Optimization of apple juice dosage in the recipe of bakery products

Abstract

Research on the development of bakery products of high nutritional value are conducted in FSBEI HE «Saratov State Agrarian University named after N.I. Vavilov». Improving the nutritional and biological value of bakery products remains an urgent task. One way to solve it is to use natural food fortifiers. Apple juice is one of the most affordable for the residents of Russia due to its low price and popularity of apples. It has a great advantage over others, as it contains a rich set of minerals and vitamins, enzymes, organic acids. The quality, structural, mechanical and rheological properties of bakery products depend on the amount of the additive. In the presented work the effect of the dosage of apple juice of the «Simirenko» apple variety on the quality of wheat semi-finished products and finished products has been studied. To determine the optimal dosage of apple juice, semi-finished products and finished products have been analyzed according to the following indicators: effective dough viscosity, humidity, porosity, hardness, color of finished bakery products. For the integrated assessment of the capabilities of the compared indicators, a mathematical apparatus has been used based on the basis of generalized desirability function of Harrington, which allows to obtain a relatively accurate assessment of the effectiveness in the form of a specific number that can be used in further analysis of technological processes. It’s been found that the optimal dosage for baked goods with the addition of apple juice is 30% apple juice to the weight of the liquid.

Keywords

• bakery products
• apple juice
• generalized desirability function
• nonlinear model