Keywords:Gelatine Dosage Viscosity Solution Quality Corresponding author:Olena Podobiy E-mail: e.podoby@yandex.ua Introduction. For formation of gluten-free pasta products of corn meal that does not form gluten, the selection of a structure forming substance, determining the way of its introduction and dosage on the basis of the research of the rheological properties of its solutions and impact on the quality of the goods are important.Materials and methods. The rheological properties of colloid gelatine solutions with the concentration of 0,50-1,25%, which are prepared at the water temperature of 20 °С and 40 °С and the swelling duration of 40 min and at 60 °С without the swelling are examined. The viscosity of these solutions is determined by the Reotest-2 viscometer at the temperature of 20 °С. According to the data obtained, the rheological viscosity and fluidity curves are built and the rheological properties of the solutions are calculated. The impact of the forming substance solutions on the quality indicators of pasta products is determined.Results and discussion. At the gelatine swelling temperature of 20 ºС, the dynamic viscosity of the undistorted structure of the colloid solution decreases from 59,10 Pa·s to 21,89 Pa·s as its concentration increases from 0,50% to 1,25%, except for the solution with the concentration of 1,00%, for which the viscosity abnormality is noticed, and its viscosity is equal to 531,90 Pa·s. The similar research carried out at swelling at the water temperature of 40 ºС showed that all colloid gelatine solutions are pseudoplastic liquids (Рк1 = 0) at the concentration of 0,50-1,25% and have much lower dynamic viscosity for both the distorted and undistorted structure and lower strength of the structural frame than the same at the swelling temperature of 20 ºС. For the sample with the concentration of 0,75%, the viscosity abnormality is noticed: at such concentration, the solution has the greatest dynamic viscosity of the undistorted structure, the greatest dynamic viscosity of distorted structure, 94,56 and 1,35 Pa·s respectively, the greatest value of η 0 -η m , 93,21 Pa·s, and at the same time, the greatest strength of 425,52 Pa of the formed structural frame. The pasta products manufactured with the use of such solutions are of the best quality. At the temperature of 60 °С, the solutions have low viscosity and strength, thus forming weak gels that do not provide the formation of a solid structural frame and good quality of pasta products.Conclusion. The gelatine dosage of 0,75-1,0% of the meal mass and the parameters of its preparation for production such as swelling in course of 40 min at the temperature of 40-20 ºС respectively, which provide the highest viscosity of gelatine solutions of 94,6-531,9 Pa·s and facilitate the derivation of good-quality products, have been established.
Національний університет харчових технологій РОЗРОБКА КОМПЛЕКСНОГО ПОЛІПШУВАЧА НА ОСНОВІ АЛЬФА АМІЛАЗИ Анотація. Вивчено вплив комплексних поліпшувачів на виробництво хлібу. Розкрито питання хімізму α-амілази та її вп ливу на тісто. Наведено результати вивчення активності ферменту та доцільність його використання у хлібобулочних виробах. Проведено дослідження щодо впливу комплексного поліпшувача на якість хлібних виробів. Визначено оптимальну кількість ферменту в складі поліпшувача. Ключові слова: фермент, альфа-амілаза, комплексний поліпшувач, хліб, амілолітична активність.
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