STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS

Valerii Mykhaylov,Alla Rogovaya,Olga Simakova,Zinoviya Kucheruk,Iuliia Goriainova,Kateryna Kasabova,Inna Choni,Olga Samokhvalova

doi:10.21303/2504-5695.2019.001067

Abstract

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined. It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gellan

Highlights

For making dietary protein-free and gluten-free and healthy products, the main condition is to exclude wheat flour as a source of “problem” food proteins
Just in 2007 [6] compared different types of stiffeners and demonstrated that the presence of different hydrocolloids, such as hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), plantain gum, carob tree fruits, guar gum and xanthan favors an increase of resistance to deformation and elasticity of gluten-free dough
The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan of quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products

Summary

Introduction

For making dietary protein-free and gluten-free and healthy products, the main condition is to exclude wheat flour as a source of “problem” food proteins. Studies [3,4,5] proved that an improvement of structural-mechanical characteristics of dough and baked products may take place at the expanse of selecting stiffeners and gel-formers that play a role of main structure-formers in gluten-free systems Such stiffeners as pectin, carboxymethyl cellulose, agar, guar gum, xanthan essentially influence main properties of dough, based on rice flour, rice, corn and other starches and quality parameters of ready products. Just in 2007 [6] compared different types of stiffeners and demonstrated that the presence of different hydrocolloids, such as hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), plantain gum, carob tree fruits, guar gum and xanthan favors an increase of resistance to deformation and elasticity of gluten-free dough It has been proved, that xanthan has the most influence on viscous-firm properties of dough that condition its strengthening. There has been established a line of the positive influence of stiffeners on the dough structure: xanthan>CMC>pectin>agar>β-glucan

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Conclusion