Research of functional animal proteins influence on food systems’ viscosity

Authors

  • Микола Тимофійович Малафаєв Kharkiv State University of Food Technology and Trade Klochkivska str, 333, Kharkiv, Ukraine, 61051, Ukraine
  • Ольга Миколаівна Шаніна Petro Vasilenko Kharkiv National Technical University of Agriculture Artema str, 44, Kharkiv, Ukraine, 61000, Ukraine
  • Марія Олексіївна Домахіна Petro Vasilenko Kharkiv National Technical University of Agriculture Artema str, 44, Kharkiv, Ukraine, 61000, Ukraine
  • Катерина Валентинівна Дугіна Petro Vasilenko Kharkiv National Technical University of Agriculture Artema str, 44, Kharkiv, Ukraine, 61000, Ukraine
  • Микола Іванович Погожих Kharkiv State University of Food Technology and Trade Klochkivska str, 333, Kharkiv, Ukraine, 61051, Ukraine
  • Олена Анатоліївна Шуліка «Puratos Ukraine» LTD Chernomorskogo kazachestva Str. 115, Odessa, Ukraine, 65003, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.11735

Keywords:

Flour-water suspensions, unleavened dough, “Scanpro T95”, “Helios-11”, “Gitpro D”, viscosity

Abstract

The influence of functional animal proteins on flour-water suspension’s viscosity and effective viscosity of unleavened dough was researched. The objects of studies were: wheat premium flour with gluten content about 30% and functional animal proteins Skanpro T-95, Gitpro D and Helios-11, unleavened wheat dough (humidity about 56%) with the addition of FAP, flour mixtures for molded product "Veselka" (humidity about 12%) with the addition of FAP (1.5% by weight of flour). Research of effective viscosity of unleavened dough was conducted on a rotary viscometer. The viscosity of flour-water suspensions was studied by standard method on Amilograph test.

Research of effective viscosity was conducted after 20 and 180 min of maturation. Viscosity of samples with FAP addition decreased after 180 minutes of dough maturation due to enzymatic processes. It was found when additives content increased from 1 to 2%, dough’s viscosity enhanced. After dough maturation during 180 minutes Helios had the similar effect on viscosity as Skanpro.

It was found that flour-water gelatinization began a few minutes before when we add FAP, this phenomena can be explained by the fact that proteins begin to swell at a slightly lower temperature than starch, so start of gelatinization moved.

It was proven that adding of FAP Skanpro and Helios to the weak wheat flour increased effective viscosity of dough. Recommended content of additives is in the range of 1-2% by weight of flour. Bakery products, made from this flour, had good organoleptic, structural and mechanical properties that met the requirements of regulatory documents

Author Biographies

Микола Тимофійович Малафаєв, Kharkiv State University of Food Technology and Trade Klochkivska str, 333, Kharkiv, Ukraine, 61051

PhD in Physics and Mathematics

Department of energetics and physics 

Ольга Миколаівна Шаніна, Petro Vasilenko Kharkiv National Technical University of Agriculture Artema str, 44, Kharkiv, Ukraine, 61000

Doctor of Technical Science

Department of Processing and Food Technologies

Марія Олексіївна Домахіна, Petro Vasilenko Kharkiv National Technical University of Agriculture Artema str, 44, Kharkiv, Ukraine, 61000

Postgraduate student

Department of Processing and Food Technologies

Катерина Валентинівна Дугіна, Petro Vasilenko Kharkiv National Technical University of Agriculture Artema str, 44, Kharkiv, Ukraine, 61000

Postgraduate student

Department of Processing and Food Technologies

Микола Іванович Погожих, Kharkiv State University of Food Technology and Trade Klochkivska str, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Science

Department of energetics and physics

Олена Анатоліївна Шуліка, «Puratos Ukraine» LTD Chernomorskogo kazachestva Str. 115, Odessa, Ukraine, 65003

