Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials
https://doi.org/10.37493/2307-910X.2023.3.6
Abstract
This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured with distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST R 50228-92. The tasting quality assessment was carried out by a 10-point school. The structural and mechanical properties of the chak-chak samples were studied on the texture analyzer "Structurometer ST-3" by determining the loading force on the indenter when it is inserted into the sample body at a movement speed (insertion) of 1.0 mm/s. As a result of the conducted research, it was concluded that the optimal ratio of rice and corn flour is 1:1, in this ratio, semi-finished products are characterized by high organoleptic and structural-mechanical quality indicators that are not inferior to the control sample of semi-finished products. The use of rice and corn flour in the chakchak technology makes it possible to expand the range of gluten-free oriental flour confectionery products suitable for consumption by people suffering from such a disease as celiac disease.
About the Authors
M. V. Cherkunova
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation
Russian Federation
Margarita V. Cherkunova – 4th year student of the direction of preparation 19.03.02 Food from Vegetable Raw Materials,
Saratov
A. R. Abushaeva
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation
Russian Federation
Asiya R. Abushayeva – Assistant of the Department of Food Technology,
Saratov
M. K. Sadygova
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation
Russian Federation
Madina K. Sadygova – Dr. Sci. (Tech.), Professor, Associate Professor of the Department of Food Technology,
Saratov
N. A. Semilet
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation
Russian Federation
Nikita A. Semilet – Cand. Sci. (Tech.), Associate Professor of the Department of Food
Technology,
Saratov
References
1. Podgornova NM, Petryanina TA, Beletskii SL. Issledovanie reologicheskikh svoistv konditerskikh izdelii na osnove izomal'tulozy s pomoshch'yu analizatora tekstury «Strukturometr ST-2». [Elektronnyi resurs] URL: https://strukturometr.ru/publikaczii/publikacziya-5.html (accessed: 31.05.2023).
2. Ibragimova IE. Vozmozhnosti ispol'zovaniya analizatora tekstury dlya opredeleniya reologicheskikh kharakteristik pishchevykh sred. Mezhdunarodnaya nauchno-prakticheskaya konferentsiya, posvyashchennaya pamyati Vasiliya Matveevicha Gorbatova, 2016;131-133.
3. Mitroshkina ON, Sadygova MK, Belova MV. Issledovanie vliyaniya pishchevykh volokon na reologicheskii profil' myakisha khlebobulochnoykh izdelii na osnove analizatora tekstury ―Strukturometr ST-3‖. Materialy Mezhdunarodnoi nauchno-prakticheskoi konferentsii ―Produkty pitaniya: proizvodstvo, bezopasnost', kachestvo‖, 2019;161-165.
4. Sorokin SS, Malets AI, Ulyanova AA, Belova MV. Opredelenie strukturnomekhanicheskikh svoistv khlebnogo myakisha rzhanogo khleba priborom ―Strukturometr ST-2‖. Surskii Vestnik. 2019;4(8):65-68.
5. Pilipenko TV, Startseva TD. Izuchenie reologicheskikh kharakteristik keksov s ispol'zovanie ―Strukturometra ST-2‖. Sbornik statei Mezhdunarodnoi nauchno-prakticheskoi konferentsii ―Natsional'nyi forum molodykh issledovatelei‖, 2019;7-11.
6. Martynenko NS, Romanov AS, Boger VYu, Bekker MA. Opredelenie priborom ―strukturometr 1‖ fiziko-mekhanicheskikh svoistv formiruyushchegosya pri vypechke myakisha sdobnykh bulochnykh izdelii. Tekhnika i tekhnologiya pishchevykh proizvodstv. 2010;2(17):16- 21.
7. Mingaleeva ZSh, Starovoitova OV, Borisova SV, Reshetnik OA. Sposoby povysheniya kachestva muchnogo konditerskogo izdeliya ―Chak-chak‖. Vestnik kazanskogo tekhnologicheskogo universiteta. 2006;1:112-117.
8. Khudakova LV Otsenka konkurentosposobnosti natsional'nogo muchnogo konditerskogo izdeliya ―Chak-chak‖ razlichnykh proizvoditelei. Vestnik torgovotekhnologicheskogo instituta. 2010;3:49-50.
9. Sultangaleeva GR, Nafikova EZ. Razrabotka retseptury ―chak-chak‖ s dobavleniem otrubei pshenichnykh. Materialy IX Vserossiiskoi nauchno-prakticheskoi konferentsii molodykh uchenykh "Nauka molodykh – innovatsionnomu razvitiyu APK‖, 2016;2:343-347.
