Investigation of the Moisture-Retaining Power of Rye-Wheat Gluten and Flour With Polyfunctional Food Supplement “Magnetofооd”

Abstract

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively. DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”: – adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour); – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour). It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on. The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive

“…To create new functional and technological properties of flour confectionery products with improved consumer characteristics and indicators of carelessness, the Magnetofood food additive can be proposed. In food systems, Magnetofood exhibits a water-retaining, fat-soluble, fat-emulsifying and stabilizing effect [7,9].…”

“…The interaction of Magnetofood nanoparticles with biopolymers (proteins, proteids, carbohydrates, lipids) is a complex of complex chemical TECHNOLOGY AUDIT AND PRODUCTION RESERVES -№ 4/3(48), 2019 ISSN 2226-3780 reactions [8]. The result is the formation of spatial nanostructures, which significantly affect the functional and technological properties of raw materials and semi-finished products and quality indicators of finished products [9].…”

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

“…The nanopowder based on Fe 3 O 4 (Magnetofood) has the great potential and new operational and technological properties (emulsifying, water-binding, water-holding, fat-binding, fat-holding) and promising technological applications [16,17,[22][23][24][25]. The interaction of Magnetofood nanoparticles with the biopolymers of the food systems (proteins, proteids, carbohydrates, lipids) is a system of complex chemical reactions.…”

Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

“…In food systems such additives in particular, a food additive, based on Fe 3 О 4 nanopowder ("Magnetofood") can show restorative, antioxidant, bacteriostatic, sorption, complexing, emulsifying, water-binding, water-retaining, greasy properties [24,[38][39][40][41][42].…”