FOOD RESOURCES 2018. Issue N 11. Article 19

Деталі: Створено: П'ятниця, 11 січня 2019, 07:27; Перегляди: 1354

19. THE GRAINS WHEAT OF SOFT WINTER DOMESTIC SELECTION USE TO PRODUCTION FOR MODIFIED FLOUR

https://doi.org/10.31073/foodresources2018-11-19

L. Khomichak, I. Kuznietshova, A. Marynin, S. Vysotska

Pages: 166-173

Abstract

The starch-based raw material, which can be used for the production of modified products, is considered. In particular, the prospect of the use soft winter wheat for the production of modified flour, which is used in the production of food products as a partial replacement of the main raw material – wheat flour, is shown. Methods and methodology of research. Wheat flour was obtained from soft wheat varieties, common in the implementation (control) and flour of soft wheat varieties of the Selection-Genetic Institute – National Center of Seed Science: Sofiyka, Bilyava and Chornobrova. Measurement of the thermodynamic parameters of the flour was carried out on the device Hygrolab-2 (Rotronic, Switzerland) at a temperature of 18-20°С with an accuracy of 1.5%, 0,3°С 0,005 units. aw + 1.5% of the value. Research results. The varietal characteristics of winter wheat with modified starch composition and high content of substances that determine the functionality of the product are studied. The features of the structure of starch granules of new wheat varieties of domestic breeding are shown and the thermodynamic parameters are determined, including indicator of water activity. It was noted that the flour obtained from Sofiyka variety wheat has the lowest indices (enthalpy, specific moisture content, partial and saturated steam pressure), and, accordingly, the lowest activity of moisture in flour (0.477). The low value of water activity in the range of 0.35-0.50 is known to affect the texture of flour products, giving them some brittleness. It is substantiated that according to the value of the water activity index, new varieties of wheat Bilyava, Sofiyka and Chornobrova are promising for obtaining new types of modified wheat flour. Conclusions. It is determined that the structure of the starch granule has an effect on the activity of water in the grains. In particular, the absence of amylose in the starch granule reduces the water activity index: from 0.619 (inherent to the flour used in the industry for the production of flour products) to 0.477 for the Sofiyka variety. It is noted that the use of varietal characteristics of wheat of soft winter varieties Bilyava, Sofiyka and Chornobrova will allow obtaining modified flour with altered technological parameters.

Key words: wheat, starch granules, water activity, quality, modified flour

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