Thermostable fruit fillings for flour confectionery products
The use of various thermostable toppings is a source of expanding the range of gingerbread, different types of cookies, cupcakes, rolls and other flour confectionery. Ordinary fruit products (jam, jam, jam) boil during heat treatment, drain, burn, soak into the dough. Thermally stable fillings lack these disadvantages. They retain their properties under normal baking conditions. Thermostable fillings are a typical semi-finished product that confectioneries usually buy ready-made. You can make it directly at the confectionery industry, for which you need to mix the usual fruit filling with a thermo-stabilizing additive (pectin or a special mixture of hydrocolloids).
Three subgroups of fillings are distinguished: thermostable fillings, fillings with limited thermostable properties, and non-thermostable fillings. The melting point of a thermostable filling is above 200 ° С with temperature distribution from 200С on the surface of the filling to 115 ° С inside it. The melting point of the filling with limited thermostable properties is in the range from 115 to 200 ° С with a similar temperature distribution during the temperature exposure. The melting point of the non-thermostable filling is below 115 “C. At the baking temperature of 200C, non-thermostable fillings melt and completely change the shape, the form of fillings with limited thermostable properties remains, the surface slightly melts and becomes glossy, the thermostable fillings do not change shape, and their surface remains dull.
It is useful for the controller to master the methods for assessing the thermal stability of the filling in order to predict the result of its use and to make a purchasing decision responsibly. They are based on the principle of modeling temperature exposure, as well as its duration on the product under test under certain conditions (filling form, temperature, duration of exposure, product-carrier). Three methods for controlling thermostable properties are proposed: the method of low (М1), medium (М2) and high temperature effects (МЗ). To control using the M1 method, the filling is applied through the mold to the dough piece, then baked in a preheated oven at 200 ° C for 15 minutes. The shape of the filling should not change. To control using the M2 method, the filling is applied to the dough piece through a metal ring, giving it a standard shape. It is then baked in the oven at 200 ° C for 20 minutes. To control the method of MZ filling is applied through a metal ring on a thick filter paper and baked at 200 “C for 20 minutes.
As an additional criterion, it is proposed to use the tendency of fillings for syneresis, which negatively affects the quality of flour confectionery products after baking. This study is carried out by keeping the filling for at least 30 minutes on filter paper at room temperature. The formation of a characteristic color on the paper around the “absorption zone” filling indicates the separation of moisture. The larger the area of the “zone”, the higher the tendency of the filling to syneresis and the worse its thermostable properties.
To expand the range of thermostable stuffing on applesauce can be flavored with various fruit flavors (raspberry, cherry, apricot, etc.) and tint with suitable synthetic or natural dyes.