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21УДК 664.6
THE THEORETICAL AND PRACTICAL JUSTIFICATION OF THE GLUTEN-FREE SPONGE CAKE INGREDIENT STRUCTURE
Теоретическое и практическое обоснование ингредиентного состава для производства безглютенового бисквитного полуфабриката
Chugunova O.V., MysakovD.S. Чугунова О.В., Мысаков Д.С.
Abstract
The range of the gluten-free products is presented generally by the imported goods on the Russian market. The demand for them constantly grows. Therefore, developing and providing sick people with the qualitative and inexpensive (in comparison with the foreign) Russian gluten-free products including gluten-free sponge cake is relevant.
Research object: different types of glutenfree flour - rice flour, corn meal, soya flour; sponge-cake dough, and processed products on the base of the sponge-cake dough. Research subject: the amino acid composition of the corn meal, rice and soya flour and structural and mechanical figure of merit for sponge-cake dough and processed products on the base of the sponge-cake dough.
These types of flour are rich in glutamine acid (soya flour - 18.57 %; rice flour - 17.97; corn meal - 18.78 %), aspartic (soya flour - 12.05 %; rice flour - 8.99; corn meal - 6.12 %), and also high content of an arginine (soya flour -7.43 %; rice flour - 8.42; corn meal - 4.34 %).
The dough water absorption, stability and mechanical parameters were defined during the doughing at a temperature of 30 °C. The dough viscosity was defined at a temperature of 20 °C. Rice flour dough had relatively equal values of the water absorption and stability index towards the wheat flour dough. Besides it took much more time for the rice flour to gain the maximum torque effect that meant this dough required more time to complete thehydration process than white flour dough.
Please note,the soya dough, that is poor in starch and rich in lipids has the highest viscosity, while rice flour and corn meal dough samples, that are rich only in carbohydrates, have the highest torque effect and low viscosity index.
The amino acid structure and structural and mechanical characteristics analyses showed that it is worth to mix three types of flour (rice, corn and soya) while producingsponge cake as it allows to liquidate amino acids deficiency of methionine, lysine, valine, and threonine, to balance the proteinbiological value, and to bring structural and mechanical characteristics into proximity with the wheat flour.
Keywords:
sponge cake; structural mechanical characteristics; amino acid structure; corn meal, rice and soya flour
Реферат
На российском рынке ассортимент безглютеновых изделий представлен в основном товарами импортного производства, а спрос на них постоянно растет. В связи с этим особую актуальность приобретают разработка и обеспечение больных качественными и недорогими, по сравнению с зарубежными, безглютеновыми продуктами российского производства, включая бисквитные полуфабрикаты с использованием безглютенового сырья.
Объектами исследований являлись различные виды безглютеновой муки - рисовая, кукурузная и соевая. Изучены аминокислотный состав и структурно-механические показатели качества кукурузной, рисовой и соевой муки.
Ключевые слова:
бисквитный
полуфабрикат;
структурно-
механические
свойства;
аминокислотный
состав;
кукурузная, рисовая и соевая мука
Характерной особенностью данных видов муки является высокое содержание глютаминовой кислоты (18,57 % - для соевой муки; 17,97 - для рисовой; 18,78 % - для кукурузной муки), аспарагиновой кислоты (12,05 % - для соевой муки; 8,99 -для рисовой; 6,12 % - для кукурузной муки), а также высокое содержание аргинина (7,43 % - в соевой муке; 8,42 - в рисовой; 4,34 % - в кукурузной муке).
Водопоглощение, стабильность и механические параметры теста определялись во время замеса теста при температуре 30 °С. Динамическую вязкость теста определяли при температуре 20 °С.
Анализ аминокислотного состава и основных структурно-механических характеристик показал целесообразность использования одновременно трех видов муки в рецептуре бисквитного полуфабриката: рисовой, кукурузной и соевой, так как это позволит ликвидировать дефицит таких аминокислот, как метионин, лизин, валин, треонин и сбалансировать биологическую ценность белка, а также получить структурно-механические характеристики, максимально приближенные к изделиям из пшеничной муки.
