Choice of the tational concentration of the fatty component and egg products in the recipe of shortbread dough with chokeberry additives

Goriainova, Iuliia and Горяйнова, Юлія Артурівна and Simakova, Olga and Сімакова, Ольга Олександрівна and Trykul, Oleksandr and Трикуль, Олександр Олександрович (2018) Choice of the tational concentration of the fatty component and egg products in the recipe of shortbread dough with chokeberry additives. Обладнання та технології харчових виробництв (2(37)). pp. 16-23. ISSN 2079-4827

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Abstract

It has been established that the chokeberry addition (as a hydrophilic powder that creates a structural-mechanical barrier at the interface) makes it possible to significantly reduce the oil content in the shortcrust recipe — by 22 % while maintaining the improved rheological properties of the dough, and by 35 % to get shortcrust dough with the usual rheological characteristics. The surfacetension of water extracts is investigated from the chokeberry fruits of different concentration and at the different values of рН environment by means of method of tearing away of ring. It is set that water extracts from the chokeberry fruits reduce actively the surface-tension of water. Studies have been carried out on the possibility of a complete replacement of egg products (melange) in the recipe for shortbread dough for an aqueous extract of dried fruits of chokeberry with w = 5 %.

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