Development of resource-saving technologies of sponge dough preparation for muffin production

Abstract

Technological process for the production of flour confectionery is quite laborious, especially if sponge dough method is used. This method is used for the production of various bakery products, such as buns, pies, open pies and many others, during the production of which the proofing process can last for an hour. Muffins have been chosen as the object of the research due to their great popularity among the population and their use as pieces for the further manufacture of various confectionery products.A lot of research has been done on the intensification of the production process of small-sized bakery and flour confectionery products. The authors of the article have investigated the use of ultrasonic processing at the stage of preparation of the dough, in connection with the known positive results of the application of sonochemical technologies in the production of bakery products. The aim of the work has been the experimental determination of the operating parameters of the ultrasonic installation to prove the effectiveness of its use at the stage of preparation of the dough.The tasks included to conduct an experimental study on the development of technology for the manufacture of muffins using ultrasonic processing at the stage of proofing the dough. The analysis of the obtained data has shown that due to the use of ultrasound it has been possible to reduce the fermentation time of the dough, to improve the taste and aromatic parameters of the products obtained during sensory analysis.

Keywords

• resource-saving technology
• sponge dough
• ultrasound
• fermentation time
• volna-m
• yeast rising power
• improvement of quality indicators