10. Semenova AV, Slavyanskii AA, Voskanyan OS, Nikolaeva NV, Lebedeva NN. Razrabotka tekhnologii proizvodstva muchnoi vostochnoi sladosti chak-chak na osnove polifunktsional'nykh komponentov rastitel'nogo proiskhozhdeniya. Agroprodovol'stvennaya ekonomika. 2019;10:69-75.
11. Bulyakova GN, Chernenkova AA, Chernenkov EN. Sovershenstvovaniya tekhnologii muchnogo konditerskogo izdeliya chak-chak. Rossiiskii elektronnyi nauchnyi zhurnal. 2019;4(34):70-78.
12. Bulyakova GN, Chernenkova AA, Kashapova RA. Vliyanie dozirovki l'nyanoi i risovoi muki na energeticheskuyu i pishchevuyu tsennost' muchnogo konditerskogo izdeliya chakchak / Materialy mezhdunarodnoi nauchno-prakticheskoi konferentsii, posvyashchennoi 90-letiyu Bashkirskogo gosudarstvennogo agrarnogo universiteta (v ramkakh XXX mezhdunarodnoi spetsializirovannoi vystavki ―Agrokompleks-2020‖) ―Sovremennoe sostoyanie, traditsii i innovatsionnye tekhnologii v razvitii APK‖, 2020:140-145.
13. Valeeva II, Bashkirova TV, Trofimova TP. Izuchenie strukturno-mekhanicheskikh svoistv testa konditerskogo izdeliya ―Chak-chak‖. Sbornik statei VI Mezhdunarodnoi konferentsii professorsko-prepodavatel'skogo sostava. gl. redaktor EA. Astrakhantseva ―Aktual'nye problemy gumanitarnykh i estestvennykh nauk‖. 2022;360-362.
14. Massarova AF, Valeeva II. Provedenie issledovaniya i razrabotka tekhnologii prigotovleniya muchnogo konditerskogo izdeliya ―chak-chak‖ s ispol'zovaniem cheremukhovoi i ovsyanoi muki / Tezisy dokladov XLVI Vserossiiskoi studencheskoi nauchnoi konferentsii ―Molodezh' i kooperatsiya – 2022‖, posvyashchennoi 60-letiyu Cheboksarskogo kooperativnogo instituta (filiala) Rossiiskogo universiteta kooperatsii. Cheboksary, 2022;179-181.
15. Minyazova LR, Gaifullina DT. Razrabotka retseptury natsional'nogo muchnogo konditerskogo izdeliya "chak-chak" povyshennoi pishchevoi tsennosti s dobavleniem kukuruznoi muki i kumysa. Tendentsii razvitiya nauki i obrazovaniya. 2016;15-2:31-34.
16. Chernenkova AA, Leonova SA, Kaluzhina OYu, Chernenkov EN. Razrabotka retseptury chak-chaka s povyshennoi biologicheskoi tsennost'yu. Rossiiskii elektronnyi nauchnyi zhurnal. 2019;2(32):92-104.
17. Chilikova OI. Sposob povysheniya pishchevoi tsennosti muchnogo konditerskogo izdeliya. Aktual'nye voprosy sovershenstvovaniya tekhnologii proizvodstva i pererabotki produktsii sel'skogo khozyaistva. 2020;22:99-102.
18. Perspektivy razvitiya segmenta bezglyutenovoi produktsii tsifry i vyvody po bezglyutenovoi produktsii. Khleboprodukty, 2021;3:4-5.
19. Ageenko DD, Reznichenko IYu. Sovremennye napravleniya razrabotki bezglyutenovoi muchnoi produktsii v rossiiskoi federatsii. Sbornik tezisov Vserossiiskoi s mezhdunarodnym uchastiem onlain-konferentsii. Pod obshchei redaktsiei AYu. Prosekova. Sovremennaya biotekhnologiya: Aktual'nye voprosy, innovatsii i dostizheniya. 2020;5-6.
20. Lawrence Y, Reznichenko IYu. Ispol'zovanie bezglyutenovogo rastitel'nogo syr'ya v proizvodstve muchnykh izdelii. Sbornik tezisov IX Mezhdunarodnaya nauchnaya konferentsiya studentov, aspirantov i molodykh uchenykh ―Pishchevye innovatsii i biotekhnologii‖ v ramkakh III mezhdunarodnogo simpoziuma ―Innovatsii v pishchevoi biotekhnologii‖. Kemerovo, 2021;1:69-71.
Review
For citations:
Cherkunova M.V., Abushaeva A.R., Sadygova M.K., Semilet N.A. Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials. Modern Science and Innovations. 2023;(3):59-71. (In Russ.) https://doi.org/10.37493/2307-910X.2023.3.6
Views:
130
Email this article 