microcarpum are pulp and seed. These pulp and seed have an almost identical carbohydrate content (40.2-66.1%). Pulp contains proteins (2.9-6.1%), lipids (0.7-2.2%), and minerals: magnesium (51-84 mg·100g-1), potassium (1,017 mg·100g-1) and vitamins (vitamin C: 4.6-4.7 mg·100g-1). Seed also contains proteins (34.5-37.1%), lipids (23%), minerals and vitamins (vitamin C: 9.3-28.1 mg·100g-1). Seed powder exhibits functional properties such as bulk density (0.5-0.9 g·cm-3), water absorption capacity (3.5-11.7 ml·g-1), oil absorption capacity (0.7-3.1 ml·g-1), solubility (2-3%), emulsion capacity (4.3-4.4%), emulsion stability (3.4-3.5%), foaming capacity (8.7-8.8 cm3) and foam stability (7.0-9.3 cm3); it also improves the viscosity of dough. Pulp is used in juice and jam, while seeds are used as a stabilizer or as a thickener in juice, jam, tomato sauce, traditional soup, white bread, raw beef burger, and ice cream. Conclusions. Most studied works on the seed of D. microcarpum did not explore beyond the properties of its gum. Likewise, those on the pulp only approached its use in juice and jam. Therefore, it presents a large possibility for research in the context of the formulation of foods containing D. microcarpum fruits.

The use of tunicate (Ciona intestinalis) as a sustainable protein source in fish feed – Effects on the extrusion process, physical pellet quality and microstructure

The aim of this research was to study the effect of the replacement of fishmeal (FM) or soy protein concentrate (SPC) by tunicate meal (Ciona intestinalis) on the extrusion process, physical pellet quality, pellet expansion, and microstructure. The experiment was based on a 3-component simplex-centroid mixture design. Models with R2 in the range of 0.574–0.999 (P = 0.03 to < 0.0001) were established for specific mechanical energy (SME), temperature behind extruder die (Tdie), apparent dough viscosity in the extruder die (Vdie), pellet hardness, durability, expansion, and microstructure parameters. Increase in SME and Tdie were mainly explained by the reduced lipid content in the feed mix due to the replacement of FM with tunicate or SPC. Reduced Vdie was mainly an effect of increased tunicate level and with the lowest value found for the pure tunicate blend. There was an increase in volumetric expansion and open porosity by replacement of SPC with tunicate, explained by this decrease in Vdie. Reduced hardness and durability were found for blends high in SPC due to incomplete plasticisation. Extrudate expansion, fat adsorption capacity and leakage were explained by the extrudate microstructure measured by X-ray microtomography. Within the boundary of the chosen design, 64% of the FM can be replaced by tunicate meal without compromising physical feed quality. Due to its viscosity behaviour, tunicate meal can improve pellet expansion and fat absorption capacity of extruded feed.

Functions and Composition Variations of Wheat Glutenin Proteins in Steamed Bread and Noodles

As a major food crop, wheat offers indispensable energy and nutrients to humans worldwide. With the living standards rising, the demand of high-quality wheat increases sharply. Wheat gluten proteins (glutenins and gliadins) are important components of seed storage proteins that affect the elasticity, strength or viscosity of dough. In this review, we summarize the composition of glutenin subunits in wheat grain and analyze the impact of glutenin on the traditional Chinese foods: steamed bread and noodles. Furthermore, we summarize the molecular markers used for wheat quality breeding. The advent of the recent wheat genomic will speed up the identification and quality breeding of novel glutenins.

