INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

被引:0
作者
Zaparenko, A. [1 ]
Dorozhko, V. [2 ]
Didenko, S. [3 ]
Holyk, O. [3 ]
Novik, A. [4 ]
机构
[1] Ukrainian Engn Pedag Acad, Dept Restaurant Hotel & Tourist Business, Univ Str 16, UA-61003 Kharkiv, Ukraine
[2] Natl Univ Life & Environm Sci Ukraine, Fac Food Technol & Qual Management Agr Prod, Polkovnyka Potekhina Str16, UA-03041 Kiev, Ukraine
[3] Natl Acad Agr Sci, Plant Inst, Dept Grain Qual, Heroiv Kharkova Ave 142, UA-61000 Kharkiv, Ukraine
[4] Oles Honchar Dnipro Natl Univ, Dept Food Technol, Gagarin Ave 72, UA-49010 Dnipro, Ukraine
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE | 2023年 / 17卷 / 01期
关键词
waxy wheat flour; sponge cakes; biscuits; fruitcakes; muffins; QUALITY; AMYLOSE; STARCH; DOUGH;
D O I
10.15673/fst.v17i1.2561
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented. It is found that waxy wheat flour contains 16.8% less raw gluten than the reference sample, the gluten is 18.8% less elastic and 21.4% more stretchy, has a light gray color and can be attributed to the II group of quality. Waxy wheat flour has a 1.8 times higher water-holding capacity, its starch begins to gelatinize at a lower temperature, while the maximum viscosity of the waxy wheat flour starch paste is almost 1.6 times higher than that of the reference sample. It is established that falling number of waxy wheat flour is only 68 s that more than 5 times lower than that one of wheat flour. The model dough system prepared from the waxy wheat flour has a 6.9% better lifting power in comparison to the system prepared from the wheat flour. Baking tests for sponge cakes, biscuits, fruitcakes and muffins with the substitution 25.0 to 75.0% of white flour to waxy wheat flour was performed. With an increasing of the dosage of waxy wheat flour a tendency of the increasing of the dough stickiness in all samples tested was observed. The baked goods tested were distinguished by good quality indicators, although in fruitcakes and muffins with a dosage of waxy wheat flour of more than 50.0%, the formation of large gas cells unevenly distributed in the crumb was noticed. Addition of 25.0% of waxy wheat flour causes an increase of the specific volume and porosity of sponge cakes by 11.1 and 9.3% respectively. With a further increase in the dosage of waxy wheat flour, the specific volume and porosity of the samples tested are verging to the reference sample. All samples of fruitcakes and muffins were not differ significantly in terms of specific volume and porosity. According to the results of the research conducted, it is suggested to use waxy wheat flour, obtained from the grain of Biskvitna variety, for the production of sponge cakes and biscuits in an amount of up to 75.0%, for fruitcakes and muffins - in an amount of up to 25.0% instead of wheat flour.
引用
收藏
页码:63 / 72
页数:10
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