Study of the surface properties of buckwheat flour produced by different enterprises by De-Nui methods and tenzimetric to predict its technological properties

A A Livinskiy,M E Saitova,S A Livinskaya

doi:10.20914/2310-1202-2019-2-202-207

Abstract

The scientific and industrial community of specialists is developing indirect methods for predicting the technological properties of flour, which would reduce economic costs in a production environment. The results of comparing the colloidal properties of 4 samples of different producers of buckwheat flour from steamed cereals and 1 from green are presented. As methods for predicting the technological properties of flour used surface properties. The graphs of the dependence “surface tension at the air-liquid interface - concentration of dissolved substance” were constructed using experimental data obtained by the De Nui method. The surface activity of the compared samples was established by solving equations obtained by mathematical processing of experimental data. The adsorption properties of buckwheat flour samples were studied by the tensimetric method. Based on the study of surface properties, flour samples were arranged in a row according to the manifested colloidal properties. Studies of the surface properties of flour samples from steamed and non-steamed cereals showed that buckwheat flour produced by different enterprises is characterized by various adsorption properties, which should be taken into account during its storage and use in flour products. A sample of unpaired cereal has the highest surface activity, which allows us to recognize it as the best sample. The main influence on the technological advantages of flour is exerted by the fraction of flour with a particle size of up to 50 microns, the amount of which should be 58.69 ± 2%. At a higher content of particles of this fraction, the flour is characterized by reduced surface activity and has a higher hygroscopicity, which negatively affects its technological properties.

Highlights

For citation Livinskiy A.A., Saitova M.E., Livinskaya S.A
Адсорбционные свойства образцов гречневой муки изучали тензиметрическим методом, при котором в эксикатор с постоянной влажностью среды (φ, %) помещали образцы гречневой муки разных производителей и гравиметрически определяли количество поглощенной с течением времени влаги до достижения равновесной влажности [6]
По результатам гравиметрического определения количества адсорбированной с течением времени влаги образцами, помещенными в среду с постоянными значениями влажности (63; 75; 86%) [6], средствами Excel были получены уравнения зависимостей и по ним построены расчетные кривые, представляющие собой полиноминальные зависимости второй степени, описывающие изучаемые процессы с достаточной точностью, о чем свидетельствует величина аппроксимации не ниже 0,968 для всех образцов

Summary

Introduction

For citation Livinskiy A.A., Saitova M.E., Livinskaya S.A. Study of the surface properties of buckwheat flour produced by different enterprises by De-Nui methods and tenzimetric to predict its technological properties. При использовании гречневой муки в рецептурах новых видов мучных кондитерских изделий [3] было выявлено ее разное технологическое поведение. В данном исследовании в качестве косвенных методов использовали поверхностные свойства, которые устанавливали по поверхностной активности исследуемых образцов гречневой муки и ее адсорбционным свойствам. Необходимых для отрыва кольца от поверхности суспензий изучаемых образцов муки в воде, и рассчитанных значений поверхностного натяжения (таблица 1) строили кривые зависимости снижения поверхностного натяжения от концентрации растворенного образца муки (рисунок 1).

Results

Conclusion