Rapid method for wheat flour aging
https://doi.org/10.20914/2310-1202-2018-2-195-199
Abstract
Freshly milled wheat flour made from high quality grain gives a low quality bread, especially in the processing of the newly harvested grain. The flour acquires requisite technological properties only after a certain amount of time, which is called flour aging. The strength of wheat flour increases with aging as well as the bread volume, but it takes a lot of time. The main reason behind the increase in strength of the aged wheat flour is change in physical properties of the gluten. The goal of current research is to determine the relationship between stabilization time of wheat flour capacitance and gluten content. The method is based on determining the electrical capacitance of the flour sample which is stabilized depending on gluten content of the flour and correlated with flour aging time. The method involves the use of 15 wheat flour samples with gluten content in the range of 23.0–32.0% and moisture content up to 15.0%. The proposed method allows to use mathematical equations to determine the time of flour aging depending on the gluten content.
About the Authors
V. V. Nazarova
ITMO University
Russian Federation
candidate of technical sciences, senior lecturer, thermophysics and theoretical basis of thermal and refrigerating engineering department, Lovonosov st. 9, Saint Petersburg, 191002, Russia
Russian Federation
candidate of technical sciences, senior lecturer, thermophysics and theoretical basis of thermal and refrigerating engineering department, Lovonosov st. 9, Saint Petersburg, 191002, Russia
I. B. Bondarenko
ITMO University
candidate of technical sciences, design and security of computer systems department, Lovonosov st. 9, Saint Petersburg, 191002, Russia
candidate of technical sciences, design and security of computer systems department, Lovonosov st. 9, Saint Petersburg, 191002, Russia
O. L. Zhdanova
ITMO University
student, thermophysics and theoretical basis of thermal and refrigerating engineering department, Lovonosov st. 9, Saint Petersburg, 191002, Russia
student, thermophysics and theoretical basis of thermal and refrigerating engineering department, Lovonosov st. 9, Saint Petersburg, 191002, Russia
References
1. Kazakov E.D Biokhimiyazerna I khleboproduktov [Biochemistry of grain and bakery products.] Saint-Petersburg, GIORD, 2005. 232p. (in Russian)
2. Knorr D. Food biotechnology. U.S.A., Basel, 1998. 452p.
3. Zhigunov D.A. The interrelation between grain and flour quality indicators. Khleboprodukty [Grain and wheat quality relation] 2013. no. 10, pp. 64–65.(in Russian)
4. Mikulovich T.P. Rastitelmnyi belok [Plant protein] Moscow, Agropromizdat, 1991. 684 p. (in Russian)
5. Mis A. Some methodological aspects of determining wet gluten quality by the Glutomatic Method (a laboratory note). InternationalAgrophysics. 2000. no. 14. pp. 263–267.
6. Barakova N.V., Ustinova A.S., Nazarova V.V., Martynenko V.E. Comparison study of methods for gluten content determination in wheat flour]. Nauchnyizhurnal NIU ITMO, Seriya“Processy I apparaty pischevykh proizvodstv” [Scientific journal of NIITMO. A series of "Processes and devices of food production."] 2015. no. 3. pp. 120–125.(in Russian)
7. Kosovan A.P., Dremucheva G.F. Using of bread improvers for flour quality regulation. Pishhevaja promysh-lennost'. [Food industry] 2003. no. 12. pp. 44–45.(in Russian)
8. Baljubash, V.A. Method for gluten content determination in wheat. Hleboprodukty. [Bakery] 2014. no. 7. pp.20–23.(in Russian)
9. Moik, I.B. Termo –I vlagometrija pishhevyh produktov [Thermometry and hygrometry of food] Moscow, Agropromizdat, 1988. 303 p.(in Russain)
10. Kolpakova V.V., Studennikova O.J. Gluten protein hydration ability and physical-chemical properties. Izvestija vuzov. Pishhevaja tehnologija. [Proceedings of high schools. Food technology] 2009 no. 2–3. pp. 5–8. (in Russian)
11. Sherwy P.R., Tatham A.S. Disulphidebonds in wheat gluten proteins. J Cereal Sci, New Jersey, 207 p.
12. Vakar A.B., Kolpakova V.V. Solubility of glutenin fraction of gluten. Vestn. s.-h. nauki. [Proceedings of agriculture science] 1976. no. 7. pp. 45–50.(in Russian)
13. Kazakov E.D. Theoretical basis of gluten formation. Izvestija vuzov. Pishhevaja tehnologija. [Proceedings of high schools. Food technology] 1992 no. 5–6. pp. 5–7.(in Russian)
14. Kenneth J. Breslauer Characterization of cereals and flours. Properties, analysis and applications. N.Y.: Rutgers University, 2003. 547 p.
15. GOST 27839–13. Mukapshenichnaja. Metody opredelenija kolichestva I kachestva klejkoviny. [Wheat flour. Methods for determining the quantity and quality of gluten] Moscow, Standartinform, 2011.(in Russian)
16. GOST 52189–2003. Muka pshenichnaja. Obshhie tehnicheskie uslovija. [Wheat flour. General specifications.] Moscow, Standartinform, 2003. (in Russian)
17. ISO 21415–1:2006 Pshenitsa I phenichnaya muka. Oprdelenie soderzhaniya kleikoviny [Wheat and wheat flour – Gluten content – Part 1: Determination of wet gluten by a manual method]
18. ISO 21415–2:2015 Pshenitsa I phenichnaya muka. Oprdelenie soderzhaniya kleikoviny [Wheat and wheat flour –Gluten content –Part 2: Determination of wet gluten and gluten index by mechanical means]
19. Baljubash V.A., Aleshichev S.E., Nazarova V.V., Berezin V.V. et al. Sposob opredelenija kolichestva klejkoviny v pshenichnoj muke [Method for determining the amount of gluten in wheat flour] Patent RF, no. 2526187, 2014. (in Russian)
Review
For citations:
Nazarova V.V., Bondarenko I.B., Zhdanova O.L. Rapid method for wheat flour aging. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):195-199. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-195-199
Views:
665
Email this article 
Post a Comment 
