TECHNOLOGY OF WHEAT FLOUR PRODUCTS FOR MEDICAL AND PREVENTIVE PURPOSES WITH THE USE OF MULLET

Horiainova, Iuliia and Горяйнова, Юлія Артурівна and Горяйнова, Юлия Артуровна and Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна and Кучма, Анастасія Юріівна and Мороз, Вікторія Олегівна (2020) TECHNOLOGY OF WHEAT FLOUR PRODUCTS FOR MEDICAL AND PREVENTIVE PURPOSES WITH THE USE OF MULLET. Обладнання та технології харчових виробництв (12(42)). ISSN 2079-4827(печать)

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Abstract

The possibility of using mulberry additive in flour products has been experimentally proved. It was found that some additives of black and white mulberry of Dnipro and Zaporizhia regions reduce the number of drops from 5 to 19% compared to the control sample (wheat flour of the highest grade without additives). This indicates an increase in the autolytic activity of the composite mixture, and some have little effect on the number of drops of wheat flour and do not spoil its baking properties (the difference within the error of the experiment). The number of drops of all composite mixtures is in the range from 263 to 325, which corresponds to the normative indicators of GSTU 46.044-99 (not less than 160 s). Analysis of the results shows that mulberry supplements have little effect on the amount of crude gluten (remains within the norm, at least 24%), which increases slightly. All mulberry additives affect the quality of gluten to varying degrees -elasticity decreases from 13% to 72%. The color of gluten with the addition of mulberry in all samples changes, becomes darker. All samples have good elasticity. Mulberry additives reduce the whiteness of high-grade wheat flour from 5 to 38%, give it a dark color, which suggests the use of these mixtures in rye flour products, replacing part of it in recipes. The technological scheme of making "Berry" cookies with mulberry additives has been developed.

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