Methods of optimizing technologies and recipe of oatmeal cookies
Oat has a special position among grain crops due to its amino acid and fatty acid composition which confirms the value of its use in nutritional aims. The healthy properties of oat are caused by presence in its composition of a number of biologically active compounds, vitamins, minerals, dietary fibers (in particular β-glucans) which play an important role in the prevention of many chronic diseases – diabetes, coronary heart disease, cancer, etc. In this study the effect of oatmeal flour and palm oil on the rheological and physicochemical parameters of the dough and the quality characteristics of oatmeal cookies has been examined. The advantages and disadvantages of using palm oil in the production of flour confectionery products and its impact on the safety of oatmeal cookies during storage, in particular the risk of oxidative damage, have been analyzed. Some methods for optimizing the technology of oatmeal cookies, providing finished products of stable quality have been proposed and implemented. The results of the product research indicate that the quality of the biscuit prototypes remains virtually unchanged in terms of organoleptic, physicochemical and microbiological indicators and, by the end of the storage period, complies with the regulated requirements. The implementation of the proposed techniques will improve the competitiveness of the enterprise by reducing the output of non-conforming products and, as a result, increasing consumer confidence. The obtained results are aimed at product differentiation based on technological superiority and high quality of finished products. The work has been performed in the laboratory of flour confectionery products of Scientific Research Institute of the Confectionery Industry, industrial designs have been obtained at the enterprises of the industry.
Main Authors: | , , |
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Format: | Journal Contribution biblioteca |
Language: | Russian |
Published: |
2019
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Subjects: | Мука овсяная, Масло пальмовое, Печенье, Химический состав, Реологические свойства, Органолептические характеристики, Oatmeal, Palm oil, Biscuits, Chemical composition, Rheological properties, Organoleptic characteristics, Standardization, Biotechnologies, Food processing, |
Online Access: | http://hdl.handle.net/1834/16099 |
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Мука овсяная Масло пальмовое Печенье Химический состав Реологические свойства Органолептические характеристики Oatmeal Palm oil Biscuits Chemical composition Rheological properties Organoleptic characteristics Standardization Biotechnologies Food processing Мука овсяная Масло пальмовое Печенье Химический состав Реологические свойства Органолептические характеристики Oatmeal Palm oil Biscuits Chemical composition Rheological properties Organoleptic characteristics Standardization Biotechnologies Food processing |
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Мука овсяная Масло пальмовое Печенье Химический состав Реологические свойства Органолептические характеристики Oatmeal Palm oil Biscuits Chemical composition Rheological properties Organoleptic characteristics Standardization Biotechnologies Food processing Мука овсяная Масло пальмовое Печенье Химический состав Реологические свойства Органолептические характеристики Oatmeal Palm oil Biscuits Chemical composition Rheological properties Organoleptic characteristics Standardization Biotechnologies Food processing Soldatova, E. A. Misteneva, S. Yu. Savenkova, T. V. Methods of optimizing technologies and recipe of oatmeal cookies |
description |
Oat has a special position among grain crops due to its amino acid and fatty acid composition which confirms the value of its use in nutritional aims. The healthy properties of oat are caused by presence in its composition of a number of biologically active compounds, vitamins, minerals, dietary fibers (in particular β-glucans) which play an important role in the prevention of many chronic diseases – diabetes, coronary heart disease, cancer, etc. In this study the effect of oatmeal flour and palm oil on the rheological and physicochemical parameters of the dough and the quality characteristics of oatmeal cookies has been examined. The advantages and disadvantages of using palm oil in the production of flour confectionery products and its impact on the safety of oatmeal cookies during storage, in particular the risk of oxidative damage, have been analyzed. Some methods for optimizing the technology of oatmeal cookies, providing finished products of stable quality have been proposed and implemented. The results of the product research indicate that the quality of the biscuit prototypes remains virtually unchanged in terms of organoleptic, physicochemical and microbiological indicators and, by the end of the storage period, complies with the regulated requirements. The implementation of the proposed techniques will improve the competitiveness of the enterprise by reducing the output of non-conforming products and, as a result, increasing consumer confidence. The obtained results are aimed at product differentiation based on technological superiority and high quality of finished products. The work has been performed in the laboratory of flour confectionery products of Scientific Research Institute of the Confectionery Industry, industrial designs have been obtained at the enterprises of the industry. |
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Journal Contribution |
topic_facet |
