The rationale of selecting pastries to be made with waxy wheat flour

Iorgachova, Kateryna; Макарова, О.В.; Khvostenko, Kateryna

doi:10.15587/1729-4061.2016.65756

Cited by 3 publications

(1 citation statement)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its introduction increases a share of non-starch polysaccharides, mineral substances and vitamins and doesn't need essential changes of the technological process [13]. Waxy wheat flour (WWF) due to its high gas-creating capacity [14], allows to intensify the process of fermentation and maturing of yeasty semi-products, which deceleration is observed at excluding sugar from hardtacks recipes.…”

Section: Resultsmentioning

confidence: 99%

The Study of Technological Properties of Waxy Wheat Flour and Its Influence on Refined Sugar-Free Hardtack`s Dough

Iorgachova

Макарова

Khvostenko

2018

EUREKA: Life Sciences

Self Cite

View full text Add to dashboard Cite

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex. Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one. There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.

show abstract

Section: Resultsmentioning

confidence: 99%

The Study of Technological Properties of Waxy Wheat Flour and Its Influence on Refined Sugar-Free Hardtack`s Dough

Iorgachova

Макарова

Khvostenko

2018

EUREKA: Life Sciences

Self Cite

View full text Add to dashboard Cite

show abstract

Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar

Iorgachova

Макарова

Khvostenko

2018

EEJET

View full text Add to dashboard Cite

pasta and food concentrates technology Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039 Проведено аналiз проблем, що виникають при виробництвi борошняних виробiв без цукру або зi зниженим його вмiстом. Дослiджено технологiчнi властивостi борошна з нових видiв пшеницi-ваксi сорту Софiйка, обумовленi станом його бiлково-протеїназного комплексу. При оцiнцi сили даного борошна за структурно-механiчними властивостями утворюваного з нього тiста встановлено, що воно характеризується як бiльш слабке порiвняно з хлiбопекарським борошном. Обґрунтовано переваги використання бiльш слабкого безамiлозного борошна для виробництва виробiв iз дрiжджового тiста, в тому числi галет, при замiнi цукру на порошок топiнамбура. Менший прояв пружних властивостей утворюваного iз борошна ваксi-пшеницi тiста поряд з характерною для нього високою газоутворювальною здатнiстю дозволить частково нiвелювати труднощi, що виникають при виробництвi виробiв на дрiжджах. В рамках проведених дослiджень визначено вплив борошна з пшеницi ваксi i порошку топiнамбура в залежностi вiд стадiї його внесення на змiну структурно-механiчних i поверхневих властивостей тiста для галет без цукру в ходi його технологiчної обробки-вилежування-вистоювання i прокатки. Пiд час вилежування спостерiгається зменшення граничної напруги зсуву та пiдвищення здатностi тiста до прилипання. Прокатка супроводжується зворотнiм впливомзбiльшенням його мiцностi та зниженням адгезiйної напруги. Показана доцiльнiсть внесення порошку топiнамбура в рiвних долях на стадiях замiсу опари i тiста при виробництвi галет-данi зразки характеризувались бiльш розпушеною структурою в порiвняннi зi зразком, для приготування якого порошок топiнамбура вносили при замiсi опари. Встановлено, що сумiсне використання борошна з пшеницi ваксi з порошком топiнамбура при приготуваннi напiвфабрикатiв для галет без цукру сприяє отриманню тiста з меншими мiцнiсними, адгезiйними властивостями i пружнiстю та добре розпушеною структурою в порiвняннi з контролем Ключовi слова: борошно з пшеницi ваксi, структурно-механiчнi властивостi тiста, галети без цукру

show abstract

Investigation of the Functional Properties of Waxi Wheat Flour

Zaparenko,

Dorozhko,

Didenko

et al. 2023

FST

View full text Add to dashboard Cite

The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented. It is found that waxy wheat flour contains 16.8% less raw gluten than the reference sample, the gluten is 18.8% less elastic and 21.4% more stretchy, has a light gray color and can be attributed to the II group of quality. Waxy wheat flour has a 1.8 times higher water-holding capacity, its starch begins to gelatinize at a lower temperature, while the maximum viscosity of the waxy wheat flour starch paste is almost 1.6 times higher than that of the reference sample. It is established that falling number of waxy wheat flour is only 68 s that more than 5 times lower than that one of wheat flour. The model dough system prepared from the waxy wheat flour has a 6.9% better lifting power in comparison to the system prepared from the wheat flour. Baking tests for sponge cakes, biscuits, fruitcakes and muffins with the substitution 25.0 to 75.0% of white flour to waxy wheat flour was performed. With an increasing of the dosage of waxy wheat flour a tendency of the increasing of the dough stickiness in all samples tested was observed. The baked goods tested were distinguished by good quality indicators, although in fruitcakes and muffins with a dosage of waxy wheat flour of more than 50.0%, the formation of large gas cells unevenly distributed in the crumb was noticed. Addition of 25.0% of waxy wheat flour causes an increase of the specific volume and porosity of sponge cakes by 11.1 and 9.3% respectively. With a further increase in the dosage of waxy wheat flour, the specific volume and porosity of the samples tested are verging to the reference sample. All samples of fruitcakes and muffins were not differ significantly in terms of specific volume and porosity. According to the results of the research conducted, it is suggested to use waxy wheat flour, obtained from the grain of Biskvitna variety, for the production of sponge cakes and biscuits in an amount of up to 75.0%, for fruitcakes and muffins - in an amount of up to 25.0% instead of wheat flour.

show abstract

The rationale of selecting pastries to be made with waxy wheat flour

Cited by 3 publications

References 11 publications

The Study of Technological Properties of Waxy Wheat Flour and Its Influence on Refined Sugar-Free Hardtack`s Dough

The Study of Technological Properties of Waxy Wheat Flour and Its Influence on Refined Sugar-Free Hardtack`s Dough

Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar

Investigation of the Functional Properties of Waxi Wheat Flour

Contact Info

Product

Resources

About