Exploration of Local Wisdom-Based Physics Learning Resources in the COKSACAR Case Study

&lt;em&gt;Research objectives were to (1) Know the exploration of learning resources based on local wisdom; (2) To find out that local wisdom can be used as a learning resource in Viscosity material; (3) How to grow the entrepreneurial spirit with learning resources based on local wisdom. Qualitative descriptive research method with inductive and deductive analysis techniques. Data collection methods used documentation and participatory observation. The results showed that: (1) The form of exploration of learning resources based on local wisdom in the Wonosobo area was carried out with processed food products, namely COKSACAR. COKSACAR is a processed product of Carica fruit combined with chocolate. (2) The process of making COKSACAR as a learning resource for viscosity, namely the basic concepts and factors that affect viscosity in the form of the chocolate dough viscosity, fluid substances, the temperature in chocolate processing, and additives in the chocolate dough. (3) Learning resources based on local wisdom using COKSACAR can grow the entrepreneurial spirit, including (a) Motivation through the promotion of COKSACAR products. (b) Able to cultivate self-confidence, result-oriented, risk-taking, leadership, future-oriented, and able to find original and creative and innovative ideas. Learning resources that utilize the local potential of COKSACAR can foster a spirit of learning and train students' entrepreneurial spirit&lt;/em&gt;

Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Wheat flour was substituted by flour from roasted chickpeas at 10–20% (flour basis) and a multi-instrumental analytical approach was employed to explore the dough rheological behavior of the composite starch-proteins hydrated networks, the quality attributes of the resultant breads, as well as the staling process. Fortifications with roasted chickpea flour at 15 and 20% level significantly increased dough viscosity and elasticity as showed by oscillatory and creep-recovery rheological tests, implying higher dough resistance to flow and deformation that resulted in breads with significantly lower specific volumes and harder crumb than the control (bread without chickpea flour). Moreover, at 20% substitution level, the staling kinetics of composite breads, as monitored by texture profile analysis, indicated a greater extent of crumb hardening at the end of storage, whereas the level of retrograded amylopectin in the crumb as assessed by calorimetry (DSC) did not differ among samples. Nevertheless, for bread with 20% chickpea flour, FTIR spectroscopy revealed a large increase in protein β-sheets and a further increment of such conformational change in the stored crumb, suggesting dehydration of gluten and its involvement in the staling process. Instead, formulations with 10% roasted chickpea flour did not exhibit any major influence on dough rheological behavior, as well as on textural attributes and bread staling. Furthermore, at 10% substitution of wheat flour by roasted chickpea flour, there was complete masking of the “grass-like” and reduced “beany" and "earthy” off-flavor notes in breads, as assessed by a trained panel, pointing to a product with high overall acceptability.

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR

Background. The analysis of modern literature sources shows that the impro­vement of existing biscuit technologies is aimed primarily at the use of various non-traditional raw materials to regulate the nutritional value and increase the stability of sponge dough during production and baking.Thus, the production of biscuits from spelt flour is one of the most promising areas of its use, as it meets the technological properties of this type of product. The aim of the work is to study the rheological properties of sponge dough from a mixture of premium wheat flour and spelt flour. Materials and methods.The object of the study is the dough for the main biscuit and with the replacement of 10, 20, 30, 40, 50 % of high-grade wheat flour (HGWF) with spelt flour (SF). The study was performed on a rotary viscometer Reotest-2 on a system of cylin­ders S, S3 at a temperature of 20 °C. Shear stress and viscosity are calculated by formulas for the corresponding values of shear rate. The whipping of the sponge dough was defined as the ratioof thevolume of the egg-sugar mixture after beating to the volume of the mixture after adding the flour mixture and stirring for 15 с(%). The stability of the sponge dough (SSD) with the addition of flour mixtures was determined as the ratio of the height of the foam after aging for 15· 60 сat a temperature of 18–20 °C to the total height of the foam column of the sample, expressed as a percentage. Results. The study found a general trend to reduce the viscosity of sponge dough for test specimens depending on the shear rate relative to control. Thus, for the studied shear deformations from 0.167 c-1 to 24.3 c-1, the viscosity of the sponge dough of the control sample decreases from 55.50to 3.26 Pa ∙ с. Replacing wheat flour with spelt flour in the amount of 10 to 50 % helps to reduce the viscosity of sponge dough from 55.50 to 1.55 Pa ∙ с. When studying the dependence of the effective viscosity of the dough for the main biscuit on the content of SF at a fixed shear rate of 24.3 c-1, two areas were identified –in the range of 0–30 and 30–50 % replacement of wheat flour for SF, for which there is a different intensity of viscosity reduction: by 38.3 and 2.4%, respectively. The increase in the stability of sponge cake dough by 3.6–43.6% in the studied samples with respect to control was due to the addition of spelt flour. Conclusion. The use of spelt flour in the composition of the main sponge cake helps to reduce the viscosity, but increases the whipping and stability of the biscuit dough, which is positive for the subsequent molding and baking.

Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

The aim of the work was to analyze the effects of rapeseed protein isolate on the rheological and thermal properties of gluten-free dough, prepared on the basis of corn and potato starches. Starch mix was replaced with rapeseed protein isolate at levels from 6 to 15%. Rheological and thermal properties of such samples were compared with the control dough. Basing on the results it was observed, that the analyzed dough samples behave as weak gels, and the values of storage G′ and loss G″ moduli significantly depend on angular frequency. The presence of rapeseed protein isolate caused a significant drop in the values of G′ and G″ which was accompanied by the increase of phase shift tangent. Additionally, such addition caused an increase of instantaneous and viscoelastic compliance in the system and a decrease of zero shear viscosity in comparison to the control sample. The samples were characterized by non-newtonian shear-thinning flow, and the application of rapeseed protein resulted in a drop of apparent viscosity under applied shear. Partial replacement of starch with rapeseed protein isolate caused a decrease of dough viscosity during pasting. No significant changes in freezable water could be observed due to the application of rapeseed protein isolate, and the values varied between 0.342 and 0.357 g/g. The thermograms obtained for individual samples revealed the presence of two peaks corresponding to the starch sources present in the system.

The recent development of gluten-free bread quality using hydrocolloids

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

To explore the interaction between wheat starch and gluten, the thermomechanical, rheological properties, steamed bread quality of wheat flour, and gluten–starch doughs from different varieties were compared. Thermomechanical analysis showed that the stable time and gelatinization viscosity of model dough were higher than that of wheat dough. The results showed that R model dough (the ratio of starch/gluten is consistent with the original flour) had a higher stable time, strength, viscosity, stability, and extension properties than that of C model dough (the protein content is consistent with the original flour). Steamed bread prepared by model doughs exhibited higher hardness, gumminess, and chewiness. The internal structure of R dough steamed bread exhibited more tightly than that of C model dough steamed bread. Optimization of the starch/gluten ratios in wheat flour will be important for wheat breeding and controlling wheat processing aiming to better control the quality of steamed bread. Practical applications Wheat starch and protein are the two main components of wheat flour. Dough is a complex material with a high degree of elasticity and rheological properties of dough play an important role in end-product quality. The processing of dough is the result of the interaction between starch and gluten, and the interaction affects the rheological properties of dough and ultimately the quality of products. In this study, two models of starch–gluten dough were established. First, starch–gluten ratio of dough was consistent with original wheat flour dough; second, the gluten content was consistent with the original dough. The rheological properties and the quality of steamed bread were compared between the original wheat flour dough and the model dough. The information obtained is expected to be important for wheat breeding and wheat dough processing aiming to broaden the application of wheat and wheat flour.

Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy

Ice cream is generally processed from cow's milk which contains a lot of long-chain unsaturated fatty acids and animal protein so it is poorly for health. Some people also have lactose intolerance with cow’s milk. Coconut milk contains medium-chain fatty acids which are very good for health. Tempeh is a vegetable protein that is easy to digest and very good for health. This study was aimed to know the best of coconut milk concentration and soybean tempeh flour proportion for ice cream from coconut milk. This study learned two factors that were arranged factorial. The first factor was soybean tempeh flour concentration that was consisted of 3 levels each of 5; 7.5; and 10% (w / total weight). The second factor was coconut milk concentration that was consisted of 3 levels each of 12.5; 15; 17.5% (w / total weight). The experimental design used a Randomized Block Design (RCBD). The results of the study were coconut milk with a concentration 17.5% and soybean tempeh flour with a concentration 5%, with a total solid of 28.60%; protein of 6,33%; fat of 6.33%; ice cream dough viscosity of 3.17 dPa.s; overrun of 10.26%; melting speed of 1.16% min-1. Taste score 5.30 (likes); color score 5.35 (likes); flavour score 5.10 (likes); and texture scores 5.35 (likes).

PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY EVALUATION OF VOLUMINOUS BREADS ENRICHED BY PURSLANE (PORTULACA OLERACEA L.)

Portulaca oleracea (purslane) can be used as a vegetable and herb for medical and food products. The aim of this study was to investigate the psychochemical, rheological, and sensory properties of voluminous breads enriched by different amounts of purslane powder (0, 5, 10, and 15%) were compared to a control group. The results showed that, with an increase in the concentration of Purslane in samples, water absorption capacity, stability under mixer, and softening level increased. Adding 15% of purslane powder decreased farinograph quality number significantly. Addition of purslane powder also improved resistance to extension and decreased extensibility, energy, and viscosity of the dough significantly. In terms of sensory properties, the sample with 15% purslane powder obtained the minimum score and other samples had acceptable conditions in terms of different sensory properties like taste, texture, color, odor, and general acceptability. In summary incorporation of purslane in voluminous bread is feasible and the optimum percentage of the purslane powder is 10% for the best acceptance in sensory evaluation.

КРИТЕРІЇ ДОСЛІДЖЕННЯ ПРОЦЕСУ ДИСПЕРГУВАННЯ СИСТЕМИ ГІДРАТНЕ ВАПНО-ВОДА

The process of dispersion of slaked lime in a vibrating activator of the bunker type is investigated. The nature of the change in the viscosity of lime dough during machining by vibration and rotary viscometer has been studied. It is established that the process of vibroactivation of hydrated lime successively goes through the stages of proportional growth of dynamic viscosity, slowing down its growth and cessation of dispersion. The efficiency of using the vibration method for determining the viscosity of the hydrated lime – water system is shown.

Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers

Inulin and hydroxypropyl methylcellulose (HPMC) at 0.2 and 8% were evaluated as fat replacements in low-fat muffins. The viscosity of the muffin dough decreased from 903 cP in full-fat muffins (C1) to 377 cP in low-fat muffins (C2). The viscosity increased with 8% inulin (L2, 740 cP) or 0.2% HPMC (H1, 1332 cP). With increasing amounts of inulin, hardness decreased, whereas the opposite effect was found with HPMC. The hardness of L2 (8.66 N) and H1 (9.74 N) was not significantly different from C1 (8.25 N). Substitution with inulin or HPMC decreased the rate of retrogradation (n: 1.56–3.16) compared to C2 (3.22), except for 8% HPMC (5.28). In oiliness evaluated by the sensory panel, L2 (3.66) and H1 (3.62) had a better mouthfeel than C2 (2.82), which was next to C1 (5.13). Inulin and HPMC seemed to work as a fat replacers in low-fat muffins. However, different fat replacers need to be adjusted for the optimal amount. The addition of inulin at 8% or HPMC at 0.2% to low-fat muffins was found to produce acceptable qualities that were similar to those of full-fat muffins. Practical applications A muffin is a type of bread containing 50% fat to provide a smooth and soft texture. Two different carbohydrate-based fat replacements (inulin and HPMC) were evaluated in low-fat muffins. As the fat was reduced from 23% to 7%, the viscosity of the muffin batter decreased and the hardness of the muffin increased. Inulin or HPMC improved the viscosity of the batter and the hardness of the muffins as well as the sensory qualities. However, it is important to determine and use the optimal amount of different fat substitutes. Adding a large amount (8%) of inulin or a small amount (0.2%) of HPMC to low-fat muffin was found to be acceptable and can be widely applied.

