CC BY
16
https://doi.org/10.29013/AJT-20-1.2-26-30
Kobilova Nilufar Khudoyshukurovna, Doctoral student Bukhara Engineering Technology Institute, Uzbekistan, Bukhara E-mail: [email protected] Adizov Rashid Tukhtaevich, Bukhara Engineering Technology Institute, Uzbekistan, Bukhara Majidov Kahramon Khalilovich, Bukhara Engineering Technology Institute, Uzbekistan, Bukhara
IMPROVEMENT OF QUALITY AND INDICATORS WHEAT FLOUR MIXING AMARANTA FLOUR
Abstract. The work is devoted to the study of the possibility of using promising raw materials for baking - amaranth protein flour, which has a valuable chemical composition, nutritional and biological value. In the course of experimental studies, it was found that the introduction of amaranth flour helps to improve the quality ofbaking flour and yeast, semi -finished products, nutritional and biological value of bread.
Keywords: protein, flour, amaranth, bread, lysine, isoleucine, truptophan, humidity, valine, porosity, moisture, leucine.
The biological value of amaranth flour was stud- The research results are given in table. 1. The amino
ied by experimental determination of the amino acid acid rate for amaranth meal protein in terms of valine is composition of the protein on the device "Drops" 112.8%, leucine - 86.4%, isoleucine - 110.0%, lysine -and the calculation of the amino acid rate of essential 178.2% (for wheat flour this does not exceed 57%), amino acids. methionine + cystine - 115.5%, threonine - 127.2%,
phenyl lanin + tyrosine - 146.9%, tryptophan-287.2%.
Table 1.- The biological value of amaranth flour
Name amino acids Protein FAO %, to protein First-grade wheat flour Semi-skimmed white amaranth flour
g/100g protein % to protein g/100g protein % to protein
1 2 3 4 5 6
Irreplaceable:
isoleucise 4.0 0.530 5.08 1.659 4.40
leucine 7.0 0.813 7.79 2.279 6.05
lysine 5.5 0.265 2.54 3.692 9.80
Methionine + cystine 3.5 0.400 3.87 1.522 4.04
Phenylalanine + tyrosine 6.0 0.880 8.42 3.319 8.81
1 2 3 4 5 6
threonine 4.0 0.318 3.05 1.917 5.09
tryptophan 1.0 0.120 1.15 1.082 2.87
valine 5.0 0.510 4.88 2.126 5.64
replaceable
alanine 0.359 3.44 0.641 1.70
arginine 0.500 4.79 3.767 10.00
asparagine 0.411 3.94 4.737 12.58
histidine 0.220 2.10 0.712 1.89
glycine 0.384 3.68 3.386 9.00
glutamine 3.220 30.86 3.431 9.11
proline 1.050 10.06 0.783 2.08
serine 0.454 4.35 2.615 6.94
General quantity amino acids 10.434 100 37.668 100
First limiting amino acid lysine - 46.2% leucine - 86.4%
The amount of essential amino acids in the amaranth flour protein is 17.6 g/100 g ofprotein, the total number of amino acids is 37.7 g/100 g of protein. For comparison, we present data on the traditional type of flour - wheat baking first grade.
Therefore, amaranth flour has a more balanced amino acid composition compared to wheat flour, so it is advisable to use it in bread baking instead ofwheat flour to improve the balance of limiting amino acids.
In the course of the work, the effect of amaranth flour on the quality and biotechnological properties of baked pressed yeast was investigated. The influence of amaranth flour on the quality of the yeast was studied by determining their lifting force by the accelerated method of floating a ball of dough, kneaded from a mixture ofwheat and amaranth flour. Dosages of amaranth flour 1, 3, 5, 7 and 10% instead ofwheat. The results are shown in (fig -1).
Figure 1.The effect of amaranth flour on the lifting force of baked pressed yeast
In the course of research it was found that the use The results are presented in (table 2). of amaranth flour in the composition of a water-flour mixture improves the quality of activated pressed yeast.
Table 2.- The effect of amaranth flour (AM) on the quality of the ADF
Samples PD Lift, min Acidity degress Hu-
Activation time, min mid-
0 30 60 90 120 0 30 60 90 120 ity,%
The control 18 6 13 12 11 1.4 2.9 3.0 3.2 3.2 76.3
1% AM 17 15 12 12 10 1.6 3.7 3.8 4.0 4.0 75.8
3% AM 16 14 12 11 10 1.9 4.3 4.4 4.5 4.5 75.3
5% AM 14 13 11 11 10 2.1 5.6 5.8 5.9 5.9 75.0
7% AM 14 12 11 10 9 3.2 5.9 6.7 6.7 6.9 74.8
10% AM 13 12 10 10 9 4.0 6.1 6.9 6.9 7.0 74.9
So, with an increase in the dosage of amaranth flour in the composition of the nutrient mixture, the lifting force of the semi-finished product within 120 minutes of fermentation improves by 18.28%, especially with the introduction of a 10% dosage of AM. At the same time, the addition of amaranth flour increases the acidity of the semifinished product, on average 2.2-3 times compared with the control, which is due to the high intrinsic acidity of the added additive. Humidity
Table 3.- The effect of amaranth flour
APD with the addition of amaranth flour is almost unchanged.
