Features of technological characteristics of cereal and pseudocereal flour

N.A Berezina,N.V Glebova,I.A Nikitin,N.A Makarova,E.V Khmeleva,D Fayzrakhmanov,F Nezhmetdinova,R Shaydullin,B Ziganshin

doi:10.1051/bioconf/20201700121

N.A Berezina, N.V Glebova + Show 7 more

Open Access

https://doi.org/10.1051/bioconf/20201700121

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Abstract

Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelerates and increases the liquefaction of the gelatinized mass. The features of the starch component of the cereal and pseudocereal flour were found to require an increase of the pregelatinized flour preparation time. Mono- and disaccharides of the pregelatinized cereal and pseudocereal flour are mainly represented by glucose. Pregelatinized cereal and pseudocereal flours (except rice flour) contain excessive amount of amino nitrogen in comparison with traditional for-bread-baking pregelatinized rye flour. Pregelatinized cereal and pseudocereal flours can be used in native or dry form. The shelf life of dry pregelatinized cereal and pseudocereal flour is 3 months.

Highlights

Сereals and pseudocereal flour is increasingly used for the production of a variety of food products [1], including bakery products [2]
Studies conducted by Russian scientists have shown that, along with the above reasons, the strengthening of protein structures of baking flour when mixed with cereal and pseudocereal flour has a negative effect
The adding of medium rye flour as an available and cheap source of amylolytic enzymes accelerates this process to some extent and increases the liquefaction of the gelatinized mass

Summary

Introduction

Сereals and pseudocereal flour is increasingly used for the production of a variety of food products [1], including bakery products [2]. The absence of gluten in this raw material (or its low baking value) [3], reduced amylolytic enzymes activity and starch response to their action, low water-swellability, as well as a significant number of disulfide bonds in protein substances [4] impose some restrictions on its use in baking. Studies conducted by Russian scientists have shown that, along with the above reasons, the strengthening of protein structures of baking flour when mixed with cereal and pseudocereal flour has a negative effect. The protein structures properties of baking flour change in dough through the interaction with dissimilar protein substances of cereal and pseudocereal flour of various types. At the same time gluten becomes tougher [6] and less extensible

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