Abstract
Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ecologically unfavorable regions, manufacturing products with prolonged storage terms, high consumption characteristics, diet destination, for treating-prophylactic nutrition. The development of innovative technologies of bakery products of rye-wheat flour is based on revelation of conceptual approaches, connected with creation of new functional technological properties of dough systems and ready products. That is why in bread technologies there are searched new raw material sources, food supplements-improvers, able to raise consumption characteristics, storage terms, food value; to enrich a ready product with functional ingredients and so on. The water-retaining capacity (WRC) – is one of main functional-technological parameters of food raw materials and ready products, because it favors the output, prime cost and quality characteristics of bakery products. For increasing WRC of rye-wheat dough, there is proposed the polyfunctional food supplement “Magnetofood”. For reasoning the mechanism of its interaction with polymer matrixes of lipo- and glucoproteids of rye-wheat flour and WRC mechanism of the food supplement “Magnetofood” in rye-wheat dough – there was investigated the influence of “Magnetofood” on processes of hydration, dissolution and water-retention of rye-wheat flour. It was established, that introduction of the food supplement “Magnetofood” in rye-wheat flour in amounts: 0,10; 0,15; 0,20 % of a flour mass increases its solubility and WRC: solubility – by 4,5 – 12,5 %; WRC – in 1,1 – 1,3 times, respectively. The rational dose of the food supplement “Magnetofood” is experimentally determined -– 0,15 % of a flour mass. There was investigated the influence of the food supplement “Magnetofood” on a quantity of bound water by experimental samples of rye-wheat flour at temperatures from 30 to 70 оС. It was established, that the temperature growth in experiments results in increasing the quantity of bound water for all experimental samples. Addition of “Magnetofood” in amounts: 0,10; 0,15; 0,20 % of a flour mass favors the increase of bound water in 1,2 – 1,5 times, comparing with the control (without “Magnetofood”). The received experimental data may be used at developing the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at developing innovative technologies of food system systems (especially, meat, confectionary, milk ones). The results of the study may be used for developing recipes and technologies of food products for increasing their output, water-retaining and stabilizing capacities.
Highlights
Modern tendencies of the bakery industry development are directed on producing bakery products themselves, and on producing bread and bakery products with increased storage terms at preserving the quality and usefulness of a final product
The aim of the research is to study hydration processes of rye-wheat flour with adding the food supplement “Magnetofood” at temperatures from 30 to 70 oС, especially, the solubility, quantity of bound water, water-retaining capacity (WRC); and the influence of the food supplement “Magnetofood” on the moisture distribution in the structure of dough systems, based on rye-wheat flour that allows to recommend it for introducing in food systems, especially rye-wheat dough semi-products
Studied materials and equipment, used in the experiment The study of the influence of the polyfunctional food supplement “Magnetofood” on the solubility, quantity of bound water and water-retaining capacity (WRC) of rye-wheat flour was realized on model systems:
Summary
Modern tendencies of the bakery industry development are directed on producing bakery products themselves, and on producing bread and bakery products with increased storage terms at preserving the quality and usefulness of a final product. For today at estimating the quality and storage terms of bakery products, one of determinative physical-chemical parameters is a water-retaining capacity (WRC) as one that determines the quality, consumption characteristics, output and prime cost of ready products [2]. WA – are hygroscopic substances that regulate the water activity in food products. They prolong their storage terms, neutralize the influence of atmospheric air with a low humidity. They bind water in a ready product, decelerating its evaporation. Their use allows to prolong freshness of ready products. Main WA – alginates, sugar-replacers, pectin, glycerin, lactates, polyphosphates [3]
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