Selection of optimal parameters of production of pasta products with chokeberry powder
Abstract
In the course of this work, the influence of the introduction of black chokeberry powder on the quantity and quality of gluten in the flour used was established. The dosage of chokeberry powder and the moisture content of pasta dough with the application of this powder at which the optimum parameters of the kneading and pressing processes (press performance, pressing pressure and pressing speed) of pasta dough are achieved are determined. The parameters of the combined drying, including convective and microwave drying, are established, which allow to obtain pasta with the addition of edible powder of chokeberry of a certain moisture, strength and amount of dry substances that have passed into the cooking water.
About the Authors
Z. V. Koshak
The Institute for Fish Industry
Belarus
Belarus
Koshak Zhanna V. — candidate of technical sciences, associate professor, head of the feed laboratory
22 Stebeneva st., 220024, Minsk, Republic of Belarus
A. V. Pokrashinskaya
The Grodno State Agrarian University
Belarus
Belarus
Pokrashinskaya Alla V. — Senior Lecturer, Department of Technology of Storage and Processing of Vegetable Raw Materials
28 Tereshkovoi st., 230008, Grodno, Republic of Belarus
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Review
For citations:
Koshak Z.V., Pokrashinskaya A.V. Selection of optimal parameters of production of pasta products with chokeberry powder. Food Industry: Science and Technology. 2020;13(1):20-27. (In Russ.)
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