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2010, № 12



Yalaletdinova D.I., Sidorenko G.A., Popov V.P. OPTIMIZATION OF TECHNOLOGICAL PARAMETERS AND EVALUATION OF ENVIRONMENTAL FRIENDLINESS OF CORN BREAD PRODUCTION BAKED BY ELECTROCONTACT METHOD The study presents optimization of technological parameters of corn bread production baked by electrocontact method. Based on the results of two-factor experiment, regressional relationships were obtained showing dependency of complex factor of organoleptical properties, complex factor of physicochemical properties, complex factor of biological value of corn bread baked by electrocontact method from grain mass size modulus and duration of grain semiproduct fermentation. The study covers evaluation of environmental friendliness of corn bread production baked by electrocontact method in comparison with corn bread of traditionally radiative-convective baked goods. Key words: corn bread, electrocontact baked goods, complex factor, optimization, environmental friendliness criterion.

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References:

1. Grachev Yu.P., Plaksin Yu.N. Mathematic experiment planning methods. — М.: De Li Print, 2005.

2. Polischuk V.Yu., Popov V.P., Sidorenko G.A. Methods of complex integral estimation of technology efficiency (by the example of brewing): guidelines to practical work / V.Yu. Polischuk [and others.]. — Orenburg: SOU OSU. — 2005.


About this article

Authors: Yalaletdinova D.I., Sidorenko G.A., Popov V.P.

Year: 2010


Editor-in-chief
Zhanna Anatolievna
Ermakova

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