Affiliation
a Head of the Department of Technology of Bakery, Confectionery, Macaroni and Grain-Processing Productions, Voronezh State University of Engineering Technologies, professor, doctor of technical sciences
b Associate Professor of the Department of Technology of Bakery, Confectionery, Macaroni and Grain-Processing Productions, Voronezh State University of Engineering Technologies, docent, candidate of technical sciences
c Assistant of the Department of Anesthesiology and Reanimatology, N.N. Burdenko Voronezh State Medical University, candidate of medical sciences
d Student of the Department of Technology of Bakery, Confectionery, Macaroni and Grain-Processing Productions, Voronezh State University of Engineering Technologies
Copyright ©Magomedov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Development of new types of functional whipped confectionery of souffle type in which animal proteins are replaced with vegetable ones is promising and of high priority. The author proposed to introduce top grade wheat flour into the recipe of the whipped product and lemon zest as an enriching additive. Experimental studies were carried out under laboratory conditions of the department of technology of bakery, confectionery, macaroni and grain processing industries of Voronezh State University of Engineering Technologies. The whipped product was obtained using an experimental whipping device developed by the staff of the department. The author justified the choice of the components in the recipe. The optimum modes of obtaining the whipped product which includes top grade wheat flour, water, citric acid, agar, white sugar, molasses, and lemon zest were selected using the experimental-statistical approach. The main cooking parameters are the duration of whipping (seconds); rotation frequency of the whipping parts (minutes-1), an output parameter (the volume weight of the final product, g/cm3). The results are the following: duration of the mass whipping x1 = 379 s-1, rotation speed of the whipping parts x2 = 651 min-1. The author determined quality indicators of the final whipped product. It has a good form-retaining ability, uniform and fine-porous structure, slightly creamy color, and slight taste of lemon zest. Mass fraction of dry matter is 76%, density – 0.43 g/cm3. The obtained product has original organoleptic parameters and higher nutritional value. The author did not include any food color additives and flavoring agents. For that reason the product can be recommended not only to people suffering from egg white intolerance, but also to all categories of consumers.
Keywords
Souffle type whipped products,
agar,
optimization,
production parameters,
wheat flour
REFERENCES
- Rasporyazheniye Pravitel’stva Rossiyskoy Federatsii ot 29.06.2016 goda № 1364-r «Strategiya povysheniya kachestva pishchevoy produktsii v Rossiyskoy Federatsii do 2030 goda» [Instruction of the Government of the Russian Federation “The strategy of improving foods quality in the Russian Federation until 2030ˮ].
- Lisitsyn A.B., Chernukha I.M., Gorbunova N.A. Nauchnoe obespechenie innovatsionnykh tekhnologiy pri proizvodstve produktov zdorovogo pitaniya [Scientific support of innovative technologies for healthy foods]. Khranenie i pererabotka selʼkhozsyrʼya [Storage and Processing of Farm Products], 2012, no. 10, p. 9.
- Malyshev V.K., Demidova T.I., Nechaev A.P., et al. Funktsional’nyye produkty pitaniya: osobennosti sovremennogo razvitiya pishchevykh tekhnologiy [Functional foods: feature soft modern food technology]. Khranenie i pererabotka selʼkhozsyrʼya [Storage and Processing of Farm Products], 2012, no. 6, pp. 51–52.
- Macharadze D.Sh. Pishchevaya allergiya u detey i vzroslykh. Klinika, diagnostika, lecheniye [Food allergy in children and adults. Clinical picture, diagnosis, treatment]. Moscow: GEOTAR-Media Publ., 2017. 392 p.
- Vse ob allergii [All facts about allergy]. Available at: http://netalergii.ru/allergiya–na–yaichnyj–belok–chto–nelzya–est.html (accessed 13 January 2018).
- Artemyeva N.K., Bukhtoyarova Z.T., Shcherbakov V.G. Sposob proizvodstva sbivnykh konditerskikh mass [Whipped paste production method]. Patent RF, no. 1271484, 1986.
- Zhukova L.P. Sposob proizvodstva zefira [Marshmallow production method]. Patent RF, no. 2146473, 2000.
- Kolpakova V.V., Studennikova O.Yu. Sposob proizvodstva zefira [Marshmallow production method]. Patent RF, no. 2432771, 2011.
- Rumyantseva V.V., Kovach N.M. Sposob proizvodstva zefira [Marshmallow production method]. Patent RF, no. 2366257, 2009.
- Tsyganova T.B., Kulichenko A.I. Zefir [Marshmallow]. Patent RF, no. 2279229, 2006.
- Oleinikova A.Ya., Aksenova L.M., Magomedov G.O. Tekhnologiya konditerskikh izdeliy [Confectionary goods production technology]. St.Petersburg: RAPP Publ., 2010. 672 p.
- Matison V.A. Kontrol’ kachestva syr’ya, materialov i gotovoy produktsii v pishchevom proizvodstve [Quality control of raw materials and finished products in the food industry]. Pishchevaya promyshlennostʼ [Food Processing Industry], 2016, no. 7, pp. 8–11.
- Magomedov G.O., Lobosova L.A., Oleynikova A.Ya., et al. Analiz sushchestvuyushchikh sposobov proizvodstva zefira [Analysis of the existing marshmallow production methods]. Konditerskoye i khlebopekarnoye proizvodstvo [Confectionery and Baking Industry], 2012, no. 1, p. 14.
- Polunin E.G., Shubina O.G. Vliyaniye betaina na pishchevuyu tsennost’, strukturu i sroki khraneniya zefira [Betain effect on nutrition value, structure and shelf life of zephyr]. Izvestia vuzov. Pishevaya tekhnologia [News Institutes of Higher Education. Food Technology], 2010, no. 2–3, pp. 40–42.
- Magomedov G.O., Oleinikova A.Ya., Plotnikova I.V., et al. Funktsional’nyye pishchevyye ingrediyenty i dobavki v proizvodstve konditerskikh izdeliy [Functional food ingredients and additives in confectionary goods production]. St.Petersburg: GIORD Publ., 2015. 440 p.
- Derkanosova N.M., Zhuravlev A.A., Sorokina N.A. Modelirovaniye i optimizatsiya tekhnologicheskikh protsessov pishchevykh proizvodstv [Modelling and optimization of technological processes in food production]. Voronezh: VSUET Publ., 2011. 195 p.
- Myers R.N., Montgomery D.C., Anderson-Cook C.M. Response surface methodology: process and product optimization using designed experiments. Hoboken: Wiley, 2009. 704 p.
- Tsirlin A.M. Metody optimizatsii dlya inzhenerov [Optimization methods for engineers]. Moscow, Berlin: Direct Media Publ., 2015. 214 p.
- Smolikhina P.M., Muratova E.I., Dvoretsky S.I. The study of structure formation processes in the confectionery mass. Advanced Materials & Technologies, 2016, no. 2, pp. 43–47. DOI: 10.17277/amt.2016.02.
- Plotnikova I.V., Zhuravlev A.A., Oleinikova A.Ya., et al. Optimizatsiya retseptury mini-zefira na zhelatine s gummiarabikom [Optimization of the formulation of mini-marshmallows on gelatin with gum arabic]. Konditerskoye proizvodstvo [Confectionary Baking], 2013, no. 5, pp. 10–11.
