Year: 2020
Type: article
Abstract: The article investigates the indicators of the carbohydrate-amy¬lase complex of cereal flour and their mixtures with wheatthe content of their own sugars, sugar-forming ability, autolytic ac-ti¬vity, gas-forming ability, as well as technological properties that are closely related to the above-mentioned indicators.It was found that barley and buckwheat flours have a greater amount of their own sugars, in comparison with wheat flour, which has a positive effect on gas formation in the dough at the beginning of fermentation.The indicators of gas-forming and sugar-forming abilities of oat, barley, rice and green buckwheat flour are lower than the cor¬responding indicators of wheat flour, and mixtures are, on the contrary, higher.This is probably due to the granulometric composition of the studied types of flour, the qualitative and quantitative compo¬sition of enzymes, differences in the technology of hydrothermal treatment of cereals in preparation for grinding, which cause chan¬ges in the structure of starch grains and a decrease in the activity of enzymes.The influence of oatmeal, barley, rice and buckwheat flo¬ur on the technological properties of mixtures of wheat flour with flour of cereal crops was also established, namely, the gas-holding capacity for the specific volume of the dough and the shape-holding ability for spreading of the dough ball, which depend on the state of the carbohydrate amylase complex, determining the intensity fermentation of the dough and the content of water-soluble substances in it.It has been proven that the samples of dough from flour mix¬tures are characterized by a low rate of gas-holding capacity, in comparison with the control sample (dough from wheat flour), ho¬wever, the specific volume of dough from mixtures of wheat flour with rice and green buckwheat flour deteriorates slightly.The investigated indicators of the carbohydrate-amylase complex and the technological properties of cereal flour and their mixtures with wheat allow their use in industry technology, while predicting the course of the technological process in bread technology using cereal flour.
Source: Food Industry
Authors: I. Hetman, L. Mykhonik, I. Kukharenko
Institution: National University of Food Technologies
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3127088468