Влияние безглютеновой муки на качественные показатели теста при замесе хлебобулочного изделия

Ключевые слова: безглютеновый хлеб, амарантовая мука, льняная мука, безглютеновая смесь, рецепт

Аннотация

Введение. Одной из основных целей пищевой промышленности является разработка технологии хлебобулочных изделий для диетического и функционального питания. В статье приведена полная характеристика специализированных пищевых продуктов. Целью данной работы является исследование влияния амарантовой и льняной муки на качественные показатели теста для приготовления безглютеновых хлебобулочных изделий. Согласно поставленным задачам определено наилучшее соотношение ингредиентов безглютеновой смеси для получения качественного продукта.
Материалы и методы. В ходе работы были подобраны различные рецептуры смесей с применением амарантовой и льняной муки фирмы «С.Пудовъ», кукурузного крахмала производителя «Трапеза», а также других ингредиентов: дрожжи, вода питьевая, соль пищевая и сахар.
Результаты исследования. В разрабатываемую рецептуру был добавлен кукурузный крахмал в количестве 17 г. При этом было отмечено увеличение газоудерживающей способности теста. Крахмал служил лучшим связующим компонентом при соединении воды с мукой.
Обсуждение и заключение. В результате исследования получены данные о pH среде теста с различным соотношением амарантовой и льняной муки. Самая кислая среда в том виде теста, в котором количество льняной муки преобладает над содержанием амарантовой. На основе этих исследований можно допустить, что это связано с высокой кислотностью льняной муки.

Биографии авторов

Анастасия Андреевна Меркер, Донской государственный технический университет

инженер лаборатории биохимического и спектрального анализа пищевых продуктов Донского государственного технического университета (344000, Российская Федерация, г. Ростов-на-Дону, пл. Гагарина, д. 1), ORCID: https://orcid.org/0000-0002-1316-6179, Researcher ID: AES-8646-2022anastasia.merker@mail.ru

Екатерина Николаевна Рева, Донской государственный технический университет

инженер лаборатории биохимического и спектрального анализа пищевых продуктов Донского государственного технического университета (344000, Российская Федерация, г. Ростов-на-Дону, пл. Гагарина, д. 1), ORCID: https://orcid.org/0000-0002-4010-925X, Researcher ID: ADI-5646-2022rewarewarewak@mail.ru

Валентина Александровна Сердюк, Донской государственный технический университет

ассистент кафедры техники и технологий пищевых производств Донского государственного технического университета (344000, Российская Федерация, г. Ростов-на-Дону, пл. Гагарина, д. 1), ORCID: https://orcid.org/0000-0003-3538-3358, Researcher ID: B-8601-2018valy11164@mail.ru

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Опубликован
2022-06-28