INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”
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.
Downloads
References
Buldakov, A. (2008). Pishchevye dobavki. Moscow: SPb., 280.
Matveeva, I. V., Velitskaya, I. G. (1998). Pishhevye dobavki i khlebopekarnye uluchshiteli v proizvodstve khleba. Novosibirsk: Sibir univ. izd-vo, 328.
Kolpakova, V. V., Studennikova, O. Yu. (2009). Gidratatsionnaya sposobnost' i fiziko-khimicheskie svoystva belkov pshenichnoy kleykoviny. Izvestiya vuzov. Pishhevaya tekhnologiya, 2-3, 5–8.
Auerman, L. Ya.; Puchkova, L. I. (Ed.) (2003). Tekhnologiya khlebopekarnogo proizvodstva. Saint Petersburg: Professiya, 253.
Chugunova, O. V., Pastushkova, E. V. (2015). Modeling of organoleptic indicators of bread with plant supplements. Bulletin of the South Ural State University. Series Food and Biotechnology, 3 (4), 80–87. doi: 10.14529/food150411
Tamazova, S. U., Lisovoy, V. V., Pershakova, T. V., Kasimirova, M. A. (2016). Food supplements based on vegetable raw materials in the production of baked goods and pastries. Polythematic Online Scientific Journal of Kuban State Agrarian University, 122 (8). doi: 10.21515/1990-4665-122-076
Roslyakov, Yu. F., Vershinina, O. L., Gonchar, V. V. (2016). Nauchnye razrabotki dlya hlebopekarnoy i konditerskoy otrasley. Tekhnologii pishchevoy i pererabatyvayushchey promyshlennosti APK-produkty zdorovogo pitaniya, 6, 42–47.
Roslyakov, Yu. F., Vershinina, O. L., Gonchar, V. V. (2010). Perspektivnye issledovaniya tekhnologiy hlebobulochnyh izdeliy funktsional'nogo naznacheniya. Izvestiya vuzov. Pishchevaya tekhnologiya, 1, 123–125.
Filips, G. O., Vil'yams, P. A., Kochetkova, A. A., Sarafanova, L. A. (Eds.) (2006). Spravochnik po gidrokolloidam. Saint Petersburg: GIORD, 536.
Tsitrusovye volokna Herbacel AQ Plus – tip N: spetsifikatsii dlya pishhevykh dobavok i retseptury (2013). Available at: http://specin.ru
Ngemakwe, P. N., Le Roes-Hill, M., Jideani, V. (2014). Advances in gluten-free bread technology. Food Science and Technology International, 21 (4), 256–276. doi: 10.1177/1082013214531425
Bird, L. G., Pilkington, C. L., Saputra, A., Serventi, L. (2017). Products of chickpea processing as texture improvers in gluten-free bread. Food Science and Technology International, 23 (8), 690–698. doi: 10.1177/1082013217717802
Garcia-Segovia, P., Pagan-Moreno, M. J., Lara, I. F., Martinez-Monzo, J. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International, 23 (5), 437–447. doi: 10.1177/1082013217700259
Boubaker, M., Omri, A. E., Blecker, C., Bouzouita, N. (2016). Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient. Food Science and Technology International, 22 (8), 759–768. doi: 10.1177/1082013216654598
Tsykhanovska, I., Evlash, V., Alexandrov, A., Svidlo, K., Gontar, T. (2017). Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process. Eastern-European Journal of Enterprise Technologies, 5 (11 (89)), 61–70. doi: 10.15587/1729-4061.2017.111522
Tsykhanovska, I., Evlash, V., Alexandrov, A., Svidlo, K., Gontar, T. (2017). Research quality of the wheat–rye bread with addition of the polyfunctional food supplement «Magnetofood». EUREKA: Life Sciences, 5, 45–52. doi: 10.21303/2504-5695.2017.00431
Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazareva, T., Svidlo, K., Gontar, T. (2017). Design of technology for the rey-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”. Eastern-European Journal of Enterprise Technologies, 6 (11 (90)), 48–58. doi: 10.15587/1729-4061.2017.117279
Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazareva, T., Svidlo, K., Gontar, T. (2017). Research into technological indicators of a rye-wheat dough semi-finished product with the addition of the polyfunctional food supplement “Magnetofооd.” EUREKA: Life Sciences, 6, 43–50. doi: 10.21303/2504-5695.2017.00511
Ershov, P. S. (2004). Sbornik retseptur na hleb i hlebobulochnye izdeliya. Saint Petersburg: Profi-inform, 190.
Lichko, N. M.; Lichko, N. M. (Ed.) (2000). Tekhnologiya hlebopekarnogo proizvodstva. Moscow: Kolos, 552.
Namestnikov, A. F. (1974). Metody analiza pishhevykh sel'skokhozyaystvennykh produktov i meditsinskikh preparatov. Moscow: Pishhevaya promyshenost', 743.
Koryachkina, S. Ya., Berezina, N. A., Khmeleva, E. V. (2010). Metody issledovaniya kachestva khlebobulochnykh izdeliy. Orel: OrelGTU, 166.
Kasymova, Ch. K. (2012). Laboratornyy praktikum po kursu «Tekhnologiya khleba, konditerskikh i makaronnykh izdeliy». Bishkek: Kyrgyzskiy gosudarstvennyy tekhnicheskiy universitet im. I. Razzakova, 48.
Romanov, A. S., Davydenko, N. I., Shatnyuk, L. N., Matveeva, I. V., Poznyakovskiy, V. M.; Poznyakovskiy, V. M. (Ed.) (2005). Ekspertiza khleba i khlebobulochnykh izdeliy, kachestvo i bezopasnost'. Novosibirsk: Sib. univ. iz-vo, 278.
Botasheva, Kh. Yu. (2013). Tekhnologiya proizvodstva khlebobulochnykh izdeliy. Cherkessk: BITS SevKavGGTA, 43.
Yurchak, V. G., Berzina, N. I., Shmarovoz, V. M., Prishhepa, M. P. (1989). Opredelenie svyazannoy vody indikatornym metodom v khlebopekarnom proizvodstve. Izvestiya Vuzov. Pishhevaya tekhnologiya, 4, 78–80.
Nilova, L. P., Kalinina, I. V., Naumenko N. V. (2013). Metod differentsial'no-termicheskogo analiza v otsenke kachestva pishhevykh produktov. Vestnik YUUrGU. Seriya «Pishhevye i biotekhnologii», 1 (1), 43–49.
Aleksandrov, O. V., Tsykhanovska, I. V., Lazarieva, T. A., Pavlotska, L. F., Hontar, T. B.; Yevlash, V. V., Potapov, V. O., Radchenko, M. I., Savytska, N. L. (Eds.) (2016). Vykorystannia zhyro-mahnetytovoi suspenzii dlia pidvyshchennia kharchovoi tsinnosti tsukerok «Sukhofrukty v shokoladi», zbahachenykh zalizovmisnoiu kharchovoiu dobavkoiu. Povnotsenne kharchuvannia: innovatsiini aspekty tekhnolohii, enerhoefektyvnoho vyrobnytstva, zberihannia ta marketynhu. Kharkiv: Svit knyh, 143–170.
Copyright (c) 2018 Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazareva, Karina Svidlo, Tatуana Gontar, Liubov Yurchenko, Larisa Pavlotska
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.
