Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials
This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volum...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-12-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1521 |
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| author | M. V. Cherkunova A. R. Abushaeva M. K. Sadygova N. A. Semilet |
| author_facet | M. V. Cherkunova A. R. Abushaeva M. K. Sadygova N. A. Semilet |
| author_sort | M. V. Cherkunova |
| collection | DOAJ |
| description | This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured with distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST R 50228-92. The tasting quality assessment was carried out by a 10-point school. The structural and mechanical properties of the chak-chak samples were studied on the texture analyzer "Structurometer ST-3" by determining the loading force on the indenter when it is inserted into the sample body at a movement speed (insertion) of 1.0 mm/s. As a result of the conducted research, it was concluded that the optimal ratio of rice and corn flour is 1:1, in this ratio, semi-finished products are characterized by high organoleptic and structural-mechanical quality indicators that are not inferior to the control sample of semi-finished products. The use of rice and corn flour in the chakchak technology makes it possible to expand the range of gluten-free oriental flour confectionery products suitable for consumption by people suffering from such a disease as celiac disease. |
| format | Article |
| id | doaj-art-c2c3551ea8d9496b956c3963798bf5cb |
| institution | DOAJ |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-12-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-c2c3551ea8d9496b956c3963798bf5cb2025-08-20T02:49:26ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-12-0103597110.37493/2307-910X.2023.3.61495Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materialsM. V. Cherkunova0A. R. Abushaeva1M. K. Sadygova2N. A. Semilet3Saratov State University of Genetics, Biotechnology and Engineering named after N.I. VavilovSaratov State University of Genetics, Biotechnology and Engineering named after N.I. VavilovSaratov State University of Genetics, Biotechnology and Engineering named after N.I. VavilovSaratov State University of Genetics, Biotechnology and Engineering named after N.I. VavilovThis article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured with distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST R 50228-92. The tasting quality assessment was carried out by a 10-point school. The structural and mechanical properties of the chak-chak samples were studied on the texture analyzer "Structurometer ST-3" by determining the loading force on the indenter when it is inserted into the sample body at a movement speed (insertion) of 1.0 mm/s. As a result of the conducted research, it was concluded that the optimal ratio of rice and corn flour is 1:1, in this ratio, semi-finished products are characterized by high organoleptic and structural-mechanical quality indicators that are not inferior to the control sample of semi-finished products. The use of rice and corn flour in the chakchak technology makes it possible to expand the range of gluten-free oriental flour confectionery products suitable for consumption by people suffering from such a disease as celiac disease.https://msi.elpub.ru/jour/article/view/1521corn flourrice flourchak-chakorganoleptic quality indicatorsfoaming abilityfoam stabilityfoam densityrheological propertiestexture analyzer "structurometer st-3" |
| spellingShingle | M. V. Cherkunova A. R. Abushaeva M. K. Sadygova N. A. Semilet Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials Современная наука и инновации corn flour rice flour chak-chak organoleptic quality indicators foaming ability foam stability foam density rheological properties texture analyzer "structurometer st-3" |
| title | Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials |
| title_full | Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials |
| title_fullStr | Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials |
| title_full_unstemmed | Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials |
| title_short | Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials |
| title_sort | investigation of rheological properties of semi finished products for oriental confectionery based on gluten free raw materials |
| topic | corn flour rice flour chak-chak organoleptic quality indicators foaming ability foam stability foam density rheological properties texture analyzer "structurometer st-3" |
| url | https://msi.elpub.ru/jour/article/view/1521 |
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