The confection takes the considerable part in the human diet. It refers to high-calorie products which overconsumption leads to various diseases. In spite of the confection variety, one of the important aims for the industry is new foodstuff development in order to improve assortment structure, purpose-made foodstuff implementation [8. P. 10]. Living in an adverse ecological situation that leads to excess genetic and allergic incidence imposes food ration training in the context of diet therapy. One of such diseases that demands nutrition correction is the Gee's disease and multiple food allergy.
Every year the number of gluten-free product consumers rises. Therefore, there is a need to provide this category of people with specialized products, constantly. At the same time, the gluten-free flour confection assortment is generally composed of imported goods that delivered on the Ekaterinburg market through intermediary companies. As a result, such a foodstuff costs rather higher.
In this case, it is necessary to provide this category of people with the affordable gluten-free domestic confection possessed high quality characteristics. The use of non-conventional gluten-free foodstuff and food additives, such as gelation agent in the recipe to improve the dough rheological property and expiry date of the end product encourage the solution of this problem. The research is done as under the project No. 3076 as a basis of the Ministry of Education and Science of the Russian Federation state order.
Broadly, the biscuit structure depends on flour. While biscuit baking it is better to use weak gluten flour (28-34 %). If the gluten percentage is above target, biscuit becomes deadish, dense, and undersized with dry and harsh crumb. Due to the lack of essential proteins in the composition gluten-free types of flour do not produce gluten. Therefore, it is embarrassing to use this foodstuff for producing processed food on the base of a biscuit.
Domestic and foreign researchers have been studying aspects of supplementing with various ingredients processed food on the base of a biscuit or changing the methods of bakery confectionery products manufacture. The researches [6. P. 165] proved that the barley malt flour SHF-activated has control capabilities potential on the bakery confectionery products. There are no records of the expiry date prolongation for products with this food additive.
The researches [3. P. 53] revealed the lupine applicability because of the proteins high mass fraction (about 40%) and available foodstuff. The studies aim is to develop bakery confectionery products of the functional use with lupine derivative products. Particularly the biscuit mix "Milashka" with the partial egg mixture replacement for lupine and mélange hydrolyzate was released. Changes in or-ganoleptic and functional characteristics during the proteins hydrolysis of lupine flour were monitored. The biscuit expiry date remained permanent.
Researches of V.F. Dotsenko, Yu.A. Miroshnik, E.B. Shidlovskaya, I.M. Medvid [2. P. 64] considered possibilities of utilizing guilder rose, ashberry and sand thorn powder in manufacture of bakery confectionery products of the functional use. The fruit powder influence on the gluten quantity and quality, as well as structural, mechanical and physical dough characteristics was measured. The motivation for the use of the adhesion agent in bakery confectionery products technology for the purpose of end product quality improvement was proved. In the research,the biscuit freshness upon a storage slightly remained due to the positive fruit powder influence on the biscuit dough stability.
Besides, we should mention that there is a lack of researches in the field of bakery confectionery products of the functional and specialized use on the basis of the minor flour types. Therefore, the domestic market development and deployment of
this products seem to be relevant. The research aim is to prove the ingredient compound of the bakery confectionery products on the base of gluten-free flour.
In the research, the principal input products that compose the bakery confectionery products recipe mixture from gluten-free foodstuff were the following types of flour: rice flour, corn meal and soya flour.
One of the important product features is protein aminoacid composition characterizing its bioavailability. Proteins that hit a human body with the food are hydrolyzed to amino acids under the influence of digestive apparatus enzymes. Those amino acids generate various proteins involving enzymes.
All animal and vegetable proteins consist of pro-teinogenic amino acids, therefore, they are important organic compounds. Protein in plants is synthesized from inorganic compounds through the
solar energy and chlorophyll under the photosynthesis process. Animal or human body is unable to synthesize proteins from inorganic, therefore, it is vital to get them cut and dried with the food. The reference qualitative amino acids composition of rice flour, corn meal,soya and wheat flour is shown in the Graph1.
