Abstract
The paper analyzes modern methods for studying the staling process of flour confectionery products, namely, X-ray diffraction analysis, X-ray diffraction, and differential scanning colorimetry. Since the crystalline structure of finished flour confectionery products is formed directly by starch, sugar and other carbohydrates, and the processes associated with the moisture content in them affect their storage. To conduct research on staling processes, the X-ray phase analysis method is used on a DRON-UM-1 diffractometer (Russia), and it revealed the degree and types of deformation of the crystal structure of substances. Diffraction maxima of starch are studied at reflection angles in the range of 10–30°. The objects of research are the «Bdzhilka» and «Imbyrni Pikantni» author's gingerbreads, and the «Pivnichni» gingerbreads are chosen as the base sample for comparison.The gingerbread recipes contain the following raw materials:– «Bdzhilka» – peeled rye flour, fermented rye malt, artificial honey, sunflower oil, skimmed milk powder, apple butter, bee pollen, creeping thyme inflorescence powder;– «Imbyrni Pikantni» – peeled rye flour, rye malt extract, invert syrup, dried cheese whey, ginger root powder, elderberry inflorescence powder.As a result of X-ray phase analysis, the destruction degree of the starch crystal lattice in the pulp structure of the developed gingerbread is studied. The interaction of starch with other carbohydrates and their influence on the formation of the final crystalline structure of finished products and changes in the crystal structure during storage are analyzed. The processes of staling up of fresh gingerbread, after 2 and 4 months of storage, which are affected by the processes of self-association, hydrotreatment of mono- and disaccharides, degradation and retrograde of starch, are studied.The features of the staling process after 2 and 4 months of storage using the analysis of diffraction peak peaks are revealed. The retrogradation process of starch in finished products based on the obtained diffractograms is analyzed and the ability of the used natural additives in gingerbreads to extend their shelf life is proved. The results of these studies can be implemented in the confectionery industry in order to produce products with a long shelf life.
Highlights
During storage of flour confectionery products, free water migrates in the crystalline areas of starch, where it becomes bound and causes staling of the products
Fermented rye malt and rye malt extract are used the conditions of the same area of the studied material from rye grain processing products; beekeeping products – and the intensity of radiation
The research results can be implemented in the confectionery industry in the production of flour confectionery products with the aim of extending the shelf life of these products
Summary
During storage of flour confectionery products, free water migrates in the crystalline areas of starch, where it becomes bound and causes staling of the products. With the formation of stable hydrates of mono- and disaccharides, the process of water migration and staling of gingerbreads is inhibited [1]. The structure formation of flour confectionery pro ducts is influenced by the processes of self-association, hydrotreatment of mono- and disaccharides, degradation and retrograde of starch, it is their course that has become the object of study during the storage of new gingerbread cookies. Sugar and other carbohydrates are directly involved in these processes, which form the crystalline structure of the finished products and are associated with the moisture content during storage. Damage to starch increases the retrogradation degree of starch, the flesh hardens [5]
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