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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Use of products of cavitation technology in the investigation
of wasteless molding technology
Konovalova M.U.
Keywords: cavitation technology, ultrasonic unit, reagentless dough forming technology, wasteless molding technology, activated fluid products, cavitational ginger bread dough
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.5. 664. 664.6
Use of products of cavitation technology in the investigation
of wasteless molding technology
The aim of the research is to use liquid prepared foods, i.e. products of energy
and resource saving cavitation technology to develop reagentless dough forming
technology and wasteless molding of spice-cake produce. The researcher measured
the effect of cavitation and molding period on rheological and quality indices of
baked half-products. Water, invert syrup, aqueous-fat (aromatic with CO2 extracts)
and complex emulsions were activated in the ultrasonic unit “Ultramix” and were
used as ingredients for adobe boiled weight and printed spice-cakes and ginger
bread. A mechanism was proposed and realized to prepare cavitated spice-cake
dough with predetermined properties that were intensified by mechanical molding;
after baking a semi-finished product with modified structure was obtained. The experiments
run on using activated cavitated products in mixing spice-cake dough were
found to yield good results. The data obtained testify that ultrasonic treatment of
emulsions (that is done before mixing) result in sesquialteral increase of liquid necessary
for mixing. Moreover, flour quality and temperature regime, alkalinity specifications
for preparation of products are reduced, while water absorption grows.
Treated invert syrup speeds up the making of simulated honey from it. The example of
a printed spice-cake “Souvenir” shows that such honey used in the dough materially
speeds up carbon dioxide absorption, plasticity, the dough for printed spice-cakes
becoming convenient for molding by a new mode. As in dough intermediates bound
moisture content has grown, it is interesting to study structural-mechanical characteristics
of baked half-finished product «Spice-cake”, which was done by the device
“Structurometr 1M”. Novelty distinguishes the experimental data: values of elastoplastic,
viscous and relaxation characteristics in half-finished products were obtained.
As a result of physical effect on invert syrup by cavitation and mechanical impact
on dough by molding the texture of crumb becomes better, the best structuralmechanical
properties being if molding lasts 3 seconds. The quality indices — specific
volume and wetting ability — increase, while porosity decreases.
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Keywords: cavitation technology, ultrasonic unit, reagentless dough forming technology, wasteless molding technology, activated fluid products, cavitational ginger bread dough
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License