INVESTIGATIONS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF DOUGH SEMI-PRODUCTS ENRICHED WITH DIETARY SUPPLEMENTS

Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov

Abstract


The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The conducted studies are directed on investigating the evenness of distribution of microelements in the volume of dough semi-products and establishing the influence of a supplement on functional-technological properties of these semi-products. At that there were used methods of nuclear magnetic resonance, electronic paramagnetic resonance, low-temperature calorimetric method and rheological research methods. The method of nuclear magnetic resonance established that a dietary supplement, based on the chelate complex influences the mobility and interaction of water molecules with an environment in dough semi-products. The method of electronic paramagnetic resonance proved the evenness of distribution of a microelement of a dietary supplement by the volume of studied dough semi-product. Rheological and low-temperature calorimetric methods established that an introduced supplement favors a change of the qualitative and quantitative composition of system water of studied semi-products and changes their elastic properties. The obtained results proved the efficiency of using a powder-like supplement with stabilized chelates of metals in technologies of enriching food products.


Keywords


dietary supplement; based on chelate complex; dough semi-products; functional-technological properties of dough

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DOI: http://dx.doi.org/10.21303/2504-5695.2018.00679

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Copyright (c) 2018 Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)