The study of the effect of amaranth flour on the bakery properties of wheat flour was carried out by determining in it the content and quality of gluten and gas-forming ability. Amaranth flour was made in dry form in dosages of 1, 3, 5, 7 and 10% instead of wheat flour. It was found that the content of crude gluten when making amaranth flour is slightly reduced (table 3).
on the content and quality of gluten
Indicators Control Amaranth flour dosage,%
1 3 5 7
Crude gluten content,% 28.4 28.4 27.3 26.4 25.8
Ability gluten free render resistancege formative compression load IDK., ed. instrument IDK-2 85.6 86.4 87.9 88.6 95.4
With an increase in the dosage of the additive, the structural and mechanical properties of gluten also change. The index of IDK increases compared with the control by 0.9; 2.7; 3.5; 11.5 and 14.2%, respectively, that is, the use of amaranth flour relaxes gluten and its structural and mechanical properties, which is important when processing wheat flour with excessively strong gluten.
The effect of amaranth flour on a gas-forming mixture is shown in (figure 2).
The addition of amaranth flour helps to increase gas formation in the dough. The amount of carbon
dioxide released during 300 minutes of fermentation increases 1.1-2.0 times compared with the control, which is associated with an increase in the sugar-forming ability of the test due to the introduction of a large number of easily digestible sugars along with the additive, which may be relevant in wheat processing flour with reduced gas generating ability.
The introduction of amaranth flour favorably affects the structural and mechanical properties of the dough due to the acquisition of elastic-elastic properties due to the occurrence of redox reactions of interconversion of -SH- and -SS- bonds. When amaranth
flour containing a large amount of sulfur-containing the accumulation of - SS groups - additional strong amino acids is added, a reaction progresses towards covalent bonds in the protein of wheat gluten.
Figure 2. The effect of amaranth flour on the gaseous ability of the dough
In the course of research, the effect of amaranth ing bread by adding amaranth flour is the pair wise flour on the quality of wheat bread prepared in vari- method with the addition of the additive directly to ous ways was studied. The most optimal way of mak- the liquid dough (table 4).
Table 4.- The effect of amaranth flour on the quality of bread cooked on a liquid dough
Indicators Control Amaranth flour dosage.%
qualities 1 3 5 7 10
Volumetric of bread, cm3 900 940 990 1060 1110 1113
Specific volume of molded bread, cm 3/100 g 244 256 267 287 303 310
Shape stability bottom products, H: D 0.44 0.44 0.45 0.45 0.46 0.46
Crumb acidity, grad 1.12 1.28 1.44 1.6 1.76 2.10
Crumb moisture,% 41.5 41.7 41.7 42.3 42.4 42.5
Porosity% 72 73 75 75 76 76
Structurally mechanical crumb properties, ed. pr.
An-4/2:
AH total
AHnA 57 58 71 77 95 97
AVp 32 33 45 50 68 67
% relative 23 25 26 27 27 30
plasticity 58.2 58.4 68.5 69.4 75.6 76.9
% relative 41.7 40.1 31.5 30.7 23.6 23.1
resilience
Content aromatic substances (ml 0,1 m/dm 3 10.8 12.9 15.7 17.6 22.9 26.2
solution iodine
The volume of molded bread with the addition 4.9-27.0%; shape stability of heart products - by of amaranth flour increases in comparison with 2.34.5%; porosity - by 1.4-5.5%, the total com-the control by 4.4-23.7%, the specific volume - by pressibility of the crumb - by 1.8-70.2%, the aro-
matic content - by 1.2-2.4 times, respectively. The The best quality is the sample of bread with 10%
acidity and humidity of the crumb change slightly. amaranth flour.
References:
1. Pashchenko L. P. Biotechnological basis for the production of bakery products - M. Kolos, 2002.368 p. (Textbooks and textbooks for university students).
2. Klyuchkin V. V. The main directions of processing and use of food products from seeds of lupine and amaranth // Storage and processing of agricultural raw materials, 1997.- P. 30-33.
3. Shmalko N. A. Development of technologies for functional bakery products using amaranth seed products by author.diss.- Krasnodar, 2005.
4. Smirnov S. O. Development of technology for the separation of amaranth grain into anatomical parts and obtaining native auto products from them. diss.- M. 2006.
