Definition of organoleptical indexes of biscuit

Biscuit form may be quadrate, rectangle and round or figured, but always must be correctly, surface is smooth, without cupping, with accurate drawing.

Color. Coloring of face side must be uniform. Color of reserve side may be more dark, but not burned.

Taste and smell are pleasant, usually to this sort, without outside taste and smell. In fracture sponginess must be uniform, without outside taste and smell.

In fracture sponginess is uniform, without vacuums and unmixed dough.

Biscuit sizes: for quadrate 65×65 mm, for rectangle 90×60 mm, for round biscuit diameter 70 mm. Figured biscuit must be locate into round by diameter 75 mm. Thickness of biscuit is till 8 mm.

Definition of biscuit humidity

Humidity of biscuit influences on its storage. Humidity is defined by drying of 5 g biscuit at temperature 130 ⁰C during 40 minutes.

Humidity of biscuit must be not more following norms (%):

sugary biscuit from floury of high sort…………….6,0

sugary biscuit from floury of 1^st sort………………6.5

prolongedbiscuit from floury of high sort……………7.0

prolongedbiscuit from floury of 1^st sort……………...8.0

 

Definition of biscuit density

Biscuit sponginess is important factor of quality, which characterizes taste, aeration and digestion. Sponginesscharacterizes density of biscuit. Following characteristic of biscuit sponginess depending on density is shown in table 2.

 

 

Table 2- Characteristic of biscuit sponginess

biscuit	Density at
well sponginess	average sponginess	bad sponginess
sugary	no more 0.60	no more 0.63	0.64 and more
prolonged	no more 0.55	no more 0.58	0.59 and more

 

Density of biscuit is defined by following formula:

 

ρ=m/v, kg/m³ ,

where m – mass of biscuit, kg; v – volume of biscuit, m³.

 

Mass of biscuit is defined on technical scale. Volume of biscuit is defined by Archimedes law. If biscuit is doused, volume of displaced water will equal to volume of biscuit.

Report about results.

Test results are written down to the table 3.

 

Table 3-Experimental results

organoleptical indexes	humidity	density

 

In accordance with performed work students draw a conclusion and journalize.

New words: Biscuit – печенье

prolonged – затяжной

brittle – хрупкий

sponginess – пористость

water absorption – намокаемость

crisp – рассыпчатый

worse – хуже

mixing – замес

swelling - набухание

gluten – клейковина

test – проба

rectangle, square - прямоугольник

cupping – вздутие

accurate drawing – четкий рисунок

Reserve side – обратная сторона

Vacuum - пустота

unmixed – непромешанный

thickness – толщина

aeration – разрыхленность

douse – погрузить в воду

displacedwater – вытесненная вода

Control questions

1. Kinds of biscuits, their characteristics.

2. What are organoleptical indexes of biscuits?

 

Laboratory work 9

Exploring the range and quality assessment of confectionery products (candy, sweets, chocolate)

Materials and the equipment

- Metal forms, the cylinder with strands, glass plates, device Valenta, a cup, device ВЧМ, weighing bottles, СЭШ.

 

Method of performance

Definition of fastness of fruit candyjell

For definition of strength of gel prepare a sample of the standard form - in the form of cylinders, in height 3 s-m and 4 see diameter For this purpose fruit candy mass mould in special forms; the form represents the metal stria incurvated in the form of the cylinder - tubes, in height 3 s-m and 4 see diameter. Cylinders tie with a thread that they conserved the form, and put on glass plates. Then in them pour hot fruit candy mass (to edges). To samples yield to insist 1-2 hours depending on phylum of fruit candy for jellification. Then remove cylinders from a plate, turn so that the inferior establishment of the cylinder has appeared from above and put in the device for definition fastnesses (device Valenta). Before definition from fruit candy samples adjoins the metal form-cylinder, having untied a thread and slightly having moved apart plane edges.

Device Valenta represents vertical the mobile rod reinforced in a support. On the inferior end of a rod there is a metal nozzle-ball. On top end the calyx is reinforced. The inferior end of a rod with a nozzle alights on a surface of the sample in its centre, is simultaneous in the top calyx fill a fraction. The last should be effected with a speed about 10-12 g a minute until the nozzle pressing on a sample will not effect its breakage.

Fastness of fruit candy jell is expressed in grammas of the load necessary for its breakage. Total weight of a load is thus considered: a fraction, a rod with a nozzle and a calyx. Centre fastness – 200g.

Moisture determination

Humidity defines drying on device ВЧМ, at temperature 160-165 °С, in flow of 3 minutes. Preliminarily having weighed empty weighing bottles, and weighing bottles with a shot of 5. Then cool in the exsiccate, 20 minutes and weigh again. Define a difference between weightings’ before drying. Data register in laboratory magazine.

 

Acidity test

Actual acidity (рН). Measure by a potentiometer method by means of a glass electrode. (See the instruction to a potentiometer рН-340, ЛПУ-01 or other mark).

Titrated acidity. Define titration with the indicator the same as titrate acidity of mashed potatoes.

Reducing sugar. Define a method based on restoration of an alkaline solution of copper. This method use for definition of reducing sugars in caramel. Unlike the described procedure of definition of reducing sugars in fondant sweets sedimentation of non-sugars from fruit candy solution (pulp, pectin, etc.) is made.

 

Organoleptic estimation

Taste, odor and color - obviously expressed, characteristic for each data

fruit candy names, without an off-taste and odor.

Kind in a break - for fruit candy a break pure, homogeneous;

are supposed individual small nonrigid impregnations; for

jelly on agar-agar - a transparent layer and a vitreous break;

for fruit candy on pectin, acaroids and agar-agar from a furcellaria

is supposed semi-transparent, slightly rather turbid layer,

not glassy in a break.

Consistence - for fruit pan-gelatinous, giving in to kerfs by a knife, for jelly on pectin.

The form and outward - correct, with clear drawing, accurate contours.

The crust and outer surface state - for fruit pan - fine-crystalline, elastic, with gloss, is supposed slightly matte crust, for jelly - the surface is evenly sprinkled by a fine-crystalline granulated sugar.

 

Table 4-The record form

The name	Fruit candy
fruit	jelly
Humidity of an applesauce, %
Acidity of an applesauce, %
Temperature of fruit candy mass in the end of cooking, °С
Duration of cooking, mines
Humidity of fruit candy mass, %
Duration jell formation, mines (or сек)
Actual acidity (рН)
Titrated acidity, citric acid, %
The maintenance of reducing sugars, %
Organoleptic estimation of fruit candy: Taste
Odor
Color
Consistence
The form and outward
Kind in a break
Crust and outer surface state