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p < .05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m3. The control sample had an average bread volume of 65.38 cm3, increasing to 70.74, 75.41 and 83.95 cm3 for 0.5%, 1.0% and 1.5%, respectively (p < .05). The surface color of samples was affected by the addition of BSG. The L* index raised from 61.84 to 74.12 with rising BSG levels from 0.0% to 1.5%, while b* index and a* index values reduced from 48.25 to 39.57 and 9.73 to 5.27 with rising BSG concentration from 0.0% to 1.5%, respectively, (p < .05). The pumpkin bread with 1.50% BSG demonstrated a color, with L*, a*, and b* indexes equal to 74.12, 5.27, and 39.57, respectively. The weight, moisture content (MC), and volume values of breads increased from 52.83 to 58.12 g, 30.04% to 37.29%, and 65.38 to 83.95 cm3, respectively. BSG improved the porosity of the breads and results in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity, and appearance, and the bread with 1% BSG hd the highest satisfactory in terms of flavor, textural properties, and total acceptance (p < .05). Practical applications In the breads, hydrocolloids (gums) have been utilized to develop dough quality, baked breads properties, textural and sensorial parameters, and extension of product shelf life. This study evaluated the effect of pumpkin powder and Basil seed gum on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. The bread with 1.5% gum had the best score of color, porosity and appearance, and the bread with 1% gum had the highest satisfactory in terms of flavor, textural properties, and total acceptance.

Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation

In this study, we systematically analyzed the effect of raw dehydrated potato flour (RDPF) on texture properties, sensory evaluation, color parameters, nutritional quality, and volatile aroma compounds of biscuits and cookies, which were fortified with RDPF at ratio of 10%, 30%, and 50%, respectively. The results showed that RDPF reduced thickness and hardness, increased the fracturability slightly, and decreased the sensory score in color, aroma, and crispiness. Furthermore, RDPF biscuits and cookies possessed lower L* value and higher a* and b* values, exhibited higher comprehensive nutritional quality compared with the control. Based on comprehensive nutritional values, biscuit was a better choose. A total of 86 volatile aroma compounds were detected, and the compounds were significantly different among groups. Rheological properties demonstrated that water absorption rate increased, while the strength of the gluten and the viscosity of the mixed dough decreased with the increasing level of the RDPF. Practical applications This study can not only confirm the nutritional characteristics and volatile aroma compounds of RDPF biscuits and cookies but also guide potato producers improving processing methods. Our future research is to create potato foods with Chinese characteristics and more striking potato foods based on the characteristics of nutritional and processing of different types.

How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?

Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables.

Process of pasta products forming in matrix wells with pre-compaction, plasticization and heating of dough

The existing designs of domestic and foreign matrices lack pre-compaction, plasticization and heating of dough, which leads to significant hydraulic resistance in the area where dough flow enters the forming holes of the dies and increases energy consumption, while in typical matrices the cross section of deep and empty wells is much larger than the total area of forming holes. The dough flow almost becomes uncontrollable, and this leads to water hammer effect and destruction of dies. This problem can be solved by installing special inserts in in the matrix wells (depth of wells is 50-120 mm). The paper shows a new direction in design of matrices for production of pasta, in particular, it is proposed to install spiral inserts in the wells of matrix, manufactured in the form of Venturi tubes. Rheological basis of dough flow in the cylindrical channels of the insert are considered, mathematical models for determination of the dough volume flow rate and dough flow rate are constructed. It is theoretically established that the volume flow rate of the dough Q0 and its flow rate depend on the length of the cylindrical channel and the viscosity of dough. The results of experimental researches are presented. It is empirically established that the inserts located in the wells of the matrix pre-compact dough, plasticize and heat it, the productivity of the press machine MIT-2 due to increasing the speed of extrusion is increased averagely by 25-26 % with significant improvement in quality of the formed semi-finished products and reduction of energy consumption.