Дослідження якості питної води у виробництві хліба
Вантажиться...
Дата
2017
ORCID
DOI
10.20998/2413-4295.2017.32.18
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
НТУ "ХПІ"
Анотація
Були проведені експерименти з вивчення впливу важких металів на дію протеолітичних ферментів пшеничного борошна і визначенню впливу невеликого закислення води на процеси тістоведення і, отже, на якість готового хліба. Розроблено схему, що дозволяє як нейтралізувати надлишкову кислотність післямембранної води, так і збагатити її катіонами кальцію, які не тільки корисні для здоров'я у складі продукту, але й будучи активаторами ферментів, зможуть вплинути на протікання гідролітичних процесів при замісі тіста на такій воді, прискорити процеси тістоведення і поліпшити якість готового хліба. Калійкатіонування води дозволить не тільки без всяких додаткових добавок поліпшити якість готового хліба, але і значно скоротити процес тістоведення, а отже, і зменшити собівартість готового продукту.
The object of this article is to study the influence of drinking water quality on the properties of dough. During research were used the standard methods for determining the yield and quality of gluten, were studied proteolytic enzyme activity of wheat dough. Experiments were carried out to study the effect of heavy metals on the action of proteolytic enzymes of flour, experiments to determine the effect of slight acidification of water on a dough process and therefore on the quality of the finished bread. Was developed a scheme that allows both to neutralize the excess acidity of water after the membranes and enrich it with calcium cations that are not only good for health, but also acting as activators of enzymes and will be able to influence on the course of hydrolytic processes during dough kneading on a such water, accelerate dough processes and improve the quality of the finished bread. The developed scheme allows also to accelerate the kneading process and improve the quality of the finished bread. Potassium-cationization of water for the production of bread will not only improve the quality of the finished bread without any additional additives, but also significantly reduce the dough process, and hence reduce the cost of the finished product. The complex of the experiments by modifying prescription water used for food production, shows that water quality plays an important role in ensuring not only the quality of the finished product, but also to reduce the costs of the process. This opens up opportunities with minimum capital investment to obtain significant economic results. This opens up a wide range of opportunities for a minimal amount of capital investment to receive significant economic results.
The object of this article is to study the influence of drinking water quality on the properties of dough. During research were used the standard methods for determining the yield and quality of gluten, were studied proteolytic enzyme activity of wheat dough. Experiments were carried out to study the effect of heavy metals on the action of proteolytic enzymes of flour, experiments to determine the effect of slight acidification of water on a dough process and therefore on the quality of the finished bread. Was developed a scheme that allows both to neutralize the excess acidity of water after the membranes and enrich it with calcium cations that are not only good for health, but also acting as activators of enzymes and will be able to influence on the course of hydrolytic processes during dough kneading on a such water, accelerate dough processes and improve the quality of the finished bread. The developed scheme allows also to accelerate the kneading process and improve the quality of the finished bread. Potassium-cationization of water for the production of bread will not only improve the quality of the finished bread without any additional additives, but also significantly reduce the dough process, and hence reduce the cost of the finished product. The complex of the experiments by modifying prescription water used for food production, shows that water quality plays an important role in ensuring not only the quality of the finished product, but also to reduce the costs of the process. This opens up opportunities with minimum capital investment to obtain significant economic results. This opens up a wide range of opportunities for a minimal amount of capital investment to receive significant economic results.
Опис
Ключові слова
пшеничне борошно, клейковина, протеолітичні ферменти, амілолітичні ферменти, катіони, важкі метали, wheat flour, gluten, cations, heavy metals
Бібліографічний опис
Сімакова О. О. Дослідження якості питної води у виробництві хліба / О. О. Сімакова, І. А. Назаренко // Вісник Нац. техн. ун-ту "ХПІ" : зб. наук. пр. Сер. : Нові рішення в сучасних технологіях = Bulletin of the National Technical University "KhPI" : coll. works. Ser. : New solutions in modern technologies. – Харків : НТУ "ХПІ", 2017. – № 32 (1254). – С. 112-116.