The graph data shows that the common amino acids composition in soya flour is 43007.94 mg per 100 gram and in rice flour is 7026.44 mg per 100 gram whilecorn meal contains the lowest amino acids composition only 6625.18 mg per 100 gram.
The amino acid composition research reveals that the analyzed types of flour contain such key amino acids as methionine, leucine, isoleucine, valine, xe-nylamine, threonine, threonine, isoleucine, lysine and tryptophane. On average, the amount of key amino acids in the soya flour is 5.0 times more than in rice flour and 5.5 times more than in corn meal.
Graphl
The Qualitative Amino Acids Composition of Rice Flour, Corn Meal, Soya and Wheat Flour (n = 3)
Amino Acid Rice Flour Corn Meal Soya Flour Wheat Flour
mg per 100 gram % from total amount mg per 100 gram % from total amount mg per 100 gram % from total amount mg per 100 gram % from total amount
rf. ............2537.00 36.11 2202.76 33.25 15043.79 34.97 3021.44 31.33
Acids
Valine 394.73 5.62 290.80 4.39 2029.12 4.72 470.76 4.88
Isoleucine 279.24 3.97 218.12 3.29 1971.43 4.58 430.05 4.46
Leucine 679.83 9.68 896.04 13.53 3309.65 7.69 805.81 8.36
Lysine 286.12 4.07 172.72 2.61 2706.54 6.29 250.01 2.59
Methionine 148.04 2.11 83.91 1.27 547.12 1.27 153.18 1.58
Threonine 256.50 3.65 172.72 2.61 1766.35 4.11 311.11 3.23
Tryptophane 88.02 1.25 46.82 0.71 591.13 1.37 100.09 1.04
Xenylamine 404.51 5.76 321.63 4.85 2122.45 4.93 500.43 5.19
Non-Essential Amino Acids 4489.44 63.89 4422.42 66.75 27964.15 65.02 6621.81 68.67
Alanine 384.84 5.48 552.23 8.34 1915.13 4.52 329.91 3.42
Arginine 592.01 8.42 287.32 4.34 3153.21 7.43 400.16 4.15
Aspartic Acid 631.51 8.99 405.41 6.12 5112.18 12.05 340.12 3.52
Histidine 187.53 2.67 181.72 2.74 1097.09 2.59 200.61 2.08
Glutamic Acid 1262.90 17.97 1244.33 18.78 7874.49 18.57 3080.05 31.94
Proline 355.20 5.05 762.92 11.52 2379.00 5.61 970.32 10.06
Serine 310.80 4.42 359.31 5.42 2357.11 5.56 500.34 5.19
Tyrosine 286.12 4.07 265.64 4.01 1539.71 3.63 250.11 2.60
Glycine 340.41 4.84 244.71 3.69 1880.68 4.43 350.42 3.63
Cystine 138.12 1.97 118.83 1.79 655.55 1.55 199.77 2.07
Total sum 7026.44 100.0 6625.18 100.0 43007.94 100.0 9643.25 100.0
№ 1
FOOD INDUSTRY
Phenylalanine Thryptophane Threonine Methionine Lysine Leucine Isoleucine Valine
Wheat Flour
ЕЙг
Corn Meal
¡Is
500
3000
1000 1500 2000 2500
Amount, mg per 100 g oF Flour
Figure 1. Key Amino Acids Content in the Utilizable Types of Flour, Mg
3500
The distinguishing feature for these types of flour is high content of glutamic acid (18.57 % in soya flour, 17.97 % in rice flour and 18.78 % in corn meal), aspartic acid (12.05 % in soy flour, 8.99 % in rice flour, 6.12 % in cornmeal), and also arginine (7.43 % in soy flour, 8.42 % in rice flour and 4.34 % in corn meal).
The following outputs are observed: the increased concentration of the glutamic acid that normalizes metabolism in a human body and brings specific taste and smell to a product; the high concentration of arginine that produces nitrogen, low level of the methionine that strengthens body fat metabolism, lack of isoleucine that composes natural protein, a low concentration of proline that is the predecessor of glutamic, acid and valine that is one of intact substances in a pantothenic acid (B3 vitamin) biosynthesis.
