СПОСОБЫ КОРРЕКТИРОВКИ СВОЙСТВ СЫРЬЯ И КАЧЕСТВА ХЛЕБА ИЗ ПШЕНИЧНОЙ МУКИ

Natalia V. Naumenko; Vladimir V. Khudyakov

Authors

Natalia V. Naumenko South Ural State University, Chelyabinsk
Vladimir V. Khudyakov South Ural State University, Chelyabinsk

Keywords:

food industry, bread and baked products, ultrasonic exposure, traditional techniques of production

Abstract

The analysis of effective factors of physical nature used for the intensification of biotechnological processes is conducted. The treatment of water obtained as the result of ultrasound exposure is considered as one of these factors. The gas production rate, technological effectiveness of dough fermentation, intensity of acid accumulation at the process of maturation of experimental and control samples are defined. The period of yeast growth moderation is significantly decreased in experimental samples, and at the end of the process their total amount is higher then the control sample has. In 3 hours of fermentation there are 8–10 % more yeast cells in experimental samples of dough rather then in its control samples (margin of error is 0.12·106–0.15·106). The increase of volume of control samples is pointed out. This is because when the dough of control sample is risen by 100 ml, the 1150 СО2 is precipitated in the sample, which is mixed with treated water, 722.2 ml of CO2. The use of treated water contributes both the acceleration of the dough maturation and improvement of the technological efficiency of the fermentation process. As a result, the bread, prepared using the treated water, has a high consumer advantages. The mathematical processing of the received experimental data shows that the treated water has a significant impact on the specific volume and porosity of bread baked from wheat flour. Based on the conducted experiment it’s specified that the use of treated water facilitates faster swelling of starch grains and proteins, as a result of which right after the dough kneading the osmotic and adsorption moisture content increases and before cutting the monoadsorption stratum size increases. The increase in the moisture content in a bread crumb with the treated water, particularly the monoadsorption stratum, hampers with aggregation of its structure elements, which slows down the bread firming processes.

Author Biographies

Natalia V. Naumenko, South Ural State University, Chelyabinsk

Candidate of Sciences (Engineering), associate professor of the Department of Food and Biotechnology

Vladimir V. Khudyakov, South Ural State University, Chelyabinsk

master’s degree student of the Department of Food and Biotechnology

References

Нилова, Л.П. Управление ассортиментом продовольственных товаров для ликвидации дисбаланса структуры питания населения России / Л.П. Нилова // Проблемы экономики и управления в торговле и промышленности. – 2014. – № 1. – С. 64–70.

Пилипенко, Т.В. Использование электрофизических методов при производстве и контроле качества пищевых продуктов / Т.В. Пилипенко, Н.И. Пилипенко, И.Ю. Потороко// Товаровед продовольственных товаров. –

– № 4. – С. 33–35.

Потороко, И.Ю. К вопросу о водоподготовке в технологии восстановленных молочных товаров / И.Ю. Потороко, Н.В. Попова // Торгово-экономические проблемы регионального бизнес-пространства. – 2013. – № 1. – С. 275–277.

Потороко, И.Ю. Совершенствование реологических характеристик мясных эмульсий на основе пищевой сонохимии / И.Ю. Потороко, Л.А. Цирульниченко // Торгово-экономические проблемы регионального бизнес пространства. – 2013. – № 1. – С. 306–309.

Потороко, И.Ю. Перспективы использования ультразвуковой кавитации в технологии обеззараживания питьевой воды для пищевых производств / И.Ю. Потороко, Р.И. Фаткуллин, И.В. Калинина // Торгово-экономические проблемы регионального бизнес пространства. – 2013. – № 1. – С. 338–341.

Ультразвуковая сонохимическая водоподготовка / С.Д. Шестаков, О.Н. Красуля, Я.А. Артемова, Н.А. Тихомирова // Молочная промышленность. – 2011. – № 5. – С. 39–43.

Хмелев, В.Н. Многофункциональные ультразвуковые аппараты и их применение в условиях малых производств, сельском и домашнем хозяйстве: монография / В.Н. Хмелев, О.В. Попова. – Барнаул: Изд. АлтГТУ, 1997. – 160 с.

Отраслевая целевая программа «Развитие хлебопекарной промышленности Российской Федерации на 2014–2016 годы» (утв. приказом Министерства сельского хозяйства РФ от 19 марта 2014 г. № 83).

Шестаков, С.Д. Технология и оборудование для обработки пищевых сред с использованием кавитационной дезинтеграции// С.Д. Шестаков, О.Н. Красуля, В.И. Богуш, И.Ю. Потороко. – М.: Изд-во «ГИОРД», 2013. – 152 с.

Antona, A.A. Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition, LWT / А.A. Antona, О.М. Lukowb, R.G. Fulchera et al. // Food Science and Technology. – 2009. – Vol. 42, № 1. – P. 23–29.

Brennan, C. S. The pasting behaviour and freeze- thaw stability of native starch and native starch-xanthan gum pastes / C.S. Brennan, С.К. Tan, V. Kuri et al. // International Journal of Food Science and Technology. – 2004. – № 39. – P. 1017–1022.

Cheetham, N.W.N. Conformational aspects of xanthan- galactomannan gelation/ N.W.N. Cheetham, E.N.M. Mashimba // Carbohydrate Polymers. – 1988. – № 9. – P. 195–212.

Cheetham, N.W.N. Conformational aspects of xanthan- galactomannan gelation: Further evidence from optical-rotation / N.W.N. Cheetham, E.N.M. Mashimba // Carbohydrate Polymers. 1991. – № 14. – P. 17–27.

Garca-Ochoa, F. Xanthan gum: production, recovery, and properties / F. Garca-Ochoa, V. E. Santos, J. A. Casas et al. // Biotechnology Advances. – 2000. – Vol. 18, № 7. – P. 549–579.

Martin, M.L. Mechanism of Bread Firming. Role of Starch Swelling / M.L. Martin, K.J. Zeleznak, R.C. Hoseney// Cereal Chem. – 1991. – Vol. 30, №5. – P. 498–503.

Morris, V.J. Role of conformation in synergistic interactions of xanthan-Reply / V.J. Morris, G.J. Brownsey, M.J. Ridout // Carbohydrate Polymers. – 1994. – № 23. – P. 139–140.

Porova, N. Effect of ultrasonic treatment on heavy metal decontamination in milk / N. Porova, V. Botvinnikova, O. Krasulya, P. Cherepanov, I. Potoroko // Ultrasonics Sonochemistry. – 2014.

Slavin, J.L. Partially hydrolyzed guar gum: clinical nutrition uses / J.L. Slavin, N.A. Greenberg // Nutrition. – 2003. – № 19. – P. 549–552.

Ribotta, P.D. Interactions of hydrocolloids and sonicated-gluten proteins/ P.D. Ribotta, S.F. Ausar, D.M. Beltramo et al. // Food Hydrocolloids. – 2005. – № 19. – P. 93–99.

Ozkoc, S.O. The effects of gums on macro and micro- structure of breads baked in different ovens / S.O. Ozkoc, G. Sumnu, S. Sahin // Food Hydrocolloids. – 2009. – № 23. – P. 2182– 2189.