Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

Daribayeva, Gulnur Tleuhanovna; Magomedov, Gazibek Omarovich; Iztaev, B. A.; Zhexenbay, Nurshash; Tyussyupova, Bakyt

doi:10.15587/1729-4061.2019.174805

Cited by 5 publications

(5 citation statements)

References 18 publications

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“…As a result, the water molecule acquires a special structure, causing a tendency for molecules to group together. Water with an ordered structure is active with the contact product, and as a result, it tries to increase the required amount of elements in its content [7].…”

Section: Table 1 -Alveogram Parameters Of Pasta Dough Prepared From D...mentioning

confidence: 99%

“…There is no completely scientifically researched literary information about the use of ionized water in the food industry according to this technology. Therefore, the question of studying the difference of its rheological properties with the control sample was put forward by mixing whole wheat flour with water prepared by ionospheric technology [3]. The reason wheat is ground whole is that the resulting flour contains all the beneficial properties of the wheat grain, that is, whole parts from the seed to the husk.…”

Section: Introductionmentioning

confidence: 99%

“…In general, the most suitable flour for pasta production is coarse semolina. According to the requirements of the existing State Standard 12306-66 and 12307-66, the coarseness of high grade pasta flour should be 200-350 microns [4,5].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ion-Ozone on the Rheological Properties of the Pasta Product Prepared by Adding Additive to Soft Wheat Flour

Daribaeva,

Zhexenbay,

Chernykh

2023

kazutb

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An important way to eliminate the lack of durum wheat flour required for pasta used in the diet is to expand the range of food products enriched with functional ingredients that have a positive effect on people's health. The main direction of our scientific work is the production of a new type of pasta product by using the high-quality triticale wheat containing biologically active substances, which is used as a high-potential raw material for domestic production. By adding triticale flour to soft wheat flour, preparing a new range of pasta products, it is possible to increase its rheological properties by treating it with ionozone. According to the results of the research, it was observed that the elasticity of the dough increases by 3 mm, the deformation of the dough by 13 J, and the strength by 45.06-58 grams.

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Section: Table 1 -Alveogram Parameters Of Pasta Dough Prepared From D...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Ion-Ozone on the Rheological Properties of the Pasta Product Prepared by Adding Additive to Soft Wheat Flour

Daribaeva,

Zhexenbay,

Chernykh

2023

kazutb

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show abstract

“…The use of triticale flour as a raw material in the place of wheat flour is promising. This flour can be used to create a variety of food and beverage products including bread [12], cookies [4], pasta [13], malt [14] cereal bars [15], ethanol [16] and edible films [17].…”

Section: Introductionmentioning

confidence: 99%

Grinding Characteristics of New Varieties of Winter Triticale Grain

Dziki

Hassoon²,

Kramek

et al. 2023

Processes

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Triticale (× Triticosecale Wittmack), developed by crossing rye and wheat, is increasingly applied in food production. The aim of this paper was to study the grinding process of eight new triticale grain (TG) varieties harvested in 2020 and 2021. TG was tempered to 12% of moisture and a knife mill was used for the size reduction. The following parameters characterizing the grinding process of TG were determined: specific grinding energy, Sokołowski grinding index, particle size distribution and average particle size. Additionally, the basic chemical composition, total phenolic content and antiradical activity of TG were determined. The protein content of TG was strongly influenced both by the variety and harvesting year, while other components were mostly affected by the genetic factor. The strongest influence on the grinding indices has a variety of TG. Specific grinding energy varied in the range of 14.0 kJ kg−1–17.8 kJ kg−1 and was positively correlated with the size of ground particles. Especially, the grain of Belcanto required lower grinding energy requirements and showed the strongest antioxidant capacity compared with other varieties of TG.

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“…The first artificially created grain has been discussed for some time [18], but the possibility of using triticale grain for the production of malt and its use in brewing was investigated only by a number of scientists from the countries of near and far abroad [19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process

Bayazitova¹,

Kekibaeva²,

Baigaziyeva³

et al. 2021

EEJET

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Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market – triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40 %, 42 % and 44 % and germination for 3, 4 and 5 days at temperatures of 14 °C, 16 °C and 18 °C. Based on experimental studies, it has been found that 16 °C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44 %. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16 °C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology

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Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

Cited by 5 publications

References 18 publications

Effect of Ion-Ozone on the Rheological Properties of the Pasta Product Prepared by Adding Additive to Soft Wheat Flour

Effect of Ion-Ozone on the Rheological Properties of the Pasta Product Prepared by Adding Additive to Soft Wheat Flour

Grinding Characteristics of New Varieties of Winter Triticale Grain

Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process

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