Research and effect of drinking water on bread-making properties of wheat flour
| Autor: | Olga Simakova, Viktoriia Glushko, Yurii Korenets |
|---|---|
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :158 |
| ISSN: | 2413-4295 2079-5459 |
| DOI: | 10.20998/2413-4295.2016.25.23 |
| Popis: | The object of the article is a research of effect of drinking water on bread-making properties of wheat flour. The article presents research results of the effect of drinking water on bread-making properties of wheat flour. Have been made the experiments on the effect of heavy metals contained in the water on action of wheat flour amylolytic and proteolytic enzymes, which plays a very important role in quality assurance of the finished products. Was studied the amylolytic activity of wheat flour in presence of lead and nickel cations. Have been studied proteolytic activity of wheat flour, namely: yield and quality of gluten during laundering it from a dough , prepared on the water with impurities of lead and nickel cations; the dependence of the diffusion capacity for the roll of laundered from wheat flour substance on impurities of heavy metal cations; change in relative viscosity of 2% gelatin solution under the action of wheat flour proteases, depending on the solvent. For the purpose of study the protein denaturation under the influence of above-mentioned metal cations we have developed a layout and carried out a model experiment, in which we observed setting of sediment in 2% aqueous solution of egg albumin under the influence of these metals. Our studies indicate that the water contaminated with heavy metal impurities, particularly nickel and lead may cause deterioration of the gassing ability of semi-finished dough products. All the tests we have done confirm the fact that the heavy metal cations take a heavy toll on the biological activity of proteolytic enzymes of wheat flour, they block the elasticity of gluten, which may adversely affect the protein network of dough during baking and as a consequence, the quality of the finished product. Therefore, contamination of the water used to prepare the dough in the bread baking processes, especially such water pollutants as heavy metal cations, which are inhibitors of most enzymes, plays a very important role in ensuring the quality of the finished product that requires careful control of its purity |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|