Рассмотрена роль жиров в процессе образования структуры теста и выпеченных хлебобулочных и мучных кондитерских изделий. Представлены критерии выбора жировых продуктов по пищевой ценности и физическому состоянию для получения безопасной и качественной продукции. Предложен способ производства мучных кондитерских изделий с жидкими растительными маслами и натуральными пищевыми добавками стабилизирующего действия на основе биополимеров.
жиры, масла, тесто, выпеченные мучные изделия, пищевые добавки.
Flour goods are a wide-range group of flour-based products, different in their recipe com-position, production technology, and consumer attributes. Baked bread goods are bread, buns, pies, and doughnuts. Pastries include cookies, hardtacks, crackers, gingerbread goods, wafers, fruitcakes, jelly and cream rolls, small cakes, cakes, Oriental sweets, etc. They are charac-terized by high gustatory qualities, a pleasing appearance, and convenience in consumption and storage.
Pastries and baked bread goods are a weighty group of mass consumption foods, which enjoy persistent and stable demand. Their variety is ensured by variations in the quality and relation of recipe components, as well as by the diversity of technological methods, regimes, and equipment. At the same time, there are common features characteristic of flour baked goods, such as the use of the same raw materials (flour, sugar, fats, etc.), analogous semiprepared goods (emulsion, dough, baked semiprepared products, etc.), and similar technological operations (kneading, baking, etc.).
The raw components that form a complex system during the preparation and structure de-velopment of flour baked goods play the decisive role in the formation of their consumer attrib-utes. Their relation is determined by the recipe---the aggregate of critical and additional raw materials. The critical raw materials in the production of pastries are flour, sugar, and fats, while those used in the production of bread goods are flour, yeast, salt, and water. In addition, the recipes include a large list of other raw materials, such as dairy products, egg products, fruit and berry products, leavening agents, flavorings, and so on.
Depending on the formula, the quality of the critical and additional raw materials, and technological methods and regimes, one gets dough with various structural and mechanical properties, which, after baking, yield products with different textures. In other words, the diversity of baked flour goods is mainly determined by the development of different types of dough. Each dough type is prepared under strictly established relations of recipe components and the observance of the technology that ensures obtaining a product with specified properties.
The majority of baked flour goods and their semiprepared products are multicomponent disperse systems, in which particles of the disperse phase are distributed in a dispersion medium of a complex composition. They are characterized by a high concentration of the disperse phase in dispersion media and a strongly developed interphase surface. The properties of such disperse systems are determined primarily by surface phenomena at interphase boundaries, such as processes occurring at interfaces: moistening, adsorption, adhesion, and others. Spatial structures emerge in the systems, whose type is determined by the type of contacts between particles of the disperse phase and the composition of the dispersion medium.
A large number of works study how dough is formed from wheat flour [1--5]. The best studied is the development of bread-baking dough. Mechanisms of developing different types of pastry dough are less studied. This is due both to the diversity of dough types and raw components and to different conditions of their interaction. Fats, along with flour and sugar, are important ingredients of pastry dough, which affect its structural and mechanical properties and the texture of products. The properties of fats are very complicated and diverse.
1. Koz´mina, N.P, Biokhimiya khlebopecheniya (Breadmaking Biochemistry, Mos-cow: Pishchevaya Promyshlennost´, 1971.
2. Puchkova, L.I., Zhiry v khlebopechenii: obzornaya informatsdiya (Fats in Bread Baking: Overview), Moscow: TsNIIITEN, 1976.
3. Zubchenko, A.V., Fiziko-khimicheskie osnovy tekhnologii konditerskikh izdelii (Physicochemical Basics of Pastry Technology), Voronezh: Voronezh. gos. tekhnol. Akad., 1997.
4. Matz, S.A., Matz, T.D., Cookie and Cracker Technology, 2nd ed., Westport (Conn.): AVI, 1978.
5. Cauvain, S. and Young, L., Baking Problems Solved, Cambridge: Woodhead, 2001; Moscow: Professiya, 2006.
6. Kulakova, S.N., Viktorova, E.V., and Levachev, M.M., Trans-izomery zhirnykh kislot v pishchevykh produktakh (Transisomers of fatty acids in food products), Masla i zhiry: spetsializirovannyi informatsionnyi byulleten´ (Oils and fats: A specialized information bulle-tin), 2008, no. 3, pp. 11-14.
