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Опубліковано: Середа, 17 червня 2020, 15:10
Перегляди: 1233
11. THE STUDY OF STARCH CHANGES IN THE PROCESS OF WHEAT FLOUR MODIFICATION
https://doi.org/10.31073/foodresources2020-14-11
Kuznietshova Inga, Khomichak Liubomyr, Dzhohan Olga, Zaichuk Liudmyla, Tkachenko Serhii, Vysotska Svitlana
Pages: 110-117
 
Abstract
Changing climatic conditions and soil depletion do not ensure the production of wheat with high baking properties. This leads to the introduction into the recipe of bakery and flour confectionery new ingredients, such as wheat fiber, modified wheat flour, etc. Research materials and methods. The study used flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients). Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. Due to thermal modification, the starch in wheat flour of the Chornobrova variety (by 3.61%) and the largest of the Bilyava variety (by 4.5%) decreased the most. At the same time, the number of reducing agents formed increased the most due to thermal modification of wheat flour of the Bilyava variety (by 0.78%) and the least of the Ascanian variety (by 0.36%). The most pronounced acidic properties in the extruded wheat flour and flour obtained from wheat varieties Askanian and Sofiyka, even after their physical modification. The values of ash in flour samples before and after heat treatment are approximate. At the same time, the higher ash content is obtained from flour samples obtained from Askanian and Chornobrova wheat varieties. The highest rate of swelling is the sample of modified flour obtained from wheat of the Bilyava variety (14.6 cm3 / g) and slightly lower is the modified flour obtained from wheat "waxy" of the grade Sofiyka (14.2 cm3 / g). The lower swelling rate is similar to that obtained from Chornobrova wheat due to the lower starch content. At the same time, the sample of modified Ascanian flour is lower than the above three samples of the swelling index (13 cm3 / g) and shows that the change in the structure of the starch granule significantly affects the physico-chemical parameters of the product. Conclusions. Studies have shown that the obtained physically modified flour from different varieties of soft wheat is inferior in quality to extruded wheat flour. According to the value of the swelling indicators, it is shown that the modified flour samples obtained by convective drying have better swelling rates than the flour obtained by extrusion.
Keywords: wheat, starch granules, swelling, modified flour
 
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