Мука овсяная Масло пальмовое Печенье Химический состав Реологические свойства Органолептические характеристики Oatmeal Palm oil Biscuits Chemical composition Rheological properties Organoleptic characteristics Standardization Biotechnologies Food processing |
author |
Soldatova, E. A. Misteneva, S. Yu. Savenkova, T. V. |
author_facet |
Soldatova, E. A. Misteneva, S. Yu. Savenkova, T. V. |
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Soldatova, E. A. |
title |
Methods of optimizing technologies and recipe of oatmeal cookies |
title_short |
Methods of optimizing technologies and recipe of oatmeal cookies |
title_full |
Methods of optimizing technologies and recipe of oatmeal cookies |
title_fullStr |
Methods of optimizing technologies and recipe of oatmeal cookies |
title_full_unstemmed |
Methods of optimizing technologies and recipe of oatmeal cookies |
title_sort |
methods of optimizing technologies and recipe of oatmeal cookies |
publishDate |
2019 |
url |
http://hdl.handle.net/1834/16099 |
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AT soldatovaea methodsofoptimizingtechnologiesandrecipeofoatmealcookies AT mistenevasyu methodsofoptimizingtechnologiesandrecipeofoatmealcookies AT savenkovatv methodsofoptimizingtechnologiesandrecipeofoatmealcookies AT soldatovaea sposobyoptimizaciitehnologiiirecepturyovsânogopečenʹâ AT mistenevasyu sposobyoptimizaciitehnologiiirecepturyovsânogopečenʹâ AT savenkovatv sposobyoptimizaciitehnologiiirecepturyovsânogopečenʹâ |
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dig-aquadocs-1834-160992021-05-19T06:59:28Z Methods of optimizing technologies and recipe of oatmeal cookies Способы оптимизации технологии и рецептуры овсяного печенья Soldatova, E. A. Misteneva, S. Yu. Savenkova, T. V. Мука овсяная Масло пальмовое Печенье Химический состав Реологические свойства Органолептические характеристики Oatmeal Palm oil Biscuits Chemical composition Rheological properties Organoleptic characteristics Standardization Biotechnologies Food processing Oat has a special position among grain crops due to its amino acid and fatty acid composition which confirms the value of its use in nutritional aims. The healthy properties of oat are caused by presence in its composition of a number of biologically active compounds, vitamins, minerals, dietary fibers (in particular β-glucans) which play an important role in the prevention of many chronic diseases – diabetes, coronary heart disease, cancer, etc. In this study the effect of oatmeal flour and palm oil on the rheological and physicochemical parameters of the dough and the quality characteristics of oatmeal cookies has been examined. The advantages and disadvantages of using palm oil in the production of flour confectionery products and its impact on the safety of oatmeal cookies during storage, in particular the risk of oxidative damage, have been analyzed. Some methods for optimizing the technology of oatmeal cookies, providing finished products of stable quality have been proposed and implemented. The results of the product research indicate that the quality of the biscuit prototypes remains virtually unchanged in terms of organoleptic, physicochemical and microbiological indicators and, by the end of the storage period, complies with the regulated requirements. The implementation of the proposed techniques will improve the competitiveness of the enterprise by reducing the output of non-conforming products and, as a result, increasing consumer confidence. The obtained results are aimed at product differentiation based on technological superiority and high quality of finished products. The work has been performed in the laboratory of flour confectionery products of Scientific Research Institute of the Confectionery Industry, industrial designs have been obtained at the enterprises of the industry. Овес занимает особое положение среди зерновых культур благодаря своему аминокислотному и жирнокислотному составу, что подтверждает ценность его использования в пищевых целях. Полезные для здоровья свойства овса обусловлены также наличием в его составе целого ряда биологически активных соединений, витаминов, минеральных веществ, пищевых волокон (в частности β-глюканов), которые играют важную роль в профилактике многих хронических заболеваний – сахарного диабета, ишемической болезни сердца, рака и др.В работе изучено влияние муки овсяной и пальмового масла на реологические и физико-химические показатели теста и качественные характеристики овсяного печенья. Проанализированы преимущества и недостатки использования пальмового масла в производстве мучных кондитерских изделий и его влияние на сохранность овсяного печенья в процессе хранения, в частности риск развития окислительной порчи. Предложены и осуществлены способы оптимизации технологии овсяного печенья, обеспечивающие получение готовых изделий стабильного качества. Результаты исследования продукции свидетельствуют, что по органолептическим, физико-химическим и микробиологическим показателям качество опытных образцов печенья практически не изменяется и к концу срока хранения соответствует регламентируемым требованиям. Внедрение предложенных приемов позволит повысить конкурентоспособность предприятия за счет снижения выпуска несоответствующей продукции и, как следствие, увеличения доверия потребителей. Полученные результаты направлены на дифференциацию продукции, основанную на технологическом превосходстве и высоком качестве готовых изделий. Работа выполнена в лаборатории мучных кондитерских изделий ВНИИКП с получением промышленных образцов на предприятиях отрасли Published 2020-02-05T11:53:16Z 2020-02-05T11:53:16Z 2019 Journal Contribution Refereed 1560-9278 10.21443/1560-9278-2019-22-3-363-370 http://hdl.handle.net/1834/16099 ru http://vestnik.mstu.edu.ru/show-eng.shtml?art=2027 pp.363-370 |