RHEOLOGICAL CHARACTERISTICS OF FOOD SYSTEMS FOR FORTIFIED BISCUITS

HVJPBL

Abstract

Bee parchment, being a valuable natural source of macro-, micronutrients and biological lyactive substances, canserve as a valuable raw material in food biotechnology. The aim of the workwas to study the effect of crushed bee parchment on the rheological parameters of the dough for enriched biscuits and optimize the dough preparation process. Standard and generally accepted methods were used in the work. Basedon the results of experimental studies reflecting the effect of crushed bee parchment on the rheological properties of the dough, it wass hown that the addition of crushed bee parchment inamounts of 4 % and 6 % increases the dough formation time by 63 % and 57 %, respectively, compared with the control, and has a positive effect on its stability at the beginning of mixing, with a gradual increase in liquefaction semi-finished product withalonger mechanical impact, whilethere is an increase in the value of the quality factor of the pharynograph, which indicates a decrease in the elastic properties of the dough, increasing its plasticity. Optimization of technological modes of dough preparation has shown thatin the production of biscuits from flour mixtures with the addition of parchment, it is necessary to reduce the dough kneading time to 20-30 minutes, reduce the proofing time of the semi-finished product to 60-120 minutes while reducing the temperature of the fermentingdough to 25-27°C, reduce the number of rollsand the duration of dough storage.