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Евразийский Союз Ученых (ЕСУ) # 11 (20), 2015 ТЕХНИЧЕСКИЕ НАУКИ
Из анализаприведенного графикаследует, что наиболее эффективной для получения повышенной коррозионной стойкости покрытия является двухстадийная МДО-обработка (рисунок 6, г). Образцы сначала оксидировали в электролите, содержащем 2 г/л гидроксида калия и 3 мл/л жидкого стекла, в течение 54 мин, а затем в электролите, содержащем 4 г/л гидроксида калия и 6 мл/л жидкого стекла, в течение 40 мин. В результате было сформировано МДО-покрытие толщиной 63 мкм с пористостью 4,2 %. Плотность тока коррозии на поверхности данного покрытия по сравнению с покрытиями, полученными в течение 54 мин в электролите Скон=2 г/л, СЖС=3 мл/л или обработанными в течение 40 мин в электролите Скон=4 г/л, СЖС=6 мл/л снизилась почти на порядок - до 0,0016А/м2.
Таким образом, очевидно, что среди технологических факторов, ответственных за структурообразование, а также влияющих на количество и размеры пор в МДО-покрытиях на магниевых сплавах, определяющая роль принадлежит составу электролита и продолжительности обработки.
Список литературы:
1. Обработка поверхности изделий медицинского назначения
в электролитах-суспензиях. Ч. 3 / А.М.Борисов, Б.Л. Крит, В.Б. Людин, Н.В. Морозова, И.В. Суминов, Д.И. Цыганов, А.В. Эпельфельд, Н.Л. Семенова // Технологии живых систем. - 2013. - Т 10. - № 6. - С. 37-47.
2. Владимиров Б.В. Влияние состава электролита на свойства
сплава МА2-1 при микродуговом оксидировании // Известия Томского политехнического университета. -2014. - Т 324. №2 - С.143-148.
3. Елкин Ф.М. Актуальные проблемы металловедения, производства и применения магниевых сплавов // Технология легких сплавов. - 2007. - № 1. - С. 5-18.
4. Плазменно-электролитическое модифицирование поверхности металлов и сплавов: в 2-х т. Т. II. / И.В.Суминов, П.Н. Белкин, А.В. Эпельфельд, В.Б. Людин, Б.Л. Крит, A.M. Борисов. - М.: Техносфера, 2011. - 512 с.
5. Руднев В. С., Гордиенко П. С., Курносова А. Г., Овсянникова А. А. Влияние электролита на результат микродугового оксидирования алюминиевых сплавов // Защита металлов. 1991. Т. 27. № 1. С. 106-110.
6. Суминов И. В., Эпельфельд А. В., Людин В. Б. и др. Микродуговое оксидирование (теория, технология, оборудование)./ М.: ЭКОМЕТ,2005.- 352с.
7. Черненко В. И., Снежко Л. А., Папанова И. И. Получение
покрытий анодно-искровым электролизом / Л.: Химия, 1991. - 128 с.
8. Дударева Н. Ю. Влияние режимов микродугового оксидирования на свойства формируемой поверхности // Вестник УГАТУ - 2013. - Т. 17, № 3, (56). С. 217-222.
9. Хла Мо, Оптимизация процесса микродугового оксидирования алюминиевых и магниевых сплавов : дис. ... к-та техн. наук : 05.17.03 / Хла Мо. - Москва, 2007. - 133 л.
10. Чигринова Н.М., Чигринов В.Е., Кухарев А.А.
Некоторые сведения о возможности оптимизации режимов
процесса АМДО для получения толстых керамических
покрытий в щелочных растворах // В сб. тр. МНТК
“Модификация поверхностей”. - Феодосия, 2001.
developing of technology and studing the quality of functional bread enriched with dry chickpea flour
Georgieva Antoaneta Vassileva
Bulgaria
Doctor /professor / lecturer, Chair “Food Technology” Thracian University Stara Zagora /Faculty “Engineering and Technology” Yambol
ABSTRACT:
Recipes and technologies for the preparation of high quality bread based on wheat flour type 500 by the use of different amounts of chickpeas flour (10%, 20% and 30%) as a proportion of the flour mass have been developed. Based on this, test laboratory bakings of bread have been performed.
