INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

  • Iryna Tsykhanovska Ukrainian Engineering-Pedagogics Academy
  • Victoria Evlash Kharkiv State University of Nutrition and Trade
  • Alexandr Alexandrov Ukrainian Engineering-Pedagogics Academy
  • Tetiana Lazareva Ukrainian Engineering-Pedagogics Academy
  • Karina Svidlo Kharkiv Trade and Economic Institute of Kiev National Trade and Economic University of Ukraine
  • Tatyana Gontar Ukrainian Engineering-Pedagogics Academy
  • Liubov Yurchenko National University of Civil Defense of Ukraine
  • Larisa Pavlotska Kharkiv State University of Nutrition and Trade
Keywords: rye-wheat gluten and flour, form of moisture bound, moisture-retaining power, indicator method, method of differential-thermal analysis, polyfunctional food supplement , “cluster-loop-chain” model of proteins hydration

Abstract

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by  2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively.

DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”:

– adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour);

 – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour).

It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on.

The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

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Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Victoria Evlash, Kharkiv State University of Nutrition and Trade

Department of Chemistry, Microbiology and Food Hygiene

Alexandr Alexandrov, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Tetiana Lazareva, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Karina Svidlo, Kharkiv Trade and Economic Institute of Kiev National Trade and Economic University of Ukraine

Department of Technology and Restaurant Business Organization

Tatyana Gontar, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Liubov Yurchenko, National University of Civil Defense of Ukraine

Department of Social and Humanitarian Disciplines

Larisa Pavlotska, Kharkiv State University of Nutrition and Trade

Department of Chemistry, Microbiology and Food Hygiene

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Published
2018-04-05
How to Cite
Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazareva, T., Svidlo, K., Gontar, T., Yurchenko, L., & Pavlotska, L. (2018). INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”. EUREKA: Life Sciences, (2), 67-76. https://doi.org/10.21303/2504-5695.2018.00611
Section
Food Science and Technology