Examining a possibility of using purple amaranth in the technology for products made of yeast dough
| Autor: | Iuliia Goriainova, Tatiana Yudina, Iryna Nazarenko, Olga Simakova, Yurii Korenets |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Organoleptic
Wheat flour Energy Engineering and Power Technology Amaranth purple amaranth 01 natural sciences Industrial and Manufacturing Engineering wheat flour chemistry.chemical_compound 0404 agricultural biotechnology Management of Technology and Innovation lcsh:Technology (General) yeast dough lcsh:Industry Amylase Food science Electrical and Electronic Engineering Sugar chemistry.chemical_classification biology Applied Mathematics Mechanical Engineering fungi 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences Maltose 040401 food science Gluten Yeast enzyme activity 0104 chemical sciences Computer Science Applications chemistry quality Control and Systems Engineering gluten biology.protein lcsh:T1-995 lcsh:HD2321-4730.9 |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 57-64 (2018) |
| ISSN: | 1729-4061 1729-3774 |
| DOI: | 10.15587/1729-4061.2018.127173 |
| Popis: | It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %, with addition of CaCl 2 (Са 2+ =0.01 g/l), it is 16.0±0.35 %. The obtained results indicate the prospects of using APA for enhancing baking properties of wheat flour. We determined the required concentration of the additive of flour from dry foliage of purple amaranth to wheat flour (1 %) for the fortification with biologically active substances, enhancing baking properties of flour and retaining organoleptic parameters. The impact of different concentrations of APA on the content of the basic biologically active substances in wheat flour, gluten running, the indicators of whiteness and a color shade of wheat flour was explored. It was experimentally found that APA enhance baking properties of top grade wheat flour. High amylolytic activity of flour with APA was established: maltose number of 5 % water extract (tap water) from dry PA foliage is 9.42±0.34 %, from amaranth malt, it is 10.53±0.38 %. There is an increase of sugar forming, and, as a consequence, gas forming capability of wheat flour. APA demonstrates considerable proteolytic activity: flour from dry PA foliage – (η rel =1.09), from amaranth malt – (η rel =1.13), comparable with the activity of barley malt. Application of the enzyme preparation accelerates the process of hydration of gluten proteins of wheat flour (one-hour lying of dough is not required), gluten elasticity is also improved. Thus, the expedience of the use of APA in the technology of products from yeast dough was substantiated. |
| Databáze: | OpenAIRE |
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