FOOD RESOURCES 2019. Issue N 12. Article 10

Деталі: Створено: Вівторок, 16 липня 2019, 07:16; Перегляди: 1116

10. EFFICIENCY OF USING HYDROCOLOIDS OF DIFFERENT ORIGIN IN ANGLUCETENIC BREAD TECHNOLOGY

https://doi.org/10.31073/foodresources2019-12-10

Drobot V., Prykhodko Yu., Berezhna H., Biela N.

Pages: 87-93

Abstract

Natural gums, namely guar, tare, carob tree, xanthan gum produced by microorganisms and cellulose derivative – hydroxypropylmethylcellulose (HPMC), their structuring ability in gluten-free dough system were subjects of research. The purpose of the work was to substantiate and develop the composition of a mixture of structure formers for use in the technology of bakery gluten-free products by studying their influence on the technological process and the quality of finished products. The research was carried out using baking method, in which the dough was prepared by straight dough accelerated method – without fermentation. The main raw material for making bread was corn and potato starches. The processes of preparation of gluten-free bread for a different ratio of formulation in the formulation were compared. The influence of hydrocolloids on the parameters of the technological process and the quality of products were determined by generally accepted methods. Experimental data was processed by the method of mathematical statistics. As a result of the conducted researches, the use of structure formers in the technology of production of gluten-free bread got further development, and the high efficiency of use of HPMC in the gluten-free dough system has been established. It has been proved that the best sensorial, physical and chemical indicators of bread quality were achieved using a mixture of guar gum and HPMC in a ratio of 60:40. By adding a mixture to the dough in such a quantity, the dough is loosened better, the dough withstanding is also accelerated, porosity, elasticity and other indicators of bakery products are improved. The research results can be used in the bakery industry to develop recipes of gluten-free products in order to expand their assortment.

Key words: nutritional supplements, structuring agents, gluten-free dough, bread, quality indicators

References

1. Sarafanova L. (2002). Prymenenye pyshchevуh dobavok (tekhnolohycheskye rekomendatsyy). [Use of food additives (technological recommendations)]. SPb: GIORD, 160 p. [in Russian].

2. Dorohovich A., Obolkina V, Gavva O., Kyianytsia S. (2004). Novi vydy hidrokoloidiv i mozhlyvist yikh vykorystannia pry vyrobnytstvi kondyterskoi produktsii. [New types of hydrocolloids and the possibility of their use in the manufacture of confectionery products]. Visnyk Donetskoho derzhavnoho universytetu ekonomiky i torhivli im. M. Tuhan-Baranovskoho. [The bulletin of the Donetsk State University of Economics and Trade named after M.Sc. M. Tugan-Baranovsky]. №1. P. 36–46. [in Ukrainian].

3. Khrushcheva L., Tsvetkova E. (2014). Hydrokoloydy polysakharydnoi pryrody. [Polysaccharide hydrocolloids]. Plastycheskye massy. [Plastic masses]. №3–4. P.39–45. [in Russian].

4. Lunova O., Kucheruk Z. (2011). Naukove obgruntuvannia tekhnolohii diietychnykh i bezbilkovykh khlibobulochnykh vyrobiv. [Scientific substantiation of the technology of dietary and protein-free bakery products]. Kharchova nauka i promyslovist. [Food Science and Industry]. №1(14). P.25–30. [in Ukrainian].

5. Grishchenko A., Udvorheli L., Mikhonik L.,.Kovalevskaya Ye. (2010). Doslidzhennia strukturno-mekhanichnykh vlastyvostei bezbilkovoho tista z kamediamy huaru i ksantanu. [Investigation of structural and mechanical properties of protein-free dough with guar and xanthan gum]. Kharchova nauka i tekhnolohiia. [Food Science and Technology]. №1. P.63–65. [in Ukrainian].

6. Evropeyskiy rynok gidrokoloidov (2000). [European market of hydrocolloids]. Pishchevyye ingrediyenty. Syrye i dobavki. [Food Ingredients. Raw materials and additives]. №1. P.12–13. [in Russian].

7. Pisarets O., Bela N., Getman I., Semenova A. (2018). Dotsilnist zastosuvannia psyliumu u yakosti strukturoiutvoriuvachiv v tekhnolohii bezghliutenovykh khlibobulochnykh vyrobiv. [The expediency of the use of psyllium as structural agents in the technology of gluten-free bakery products]. Prodovolchi resursy. [Food Resources]. № 10. P.232–236. [in Ukrainian].