7. Sandram, К., Zameshchenie zhirnykh kislot, soderzhashchikh transizomery: ispol´zovanie pal´movogo masla kak al´ternativnogo istochnika zhirov v SShA (Replacing fatty acids containing transisomers: Using palm oil as an alternative source of fats in the United States), Maslozhirovaya promyshlennost´ (Oil and fat industry), 2006, no. 1, pp. 24 - 26.
8. Jean, T, Omega-3, act II. http://baking-management.com/healthy_baking/omega3-act2-0611
9. Brooker, B.E., The role of fat in the stabilization of gas cells in bread dough, Journal of Cereal Science, 1996, Vol. 24. no. 3, pp. 187--198.
10. Podmore, J., Baking fats, in The Technology of Cake Making, Ed. by A.J. Bent, London: Blackie Academic and Professional, 1997, pp. 25--47.
11. Dremucheva, G.F., Zhirovye produkty dlya khlebobulochnykh i muchnykh kon-diterskikh izdelii (Fat products for baked and flour pastries), Khleboprodukty (Bread products), 2002, no. 8.
12. Nechaev, A.P. and Kovalenok, A.V., Optimizatsiya zhirnokislotnogo sostava muchnykh konditerskikh izdelii (Optimizing the fatty acid composition of flour pastries), Kon-diterskoe proizvodstvo (Confectionary), 2006, no. 5, p.10.
13. Vas´kina, V. and Vainshenker, T., Vliyanie rastitel´nykh zhirov na kachestvo pechen´ya (The effect of vegetable fats on baking quality), Khleboprodukty (Bread products), 2007, no. 12, pp. 56--57; 2008, no. 1, p. 62.
14. Jill, I., Нow Do Different Fats Affect Baking? http://www.madsci.org/posts/archives/1999-12/946517625.Ch.r.html
15. Stauffer, C.E., Fats and Oils in Bakery Product.
16. shttp://uqu.edu.sa/files2/tiny_mce/plugins/filemanager/files/4281709/84607_54.pdf
17. Konova, N.I. and Renzyaeva, T.V., Vliyanie zhidkikh rastitel´nykh masel na kachestvo khleba iz pshenichnoi muki (The effect of liquid vegetable oils on the quality of wheat-flour bread), Konditerskoe i khlebopekarnoe proizvodstvo: spetsializironannyi buylleten´ (Confectionary and bread baking: A specialized bulletin), 2010, no. 7--8, pp. 28--30.
18. Polandova, R.D., Kozyukina, O.Yu., and Erkinbaeva, R.E., Tekhnologii klebobu-lochnykh izdelii s udlinennymi srokami khraneniya (Bakery technologies with extended shelf life), Khlebopechenie Rossii (Russia´s bread baking), 2001, no. 5, pp. 16-17.
19. Manley, D., Biscuit, Cracker and Cookie Recipes for the Food Industry, Cam-bridge: Woodhead, 2001; St. Petersburg: Professiya, 2003.
20. Cauvain, S.P., Breadmaking processes in Technology of Breadmaking, Ed. by Cauvain, S.P. and Young, L.S., London: Blackie Academic and Professional, 1998, P. 18 - 44.
21. Ingredient Spotlight: How Fats are Used in Baking. http://www.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html
22. Sarafanova, L.A., Pishchevye dobavki: entsiklopediya (Food Additives: An Encyclopedia), St. Petersburg: GIORD, 2003.
23. Renzyaeva, T.V., and Poznyakovskii, V.M., Vzaimodeistvie sypuchego syr´ya i pishchevykh dobavok s rastitel´nym maslom (Interaction of free-running raw materials and food additives with vegetable oil), Khranenie i pererabotka sel´khozcyr´ya (Storage and processing of agricultural raw materials), 2009, no. 7, pp. 14--17.
24. Renzyaeva, T.V., Dmitrieva, E.V., and Merman, A.D., Tekhnologiya proizvod-stva pechen´ya s zhidkimi rastitel´nymi maslami (Cookie technology using liquid vegetable oils), Konditerskoe Proizvodstvo (Confectionary), 2012, no. 1, pp. 16--19.
25. Renzyaeva, T.V. and Merman, A.D., RF Patent No. 2459415, Byull. izobret. 2012, No. 24.
