Effect of protein-mineral additive on the properties of wheat flour gluten

Abstract

Protein mineral additive Wheat flour Gluten Buttery flour products Calcium compoundsIt was proposed to improve the technology of butter cookies by using protein-mineral additive in order to enrich the product with digestible calcium compounds. Analysis of the literature showed that the use of innovative ingredients can affect the quality characteristics of the product through the impact on the gluten behavior. Based on the above, the aim of the article was to study the effect of protein-mineral additive on the properties of wheat flour gluten. The object of research was the properties of gluten proteins and their changes in the system of wheat flouran additive with its content up to 7%.The yield of raw gluten in flour was evaluated by the standard method. The springy properties of gluten were investigated with the GSM-5 device. Qualitative characteristics were measured by well-known methods. Two types of additives with chondroitin sulfate content up to 20% (MPMA) and without them (PMA) were used.Studies have shown an increase in the yield of gluten by 1.9% when using MPMA and a decrease in its yield by 1.4% when using PMA. A decrease in the gluten hydration capacity with the addition of both types of additives to 25% was established.It was found that the PMA use increased the elongation to 4.1 cm, decreased the springiness by at 4.0 units of GDM and increased the spread of the gluten ball by 3.0 mm. When using MPMA the decrease of elongation to 1.5 cm, an increase of springiness by 3.0 units of GDM and a decrease of the spread of the gluten ball by 1.2 mm took place. It was found that the use of PMA caused a weakening of gluten proteins; the use of MPMA caused an increase of springiness and decrease of the spread of the ball, which were undesirable in the technology of butter cookies.The established patterns determined the further need to adjust the recipe of cookies in order to ensure adequate strength and crumbly structure of the final product.