Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg melange, on the characteristics of milk-protein mashes for heat-treated semi-finished products. We studied the effective viscosity and moisture-retaining power of mashes and found out a significant influence of potato fiber in the amount from 0.5 % to 2.0 % on characteristics. A tendency has been observed to a decrease in the above-indicated values with the addition of 10 % of white sugar in all model samples. It was found that egg melange also reduced the moisture-retaining power of mashes by 13.5±0.6 % and effective viscosity by 76.0±1.4 Pa·s on average, but there was the opposite effect at heat treatment of semi-finished products. Taking into account the overall influence of all components, it is rational to add 1.5 % of "Potex" and 10 % of sugar and 10 % of egg melange to the cottage cheese (instead of wheat flour). According to the indicators of water activity (а w ) in milk-protein mashes, we found that the addition of potato fiber in the above amounts reduced the specified indicator from 0.961 to 0.952. а w was at the level of 0.964 in the control mash with wheat flour. Binding of water occurred at the activation of aqueous systems of milk-protein mashes and spoilage processes slowed down. The influence of various heat treatment (frying at temperature of (155±5 °С) and baking (185±5 °С) on qualimetric indicators of semi-finished products has been established. We observed the smallest weight losses in the sample with 2.0 % of potato fiber. They were 4.3±0.2 % and 6.2±0.1 %, respectively. The study results confirmed the possibility of using the specified above component to reduce the weight losses of semi-finished products after heat treatment. The addition of "Potex" provided necessary efficiency in the processing of milk-protein mashes for mechanical shaping of semi-finished products