Finished products were qualified by their organoleptic properties (appearance, colour of the bread bark, colour of the bread crumb, porosity, stickiness, elasticity, flavor and smell, aftertaste) and physical quality parameters (mass, volume, specific volume). It was proved by the results obtained, that the quality of the resulting bread is very good.
The titratable acidity and humidity of the crumb of the enriched bread has been determined, which showed that the additive used keeps the freshness of the bread for a longer period of time.
АНОТАЦИЯ:
Разработаны рецептуры и технологии получения качественного хлеба на базе пшеничной муки типа 500 с добавлением различного количества муки из турецкого гороха (10%, 20% и 30%) относительно массы муки. На основе этого проведены пробные лабораторные выпечки хлеба.
Оценено качество готового хлеба по органолептическим свойствам (внешний вид, цвет корки хлеба, цвет мякиша, пористость, вязкость, эластичность, вкус, запах, послевкусие) и физическим качественным показателям (масса, объем, специфический объем). Из полученных результатов устанавливается, что качество получаемого хлеба очень хорошо.
В исследовании определены титруемая кислотность и влажность мякиша обогащенного хлеба. Установлено, что добавленная мука из турецкого гороха сохраняет свежесть хлеба на более длительный период времени.
Keywords: wheat flour, flour of dry chickpeas, quality indicators, enriched bread, organoleptic assessment.
Ключевые слова: пшеничная мука, сухой турецкий горох, показатели качества, обогащенный хлеб, органолептическая оценка.
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Евразийский Союз Ученых (ЕСУ) # 11 (20), 2015 ТЕХНИЧЕСКИЕ НАУКИ
Disadvantage of the standard technology for the preparation of bakery products are the homogeneous organoleptic and biochemical properties of the products and the narrow assortment, which have negative impact on the consumer characteristics of the bakery products. Furthermore, this technology does not provide for the use of broad spectrum of plant raw materials, which are rich in biologically active substances and functional purpose.
The use of plant raw material additive containing a complex of biologically active substances allows to improve the production technology and to obtain bread of functional purpose.
We therefore offer a new original technology for producing enriched bakery products by the use of additives which allow to regulate the protein-carbohydrate and vitamin-mineral status of the product thus yielding a variety of bakery assortments which are distinguished by their high nutrition and biological value and have very good organoleptic and biochemical
properties [1, p.237-243].
As a natural plant raw material for enriching the bread with protein and other nutrients flour of dry chickpea has been used.
The purpose of this work was to develop technology for producing bread of higher nutritional value, so that the wheat flour in the formulation of the reference bread was successively replaced by flour of dry chickpea in the amounts of 10 to 30%.
In order to obtain the reference bread, wheat flour type 500 produced by Sofia Mel company has been used.
The quality of the bread is determined by the following indicators: bread mass, bread volume, specific volume and organoleptic assessment.
The results from the test laboratory baking of the reference bread (flour type 500), and all flour mixtures with added different percentages of chickpea flour are presented in Figures 1 ^
3.
cantrsLi lOtttttdtpfi 2№£с1жкрн 30ft chickpea
■ floors bre&d ■ molded bread
Fig.1. Massa of the bread floor and molded bread of the control, obtained from wheat flour type 500 and of samples breads enriched with flour chickpea
The mass of the pan baked and mould baked bread ob- ditive, has slightly changed from 3g to 10g compared to the mass
tained from all flour mixtures containing the chickpeas flour ad- of the reference sample.
