The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.
Wheat flour Products of processing Nut raw material Walnut Pine nut Technological propertiesThe influence of nut raw material processing products (dietary additives "Pine nuts oilcake" and "Walnut oilcake") on the quality indices of gluten and structural and mechanical properties of wheat dough was investigated. It was determined that introducing additives in the amount of 5.0...20.0% by weight of flour helps to strengthen gluten, reduce its yield and decrease its hydration capacity. At the same time, an improvement in water-absorbing capacity of the dough with additives, an increase in the duration of its formation, and an increase in the degree of liquefaction due to mechanical processing were revealed. The influence of nut raw material processing products on the technological properties of wheat flour should be taken into account when developing recipes and substantiating the parameters of flour production technologies with the use of the mentioned additives.
It is proposed to use the oil extracts of dried sea buckthorn fruits for technology of emulsion sauces with the aim to increase their nutritive and biological value. Applying the method of IR spectroscopy, the features of the qualitative chemical composition of dried sea buckthorn fruits, as well as its oil extracts and emulsion sauces prepared with the use of oil extracts were determined. It is established that IR spectrums of sea buckthorn fruits, as well as its oil extracts and sauces prapared with the use of oil extracts include approximately the same set of absorption bands, which belong to the following types of vibrations: stretching of hydroxyl groups into the molecules of acids, carbohydrates, flavonoids, tocopherol at a level between 3365 cm-1 and 3400 cm-1 ν (OH); at a level of 3009, 1418 cm-1 and 723 cm-1 – stretching and bending vibration of –CH double bond of cis-isomers of polyunsaturated fatty acids; at a level of 2926, 2855, 1467 cm-1 – asymmetric and symmetric, scissor stretching n (C–H) of the carbon skeleton into –CH2; at a level of 1746 cm-1 – ν (C=O) stretching of carboxylic and fatty acids. Stretching of ν (C–O) ester bonds and triglycerides are characterized by three peaks with maximums of 1238, 1163 and 1099 cm-1. The viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits of different concentrations was studied. It was found that the effective viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits at a concentration of 10% is 2.2 times higher than that of the reference sample. It is proven that applying of the powder of dried sea buckthorn in a form of oil extract as an ingredient of the recipe of mayonnaise contributes to improve its stability. It was determined that emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits with a concentration of 10%, as close as possible to the value of the reference sample. According to the results of laboratory testing of the recipes of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits, the high quality of sauces according to organoleptic parameters and their compliance with the requirements of current regulations have been established. The obtained results testify to the expediency and prospects of using dried sea buckthorn fruits for the technology of emulsion sauces in order to increase their nutritive and biological value, as well as like a stabilizer and emulsifier of food systems.
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