Investigation of the Technological Properties of Emmer Flour

Abstract

The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.

The influence of rice protein concentrate on the technological process of wheat bread production

“…1). Food Science and Technology hydrate-amylase complex of the recipe raw materials, as well as the sugar-forming ability of flour and the attackability of starch by amylase enzymes [15,16]. The decrease of the studied indicator when applying rice protein concentrate is explained by the decrease in the availability of nutrients in its presence.…”

Вплив Концентрату Гарбузового Протеїну На Технологічний Процес Виготовлення Пшеничного Хліба

“…Це свідчить про погіршення ферментативної здатності дріжджів. Газоутворювальна здатність визначається в першу чергу вуглеводно-амілазним комплексом рецептурної сировини, а також цукроутворювальною борошна та здатністю до атакованості крохмалю ферментами амілазами [11,12]. Зменшення досліджуваного показника при застосуванні концентрату гарбузового протеїну пояснюється зниженням доступності поживних речовин у його присутності.…”

Structural and mechanical parameters of the dough semi-finished product for culinary flour products

“…В останні роки спостерігається потреба зниження рівня споживання пшеничного борошна та підвищення біологічної цінності хлібобулочних та борошняних виробів для покращення здоров'я людини із використанням альтернативних видів борошна: житнього, гречаного, рисового, мигдального вісяного, полб'яного, пшенично-спельтового, конопляного, соєвого тощо (Iorgachova et al, 2018;Medvedeva, 2018;Demіchkovs'ka, 2019;Moeini et al, 2020;Iorgacheva & Sokolova, 2020;Zhygunov et al, 2020;Zaparenko et al, 2020;Judіna et al, 2020).…”