The usage of a binder system for frozen berries in the manufacture of confectionery
Laen...
Kuupäev
2020
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The aim of the research was to create binding systems for confectionery using gelling
agents. The possibility of using partially hydrolyzed liquid egg white (egg hydrolyzate) in the
binding system of gelling agents (egg hydrolyzate - agar (EG-A), egg hydrolyzate - starch
(EG-S)) was determined to obtain the required mechanical characteristics when creating coatings,
ornaments or fillers in confectionery with whole berries or pieces of fruit. In this regard, a
technology has been developed for the hydrolysis of liquid egg white in the presence of an acidic
reagent. The best rheological characteristics of the gelling agent from egg white were obtained
under the following hydrolysis conditions: egg white : 1% HCl ratio = 1:2, process temperature -
66°C, duration - 40 minutes, the pH of the egg hydrolyzate was 6.53, the amount of dry solids
was 11.78%. The newly created systems with agar (E406, Germany), chemically modified food
starch (E1442, Germany) and hydrolyzed egg white (egg hydrolyzate) allow to adjust the
properties of the coating for quick-frozen berries used in semi-finished confectionaries or cakes.
It is established that the coating for quick-frozen berries, which includes a system consisting of
1% E406 and 0.5% egg hydrolyzate, should be carried out in 2 stages. In the first stage, a
10-minute exposure of the coating, which has a tensile strength of 580 g cm-2
, allows to create a
strong capsule around the berry, which prevents the processes of destruction from proceeding.
The second stage is necessary to obtain a uniform surface coating of the semi-finished mix from
the berries. In this case, the tensile strength of the coating should be 480 g cm-2
. The system
created from the E1442 and egg hydrolyzate gelling agents was also used in 2 stages when making
cakes, which were subsequently baked at 180 °C. The content of the binding system in the coating
applied to the test substrate was 6.9–7.7%, the effective viscosity of the coating was
120–180 Pa s. The content of the binding system in the coating of the surface of the berries in the
second stage was 5.2–6.3% with effective viscosity values of 50–90 Pa s. Semi-finished berry
products and ready-made baked cakes, produced with developed binding systems, can be stored
at -8 °C for 10 to 12 days. After refrigerated storage, the separated moisture was not observed in
the test samples. The absence of the phenomenon of syneresis with the indicated proportions of
the introduction of gelling agents in coating systems has been established.
Kirjeldus
Märksõnad
hydrolysis, egg hydrolyzate, binding systems, jellies, confectionery, refrigerated storage, articles