Abstract:

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ecologically unfavorable regions, manufacturing products with prolonged storage terms, high consumption characteristics, diet destination, for treating-prophylactic nutrition. The development of innovative technologies of bakery products of rye-wheat flour is based on revelation of conceptual approaches, connected with creation of new functional technological properties of dough systems and ready products. That is why in bread technologies there are searched new raw material sources, food supplements-improvers, able to raise consumption characteristics, storage terms, food value; to enrich a ready product with functional ingredients and so on. The water-retaining capacity (WRC) – is one of main functional-technological parameters of food raw materials and ready products, because it favors the output, prime cost and quality characteristics of bakery products. For increasing WRC of rye-wheat dough, there is proposed the polyfunctional food supplement “Magnetofood”. For reasoning the mechanism of its interaction with polymer matrixes of lipo- and glucoproteids of rye-wheat flour and WRC mechanism of the food supplement “Magnetofood” in rye-wheat dough – there was investigated the influence of “Magnetofood” on processes of hydration, dissolution and water-retention of rye-wheat flour. It was established, that introduction of the food supplement “Magnetofood” in rye-wheat flour in amounts: 0,10; 0,15; 0,20 % of a flour mass increases its solubility and WRC: solubility – by 4,5 – 12,5 %; WRC – in 1,1 – 1,3 times, respectively. The rational dose of the food supplement “Magnetofood” is experimentally determined -– 0,15 % of a flour mass. There was investigated the influence of the food supplement “Magnetofood” on a quantity of bound water by experimental samples of rye-wheat flour at temperatures from 30 to 70 оС. It was established, that the temperature growth in experiments results in increasing the quantity of bound water for all experimental samples. Addition of “Magnetofood” in amounts: 0,10; 0,15; 0,20 % of a flour mass favors the increase of bound water in 1,2 – 1,5 times, comparing with the control (without “Magnetofood”). The received experimental data may be used at developing the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at developing innovative technologies of food system systems (especially, meat, confectionary, milk ones). The results of the study may be used for developing recipes and technologies of food products for increasing their output, water-retaining and stabilizing capacities.

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