Introduction. A certain degree of damage to the starch granules is desirable but excessive level of starch damage can have deteriorating effect on the quality of the bakery products. Materials and methods. The wheat flour with lower (3.15%) and higher degree of starch damage (6.13%) were produced by repeat grinding (two passes) in a laboratory mill. The rheological measurements of dough samples were conducted using Farinograph and Extensograph, and gelatinisation and pasting propertiesdifferential scanning calorimetry and Micro Visco-Amylo-Graph. Texture profile analysis of bread samples were performed using a texture analyser, and specific volume by laser topography method. Results and discussion. The dough mixing properties were generally better for the samples with a higher level of starch damage and the most significant improvement has been manifested in the increased water absorption, from 60.7% to 63.8%. Higher water absorption can be associated with the influence of starch damage but also with the effect of flour particle size because smaller particles have larger total surface area. The starch damage had no significant effect on most of the extensographic indicators, although a slight decrease in resistance and extensibility was observed. Samples with a higher degree of starch damage showed decreased gelatinisation power. The gelatinization enthalpy (ΔHg) decreased from 1.41 to 1.31 J/kg, and amylographic peak viscosity from 582.5 to 505.0 BU. This could be explained by the restricted swelling of damaged starch granules due to the loss of organised structure. There were no significant differences in the moisture content and water activity between samples with different damaged starch content. The starch damage had a significant impact on majority of the bread quality parameters but the hardness increase and specific volume were most pronounced. The hardness increased from (from 4.09 N to 5.25 N) and specific volume (from 4.04 cm3/g to 3.53 cm3/g) when flour with a higher degree of damaged starch was used. Conclusions. The level of starch damage had a significant effect on the dough rheological properties, starch gelatinisation and pasting properties, as well as on the bread quality parameters.
Introduction. The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. Material and methods. In research Rosa Canina harvested in the Republic of Moldova (Central region) was analized. Physico-chemical methods and sensory evaluation of the elaborated functional confectionery products and DPPH antioxidant activity of the roseship extract were used. Results and discusisions. It was established that rosehip powder can be used as an antioxidant and natural colorant in the preparation of BIO candies enriched with vitamins, natural antioxidants. The acidity index of this products in camparison with the control sample it is within the permissible limits 0,12± 0,01%, and the high content of caratenoids gives the products the red-orange color, so the rosehip powder can be used to obtain functional products. The elaborated functional candies are characterized by positively rated sensory and physico-chemical indices, the value of the acidity index constituting 1.15±0.01 mg KOH/l and the humidity mass fraction of 24.19±0.01%. The results showed that higher concentration of rosehip powder give orange color and the acid value of the product increases, which represent a disadvantage of the rosehip extract, this provides the opportunity to open a new research direction. From a sensory point of view, the product with small content of rosehip power was positively appreciated, which confirms that food products based on natural dye of plan origin is a good alternative for obtaining safe and natural products for consumer health. A relevant aspect of this paper is the fact that an additive and natural dye extracted from the rosehip fruits was obtained. According to the recipe, the obtained natural additive has replaced the synthetic one, giving the prepared candies a pleasant taste and a specific smell of rosehip flowers. Conclusion. It is justified functional properties and high quality of the confectionery products in which the synthetic food additives were replaced with the natural dyes extracted from plant products.
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