Короткий опис(реферат):
The basis of adjusting the quality of multicomponent dispersible food systems that include high-and low-molecular units and water is using of additives which can form structure. Understanding of the mechanism of interactions between these additives and food basic components will allow improving the quality of products and simplifying the technological process. The products are made of flour raw material which is popular enough in the whole world. However, mostly the technologies of flour based products need the involving structure forming additives. The possibility of functional animal proteins (FAP) and enzymes
(transglutaminaze) application for improving dough rheological properties of the bread and cereal products is considered in the article. The goal of present scientific research is to establish the influence of
protein additives on rheological properties of dough. As a major part role in flour products structure formation belongs to the proteins, first of all the influence of structure-forming additives on an amount and
quality of wheat gluten was analyzed. The increase of gluten resiliency with FAP and transglutaminase (TG) on 12% and 64% respectively was established. It was also found that FAP cause a significant com-
paction of product structure. The increase of elasticity and plasticity of dough and reduction of resiliency and irreversible relative deformation are revealed while the research. As rheological properties determine the quality of final products, the effect of FAP and TG on the stability of breads shape and culinary properties of flour products was evaluated. It was determined that the dimensional stability of bread with FAP grows by 55%, duration of cooking flour molded products increased by 42%, and the transition of solids into the cooking environment is reduced to 97%. An improvement of the rheological and culinary properties of baking and flour molded products with using proteins additives occurs due to the formation of new
connections in the protein molecules was suggested in the experimental data.
