Differentiation of corn samples by the interaction of its spare polymers with wheat protein and carbohydrate complexes

Abstract

The research objectives were to determine the fall number for 24 samples of corn, as well as for wheat samples with the replacement of 20% of the sample with corn material. An assessment of the attackability of maize starch through the change in the falling number upon provocation with an amylase-active material of wheat was carried out. The state of the carbohydrate-amylase complex was assessed by the value of the falling number, by its change when exposed to active amylases, by the change in the falling number of wheat material when it is partially replaced with corn material. The state of the protein-proteinase complex was assessed by the degree and nature of the integration of biopolymers of corn grain with wheat gluten from grain from industrial crops, through washing gluten with the addition of ground corn grain and changing the rheological properties of gluten. In the experiment with high-grade flour with strong gluten, there was a tendency to increase the content of wet gluten in the blended samples. The increase was proved in a significant number of samples: RNIISK-1, Raduga, Zarya, Zabava, No. 515, 554, 592, 638, 797, 876, 891. At the same time, in terms of elastic-viscous properties, the tendency to strengthen gluten remained, although not as large as in the experiment with weak wheat. The strengthening of gluten in mixed samples with varieties Klinok, Stimul, Zukerka was mathematically proved. A number of samples tended to have a moderate weakening of gluten (maximum in No. 515), which was not proven. An increase in elongation was proved in Nos. 513, 515, 638, 891, while significantly decreasing only in the Stimul variety. Thus, varietal diversity was manifested. Extreme gluten strengthening, especially manifested in the experiment with weak wheat, accompanied by the formation of short-growing gluten with a minimum IDC value of up to 27.4 conventional units (unsatisfactory strong), can be called rather a destructive process. Thus, for mixtures with weak wheat, samples with minimal fortification should be considered, for example, the Raduga variety, which can be considered as an improver. Most corn samples are suitable for mixing with strong wheat, however, single samples can impair the rheology of the gluten and, as a result, the dough.