Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based 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) Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products. Eastern-european journal of enterprise technologies (11(102). pp. 23-32. ISSN 1729-3774

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Abstract

The formation of the structure of individual dietary bakery and flour confectionery products, which must be made without wheat flour, is complicated by the lack of gluten. The search for effective structurants instead of gluten proteins is ongoing. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gelan on the formation of the structure of gluten-free protein-free bread and gluten-free muffins was studied. The ability of a model protein-free system based on corn starch to form a dough under the conditions of adding xanthan, enposan and gelan in the amount of 0.1… 0.5% by weight was studied on the Brabender farinograph. It is established that at the amount of 0.3… 0.5% of all studied microbial polysaccharides a dough is formed with indicators that ensure the formation of the required structure of the dough in the absence of gluten. The effect of MPS on the elastic-elastic, plastic-viscous properties of gluten-free dough has been studied. It was found that due to the addition of xanthan in the protein-free dough, the rheopex properties disappear. The viscosity of protein-free dough with the amount of xanthan 0.3… 0.5% by weight of starch reaches the values typical of wheat bread dough. In the gluten-free confectionery dough for muffins, the amount of MPS 0.1% by weight of the finished products is sufficient. At the same time, the effective viscosity increases by 2… 3 times for all tested MPS, which provides the desired consistency of the dough for molding by settling. The quality indicators of baked products with the addition of the studied MES are investigated. It is shown that their use in certain quantities leads to an increase in the specific volume of products and ensuring the porous structure of baked goods. During storage, the liquefaction of products decreases, which indicates a slowing down of hardening processes in gluten-free systems using xanthan, enposan and gelan. All studied MPS show the same nature of the impact on certain indicators, but the greatest effect is xanthan, the least - gelan.

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