The effect of microbial polysaccharides on the properties of wheat flour

Authors

  • Ольга Володимирівна Самохвалова Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Юлія Олександрівна Чернікова Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine
  • Світлана Георгіївна Олійник Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-4777-0710
  • Катерина Рубенівна Касабова Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-5827-1768

DOI:

https://doi.org/10.15587/1729-4061.2015.56177

Keywords:

wheat flour, microbial polysaccharides, ksampan, enposan, gluten, starch

Abstract

The paper presents a comparative analysis of the influence of microbial polysaccharides ksampan and enposan on the technological properties of wheat flour. It is proved that the presence of either ksampan or enposan strengthens the gluten, increases its firmness, and reduces its extensibility. Alveograms show an increase in the dough firmness, whereas farinograms demonstrate that the dough water absorption capacity and stability grow while its liquefaction and elasticity decrease. This can be explained both by the strengthened fibrinous frame of the flour and a “reinforcing” effect of the hydrated polysaccharide molecules.

It is proved that microbial polysaccharides accelerate the process of starch pasting, increase the viscosity of the flour slurry, and increase the stability of starch paste during thermal and mechanical operations.

Summarizing the findings, we can say that the effect of enposan on the biopolymers of wheat flour is similar to that of ksampan, but slightly smaller. Thus, enposan can be recommended for stabilizing of flour dough systems.

Author Biographies

Ольга Володимирівна Самохвалова, Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Bakery, Confectionary, Pasta and Food Concentrates Technology

Юлія Олександрівна Чернікова, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Postgraduate student

Bakery, Confectionary, Pasta and Food Concentrates Technology

Світлана Георгіївна Олійник, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Bakery, Confectionary, Pasta and Food Concentrates Technology

Катерина Рубенівна Касабова, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, senior Lecturer

Bakery, Confectionary, Pasta and Food Concentrates Technology

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Published

2015-12-18

How to Cite

Самохвалова, О. В., Чернікова, Ю. О., Олійник, С. Г., & Касабова, К. Р. (2015). The effect of microbial polysaccharides on the properties of wheat flour. Eastern-European Journal of Enterprise Technologies, 6(10(78), 11–15. https://doi.org/10.15587/1729-4061.2015.56177

Issue

Vol. 6 No. 10(78) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Ольга Володимирівна Самохвалова, Юлія Олександрівна Чернікова, Світлана Георгіївна Олійник, Катерина Рубенівна Касабова

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