scholarly journals Use of topinambur in technology of flour products

2021 ◽  
Vol 23 (95) ◽  
pp. 13-19
Author(s):  
G. Р. Khomych ◽  
N. I. Tkach ◽  
Y. G. Nakonechna ◽  
O. V. Nesterenko ◽  
N. M. Prior
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Raw Material ◽  
Partial Replacement ◽  
Biological Value ◽  
Health And Disease ◽  
Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

THEORETICAL ASPECTS OF THE DEVELOPMENT OF NEW TYPES OF CONFECTIONERY PRODUCTS OF INCREASED NUTRITIONAL VALUE AND DIRECTED EFFICIENCY

2021 ◽  
Vol 14 (2(52)) ◽  
pp. 46-59
Author(s):  
Ksеnia Nikolaevna Gershonchik ◽  
Valentina Nikolaevna Babodey ◽  
Tatsiana Vyacheslavovna Shugaeva ◽  
Svetlana Nikolaevna Vislouhova ◽  
Svetlana Evgenievna Tomashevich
Keyword(s):  
Wheat Flour ◽  
Proteolytic Enzyme ◽  
Nutritional Value ◽  
Jerusalem Artichoke ◽  
Technological Properties ◽  
Biological Value ◽  
Confectionery Products ◽  
Fundamental Research ◽  
Optimal Quantity

The article presents the main results of fundamental research carried out by specialists of the group for the confectionery industry of the technology confectionery and oil and fat products department in 2008–2020. The chemical composition and technological properties of soluble fibers — inulin and oligofructose, as well as the source of inulin — Jerusalem artichoke, have been studied, their optimal dosages in the manufacture of zephyr have been determined, allowing to achieve technological effects and enrich the finished product with food fibers. Studied the composition of the linen cake and its influence on the quality of biscuits. The optimal dosages of linen cake have been established to increase the nutritional and biological value of the biscuits. The possibility of using durum wheat flour in the manufacture of biscuits has been studied. Influence of proteolytic enzyme, sugar and fat on protein proteolysis in confectionary dough for production of soluble biscuits is studied. It is defined that sugar and fat reduce speed of protein proteolysis, at that sugar has more inactivate ability. Optimal quantity of proteolytic enzyme is 0,15 % to mass of wheat flour. The rheological properties of syrups based on sweeteners for muesli bars have been investigated. Established the ratio of maltitol and maltitol syrup in the recipe for muesli bars for diabetic nutrition.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

scholarly journals EXPANSION OF FISH PASTES ASSORTMENT BY RATIONAL USE OF SECONDARY RAW MATERIAL OF FAR EASTERN FISH

2019 ◽  
pp. 141-149 ◽  
Author(s):  
Larisa Borisovna Guseva ◽  
Nadezhda Leonidovna Kornienko
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Raw Material ◽  
Economic Stability ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Production Activity ◽  
Saffron Cod ◽  
Far Eastern

Expanding the range of finished products by introducing into the process of underused fish species and secondary raw materials formed during their cutting is now a priority objective of production activity of fish processing enterprises, which ensures their economic stability. The multivariance of the directions of range expanding determines the purpose of the paper: studying feasibility of expanding the range of baked fish pastes of saffron cod and rudd by introducing caviar and milt of these fish into the recipe of the finished product. Experimental studies have been performed showing the effect of caviar and milt on the organoleptic properties and biological value of baked fish pastes. The results of experimental studies have proved the significant effect of the type of fish raw material on the quality of the finished product. It has been established experimentally that the developed recipe for baked fish pastes with saffron cod caviar and milt (chopped muscle tissue - 60%, oil - 20%, water - 15%, gonads - 5%) provides developing high organoleptic properties, as well as increasing biological value compared with the basic recipe without milt and caviar. It has been shown that as a result of introducing rudd caviar and milt into the recipes of pies the organoleptic properties of the finished product decrease to the level unacceptable for the consumer, but the biological value of the finished product from this fish increases compared to the baseline. The comparative coefficient of innovation indicates the feasibility of the developed technology since the following effects have been noted: expansion of the range of finished products; increase in the volume of raw materials intended for food purposes; increase in the rate of innovation from 35.5 (basic recipe) to 41.9 (saffron cod paste with milt) and 45.3 (saffron cod paste with caviar).

scholarly journals Nutritional and functional properties of certain gluten-free raw materials

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 495-505 ◽  
Author(s):  
D. Vitali ◽  
D. Amidžić Klarić ◽  
I.V. Dragojević
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Raw Materials ◽  
Food Group ◽  
Gluten Free Diet ◽  
Raw Material ◽  
Gluten Free ◽  
Total Carbohydrate ◽  
Calcium Iron

Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

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