The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it. It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.
Technology and equipment of food production 23 health-improving nutrition. They include protein-free and gluten-free products. The group can also include health-improving products based on highly nutritious oil meal and oilcake without wheat flour.
This paper reports a study into the effect of the microbial polysaccharides (MPS) xampan, enposan, and gelan on quality indicators during the storage of protein-free bread and gluten-free muffins.
Microbial polysaccharides such as xampan, enposan, and gelan are effective structure-forming agents in gluten-free products. These hydrocolloids not only participate in the formation of the structure of dough and finished products but also affect the staling processes in gluten-free products during storage.
The addition of the studied MPS leads to a slowdown in the staling processes of protein-free bread based on corn starch, as well as muffins based on wheat germ meal, during storage. It was found that in 24 hours of storage, the protein-free bread demonstrates a decrease in the moisture loss and crumbling index, as well as an increase in compressibility indicator, compared with control samples. It was also determined that gluten-free muffins with the addition of MPS lose moisture more slowly over 7 days of storage; they have lower crumbling and compressibility indices compared to the control. This is due to the high hydrophilic properties of the studied microbial polysaccharides, which can bind a significant amount of water and retain it during the storage of products. In addition, microbial hydrocolloids can envelop the gelatinized starch grains with a thin film, thereby helping inhibit the process of starch retrogradation.
The samples of bread and muffins containing MPS almost did not change their appearance, color, taste, and smell during the studied shelf life, while the crumb of the examined samples demonstrated better elasticity and less crumbling.
All studied MPS exhibit the same nature of the effect on the quality indicators of products during storage with xampan exerting the greatest effect and gelan ‒ the least
The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products.
The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined.
It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gellan
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