Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.143053

Keywords:

waxy wheat flour, structural-mechanical properties of dough, hardtacks without sugar

Abstract

We have analyzed problems arising in the production of bakery products without sugar or with its reduced content. The technological properties of flour made from a new kind of wheat, the waxy wheat variety Sofiyka, which characterize the state of its protein-proteinase complex, were investigated. When evaluating the strength of this flour based on the structural-mechanical properties of the dough prepared from it, it was found that it is characterized as the weaker one compared to baking flour. We have substantiated the advantage of using the weaker amylose-free flour to manufacture products from yeast dough, specifically hardtacks, when substituting sugar with the Jerusalem artichoke powder. The lesser manifestation of the elastic properties of dough prepared from the waxy wheat flour, along with the high gas-forming capability, characteristic of it, would partially neutralize the difficulties arising in the manufacture of products on yeast without sugar. In the course of present research, we determined the effect of flour made from the waxy wheat and the Jerusalem artichoke powder, depending on the stage of its introduction, on a change in the structural-mechanical and surface properties of dough for hardtacks without sugar during its technological treatment ‒ resting-proofing and rolling. During resting, there is a decrease in the shear stress limit and an increase in the stickiness of the dough. Rolling is accompanied by the opposite influence ‒ an increase in its strength and a decrease in adhesion tension. The expediency of introducing the Jerusalem artichoke powder in equal parts at the stages of kneading the sponge dough and regular dough in the production of hardtacks has been shown ‒ these samples were characterized by the looser structure compared to the sample whose preparation involved introducing the Jerusalem artichoke powder when kneading the sponge dough. It was established that the combined application of flour made from the waxy wheat and the Jerusalem artichoke powder when preparing semi-finished products for hardtacks without sugar contributes to obtaining the dough with lower strength, adhesive properties, and elasticity, and a well-loosened structure, compared to control

Author Biographies

Katerina Iorgachova, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of bakery, confectionary, pasta and food concentrates technology

 

Olga Makarova, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of bakery, confectionary, pasta and food concentrates technology

Kateryna Khvostenko, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Seniour Lecturer

Department of bakery, confectionary, pasta and food concentrates technology

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Published

2018-10-01

How to Cite

Iorgachova, K., Makarova, O., & Khvostenko, K. (2018). Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar. Eastern-European Journal of Enterprise Technologies, 5(11 (95), 63–70. https://doi.org/10.15587/1729-4061.2018.143053

Issue

Vol. 5 No. 11 (95) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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

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