Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, functional ingredients and so on are searched for in bread technologies. For using new raw material and food supplement types, it is necessary to know their functional-technological properties (FTP) that allows to prognosticate the behavior of powder-like raw materials and food supplements in food masses at technological processing and storage of ready products.
The water-retaining capacity (WRC) is one of main functional-technological parameters of carbohydrate-containing raw materials, because it favors the outcome, structural-mechanical properties and quality characteristics of ready products.
The authors introduced “Magnetofood” polyfunctional food supplement for increasing WRC of rye-wheat dough. For grounding the mechanism of forming supramolecular groups in carbohydrate food systems: Magnetofood-polysacharide-water, there was studied the influence of “Magnetofood” food supplement on processes of hydration, swelling and water-retention by rye-wheat starch and rye-wheat flour.
It was established, that introduction of “Magnetofood” food supplement in rye-wheat starch and flour in amounts: 0,10; 0,15; 0,20 % to the mass of starch or flour increases swelling and water-retaining capacity (WRC) of starch and flour: swelling in 1,3–1,5 and 1,5–2,25 times, respectively; WRC in 1,10–1,15 and 1,1–1,3 times, respectively.
The rational dose of “Magnetofood” food supplement – 0,15 % to the mass of dry raw material was experimentally set.
There was studied the influence of “Magnetofood” food supplement on rheological properties of water suspensions of rye-wheat starch and flour at different temperatures and different speeds of shift.
It was established, that adding “Magnetofood” in amount 0,15 % favors increasing the effective viscosity of suspensions of experimental samples of starch and flour at temperatures: (23±2) ºС and (40±2) ºС comparing with control samples in average by 29,0 % – for starch and by 22,0 % – for flour at 23 °С and by 16,0 % – for starch and by 10,0 % – for flour at 40 °С.
There was studied the dynamics of changing viscosity of colloid solutions of starch and flour, enriched with “Magnetofood” in amount 0,15 % to the mass of dry raw material in the keeping process at different temperatures and shift speed 9 s-1.
There was established the increase of viscosity of suspensions of rye-wheat starch and flour in the process of infusion (especially at adding “Magnetofood”) that is connected with continuing hydration and swelling process.
It was demonstrated, that the temperature increase of the colloid system from (23±20) ° С to (40±2) °С favors the increase of its viscosity – both at the initial moment and in infusion process during 30 min in average by 20,0–25,0 % at the expanse of the aforesaid processes. Moreover, adding “Magnetofood” accelerates and intensifies the processes of swelling and hydration of experimental samples of rye-wheat starch and flour comparing with control ones.
The received experimental data may be used at elaborating the technology of rye-wheat bread, enriched with “Magnetofood” food supplement; and also at elaborating innovative technologies of carbohydrate food systems.
The results of this study may be used at elaborating recipes and technologies of carbohydrate-containing food products for increasing their viscosity, water-retaining and stabilizing capacities.
Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production
