WAYS TO IMPROVE THE BAKERY PROPERTIES OF FLOUR

Authors

  • Oksana Naumenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Halyna Bohdan Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Nataliia Biela Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Tetiana Polonska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Inna Hetman Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-15-16

Keywords:

grinding party, flour, dry wheat gluten, ascorbic acid, malt, enzymes

Abstract

The article is devoted to the problem of the inconsistency of the quality indicators of flour, as the main raw material of the baking industry, with regulatory requirements, which leads to a deterioration in the quality of finished products. Briefly Statistical data are presented and the reasons for the instability of the baking parameters of flour are characterized, the necessity of measures to stabilize them is substantiated and the optimal way to improve them is chosen. The results of studies in the possibility of improving the baking characteristics of flour by adding technological additives are presented: dry gluten, oxidizing agent-ascorbic acid, white barley malt, enzyme preparations, and the like. The effect of different dosages of dry wheat gluten (DRG) on the quality of flour was investigated, conclusions were drawn regarding the peculiarities of changes in the parameters of semi-finished products with an increase in the amount of DRG in the recipe, the expediency of using the DRG in recipes for bread and bakery products was proved. The positive effect of oxidative improvers, in particular, ascorbic acid, on the state of the protein-proteinase complex of flour, namely, a decrease in the proteolytic activity of flour, has been proven. The efficiency of using white barley malt to stabilize the state of the carbohydrate-amylase complex of flour, in particular, amylolytic activity, which is characterized by the "falling number" indicator, has been investigated. The results of studies on the use of enzyme preparations, namely "Veron M4", "Veron P" (from "Barentz B.V", Germany) are presented. Conclusions have been drawn to improve the formation of the gluten framework and stabilize the gluten structure as a result of the addition of a regulated amount of enzyme preparations. Correction of recipes for bread and bakery products by adding a strictly regulated amount of technological additives-improvers, such as dry wheat gluten, oxidizing additives–ascorbic acid, white barley malt, enzyme preparations both independently and as part of complex bakery improvers allows you to get competitive bakery products high quality.

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References

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Published

2020-12-25

How to Cite

Naumenko, O., Bohdan, H., Biela, N., Polonska, T., & Hetman, I. (2020). WAYS TO IMPROVE THE BAKERY PROPERTIES OF FLOUR. FOOD RESOURCES, 8(15), 151–157. https://doi.org/10.31073/foodresources2020-15-16

Issue

Vol. 8 No. 15 (2020): Food Resources

Section

Технічні науки

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