STUDY OF THE EFFECT OF VEGETABLE PASTE ADDITIVES ON THE PROPERTIES OF BISCUIT DOUGH
Keywords:
Concentrations, egg-sugar mixture, vegetable pastes, effective viscosity.Abstract
When studying the effect of vegetable pastes on the properties of biscuit dough, sugar, melange, vegetable paste were whipped for 15 minutes followed by kneading the dough.The quality of the biscuit dough is primarily determined by the properties of the beaten egg-sugar mass, therefore, its quality was first analyzed according to the following indicators:
- foaming capacity of the system;
- density and resistance of the whipped mass to delamination. The samples were examined immediately after the end of whipping. The experimental data are shown in Table-1
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