Production technology optimization of biscuit baked by electric-contact way

International Conference on Mechanical Engineering, Automation and Control Systems 2017

机械制造;无线电电子学;计算机科学

Sidorenko, G.A.^1 ; Popov, V.P.^1 ; Khanina, T.V.^1 ; Maneeva, E. Sh.^1 ; Krasnova, M.S.^1

Federal State Budgetary Educational Institution of Higher Professional Education, Orenburg State University, Pobedy Av. 13, Orenburg

460018, Russia^1

关键词: Baking process;    Organoleptic properties;    Physical and chemical properties;    Production technology;    Specific cost;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/327/2/022096/pdf
DOI  :  10.1088/1757-899X/327/2/022096

学科分类：计算机科学（综合）

来源: IOP

【 摘 要 】

Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.