ccHtrdi lOS-ht&pri 20ft chckpw BOSihilkpcs
■ 11гЛкз bifid ■ molded bftid
Fig.2. Volume of the bread floor and molded bread of the control, obtained from wheat flour type 500 and of samples breads enriched with flour chickpea
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Евразийский Союз Ученых (ЕСУ) # 11 (20), 2015 ТЕХНИЧЕСКИЕ НАУКИ
The volume of the pan baked bread and mould baked bread control bread. The greatest difference in bread volume has been
obtained from all flour mixtures containing additive of chick- observed in the test sample obtained by the use of 30% additive
peas flour has been increasing compared to the volume of the
GJOO
tCnlrSlJ 10H chthpC-d 2Dft Chickpea iRflithkkpdiiS
* floors bcead ■molded bread
Fig. 3. Specific volume of the bread floor and molded bread of the control, obtained from wheat flour type 500 and of samples breads enriched with flour chickpea
The specific volume of the pan baked bread and the mould baked bread produced by all flour mixtures with added chickpeas flour of chickpeas has been increasing compared to the specific volume of the reference bread.
The titratable acidity of the reference bread and the bread enriched of chickpea, in different amounts of the additive, has been determined. Titratable acidity of the enriched bread crumb is higher than that of the control bread.
The increase in acidity is smooth and proportional to the increase of the additive quantity. This is probably due to the presence of organic acids in the additive.
Humidity of the reference bread crumb and the enriched bread crumb after baking has been determined at the 24th, 48th, 72th and 96th hour of its storage. The results obtained are given in fig. 4.
The results in Figure 4 show that the crumb humidity of the bread samples produced of flour mixtures containing chickpea additive is preserved after 24, 48, 72, 96 hours after baking. Studies of Anton AA,.. 2008 in support of our results [2, p. 3341]. Therefore, the additive preserves the freshness of the bread during its storage for a longer period of time.
Fig.4. Moisture of the crumb of the control and of enriched bread with flour of the chickpea
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Евразийский Союз Ученых (ЕСУ) # 11 (20), 2015 ТЕХНИЧЕСКИЕ НАУКИ
The sensory evaluation of the resulting bread has been determined on the basis of 10 indicators - appearance, bark color, crumb color, porosity, stickiness, elasticity, flavor and odour,
aftertaste, shape stability (H/D) and volume.
The general organoleptic assessment of the analyzed samples is presented in Figure 5 and 6.
-----controls - urficat flour
typp !jno - ПООгр! bre ini
-----1 Q9i CbLtk pea fIqq-ts
bread
J chickpea ■ tlnori
bread
chick pei- tEnors
bread
Fig.5. Sensory evaluation of control bread floor, derived from wheat flour type 500 and samples breads enriched with flour chickpea
Fig.6. Sensory evaluation of control molded bread, derived from wheat flour type 500 and samples breads enriched with flour chickpea
It is evident from the figures that the pan baked bread and the mould baked bread of flour type 500 has a lower average sensory evaluation compared to that obtained of all flour mixtures with used additive. Therefore the additive positively influences the quality of the bread .
The pan baked bread and the mould baked bread produced of flour type 500 and all flour mixtures containing additive of dry chickpeas flour has a good appearance, regular shape, smooth crust, without bubbles and cracks.
The color of the bread crust does not change with the increase of the additive quantity.
The color of the bread crumb is uniform and does not change with the quantity increase of the additive used.
Crumb porosity of the bread prepared of flour type 500 and of that prepared of flour mixtures containing additive of dry chickpeas flour is uniform. The pores are thin-walled and mixed - small and medium. Porosity does not change and remains sufficiently uniform with the increase of the additive amount.
The bread prepared of all flour mixtures containing additive of dry chickpea flour has elastic crumb without stickiness. Elasticity is increased with the increase the additive amount.
Flavor and odour of the bread prepared of all flour mixtures is normal. The resulting bread has no any specific flavor.
1. Pan baked bread and mould baked bread enriched with dry chickpea flour have similar or higher values of their properties volume and specific volume than those of the reference bread.
2. The titratable acidity of the crumb of the enriched bread is higher than that of the reference bread and increases gradually with the increase of the additive amount.
3. The elasticity of the crumb of the enriched bread increases with the increase of the additive amount. The bread crumb is most elastic when the amount of the used dry chickpea flour additive is 30%.
