Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65723 10.21603/2074-9414-2023-2-2439 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation Влияние комплексной добавки на хлебопекарные свойства муки и теста при брожении https://orcid.org/0000-0001-5841-0705 Маслов Александр Васильевич Maslov Alexander V. maslov-aleksandr95@mail.ru https://orcid.org/0000-0003-3076-9104 Мингалеева Замира Шамиловна Mingaleeva Zamira Sh. https://orcid.org/0000-0002-4758-7924 Ямашев Тимур Анварович Yamashev Timur A. https://orcid.org/0000-0003-0790-4582 Старовойтова Оксана Валерьевна Starovoitova Oksana V. Казанский национальный исследовательский технологический университет Казань Россия Kazan National Research Technological University Kazan Russian Federation Казанский национальный исследовательский технологический университет Казань Россия Kazan National Research Technological University Kazan Russian Federation Казанский национальный исследовательский технологический университет Казань Россия Kazan National Research Technological University Kazan Russian Federation Казанский национальный исследовательский технологический университет Казань Россия Kazan National Research Technological University Kazan Russian Federation 23 06 2023 23 06 2023 53 2 347 356 29 11 2022 10 01 2023 https://fptt.ru/en/issues/21711/21754/

В хлебопекарной промышленности для обеспечения сбалансированности состава готовых изделий используется растительное сырье повышенной пищевой ценности, которое влияет на свойства муки и тестовых полуфабрикатов. Цель исследования заключалась в изучении влияния пищевой комплексной добавки на основе композиции растительных компонентов на амилолитическую активность и газообразующую способность муки пшеничной, динамику поднятия и газоудерживающую способность теста в процессе брожения. Объектами исследования являлись мука пшеничная высшего сорта, водно-мучная суспензия и пшеничное тесто с пищевой комплексной добавкой (в концентрациях 10, 16 и 22 % к массе готовых мучных смесей). Пищевая комплексная добавка представляет собой смесь муки пшеничной обойной и измельченной пророщенной спельты, а также порошков семян тыквы, плодовых тел грибов вешенки и ягод крыжовника при соотношении 56,3:25,0:17,2:0,9:0,6 соответственно. Вязкость водно-мучной суспензии исследовали при нагревании с применением амилографа-E, число падения определяли на приборе ИЧП-1-2, газообразующую способность муки, динамику поднятия и газоудерживающую способность теста – на реоферментометре F4. Установлено, что при внесении пищевой комплексной добавки повышается ферментативная активность муки, увеличивается высота подъема теста в среднем на 8,4 мм и сокращается продолжительность брожения до достижения максимальной высоты подъема в среднем на 17,8 % по сравнению с контролем. Выявили увеличение общего объема и объемов потерянного и удержанного углекислого газа в среднем на 35,8, 99,7 и 26,9 % соответственно по сравнению с контролем. Оптимальная концентрация пищевой комплексной добавки совместно с пшеничной мукой высшего сорта составляет 16 %. В этом случае отметили максимальные высоту подъема теста и время начала потери тестом углекислого газа. Для получения готовых изделий высокого качества при данной дозировке пищевой добавки общее время брожения теста и расстойки тестовых заготовок следует сократить на 17,8 % по сравнению с тестовыми полуфабрикатами без добавки. Полученные результаты могут быть использованы в производстве обогащенных хлебобулочных изделий из пшеничной муки высшего сорта с внесением пищевой комплексной добавки на основе растительных компонентов. Необходимо определять продолжительность созревания теста и сокращать общее время брожения и расстойки тестовых заготовок в зависимости от дозировки добавки. Целесообразно продолжить исследования в направлении изучения влияния пищевой комплексной добавки на структурно-механические свойства тестовых полуфабрикатов в процессе созревания.

To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.

 Хлебобулочные изделия тесто растительное сырье обогащение качество газообразование газоудерживающая способность амилолитическая активность амилограмма Bakery products dough plant raw materials fortification quality gas formation gas-retaining ability amylolytic activity amylogram Работа выполнена на базе учебно-исследовательской лаборатории «Оценка качества продовольственного сырья и пищевой продукции» Казанского национального исследовательского технологического университета (КНИТУ). The study was carried out at the educational and research laboratory “Quality Assessment for Foods and Raw Materials”, Kazan National Research Technological University (KNRTU).

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