Abstract
This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale application of fat-free germ has been established for resolving two tasks at the same time: the introduction of the concept of lean manufacturing provided the germ utilization is scientifically justified, that is, creating value without losses. It has been noted that flour confectionery technology has prospects for the introduction of fat-free wheat germ. It has been shown that although wheat germ has a unique chemical composition, it contains much fat, which contributes to the processes of oxidation and rancidity. It is the lack of a scientific base on the influence of the fat removal process on the functional-technological properties of fat-free wheat germ that is a deterrent for its application in the food industry. The paper gives the results from studying the functional-technological properties of wheat germ from which fat was removed with freon-12. The solubility of proteins of fat-free wheat germ depending on the pH has been investigated; it was determined that the conditions for pronounced solubility were created at pH 9. It has been determined that NaCl at a concentration of 1...5 % does not affect the amount of dissolved protein. The results from investigating the surface tension of wheat germ protein solutions and fat-free wheat germ depending on the medium pH are presented. The dependence of values of the surface activity of wheat germ protein solutions on pH has been established. The dependence of the phase inversion point on the concentration of wheat germ and fat-free wheat germ has been investigated. It was determined that the emulsifying ability increases with an increase in the concentration of the suspension to 10 %. A technological scheme for making butter biscuits with the use of fat-free wheat germ has been devised.
Highlights
Economic integration, the development of trade and tourist relations among the countries of the world is one of the main trends in the modern development of society, which leads to changes in the culture of food consumption
That means that at temperatures higher than 45 °С, free wheat germ (FWG) with water would form systems with a high rate of sedimentation, which does not allow it to be used as thickeners
It can be predicted that a decrease in the proportion of tein solutions of WG and FWG on the medium’s pH have lipids, high in polyunsaturated fatty acids, as part of the confirmed that when using these ingredients as surfactants, fat-free wheat germ by 5‒8 times to a content of 1.7 % is the it is necessary to adjust the pH of the system in the alkaline key to increasing the stability of the fatty phase of cookies direction
Summary
The development of trade and tourist relations among the countries of the world is one of the main trends in the modern development of society, which leads to changes in the culture of food consumption. Important areas of increasing the nutritional and biological value of confectionery products are reducing the content of sugar and fat, and additional introduction into technological systems of proteins, vitamins, minerals, antioxidants, dietary fiber. This can be achieved both through the use of traditional raw ingredients and components of medicinal plants (licorice, echinacea, kelp, stevia, etc.) and by the addition of “pure” substances (proteins, amino acids, vitamins, etc.). Information about the functional-technological properties of FWG is relevant and technologically important in order to substantiate the technology of confectionery products
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