Abstract
The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance.
Highlights
The most important extracellular cation that provides the stability of the osmotic pressure of biological liquids in human and animal organisms is sodium
The influence of potassium cations on the activity of protheolytic enzymes of wheat flour was assessed by the output of wet and dry gluten of dough, made on potassium-cationic and distilled water
It is explained by the fact that potassium cations probably influence gluten hydration positively
Summary
The most important extracellular cation that provides the stability of the osmotic pressure of biological liquids in human and animal organisms is sodium. The excessive accumulation of sodium in the organism favors the retention of liquids, up to increasing the arterial pressure (salt hypertension), supporting inflammatory processes, it results in the energetic excretion of potassium by the kidneys. Among alimentary factors that favor the spread of hypertonic disease, the most important one is the long excessive consumption of kitchen salt that is why the hyposodium diet is used at treatment first of all. It is recommended at chronic heart failure, nephropathies at pregnancy, diseases of joints [4]. The experience demonstrate that long salt-less regimes are very severe for patients, so substitutes of salt are used for giving the usual taste of products and dishes without kitchen salt
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