Технологія борошняних формованих виробів функціонального призначення з йодвміщуючими добавками: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.16 – технологія продуктів харчування

Abstract

Дисертацію присвячено науковому обґрунтуванню та розробці технології борошняних формованих виробів (БФВ) функціонального призначення з використанням йодвміщуючих добавок еламіну і цистозіри, які є продуктами переробки бурих морських водоростей. Встановлено вплив добавок еламіну і цистозіри на біополімери пшеничного борошна –клейковину та крохмаль. Визначено реологічні властивості тіста для БФВ та закономірності кінетики сушіння БФВ з йодвміщуючими добавками, досліджено вплив добавок на мікроструктуру виробів. Обґрунтовано та розроблено технології БФВ на основі сколотин з добавками еламіну та цистозіри. Визначено харчову цінність виробів, доведено їх радіопротекторну дію, встановлено комплексний показник якості. Розроблено та затверджено нормативну документацію на борошняні формовані вироби з йодвміщуючими добавками, а також рекомендації з їх використання в технологіях кулінарної продукції. Здійснено впровадження нових технологій в підприємствах агропромислового комплексу та підприємствах харчування.

Диссертация посвящена научному обоснованию и разработке технологии мучных формованных изделий (МФИ) функционального назначения с использованием йодсодержащих добавок эламина и цистозиры, которые являются продуктами переработки бурых морских водорослей. Установлено влияние эламина и цистозиры на биополимеры пшеничной муки – клейковину и крахмал. Определены реологические свойства теста для МФИ и закономерности кинетики сушки МФИ с йодсодержащими добавками, исследовано влияние добавок на микроструктуру изделий. Обоснованы и разработаны технологии МФИ на основе пахты с добавками эламина и цистозиры. Определена пищевая ценность изделий, доказано их радиопротекторное действие, установлен комплексный показатель качества. Разработана и утверждена нормативная документация на мучные формованные изделия с йодсодержащими добавками, а также рекомендации по их использованию в технологиях кулинарной продукции. Осуществлено внедрение новых технологий в предприятиях агропромышленного комплекса и предприятиях питания.

The dessertation is devoted to scientific grounds and working out of technology of shaped flourstuffs (ShF) of functional purpose with iodocontaining supplement of alamin and cistozir which are brown algal processing. It was carried out the analysis of domestic and foreign original sources about making “physiological functional foodstuffs” in accordance with the theory of positive food. Biological importance of iodine and ways how to enrich the foodstuffs with iodine were examined. Up-to-date tendencies of making the functional foodstuffs on the base of grain processing were analysed in details. The researches on theoretical grounds and experimental working out of the technologies of shaped flourstuffs on the base of buttermik iodocontaining supplement of alamin and cistozir were carried out. The influence of buttermilk, alamin and cistozir supplement on biopolymers of weat flour-gluten and starch was defined. It was established that if in dough recipe to use buttermilk instead of water, raw gluten amount increases by 0,55…0,65%. It to put alamin and cistozir supplement into dough it lowers the amount of gluten in the dough and the lowering is much more expressed with the supplement concentration of 5% and more. 18 The research of complex influence of buttermilk and iodocontaining supplement on gluten in dough showed that with concentration of alamin supplement 1…3% and cistozir 1…2% content of gluten in the dough increases, its characteristics improve. It was established that the iodocontaining supplement exerts destructive influence on starch of weat flour in dough for ShF, and the lowering of content of amiloza and decrease of molecular weight are evidence of it. With the researches of microstructure of ShF with the iodocontaining supplement it was established that biopolymers of flour-protein and starch-practically do not interact with cistozir supplement. In ShF with alamin supplement zones of contact of the supplement with grain of starch can be seen. Technological parameters of the process to press dough for ShF have an optimum effect. It was established that the optimum value of humidity of dough is 28…30%, temperature of liquid to knead dough – 40...50oC. Kinetics of drying of ShF with iodocontaining supplement was analysed. It was established that the use of buttermilk in technologies of stuffs reduces duration of drying by 19…21%. Alamin supplement increases duration of drying by 30…35 min. The use of cistozir in formula doesn’t exert any considerable influence on the process of drying ShF. The technologies of shaped flourstuffs on the base of buttermilk with alamin and cistozir supplement were worked out. It was established that they exceed traditional pasta products in protein content by 0,3…0,6%, fat – by 0,5…0,8% and also in amount of so functional ingredients as calcium, iodine, -carotin, ascorbic acid. Radiation protective properties of worked out ShF were tested. It was established that introduction the stuffs with alamin and cistozir supplement into food allowance helps to reduce accumulation of radionuclids by 10,4…11,0% and 16,4…17,1%. Complex quality index of the stuffs was calculated which is 7,26 for ShF on the base of buttermilk without any supplement and –9,77 with alamin supplement, –11,16 with cistozir supplement, –6,73 for pasta products. The influence of boiling on content of iodine in ShF was analysed. It was established that boiling considerably decreases the content of iodine by 33…35% in the stuffs with alamin and by 29…31% in the stuffs with cistozir. Documentation of standards on the shaped flourstuffs with iodocontaining supplement and also recommendation how to use in technologies of culinary products were worked out and confirmed. The new technologies were introduced to food enterprises and enterprises of agricultural complex.