Определение прибором «Структурометр 1» физико-механических свойств формирующегося при выпечке мякиша сдобных булочных изделий

The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking

Martynenko NS. ^a

Aleksandr S. Romanov ^a

Veronika Yu. Boger ^a

Bekker MA. ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Martynenko 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

Testing of physico-mechanical crumb properties of bun dough pieces baked at different temperatures has been carried out. The temperature in the centre of the dough pieces being baked has been controlled. Temperature change graphs of baking at different temperatures of a baking chamber have been designed. The organoleptic estimation results of physico-mechanical properties of the crumb heated during baking under different temperatures have been compared with the ones registered by the device called «Structurometer 1». From the results the possibility of using this device for testing physico-mechanical properties of the crumb formed has been concluded. The device can also be applied for defining the crumb baking final phase. Stabilization of the elastic and plastic deformation relationship value has been shown as the factor of the crumb formation final phase.

Keywords

Baking, crumb, temperature, physico-mechanical properties, deformation, structurometer

REFERENCES

1. Сборник технологических инструкций для производства хлеба и хлебобулочных изделий / ВНИИХП, НПО «Хлебпром». - М.: Прейскурантиздат, 1989. - 494 с.

How to quote?

About journal