Влияние бетаиносодержащих добавок на реологические свойства теста из пшеничной муки

Abstract

Influencing synthetic betaine of synthetic origin (betaine hydrochloride (HCl), 99% concentration) and Betainex additive (organic betaine content – 23% per a.d.w.) on the rheological properties of wheat dough was studied. Calculating the dosages of experimental ingredients was based on the recommended norms for daily consumption of bakery products (263 g/day), the norms for daily consumption of the biologically active substance – betaine (3 g/day), and the requirements for functional food producing (not less than 15% of a person's daily requirement). Four test samples were studied: control sample – without the addition of betaine-containing additives, the second and third samples – with the addition of betaine HCl in the amount of 1.2% and 0.18% by weight of flour, respectively. The fourth sample – with Betainex additive in 1.08% dosage by weight of flour. The rheological characteristics of the dough were determined using farinograph (Brabender) and alveograph (Chopin) equipment. During the experiment, the following indicators were recorded: water absorption capacity (WAP) of flour, dough stability during kneading, and its elastic-deformation properties. Carried out tests allowed to conclude that betaine-containing additives influence wheat dough properties in different ways. Betaine, obtained synthetically, strengthens the dough, while Betainex, on the contrary, relaxes it. Moreover, the usage of betaine-containing additives in baking as an ingredient could not only increase the nutritional value of the product, but also improve the rheological properties of wheat dough. Expanding the scope for the application of Betainex additive, obtained from the secondary raw materials of baker's yeast production, will provide the enterprise producing baker's yeast with technological and environmental sustainability.