Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature
The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessment of the processes that take place in the examined samples during thermal transformations has been performed.
We have explored the influence of formulation components of a semi-finished whipped flour product on mass losses, the rate of transformations, and the dehydration processes occurring under non-isothermal conditions at a constant heating rate of 10±1 °C/min while heating up to a temperature of 300 °C.
Synergetic interaction between xanthan and gelatin has been confirmed. It was established that the introduction of a xanthan solution to a gelatin solution, the base of a semi-finished whipped flour product, improves structure and enhances its thermal stability during heating. It is likely that this occurs due to the redistribution of associated and non-associated hydroxyl groups, which contributes to forming a large number of inter-molecular hydrogen bonds.
We have proven the catalytic effect of the enzyme transglutaminase in the system gelatin-xanthan on the interaction between the amino groups of lysine and the γ-carboxyamide group of glutamine residues bound by a peptide bond. This effect ensured a higher level of crosslinking the macromolecules of a protein framework and substantially slows down the dehydration process in a semi-finished whipped flour product.
Our study has established minimum losses of the adsorption-bound moisture in semi-finished whipped flour product, which is likely due to an increase in the degree of binding the groups of -ОН and flour proteins, which predetermines the formation of intermolecular hydrogen bonds with the proteins of a gluten complex.
The influence of xanthan, sugar, transglutaminase enzyme, flour, on the ranges of dehydration has been investigated, which depend on different forms of moisture binding in a semi-finished whipped flour product. We have determined the temperature intervals of moisture loss at different shapes and binding energy in a semi-finished whipped flour product.The results obtained have practical significance for establishing the rational temperature conditions for baking a semi-finished whipped flour product, namely 140±5 °C
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Copyright (c) 2019 Fedor Pertsevoy, Petro Gurskyi, Lidiia Kondrashyna, Lev Shilman, Oksana Melnyk, Natalia Fedak, Svetlana Omelchenko, Viktor Kis, Igor Lukjanov, Tetiana Mitiashkina
This work is licensed under a Creative Commons Attribution 4.0 International License.
ISSN (print) 1729-3774, ISSN (on-line) 1729-4061