The development of theoretical model improvement of making bread, biscuits, and sugar cookies technology with the use of semi-finished products of bracken (Pteridium aquilinum)

Classification and scientific hypothesis of process efficiency lines for production of bread and flour confectionery products using semi-finished products from vegetable raw materials Pteridium aquilinum are suggested. The purpose of this study was to create a theoretical model for improving the technology of production of bread, biscuits, and sugar cookies, adapted to the use of semi-finished products from bracken (Pteridium aquilinum). Methods of system analysis, mathematical modeling and technological regulations for bakery and pastry were used. It was proposed to use a ranking scale in which more complex technologies were given a higher rank. As a first classification criterion for ranking we used the maximum of the number of technological operations: the production of biscuits was assigned grade 3. Further the technology of bread and sugar cookies can obtain only grades of 2 or 1. According to the second criterion for ranking - the maximum duration of the technological process, the production of bread got rank 2. The remaining technology sugar cookie was assigned a rank of 1. The greatest difficulty in two criteria received technology of biscuits with grade 3, the lowest difficulty was the technology of sugar cookies with the grade 1.The specific energy costs of products and carrying out technological operations were distributed in the range from 0.01 to 0.62 kW/kg and were associated with grades 1 to 3, wherein the length of the production cycle varied in the range from 1.75 to 3.50 hours and baking time is from 0.07 to 0.83 h. To determine the tightness of the connection, the specific energy consumption with operational and technological parameters of the correlation matrix was composed. The theoretical model of improvement technologies of making bread, biscuits and sugar cookies was developed using a ferny semi-finished product. The classification of technological systems was given. The scientific hypothesis of energy efficiency of making bread, biscuits and sugar cookies technologies with addition of a ferny semi-finished product is offered and proved.