4. The aditive preserves the freshness of the enriched bread for a longer period of time.
5. The bread samples are of very good quality. Most enriched with biologically active substances is the bread containing 30% dry chickpeas additive.
LIST LITERATURE:
1. Sanches-Vioque, R., R. Clemente, A. Vioque, J. Bau-
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Евразийский Союз Ученых (ЕСУ) # 11 (20), 2015 ТЕХНИЧЕСКИЕ НАУКИ
tista, J. Millan, (1998). Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization. Food Chemistry. Vol. 64, p.237-243.
2. Anton, A. A., K. A. Ross, O. M. Lukow, R. G. Fulcher
and S. D. Arntfield, (2008). Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry, Vol. 109, p. 33-41.
study of the possibilities for production of functional bread by testing the chemical composition of chickpeas flour and physiochemical parameters of enriched wheat flour mixtures
Georgieva Antoaneta Vassileva
Bulgaria
Doctor /professor /lecturer, Chair “Food Technology” Thracian University Stara Zagora /Faculty “Engineering and Technology” Yambol
ABSTRACT
The possibilities for creating wheat flour mixtures, enriched with flour of dry chickpeas, has been studied.
Defined are some of the basic physical and chemical parameters of wheat flour mixtures obtained on the basis of wheat flower type 500 with the addition of various percentages of chickpeas flour, calculated to the mass of the flour. Examined is the strength ofproteins enriched dough. Established are the regimes of the main technological processes for obtaining bread from the enriched wheat flour mixtures.
АННОТАЦИЯ:
В докладе исследована возможность создания пшенично- мучной смеси, обогащенной мукой из сушеного турецкого гороха.
Определены некоторые из основных физико-химических показателей пшенично-мучных смесей, полученных на базе пшеничной муки типа 500, при добавлении различного процента содержания муки сухого турецкого гороха, вычисленное относительно массы муки типа 500.
В работе автор исследует подъемную силу обогащенного протеинами теста. Установлены режимы основных технологических процессов при получении хлеба из обогащенных пшенично-мучных смесей.
Keywords: wheat flour, enriched wheat flour mixtures, dough, chickpeas.
Ключевые слова: пшеничная мука, обогащенные пшенично-мучные смеси, тесто, турецкий горох.
The insufficient physical activity, adverse environmental conditions and low biological and nutritional value of the food products result in serious deterioration of the human health. In the food of the people there is a deficit of proteins, vitamins, polyunsaturated fatty acids, fiber and minerals. Therefore it is essential to create functional products which will restore the deficit of the natural bioregulators. They help to better adapt the body to the environment and have toning, antistress, immunomodulatory and cardiotonic effect.
Priority direction is production of functional bakery products enriched with natural dietary supplements of plant origin. The use of such supplements not only allows to improve the consumer properties of bread products, but also to recover the deficit of the substances necessary for the body.
The most important task of the baking industry is to provide stable high quality bakery products with complex bakery improvers. The use of such components solves many problems, some of which associated with the reduced quality of raw materials - flour with too high or too low gluten content [1, p. 876886].
Biotechnological processes are the basis of bread production technology, and the good knowledge of these processes allows successful control of the high quality bread obtaining processes. The improvement of bread production technologies is
closely related to the use of biologically active substances helping the intensification of dough fermentation processes, shortening the time for its maturation, and contributing to getting bread of relatively high volume and developed porosity.
The use of supplements from plant raw materials, containing a complex of biologically active substances, allows to improve the production technology and get bread with functional purpose. As natural vegetable raw material in the production of bread can be used beans cultures as well. Chickpeas enriches the bread with proteins and other nutrients [2, р.237-243].
The purpose of this work was to investigate the influence of chickpea on the flow rate of biotechnological processes when forming the test with good quality physical and chemical parameters and to develop technology for the preparation of bread with higher nutritional value.The dosage of additives used in the recipe was defined as a result of this experiment. Of the first stage of the study, is examined the chemical composition of the additive used - flour of dry chickpea. The results are given in Table 1.
