Abstract
The paper reports a study into the influence of parameters (temperature and duration) of sauteing wheat flour on its waterabsorbing capacity at hydrothermal treatment. It was established that heating the samples of flour slurry in the temperature range of 80...90 °C accelerates the waterabsorbing capacity. The samples of wheat flour sauteed at a temperature of 110...120 °C reached the maximal indicators of waterabsorbing capacity over 10...20 minutes. Results of this research are important in order to control the degree of swelling of the sauteed flour in the technology of a croquette mass.We have investigated the viscosity of samples from model systems of wheat flour depending on the temperature and duration of sauteing. It was established that the viscosity of model systems decreases with an increase in the temperature and duration of wheat flour sauteing compared to the native. However, the indicator of a relative coefficient of stability for model systems increases within 0.91...0.98. We have determined the rational zone of viscosity in the samples of model systems of sauteed wheat flour. We have proven the expedience of using in the technology of a croquette mass for culinary products the capability of components of the sauteed wheat flour to form a bound plastic mass at hydrothermal treatment.The effect has been established of technological parameters on the saturation of color in the samples of model systems of sauteed wheat flour. It was found that sauteing wheat flour with a fat component does not significantly affect the color, though it changes its saturation. It is important that when exposed to specific technological factors, the color of samples of model systems is characterized by sufficient stability and acts as a technological indicator for the croquette mass system.The results of research provided an opportunity to control and adjust the structuralmechanical characteristics of the croquette mass based on wheat flour
Highlights
Under conditions of growing competition in the global and national consumer markets, innovations are the source of comprehensive development for enterprises in food industry and restaurant business, the driver for strengthening their market positions
The key tasks that are solved by implementing the innovations include the rational utilization of raw materials, as well as making products with improved consumer properties based on new production techniques
Technological characteristics of the mass for croquettes are determined by its composition, the properties of formulation components, as well as by the treatment parameters [1,2,3]
Summary
Under conditions of growing competition in the global and national consumer markets, innovations are the source of comprehensive development for enterprises in food industry and restaurant business, the driver for strengthening their market positions. 6/11 ( 96 ) 2018 terms of technology is the wheat flour, which is characterized by the capability to form structured systems, by the neutrality of taste and aroma, which provides variability of the formulation composition in finished products. This is the reason why the use of sautéed wheat flour in the technology of a croquette mass would make it possible to obtain a universal product; on the one hand, varied in assortment and consumer properties, on the other hand, it would enable the mechanization of the production process in order to reduce the number of technological operations. Given the expediency of using the sautéed wheat flour in order to produce a croquette mass, it is a relevant task to study the influence of parameters of hydrothermal treatment on the technological properties of wheat flour
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