The rationale of selecting pastries to be made with waxy wheat flour

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.65756

Keywords:

waxy wheat, amylopectin, flour, technological properties of flour, yeast cakes, low-sugar biscuits, no-bake and boiled honeybread cookies

Abstract

Analysis of the distinctive characteristics of various pastries has proved relevance of the differentiation approach (practiced outside Ukraine) to the technological properties of flour in producing specific product groups in Ukraine. The study shows the expediency of using non-amylose waxy wheat flour to stabilize the quality of pastries. The study of the technological properties of waxy wheat flour and characteristics of its starch composition has predetermined the choice of pastries with different textures – yeast pastries and honeybread cookies compatible with this type of flour. It has been found that the use of waxy wheat flour in the technology of yeast cakes improves the quality of finished products. A non-amylose type of flour instead of wheat flour in making low-sugar biscuits results in higher consumption characteristics in comparison with the standard, even when sugar is completely excluded from the recipe. The study of changes in the quality of no-bakeand boiled honeybread cookies in storage shows that the use of non-amylose flour facilitates preserving the honeybread cookies’ freshness, which is evidenced by a lower crystallinity of starch in no-bake honeybreads based on waxy wheat flour as well as less intensive weight loss in boiled honeybread cookies and higher crumbliness of the latter compared to the standard.

Author Biographies

Katerina Iorgachova, Odessa national academy of food technologies Kanatnaia St. 112, Odessa, Ukraine 65039

Professor

Department of technology of bread, confectionery, pasta and food concentrates

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

PhD, Associate professor

Department of Bakery, Confectionary, Macaroni products and Food concentrate technologies 

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

PhD, asistant

Department of Bakery, Confectionary, Macaroni products and Food concentrate technologies 

References

  1. Analiz rynka v Ukraine i v Mire. Available at: http://ar-group.kiev.ua
  2. Dragilev, A. I., Marshalkin, G. A. (1999). Osnovy konditerskogo proizvodstva. Moscow: Kolos, 448.
  3. Manley, D. (2003). Technology of biscuits, crackers and cookies. Cambridge: Woodhead Publishing Limited, 558.
  4. Lysjuk, G. M. (Ed.) (2009). Tehnologija boroshnjanyh kondyters'kyh i hlibobulochnyh vyrobiv. Sumy: VTD «Universytets'ka knyga», 464.
  5. Steele, R. (2004). Understanding and measuring the shelf-life of food. Woodhead Publishing, 448.
  6. Olejnikova, A. Ja., Aksenova, L. M., Magomedov, G. O. (2010). Tehnologija konditerskih izdelij. Spb.: RAPP, 672.
  7. Tehnologija hlebopechenija. Available at: http://www.russbread.ru
  8. Hlebinfo. Available at: http://hlebinfo.ru
  9. Al-Dmoor, H. (2013). Correlation study between volume and overall acceptability of cake with properties of hard wheat flour. American Journal of Agricultural and Biological Sciences, 8 (2), 149–155. doi: 10.3844/ajabssp.2013.149.155
  10. Жигунов, Д. А. Особенности классификации и целевого использования зерна пшеницы в Украине и зарубежом [Текст] / Д. А. Жигунов // Зернові продукти і комбікорми. – 2011. – № 3. – С. 4-9.
  11. Zhigunov, D. A., Voloshenko, O. S., Broslavceva, I. V. (2013). Analiz kachestva pshenichnoj muki celevogo naznachenija. Hranenie i pererabotka zerna, 3, 41–43.
  12. Rybalka, O. I. (2011). Jakist' pshenyci ta i'i' polipshennja. Kyiv: Logos, 495.
  13. Wang, S., Wang, J., Zhang, W., Li, C., Yu, J., & Wang, S. (2015). Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chemistry, 181, 43–50. doi: 10.1016/j.foodchem.2015.02.065
  14. Zhang, H., Zhang, W., Xu, C., Zhou, X. (2013). Morphological features and physicochemical properties of waxy wheat starch. International Journal of Biological Macromolecules, 62, 304–309. doi: 10.1016/j.ijbiomac.2013.09.030
  15. Yu, X. R., Zhou, L., Zhang, J., Yu, H., Gao, D. R., Zhang, B. Q. et. al. (2015). Comparison of Structural Development and Biochemical Accumulation of Waxy and Non-waxy Wheat Caryopses. Cereal Research Communications, 43 (2), 307–317. doi: 10.1556/crc.2014.0038
  16. Yi, J., Johnson, J. W., Kerr, W. L. (2009). Properties of bread made from frozen dough containing waxy wheat flour. Journal of Cereal Science, 50 (3), 364–369. doi: 10.1016/j.jcs.2009.07.002
  17. Choi, I., Kang, C.-S., Cheong, Y.-K., Hyun, J.-N., Kim, K.-J. (2012). Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties. Preventive nutrition and food science, 17 (3), 197–202. doi: 10.3746/pnf.2012.17.3.197
  18. Huang, Y.-C., Lai, H.-M. (2010). Noodle quality affected by different cereal starches. Journal of Food Engineering, 97 (2), 135–143. doi: 10.1016/j.jfoodeng.2009.10.002
  19. Acosta, K., Cavender, G., Kerr, W. L. (2011). Sensory and physical properties of muffins made with waxy whole wheat flour. Journal of Food Quality, 34 (5), 343–351. doi: 10.1111/j.1745-4557.2011.00401.x
  20. Lebedenko, T. Je., Pshenyshnjuk, G. F., Sokolova, N. Ju. (2014). Tehnologija hlibopekars'kogo vyrobnyctva. Praktykum. Odesa: Osvita Ukrai'ny, 392.
  21. Iorgachova, K. G., Makarova, O. V., Gordijenko, L. V., Korkach G. V.; Iorgachova, K. G. (Ed.) (2011). Tehnologija kondyters'kogo vyrobnyctva. Praktykum: navch. posibnyk. Odesa: ONAHT, 208.
  22. Receptury na pechyvo ta galety (2002). VAT «Spektr», 565.
  23. Iorgacheva, E. G. et. al. (2013). Zavarnye prjaniki s ispol'zovaniem bezamiloznoj muki. Zernovі produkti і kombіkormi, 3, 23–27.
  24. Drobot, V. I. (2002). Tehnologija hlibopekars'kogo vyrobnyctva. Kyiv: «Logos», 365.
  25. McKenna, B. (2003). Texture in food. Semi-solid foods. Woodhead Publishing, 448.

Downloads

Published

2016-04-23

How to Cite

Iorgachova, K., Makarova, O., & Khvostenko, K. (2016). The rationale of selecting pastries to be made with waxy wheat flour. Eastern-European Journal of Enterprise Technologies, 2(11(80), 12–18. https://doi.org/10.15587/1729-4061.2016.65756

Issue

Vol. 2 No. 11(80) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2016 Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko

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.