PhD, technologist-demonstrator

References

  1. O. Shanina, K. Dugina, V. Zverev,T. Gavrish, M. Domahina, N. Lobacheva. Production challenges of enriched flour products // European Science and Technology. Munich, Germany 2012. p. 248 – 252.
  2. Indrani D. Venkatewara R. Influence of additives on the rheologikal and characteristics of differently milled whole wheat flours / G.Food Science and Technol/ 1992.-v.29, Is 5. – pp.296 – 298.
  3. Nikolaev B. Structural and mechanical properties of dough / B. Nikolaev – М.: Food ind., 1976. – 244 p.
  4. Christopher W. Macosko. Rheology - Principles, Measurements and Applications / John Wiley & Sons / 1994 - 568 p.
  5. Safonova О.M., Teymurova А.T., Domahina М.O. Research of influence of proteins from collagen raw materials on structural and mechanical properties of bread and pastries [Doslidzhennya vpluvy bilkiv z kolagenovmistnoi surovunu na structurno-mehanichni vlastuvosti hlibobylochnoi ta konduterskoi produccii]. Naukovi praci Odeskoi nacionalnoi academii harchovuh technologii (Scientific proceeds of Odesa National Academy of Food Technologies). Odesa, 2011.– Is. 40. – No.1.– pp. 123–127.
  6. Dugina К.V., Shanina O.M., Chekanov M.A, Pogozhyh M.I. Regulation of structural and mechanical properties of dough by adding of functional animal proteins [Regulyvannya strykturno-mechanichnuh vlastuvostej boroshnyanogo tista dodavannyam koncentrativ tvarunnuh bilkiv].Visnuk Kharkivskogo nacionalnogo technichnogo yniversutety silskogo gospodarstva imeni Petra Vasulenka (Modern directions of technology and mechanization of processing and food industry. Bulletin of Kharkiv Petro Vasilenko National Technical University of Agriculture). Kharkiv, 2012. – Is. 131. – pp. 186 –191.
  7. Kholodova O.A., Safonova O.M., Malafaev M.T. Analysis of effectiveness of gaseous improvers in bread technology [Analiz efectuvnosti dii gazopodibnuh polipshyvachiv v tehnologii hlibopekarskuh prodyktiv]. Visnuk Kharkivskogo nacionalnogo technichnogo yniversutety silskogo gospodarstva imeni Petra Vasulenka (Modern directions of technology and mechanization of processing and food industry. Bulletin of Kharkiv Petro Vasilenko National Technical University of Agriculture). Kharkiv, 2008. – Is. 74. – P. 130 –136.
  8. Malafaev М.T, Kholodova O.A, Safonova O.M. Progressive Research of effective viscosity of unleavened dough from ozonied flour [Doslidzhennya efektuvnoi vjazkosti bezdrizhdzhovogo tista z boroshna piddanogo ozonyvanny]. Zbirnuk naukovuh prac Kharkivskogo derzhavnogo yniversutety harchyvannya ta torgivli (Progressive technique and food technologies of restaurant industry and trade. Collection of scientific proceeds of Kharkiv State University of Food Technology and Trade). Kharkiv, 2008. – Is. 2 (8).– pp.395 –402.
  9. Utility patent 66013 Ukraine, МPК А 23 L1/10 The way to obtain the flour molded products with high nutritive value / Safonova О., Dugina К., Teymurova А., Kolinko R; apl. 26.04.11; publ. 26.12.11, bul. № 24.
  10. Malafaev М.T / Progressive technique and food technologies of restaurant industry and trade. Collection of scientific proceeds / Malafaev M., Pogozhyh M. // Kharkiv State University of Food Technology and Trade – Kharkiv : KSUFTT, 2007. – Is.2.– p.87-95.
  11. Cross M.М. Rheology of non-Newtonian systems: a new flow equation for pseudoplastic systems / M.М. Cross // J. Colloid Sci. – 1965. – Vol. 20. – P. 417-437.
  12. Skerritt J.H. Examination of the structure of the glutenin macropolymer in wheat flour and doughs by stepwise reduction //J.agr.Food Chem. – 1998.- Vol.46.-№ 9. - P. 3447-3457.
  13. Chiotelli E.; Rolee A.; Le Meste M. Rheological properties of soft wheat flour doughs: effect of salt and triglycerides //Cereal Chemistry; St. Paul.- 2004.-Vol.81.-№ 4. - P. 459-468.
