Effect of food additives on the structure of the dough
https://doi.org/10.20914/2310-1202-2022-1-196-201
Abstract
The article presents data on the effect of additives of pre-processed powder from plant raw materials on the structure of yeast dough. Inthe activityof malt from rye, wheat, barley of the "Elf" variety, soybeans, peas and triticale, depending on different concentrations of the substrate. Two important characteristics are obtained – the Michaelis constant and the dependence of the reaction rate on the concentration of substratea. Studies of the amylolytic activity of tritical malt on wheat flour have shown that the sugar-forming ability of flour increases with the addition of dry tritical malt. When carrying out a reaction using not distilled, but tap water, the activity of amylase increases even more, which is not unexpected in accordance with the experiments conducted. The greatest significance of the processes occurring during the kneading of the test: physico-mechanical, colloidal and biochemical can be explained by the swelling of water-insoluble proteins, which form a three-dimensional spongy-mesh structure in the dough. This determines the extensibility and elasticity of the dough. Starch grains of flour adsorption binds a large amount of water. A significant amount of water is also absorbed by rye flour penthozans. The highest value of acidity was characterized by samples with rye malt, introduced in a dosage of 1–3% by weight of flour. The introduction of malt preparation was also reflected in the structural and mechanical properties of the crumb. Elastic deformations with an increase in the dosage of malt are reduced, in contrast to plastic deformations. For use in baking, according to a comprehensive assessment, barley malt is recommended at a dosage of 3% to the mass of flour.
About the Authors
A. T. Vasyukova
Moscow State University of Food Production
Dr. Sci. (Engin.), professor, food industry, hotel business and service department, 11, Volokolamsk Highway, Moscow, 125080, Russia
I. U. Kusova
Moscow State University of Food Production
Cand. Sci. (Engin.), associate professor, food industry, hotel business and service department, 11, Volokolamsk Highway, Moscow, 125080, Russia
A. E. Alekseev
Moscow State University of Technology and Management named after K.G. Razumovsky
graduate student, engineer, digital nutrition, hotel and restaurant service department, 73, Zemlyanoy Val Str., Moscow, 109004, Russia
A. V. Moshkin
Moscow State University of Technology and Management named after K.G. Razumovsky
graduate student, digital nutrition, hotel and restaurant service department, 73, Zemlyanoy Val Str., Moscow, 109004, Russia
T. R. Lyubetskaya
Moscow State University of Food Production
Cand. Sci. (Engin.), associate professor, food industry, hotel business and service department, 11, Volokolamsk Highway, Moscow, 125080, Russia
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Review
For citations:
Vasyukova A.T., Kusova I.U., Alekseev A.E., Moshkin A.V., Lyubetskaya T.R. Effect of food additives on the structure of the dough. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(1):196-201. (In Russ.) https://doi.org/10.20914/2310-1202-2022-1-196-201
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