Study of microbial polysaccharides’ impact on organoleptic and physical-chemical parameters of protein-free and gluten-free floury products

Mykhaylov, Valerii and Михайлов, Валерій Михайлович and Михайлов, Валерий Михайлович and Samokhvalova, Olga and Самохвалова, Ольга Володимирівна and Самохвалова, Ольга Владимировна and Kucheruk, Zinoviya and Кучерук, Зіновія and Кучерук, Зиновия and Kasabova, Kateryna and Касабова, Катерина Рубенівна and Касабова, Екатерина Рубеновна and Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна and Horiainova, Iuliia and Горяйнова, Юлія Артурівна and Горяйнова, Юлия Артуровна and Rogovaya, Alla and Рогова, Ала and Роговая, Алла and Choni, Inna and Чоні, Іна and Чони, Инна (2019) Study of microbial polysaccharides’ impact on organoleptic and physical-chemical parameters of protein-free and gluten-free floury products. EUREKA: Life Sciences (6). pp. 37-43. ISSN 2504-5687

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Abstract

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined. It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gellan.

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