foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-2-13-19foodsyst-36Research ArticleСтатьиTECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIESTECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIESSavenkovaT. V.SavenkovaT. V.

Tatyana V. Savenkova — doctor of technical sciences, professor, Director 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–963–64–09

Tatyana V. Savenkova — doctor of technical sciences, professor, Director 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–963–64–09

conditerprom@mail.ruSoldatovaE. A.SoldatovaE. A.

Elena A. Soldatova — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–962–17–35

Elena A. Soldatova — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–962–17–35

confect@ya.ruMistenevaS. Yu.MistenevaS. Yu.

Svetlana Yu. Misteneva — graduate student 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–962–17–35

Svetlana Yu. Misteneva — graduate student 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–962–17–35

mki.niikp@mail.ruTaleysnikM. A.TaleysnikM. A.

Mikhail A. Taleysnik — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–962–17–35

Mikhail A. Taleysnik — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products 

107023, Moscow, Electrozavodskaya Str, 20, bld. 3, Tel.: +7–495–962–17–35

mki.niikp@mail.ruAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation201914072019221319Copyright © Savenkova T.V., Soldatova E.A., Misteneva S.Y., Taleysnik M.A., 20192019Savenkova T.V., Soldatova E.A., Misteneva S.Y., Taleysnik M.A.Savenkova T.V., Soldatova E.A., Misteneva S.Y., Taleysnik M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/36

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.

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The authors declare that there are no conflicts of interest present.