THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH

Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko

Abstract


There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex.

Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one.

There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.


Keywords


flour force; dough for hardtacks; decreased sugar capacity; sunroot powder; waxy wheat flour

Full Text:

PDF

References


Burgos, K., Subramaniam, P., Arthur, J. (2016). Reformulation guide spotlight on sugars. Available at: https://www.fdf.org.uk/corporate_pubs/Reformulation-Guide-Sugars-Aug2016.pdf

The sweet danger of sugar (2017). Available at: https://www.health.harvard.edu/heart-health/the-sweet-danger-of-sugar

Davis, C. (2017). Inulin: Chemical Properties, Uses & Health Benefits. Nova Science Publishers Inc, 120.

Struck, S., Jaros, D., Brennan, C. S., Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49 (9), 1963–1976. doi: http://doi.org/10.1111/ijfs.12617

Manley, D. (2011). Manley’s Technology of Biscuits, Crackers and Cookies. Cambridge: Woodhead Publishing Limited, 576. doi: http://doi.org/10.1533/9780857093646

Yu, X. R., Zhou, L., Zhang, J., Yu, H., Gao, D. R., Zhang, B. Q. et. al. (2015). Comparison of Structural Development and Biochemical Accumulation of Waxy and Non-waxy Wheat Caryopses. Cereal Research Communications, 43 (2), 307–317. doi: http://doi.org/10.1556/crc.2014.0038

Rybalka, O. I. (2011). Yakist pshenytsi ta yii polipshennia. Kyiv: Lohos, 495.

Lekarstvennoe rastenie topinambur. Available at: http://www.malva-topinambur.com

Lebedenko, T. Ye., Pshenyshniuk, H. F., Sokolova, N. Yu. (2014). Tekhnolohiia khlibopekarskoho vyrobnytstva. Odessa: Osvita Ukrainy, 392.

Izmeritel' deformatsii kleykoviny IDK-7 (2014). Odessa. Available at: http://altairplus.com.ua/files/files/Pass_uDk7.pdf

AACC International Approved Methods. Available at: http://methods.aaccnet.org/summaries/54-10-01.aspx

Iorhachova, K. H., Makarova, O. V., Hordiienko, L. V., Korkach, H. V.; Iorhachova, K. H. (Ed.) (2011). Tekhnolohiia kondyterskoho vyrobnytstva. Praktykum. Odesa, 208.

Yorhacheva, E. H., Makarova, O. V., Khvostenko, E. V., Hromova, A. V. (2011). Vliyanie inulinsoderzhashhego syr'ya na protsess brozheniya polufabrikatov dlya galet. Kharchova nauka i tekhnolohiia, 1, 6–9.

Iorgachova, K., Makarova, O., Khvostenko, K. (2016). The rationale of selecting pastries to be made with waxy wheat flour. Eastern-European Journal of Enterprise Technologies, 2 (11 (80)), 12–19. doi: http://doi.org/10.15587/1729-4061.2016.65756




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00721

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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