Mixing of flour mixture components in the production of pasta from nontraditional raw materials
DOI:
https://doi.org/10.5219/1749Keywords:
dry wheat gluten, flour mixture, mixing, pasta, pasta dough recipeAbstract
Along with a balanced amino acid composition and high protein digestibility, food products should contain complex carbohydrates and ballast substances (dietary fibers) that ensure the normal functioning of the digestive organs. In this regard, fresh raw foods for dietary pasta are of interest for modern pasta production. It is to such raw materials for the manufacture of dough that flour and starch from some cereals, triticale flour, and stale deformed bread are referred. When forming pasta dough from nontraditional flour raw materials, an important technological value for giving the best rheological properties of the dough is the uniform distribution of the binder component in the mixture – dry wheat gluten (DWG). As an object of experimental research to study the mixing process, a loose flour mixture of cereals (barley, oats, corn, buckwheat, millet, peas, and soybeans) was used, compiled based on calculating the recipe using computer programs. The prepared mixtures are a valuable source of nutrients and minerals. At the same time, to improve the technological properties of the dough as a biologically active additive,25% DWG is introduced to improve the rheological properties of the dough.
Downloads
Metrics
References
Zárate-Rodríguez, E., Ortega-Rivas, E., & Barbosa-Cánovas, G. V. (2000). Quality changes in apple juice as related to nonthermal processing. In Journal of Food Quality (Vol. 23, Issue 3, pp. 337–349). Wiley. https://doi.org/10.1111/j.1745-4557.2000.tb00219.x
Mothershaw, A. S., & Jaffer, T. (2004). Antimicrobial Activity of Foods with Different Physio-Chemical Characteristics. In International Journal of Food Properties (Vol. 7, Issue 3, pp. 629–638). Informa UK Limited. https://doi.org/10.1081/jfp-200033062
Berštein V. A., & Egorov, V. M. (1994). Differential scanning calorimetry of polymers: Physics, Chemistry, analysis, Technology. In Horwood.
Havet, M., Mankai, M., & Le Bail, A. (2000). Influence of the freezing condition on the baking performances of French frozen dough. In Journal of Food Engineering (Vol. 45, Issue 3, pp. 139–145). Elsevier BV. https://doi.org/10.1016/s0260-8774(00)00050-9
Inoue, Yu., Sapirstein, H. D., & Bushuk, W. (1995). Studies of frozen dough blanks. IV. Effect of shortening systems on baking and rheological properties. In Cereal Chemistry (Vol. 72, Issue 2, pp. 221–226). Cereals & Grains Association.
Rouillé, J., Le Bail, A., & Courcoux, P. (2000). Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough. In Journal of Food Engineering (Vol. 43, Issue 4, pp. 197–203). Elsevier BV. https://doi.org/10.1016/s0260-8774(99)00148-x
Ospanov, A., Muslimov, N., Timurbekova, A., Mamayeva, L., & Jumabekova, G. (2020). The amino acid composition of unconventional poly-cereal flour for pasta. In Periódico Tchê Química (Vol. 17, Issue 34, pp. 1012–1025). Dr. D. Scientific Consulting. https://doi.org/10.52571/ptq.v17.n34.2020.1043_p34_pgs_1012_1025.pdf
Ospanov, A., Muslimov, N., Timurbekova, A., Jumabekova, G., Almaganbetova, A., Zhalelov, D., & Nurdan, D. (2019). The study of indicators of the quality test of poly-cereal whole meal flour for making pasta. In Journal of Hygienic Engineering and Design (Vol. 27, pp. 32–38). Consulting and Training Center KEY.
Demski, A., Boriskin, M. & Tamarov, E. (1990). Spravochnik oborudovaniya dlya proizvodstva muki i krupy (Handbook of equipment for the production of flour and cereals). Moskva: Agropromizdat, 200 p.
