Розробка технології бездріжджових безглютенових хлібців на основі суміші рисового та кукурудзяного борошна: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.01 – технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

Abstract

Дисертацію присвячено розробці технології безглютенових бездріжджових хлібців на основі борошняних сумішей шляхом використання в якості структуроутворювачів функціональних рецептурних компонентів гідроколоїду – карбоксиметилцелюлози натрієвої солі і концентратів тваринних білків Геліос-11 або Сканпро Т95, що дозволить збалансувати реологічні властивості пористого хлібного тіста. У роботі показано доцільність заміни мікробіологічного способу розпушення тіста під дією дріжджів на користь механічного та комбінованого (механічно-хімічного), що дозволить суттєво скоротити тривалість процесу тістоведення, знизити втрати сухих речовин тіста під час бродіння. З використанням математичних методів експериментально-статистичного моделювання та оптимізації обґрунтовано дозування дослідних полісахаридних та білкових добавок, внесення яких у безглютенове тісто на стадії його приготування зумовлює поліпшення процесів утворення та стабілізації піноподібної структури. У результаті підвищуються фізико-хімічні й органолептичні показники якості, а також скорочується технологічний цикл виробництва бездріжджових безглютенових хлібців. Розроблено технологію безглютенових бездріжджових хлібців, яка апробована та впроваджена на виробничих підприємствах м. Харкова, а також у навчальний процес ХНТУСГ імені Петра Василенка та ХТЕІ КНТЕУ. Розраховано економічну ефективність від реалізації нової продукції.

Thesis presents the results of current trends in technology of gluten-free baking products, outlines the urgency of production problem of gluten-free food products, analyzes the effectiveness of modern functional formulation components use and innovative technological measures, which has become a prerequisite for the development of technology of gluten-free quick breads based on flour mixes by using animal protein concentrates Helios-11 or Scanpro T95 (APC) and hydrocolloid – carboxymethylcellulose sodium salt (Na CMC), which balances the rheological properties of porous bread dough. The primary task is to substantiate the composition of flour raw material and liquid phase of gluten-free quick dough. It is established that the basis of rice-corn flour mixture is the ratio (70...50) : (30...50). Kefir or 0.5 % solution of Na CMC is used as liquid phase of dough; concentration of Na CMC solution is chosen taking into account the data on its resistance to stratification during possible storage before kneading the dough. As protein enhancers, it is recommended to introduce Helios-11 or Scanpro T 95 (0.5...1.0 % to the mass of flour). Application of physical method of dough dilution (if liquid phase of dough is solution of Na CMC) or combined (if the liquid phase is kefir). In the presence of additives, foamy structure of dough is changing – the number of large pores (0.7...1.5 mm) is reduced by almost 4 times, the number of small and very small pores (0.1...0.5 mm) increases significantly. Improvement of the balance of structural and mechanical properties of flour dough (elasticity, elasticity, and compliance) is associated with an increase in the proportion of bound moisture in the presence of additives. Flour proteins and their properties are crucial for structure formation of dough and baked products, so it is decided to investigate the molecular weight distribution of protein fractions of gluten-free flour dough. Analysis of differential curves of molecular weight distribution in dough from Frice, Fcorn and their mixtures show that there are intermolecular protein interactions. As a result, in dough from flour mixture, proportion of fractions with a molecular weight close to 20, 50, 80 and 280 kDa is increased; the proportion of fractions with a molecular weight of 25…29 kDa is reduced. In presence of kefir, increase in peaks intensity in the range of 20...25 kDa, as well as an increase in intensity and displacement of the maximum peak in direction of larger molecular weights, is detected from 296...303 to 314 kDa. At the same time, content of water-soluble fraction decreases significantly and content of higher molecular weight fractions increases, indicating the interaction between protein molecules with low molecular weight and formation of a high molecular weight fraction. In presence of Na CMC in dough composition with oscillation of almost unchanged deformation, oscillations of the mode V1, ie movement of nuclei along the direction of O-H bonds (mode of valence oscillations of stretching), are activated. This can be explained by increased number of hydroxyl groups in presence of Na CMC involved in formation of additional hydrogen bonds in dough. Spectral characteristics of Amid strips and all dough samples indicate the existence of various molecular forms of proteins (α-helix and β-forms). A rapid growth of «Falling Number» (FN) indicator in samples from different flour raw materials in the presence of Na CMC is established, and to a large extent in the sample based on the flour mixture. The addition of Scanpro T 95 in combination with Na CMC leads to almost two-fold decrease in FN, which may be due to competitive water absorption of protein and polysaccharide substances. Proteins that have a higher water absorption capacity at low ambient temperatures limit the absorption of water by Na CMC. For the study of surface phenomena at the interface between the phases (gasliquid-solids), the method of a droplet drop is applied. It is established that the surface tension of water-flour suspension from flour mixture increases. This is the result of intermolecular interaction between the water-soluble Frice and Fcorn proteins. The presence of Na CMC and APC in flour-based mixture reduces the index of drop form-resistance, which is associated with decrease in its surface tension. The optimal parameters for gluten-free quick breads preparation are the following: with kefir – mixing duration of battered egg-sugar mass with kefir – 40...60 s; moisture content of dough – 64...64.5 %; baking temperature – 180…185 °С; with solution of Na CMC with Scanpro T 95 – mixing duration of eggsugar mixture with Na CMC and Scanpro T 95 – 90...100 s; moisture content of dough – 63...63.5%; baking temperature – 175...180 °С. New technologies were introduced into industrial enterprises of Kharkiv, the results of research is implemeented in educational process of the P. Vasilenko KhNTUA and KhITE KNUTE.