THE STUDY OF INFLUENCE OF ARONIA ADDITIVES ON FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR
| Autor: | Radion Nykyforov, Olga Simakova, Iuliia Goriainova, Iryna Nazarenko, Yuriі Korenets |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Materials science Ms excel Pectin 010102 general mathematics Wheat flour Food value 02 engineering and technology Gluten Proteins 01 natural sciences Gluten 020303 mechanical engineering & transports food 0203 mechanical engineering chemistry Polyphenol Food science Aronia 0101 mathematics |
| Zdroj: | EUREKA: Life Sciences. 1:27-34 |
| ISSN: | 2504-5695 2504-5687 |
| DOI: | 10.21303/2504-5695.2017.00299 |
| Popis: | The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003. In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough. |
| Databáze: | OpenAIRE |
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