Study of the structural and mechanical properties of flour from a composite mixture based on beans and premium wheat

M. Maradudin, I. Simakova, Viktoriya Strizhevskay, E. Volf
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引用次数: 2

Abstract

The work was performed in 2019 at the Department of Food Technology of Saratov State Agrarian University named after N.I. Vavilov and at the Research Agricultural Institute. Using the Mixolab instrument, the basic parameters of the rheological state of the dough from patent wheat flour, flour from seeds of food beans (white and red), and also flour from composite mixtures based on them were studied. These data were compared with the SDS-sedimentation indices and gluten content in the flour of the starting components and composite mixtures. It has been established that SDSsedimentation indicators correlate with the gluten content in the composite mixture, with water absorption capacity (WAC), the moment of force during the dilution phase C2, with the moment of force characterizing the maximum consistency of the dough at the end of the phase of “starch retrogradation” C5 and with the cost of total energy consumed per batch. To a lesser extent, SDS-sedimentation indices correlate with the dough formation time T1, the dough stability time T2, the force moment C3 characterizing the dough stability during the gelatinization phase, and the force moment C4 characterizing the minimum consistency of the dough during the “starch retrogradation” phase. Data of the study will allow more efficiently regulate the technological dough process of the production of food products based on composite mixtures. Keywords—wheat flour, bean flour, composite mixtures, dough, mixolabogram, rheological properties
大豆和优质小麦复合面粉的结构和力学性能研究
这项工作于2019年在以瓦维洛夫命名的萨拉托夫国立农业大学食品技术系和农业研究所进行。利用Mixolab仪器,研究了专利小麦粉、食用豆种(白豆种和红豆种)和以它们为基础的复合混合物制成的面团流变状态的基本参数。将这些数据与起始组分和复合混合物的sds -沉降指数和面筋含量进行了比较。sds沉降指标与混合料中面筋含量、吸水量(WAC)、稀释阶段的力矩(C2)、“淀粉退化”阶段结束时表征面团最大稠度的力矩(C5)以及每批总能耗成本相关。sds -沉降指标与面团形成时间T1、面团稳定时间T2、表征糊化阶段面团稳定性的力矩C3和表征“淀粉退化”阶段面团最小稠度的力矩C4相关程度较小。该研究的数据将有助于更有效地规范基于复合混合物的食品生产的工艺过程。关键词:小麦粉,豆粉,复合混合物,面团,混合图,流变学性质
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