Production technology optimization of biscuit baked by electric-contact way

Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a co...

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Bibliographic Details
Published in:IOP conference series. Materials Science and Engineering 2018-03, Vol.327 (2), p.22096
Main Authors: Sidorenko, G A, Popov, V P, Khanina, T V, Maneeva, E Sh, Krasnova, M S
Format: Article
Language:English
Subjects:
Baking
Chemical properties
Electric contacts
Energy costs
Nutrients
Optimization
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Summary:Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/327/2/022096