  14. Shanina О., Production challenges of enriched flour products / O. Shanina, K. Dugina, V. Zverev,T. Gavrish, M. Domahina, N. Lobacheva. // European Science and Technology. Munich, Germany 2012. p. 248 – 252.
  15. Indrani D. Venkatewara R. Influence of additives on the rheological and characteristics of differently milled whole wheat flours G.Food Science and Technol., 1992.-Is.29, No 5. – P.296 – 298.
  16. Николаев, Б.А. Структурно-механические свойства мучного теста [Текст] / Б.А. Николаев – М.:Пищ. пром-сть, 1976. – 244 с.
  17. Christopher W. Macosko. Rheology - Principles, Measurements and Applications / John Wiley & Sons / 1994 - 568 p.
  18. Сафонова, О.М. Дослідження впливу білків з колагеновмісної сировини на структурно-механічні властивості хлібобулочної та кондитерської продукції [Текст] / Сафонова О.М., Теймурова А.Т., Домахіна М.О. // Наук. праці Одеської національної академії харчових технологій. – Одеса : ОНАХТ, 2011.– Вип. 40. – Т.1.– С. 123–127.
  19. Дугіна, К.В. Регулювання структурно-механічних характеристик борошняного тіста додаванням концентратів тваринних білків [Текст] / К.В. Дугіна, О.М. Шаніна, М.А. Чеканов, М.І. Погожих // Сучасні напрямки технології та механізації процесів переробних і харчових виробництв. Вісник харківського національного технічного університету сільського господарства ім. П.Василенка. – Харків : ХНТУСГ ім. П. Василенка, 2012. – Вип. 131. – С. 186 –191.
  20. Холодова, О.А. Аналіз ефективності дії газоподібних поліпшувачів у технології хлібопекарських продуктів [Текст]/ О.А. Холодова, О.М. Сафонова, М.Т. Малафаєв // Сучасні напрямки технології та механізації процесів переробних і харчових виробництв. Вісник харківського національного технічного університету сільського господарства ім. П. Василенка. – Харків : ХНТУСГ ім. П. Василенка, 2008. – Вип. 74. – С. 130 –136.
  21. Малафєєв, М.Т. Дослідження ефективної в’язкості бездріжджового тіста з борошна, підданого озонуванню [Текст]/ М.Т. Малафаєв, О.А. Холодова, О.М. Сафонова // Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі. Зб. наук. праць Харківського державного університету харчування та торгівлі. – Харків : ХДУХТ, 2008. – Вип. 2 (8).– С.395 –402.
  22. Пат. на корисну модель 66013 Україна, МПК А 23 L1/10 Спосіб отри-мання борошняних формованих виробів підвищеної харчової цінності/ Сафонова О.М., Дугіна К.В., Теймурова А.Т., Колінько Р.Б.; заявл. 26.04.11; опубл. 26.12.11, бюл. № 24.
  23. Малафєєв, М.Т./ Прогресивні техніка та технології харчових вироб-ництв ресторанного господарства і торгівлі: Зб. наук. Праць/ Малафаєв М.Т., Погожих М.І. // Харк. держ. ун-т харчування та торгівлі. – Вип. 2 (6), Харків, ХДУХТ- 2007.– С. 87-95.
  24. Cross M.М. Rheology of non-Newtonian systems: a new flow equation for pseudoplastic systems / M.М. Cross // J. Colloid Sci. – 1965. – Vol. 20. – P. 417-437.
  25. Skerritt J.H. Examination of the structure of the glutenin macropolymer in wheat flour and doughs by stepwise reduction //J.agr.Food Chem. – 1998.- Vol.46.-№ 9. - P. 3447-3457.
  26. Chiotelli E.; Rolee A.; Le Meste M. Rheological properties of soft wheat flour doughs: effect of salt and triglycerides //Cereal Chemistry; St. Paul.- 2004.-Vol.81.-№ 4. - P. 459-468.

Downloads

Published

2013-04-25

How to Cite

Малафаєв, М. Т., Шаніна, О. М., Домахіна, М. О., Дугіна, К. В., Погожих, М. І., & Шуліка, О. А. (2013). Research of functional animal proteins influence on food systems’ viscosity. Eastern-European Journal of Enterprise Technologies, 2(11(62), 56–59. https://doi.org/10.15587/1729-4061.2013.11735

Issue

Vol. 2 No. 11(62) (2013): Ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Микола Тимофійович Малафаєв, Ольга Миколаівна Шаніна, Марія Олексіївна Домахіна, Катерина Валентинівна Дугіна, Микола Іванович Погожих, Олена Анатоліївна Шуліка

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.