Abstract
The state policy in Russian Federation in the field of nutrition is aimed at the development of advanced food technologies and the development of food-enriching systems of functional orientation. Rheological properties of model systems with different moisture content on the basis of wheat germ cake as a by-product of flour and oil extraction production were studied. In this paper we investigate a model food system based on wheat wheat germ oil cake of various degrees of hydration with a moisture content in the range of 59-68 %. Rheological properties of food systems were controlled with the help of informationmeasuring system including the device “structure Meter ST-2”. Calculation of normal stress showed that with the increase in the mass of water in food systems in the extrusion mass through a die, the mechanical stresses were reduced.
Highlights
In this paper we investigate a model food system based on wheat wheat germ oil cake of various degrees of hydration with a moisture content in the range of 59-68 %
Rheological properties of food systems were controlled with the help of informationmeasuring system including the device “structure Meter ST-2”
Установлено, рациональное соотношение пищевой обогащающей системы и воды: 1,0:1,7–1,8 (влажность 64– 66 %), которое характеризуется нормальными механическими напряжениями в диапазоне 3,27–2,65 кПа, что соответствует аналогичным показателям традиционных многокомпонентных систем из животного и растительного сырья, в состав которых ее целесообразно вводить [2; 5]
Summary
The state policy in Russian Federation in the field of nutrition is aimed at the development of advanced food technologies and the development of food-enriching systems of functional orientation. Rheological properties of model systems with different moisture content on the basis of wheat germ cake as a by-product of flour and oil extraction production were studied. In this paper we investigate a model food system based on wheat wheat germ oil cake of various degrees of hydration with a moisture content in the range of 59-68 %.
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