Examining a possibility of using purple amaranth in the technology for products made of yeast dough
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2018, Vol 2, Issue 11
Abstract
<p>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<sub>2</sub> (Са<sup>2+</sup>=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.</p><p>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.</p><p>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<sub>rel</sub>=1.09), from amaranth malt – (η<sub>rel</sub>=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.</p>
Authors and Affiliations
Olga Simakova, Yurii Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova
Keywords
Related Articles
- EP ID EP527937
- DOI 10.15587/1729-4061.2018.127173
- Views 47
- Downloads 0
Studying chemical transformations of the modified derma collagen
<p>Chemical transformations of modified collagen for prediction of effective formation and stabilization of the derma structure with the use of montmorillonite dispersions treated by different modifying agents were studi...
Development of a model of the weight of motor roads parameters as part of the information and management system of monetary evaluation
<p>The article deals with the approaches to the construction of a multi-level hierarchical system of indicators for evaluation of the quality state of a motor road section. The model of the weight of parameters and chara...
Determination of dynamic load features of tank containers when transported by rail ferry
<p>Simulation of the dynamic load of the tank container when transported as part of a combined train on a rail ferry is carried out. Mathematical models taking into account possible interactions of tank containers with t...
Assessment and prevention of the propagation of carbon monoxide over a working area at arc welding
<p>This paper reports a study of air environment at industrial premises where welding processes take place, with special attention paid to the formation of carbon monoxide (oxide) (CO) in the working environment in the p...
Improvement of the ultrasonic testing method for materials with significant attenuaton
<p>We present a phase method for ultrasonic thickness measurement of materials with significant attenuation and variants for its improvement in order to increase the efficiency of detection of informative signals and the...