Використання добавок регуляторів структури безглютенового тіста та готових виробів
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Дата
2018
Автори
ORCID
DOI
10.20998/2413-4295.2018.09.30
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
НТУ "ХПІ"
Анотація
У статті проаналізовано застосування ферменту трансглютаміназа, який здатний змінювати протеїни через утворення додаткових поперечних зв'язків, у якості коректора структури безглютенових хлібобулочних виробів. Враховуючи, що цей фермент має різну реакційну здатність із різними білками, для забезпечення найвищої реакційної здатності обрано білки, отримані шляхом переробки вторинної м’ясної сировини. Рекомендовано за основу борошняної сировини застосовувати борошняні суміші з базовим компонентом у кількості не менше 50% для запобігання погіршення кольору м’якушки, послаблення забарвлення скоринки та ін.
Treatment for celiac disease is possible only through strict dietary nutrition, with the exception of even microdoses of gluten. The use of gluten-free flour in bread making causes a number of technological problems and requires a variety of auxiliary means to perform gluten functions. Since the replacement of wheat flour with gluten in the ratio "to each other" is impossible, additionally use different types of native starches, gluten-free flour and hydrocolloids, proteins, enzyme preparations. The article analyzes the use of the enzyme transglutaminase, which is capable of changing proteins due to the formation of additional cross-links, as a corrector of the structure of gluten-free bakery products. Given that this enzyme has a different reactivity with different proteins, to ensure high reactivity, proteins obtained by processing raw meat are selected. Investigations of the quality indicators of bakery products with gluten-free flour raw materials have proved the necessity and possibility of regulating the structural and mechanical properties of dough and bakery products. The use of gluten-free flour mixtures for the production of gluten-free bakery products is more expedient compared to the use of one type of gluten-free flour, which makes it possible to use more rationally the raw materials available in the agro-industrial complex of the country; improve the structural and mechanical properties of gluten-free dough and finished products; increase the nutritional and biological value of products by combining different types of flour; expand the range of gluten-free bakery products. Recommended for the basis of flour raw flour mixtures with a base component in an amount of not less than 50% to prevent the deterioration of the color of the crumb, the weakening of the color of the crust.
Treatment for celiac disease is possible only through strict dietary nutrition, with the exception of even microdoses of gluten. The use of gluten-free flour in bread making causes a number of technological problems and requires a variety of auxiliary means to perform gluten functions. Since the replacement of wheat flour with gluten in the ratio "to each other" is impossible, additionally use different types of native starches, gluten-free flour and hydrocolloids, proteins, enzyme preparations. The article analyzes the use of the enzyme transglutaminase, which is capable of changing proteins due to the formation of additional cross-links, as a corrector of the structure of gluten-free bakery products. Given that this enzyme has a different reactivity with different proteins, to ensure high reactivity, proteins obtained by processing raw meat are selected. Investigations of the quality indicators of bakery products with gluten-free flour raw materials have proved the necessity and possibility of regulating the structural and mechanical properties of dough and bakery products. The use of gluten-free flour mixtures for the production of gluten-free bakery products is more expedient compared to the use of one type of gluten-free flour, which makes it possible to use more rationally the raw materials available in the agro-industrial complex of the country; improve the structural and mechanical properties of gluten-free dough and finished products; increase the nutritional and biological value of products by combining different types of flour; expand the range of gluten-free bakery products. Recommended for the basis of flour raw flour mixtures with a base component in an amount of not less than 50% to prevent the deterioration of the color of the crumb, the weakening of the color of the crust.
Опис
Ключові слова
фермент трансглютаміназа, безглютенові вироби, білок, добавки, целіакія, transglutaminase enzyme, protein, supplements
Бібліографічний опис
Лобачова Н. Л. Використання добавок регуляторів структури безглютенового тіста та готових виробів / Н. Л. Лобачова // 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", 2018. – № 9 (1285). – С. 207-211.