Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 96590 10.21603/2074-9414-2025-1-2552 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Dough-Making Technology for Sugar and Hard-Dough Cookies Технологические параметры приготовления теста для сахарного и затяжного печенья https://orcid.org/0000-0001-9715-5612 Медведев Павел Викторович Medvedev Pavel V. https://orcid.org/0000-0002-3692-9722 Федотов Виталий Анатольевич Fedotov Vitaliy A. vital_asm@mail.ru Бочкарева Ирина Анатольевна Bochkareva Irina A. Оренбургский государственный университет Оренбург Россия Orenburg State University Orenburg Russian Federation Оренбургский государственный университет Оренбург Россия Orenburg State University Orenburg Russian Federation Оренбургский государственный университет Оренбург Россия Orenburg State University Orenburg Russian Federation 28 03 2025 28 03 2025 55 1 61 73 22 01 2024 01 10 2024 https://fptt.ru/en/issues/23416/23370/

Кондитерское тесто для разных видов изделий отличается технологическими свойствами, поэтому важным является подбор оптимальных режимов производства. Цель работы – изучить влияние технологических параметров приготовления теста и муки из пшеницы различной твердозерности на реологические свойства теста и качество готовых изделий – сахарного и затяжного печенья. Объекты исследования – зерно пшеницы и мука, выработанная из него, тесто для сахарного и затяжного печенья, готовые изделия. Оценку твердозерности пшеницы проводили гранулометрическим способом. Амилографические характеристики муки измеряли амилографом Brabender (OOO «Брабендер», Россия), реологические свойства теста – ротационным вискозиметром Реотест-2 (Mettingen, Германия), прочностные характеристики печенья – структурометром СТ-2 (ООО «Лаборатория качества», Россия). Выявлено уменьшение вязкости теста по мере снижения твердозерности пшеницы. Зависимость напряжения сдвига тестовых масс от скорости их деформации наиболее точно описывается степенными функциями. Использование муки из сверхтвердозерной пшеницы в сравнении с мягкозерной увеличивало прочностные свойства сахарного печенья в среднем на 55–60 %, затяжного – на 45–50 %. Максимальная высота амилограммы для мягкозерной пшеницы составила около 237 ед. амилографа, для сверхтвердозерной – 852 ед. амилографа. Намокаемость печенья из пшеницы с твердозерностью ниже средней максимальна, из сверхтвердозерной – минимальна, разница составляет около 60 %. Учет твердозерности пшеницы, из которой произведена мука, позволяет формировать новые рецептуры печенья, варьируя дозировки сахара и жира. Системный подход к варьированию технологических параметров приготовления теста с учетом твердозерности пшеницы позволил разработать методологию управления формированием реологических свойств тестовых заготовок и качеством сахарного и затяжного печенья. Дальнейшие исследования предполагают разработку систем управления качеством мучных кондитерских изделий.

Pastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the quality of sugar and hard-dough cookies. The research featured wheat grain, flour, and dough for sugar and hard-dough cookies. The grain hardness was assessed using the granulometric method. The amylographic profile of the flour was measured with a Brabender amylograph (Brabender, LLC, Russia), the rheological properties of the dough were analyzed with a Rheotest-2 rotational viscometer (Mettingen, Germany), and the strength characteristics of the cookies were tested with an ST-2 structure meter (Laboratoria Kachestva, LLC, Russia). The dough viscosity went down together with the grain hardness. The dependence of the shear stress of the dough on the deformation rate was described by power functions. The extra-hard wheat flour raised the strength by 55–60% in sugar cookies and by 45–50% in hard cookies. The maximal amylogram height was 237 amylograph units for soft wheat and 852 amylograph units for extra-hard wheat. The cookies with low grain hardness demonstrated the highest water-absorption with a 60% difference from the extra-hard wheat samples. The grain hardness indicator made it possible to develop new cookie formulations by varying the amounts of sugar and fat. A systematic approach to technological variables of dough-making from wheat grain with different hardness yielded a new control method to program the rheological properties of dough and the quality of sugar and hard-dough cookies. Further research will provide new quality management systems for different pastries.

 Твердозерность зерно пшеница мучные кондитерские изделия тесто реологические свойства качество Hardness of grain grain wheat pastry dough rheological properties quality

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