Panfilov, V. A., Urakov, O. A., & Urakov, O. A. (1996). Tekhnologicheskie linii pishchevyh proizvodstv. Sozdanie tekhnologicheskogo potoka (Technological lines of food production). Moskva: Food industry, 472 p.
Machikhin, Yu. A., Zurabishvili, G. G., & Panfilova, S. N. (1991). Sovremennoe oborudovanie v obrabotke pishchevyh materialov davleniem (Modern equipment in the processing of food materials by pressure). Moskva: Rosvuznauka, 308 p.
Lisovenko, A. T., Litovchenko, I. N., & Zirnis, I. V. (1990). Smesitel'nye mashiny v hlebopekarnoj i konditerskoj promyshlennosti (Mixing machines in the bakery industry). K.: Urozhaj, p. 192.
Malkin, A. Y. A., & Isaev, A. I. (2007). Reologiya: koncepcii, metody, prilozheniya (Rheology: concepts, methods, applications). Moskva: Professiya, 560 p.
Dorokhov, I. N., & Menshikov, V. V. (2005). Sistemnyj analiz processov himicheskoj tekhnologii. Intellektual'nye sistemy i inzhenernoe tvorchestvo v zadachah intensifikacii himiko-tekhnologicheskih processov i proizvodstv (System analysis of chemical technology processes. Intelligent systems and engineering creativity in the problems of intensification of chemical-technological processes and productions). Moskva: Nauka.
Berman, G. K., & Tatevosyan, R. A. (1990). Intensifikaciya processa smeshivaniya sypuchih ingredientov v smesitele nepreryvnogo dejstviya (Intensification of the process of mixing bulk ingredients in a continuous mixer). Moskva: CINITEneftekhim, 40 p.
Sangpring, Y., Fukuoka, M., Ban, N., Oishi, H., & Sakai, N. (2017). Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1 H NMR technique. In Journal of Food Engineering (Vol. 211, pp. 7–14). Elsevier BV. https://doi.org/10.1016/j.jfoodeng.2017.04.009
Achata, E. M., Esquerre, C., Gowen, A. A., & O’Donnell, C. P. (2018). Feasibility of near infrared and Raman hyperspectral imaging combined with multivariate analysis to assess binary mixtures of food powders. In Powder Technology (Vol. 336, pp. 555–566). Elsevier BV. https://doi.org/10.1016/j.powtec.2018.06.025
Li, Y., Venkateshan, K., & Sun, X. S. (2010). Mechanical and thermal properties, morphology and relaxation characteristics of poly(lactic acid) and soy flour/wood flour blends. In Polymer International (pp. n/a-n/a). Wiley. https://doi.org/10.1002/pi.2834
Ghorbel, R. E., Kamoun, A., Neifar, M., & Chaabouni, S. E. (2010). Optimization of new flour improver mixing formula by surface response methodology. In Journal of Food Process Engineering (Vol. 33, Issue 2, pp. 234–256). Wiley. https://doi.org/10.1111/j.1745-4530.2008.00270.x
Ospanov A. A., Muslimov N. Zh., Timurbekova A. K., & Jumabekova G. B. (2013). Calculation of the formula for poly-cereal mixture for production of products of high degree of preparation (computer program). Certificate of State Registration of Copyrights № 1495 dated 08/11/2013.
Ostrikov, A. N., Ospanov, A. A., Vasilenko, V. N., Muslimov, N. Zh, Timurbekova, A. K., & Jumabekova, G.B (2019). Melt flow of biopolymer through the cavities of an extruder die: Mathematical modelling. In Mathematical Biosciences and Engineering (Vol. 16, Issue 4, pp. 2875–2905). American Institute of Mathematical Sciences (AIMS). https://doi.org/10.3934/mbe.2019142
Ospanov, A. A., Muslimov, N. Zh., Timurbekova, A. K., Mamayeva, L. A., & Jumabekova, G. B. (2020). The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage. In Current Research in Nutrition and Food Science Journal (pp. 462–470). Enviro Research Publishers. https://doi.org/10.12944/crnfsj.8.2.11
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
