Examining a possibility of using purple amaranth in the technology for products made of yeast dough

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.127173

Keywords:

wheat flour, yeast dough, quality, gluten, purple amaranth, enzyme activity

Abstract

It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %, with addition of CaCl2 (Са2+=0.01 g/l), it is 16.0±0.35 %. The obtained results indicate the prospects of using APA for enhancing baking properties of wheat flour.

We determined the required concentration of the additive of flour from dry foliage of purple amaranth to wheat flour (1 %) for the fortification with biologically active substances, enhancing baking properties of flour and retaining organoleptic parameters. The impact of different concentrations of APA on the content of the basic biologically active substances in wheat flour, gluten running, the indicators of whiteness and a color shade of wheat flour was explored.

It was experimentally found that APA enhance baking properties of top grade wheat flour. High amylolytic activity of flour with APA was established: maltose number of 5 % water extract (tap water) from dry PA foliage is 9.42±0.34 %, from amaranth malt, it is 10.53±0.38 %. There is an increase of sugar forming, and, as a consequence, gas forming capability of wheat flour. APA demonstrates considerable proteolytic activity: flour from dry PA foliage – (ηrel=1.09), from amaranth malt – (ηrel=1.13), comparable with the activity of barley malt. Application of the enzyme preparation accelerates the process of hydration of gluten proteins of wheat flour (one-hour lying of dough is not required), gluten elasticity is also improved. Thus, the expedience of the use of APA in the technology of products from yeast dough was substantiated.

Author Biographies

Olga Simakova, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Yurii Korenets, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

Department of technology in a restaurant economy that hotel and restaurant business

Tatiana Yudina, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Associate Professor

Department of Technology and the organization of restaurant business

Iryna Nazarenko, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Iuliia Goriainova, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

References

  1. Balansy ta spozhyvannia osnovnykh produktiv kharchuvannia naselenniam Ukrainy (2016). Kyiv: Konsultant, 54.
  2. Kodencova, V. M. (2008). Pishchevye produkty, obogashchennye vitaminami i mineral'nymi veshchestvami: ih rol' v obespechenii organizma mikronutrientami. Voprosy pitaniya, 4, 16–26.
  3. Lozova, T. M.; Syrokhman, I. V. (Ed.) (2009). Naukovi osnovy formuvannia spozhyvnykh vlastyvostei i zberihannia yakosti boroshnianykh kondyterskykh vyrobiv. Lviv: LKU, 456.
  4. Syrokhman, I. V., Lozova, T. M. (2008). Naukovi spriamuvannia u polipshenni spozhyvnykh vlastyvostei ta yakosti boroshnianykh kondyterskykh vyrobiv. Nauk. pratsi NUKhT, 25, 40–43.
  5. Krasilnikova, L. O., Avksentieva, O. O., Zhmurko, V. V. (2007). Biokhimiya roslyn. Kharkiv, 191.
  6. Pogarskaya, V. V. et. al. (2007). Novye tekhnologii funkcional'nyh ozdorovitel'nyh produktov. Kharkiv, 262.
  7. Simakova, O. O., Korenets, Yu. M., Hlushko, V. O. (2016). Doslidzhennia ta vplyv yakosti pytnoi vody na khlibopekarni vlastyvosti pshenychnoho boroshna. Visn. NTU «KhPI». Novi rishennia v suchasnykh tekhnolohiyakh, 25 (1197), 158–163.
  8. Korenets, Y., Goriainova, I., Nykyforov, R., Nazarenko, I., Simakova, O. (2017). Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough. Eastern-European Journal of Enterprise Technologies, 2 (10 (86)), 25–31. doi: 10.15587/1729-4061.2017.98409
  9. Chang, J., Ksiu, W. (2011). Enzymes and their effect on the quality of dough. Food Sciences, 15 (4), 33–37.
  10. Prosekov, A. Yu., Ul'rih, E. V., Noskova, S. Yu. et. al. (2013). Poluchenie fermentnyh gidrolizatov belkov molochnoy syvorotki s ispol'zovaniem proteoleticheskih fermentov. Fundamental'nye issledovaniya, 6, 1089–1093.
  11. Pavliuk, R. Yu. et. al. (2010). Aktyvatsiya roslynnykh biolohichno aktyvnykh rechovyn fizychnymy metodamy. Kharkiv, 157.
  12. Simakova, O., Nazarenko, I. (2017). Investigation of the impact of the qualitu of drinking water on the process of bread production. Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, 32 (1254), 112–116. doi: 10.20998/2413-4295.2017.32.18
  13. Korenets, Y., Goriainova, I., Nykyforov, R., Nazarenko, I., Simakova, O. (2017). The study of influence of aronia additives on functional-technological properties of wheat flour. EUREKA: Life Sciences, 1, 27–34. doi: 10.21303/2504-5695.2017.00299
  14. Sniezhkin, Yu. F., Petrova, Zh. O. (2009). Novi kharchovi produkty v ekolohiyi kharchuvannia. Zakhyst navkolyshnoho seredovyshcha. Enerhooshchadnist. Zbalansovane pryrodokorystuvannia, 75–76.
  15. Laguta, I. V., Stavinskaya, O. N., Dzyuba, O. I. et. al. (2015). Analiz antioksidantnyh svoystv ekstraktov rasteniy. Dop. Natsionalnoi akademiyi nauk Ukrainy, 5, 130–137.
  16. Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94 (4), 550–557. doi: 10.1016/j.foodchem.2004.12.004
  17. Simakova, O. O. (2012). Vplyv vody na yakist khliba. Swordl. Tekhnichni nauky, 10, 88–90.
  18. Kravchenko, M. F. (2007). Tekhnolohiya pryhotuvannia produktiv z kharchovymy dobavkamy roslynnoho pokhodzhennia dlia ozdorovchoho kharchuvannia. Zbirnyk referativ, dysertatsiy, NDR ta DKR, 10, 161–162.
  19. Semenova, L. Ya., Simakova, O. O. (2012). Vplyv laminariyi tsukrovoi na yakisni pokaznyky drizhdzhovoho tista. Visn. DonNUET. Tekhnichni nauky, 1 (53), 153–157.
  20. Melnychuk, D. O., Vovkotrub, M. P., Melnykova, N. M. et. al. (2010). Praktykum z orhanichnoi ta biolohichnoi khimiyi. Kyiv, 300.
  21. Starosta, V. I., Yanchuk, O. M. (2014). Koloidna khimiya. Praktykum. Lutsk, 360.
  22. Raily, M. M., Hawking, M. M. (2008). Effects of water solutions on properties of dough. Food Sciences, 45 (3), 304–310.

Downloads

Published

2018-03-28

How to Cite

Simakova, O., Korenets, Y., Yudina, T., Nazarenko, I., & Goriainova, I. (2018). Examining a possibility of using purple amaranth in the technology for products made of yeast dough. Eastern-European Journal of Enterprise Technologies, 2(11 (92), 57–64. https://doi.org/10.15587/1729-4061.2018.127173

Issue

Vol. 2 No. 11 (92) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Olga Simakova, Yurii Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova

Creative Commons License

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

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.