On the basis of the conducted researches of corn meal, rice and soya flour quality we can mention that the soya flour has the highest level of protein composition and biological full mouthed of amino
acid protein complement that is visually presented in the Figure 1. However, organoleptic, physical and chemical attributes of soya flour make it difficult to use this type of flour in the bakery confectionery product recipes [5]. Besides, the economic aspect of the soya flour use in biscuit processed products recipes (in the year 2015 1 kg of soya flour costs from 80 to 120 rubles averagely, while 1 kg of rice flouror cornmeal costs from 40 to 80 rubles, respectively) is important.
The amino acid composition characteristics of the studied flour types are of a great importance for their bioavailability assessment. Such an assessment can be conducted by comparison of ami-no acid composition and associated indexes of the "ideal protein". Results of amino acid scores calculation are presented in the Figure 2, where we can see that the rice flour is mainly lysine limited, but it contains more such amino acids as methionine and cystine than wheat flour. Thus, the amino acid composition analysis showed the motivation for the use of the three types of flour: rice, corn and soya,
о и ю
E ai
JZ
и
600 550 500 450 400 350 300 250 200 150 100 50 0
■
h. iU
О
Wheat Flour
Rice Flour
Corn Meal
Soya Flour
Cystine
Figure 2. The Amino Acid Scores of Flour Study Samples, %
Tyrosine
Graph 2
Structural and Mechanical Characteristics of the Biscuit Dough Made from Wheat Flour and Gluten Free Types of Flour
Index/ Dough Type White Flour Dough Rice Flour Dough Corn Meal Dough Soya Flour Dough
First Passage Time of Torque Effect, Minutes 1.43 S.71 4.35 0.71
Minimum Torque Effect Index, Nm 0.55 G.S9 G.49 G,45
Maximum Torque Effect Index, Nm 2.35 2.S1 2.64 0.77
Peak Viscosity Temperature, °C 77.9G 77.40 79.3G SGM
Minimum Torque Effect Index at 50 °C, Nm 2.01 2.45 2.22 0.71
Final Torque Effect Index at 50 °C, Nm 2.75 3.G9 3.31 G.9S
at the same time in the biscuit processed products recipes as it will allow to eliminate the deficiency of such amino acids as methionine, lysine, valine, and threonine and to balance the protein bioavailability.
The technology peculiarity of biscuit dough manufacture is the short-term dough of whipped egg and sugar mixture with flour in order to decrease gluten swelling leading to the increase of its elasticity and biscuit processed products acquires denser structure. Dough structural and mechanical characteristics closely associated with the internal substance structure. Therefore, it should be considered in order to receive a good with the high organoleptic characteristics [4. P. 76].
As such the experimental studies of the main structural and mechanical characteristics, that influence the biscuit dough structure from gluten-free types of flour, were conducted.
For this purpose the experimental sample of biscuit dough from the considered types of flour were produced. The biscuit dough kneaded following a traditional recipe and technology from wheat flour was used as a control sample [7. P. 12].
Dough water absorption, stability and mechanical parameters were defined during the doughing at a temperature of 30 °C. The dynamic viscosity was defined at a temperature of 20 °C. The research results of biscuit dough structural and mechanical characteristics are presented in the Graph 2.
While analyzing characteristic values from the Graph 2, it should be noted that during doughing there were combined hydration that leaded to the protein extension and justification resulted in the viscoelastic dough. The biscuit dough from the wheat flour was characterized by the little first passage time of the maximum torque effect, high stability and resistance to the physical impact. These dough properties are bound to the unique protein structure of the wheat flour (a complex of a glia-dine and glutanic acid). Water absorption indexes of samples are presented in the Figure 3.
The high water absorbing capacity of the soya flour dough leads to the larger desiccation while baking, that allows saying that bakery confectionery products from this type of flour will be very dry [9. P. 161]. In order to avoid it in the following it was obligatory to add to this dough more eggs or other flour types but not less than one third of the whole amount of used flour.
By the water absorption value the biscuit dough from the rice flour was the nearest to the wheat flour dough. This index value was slightly higher for the dough from the corn meal. Therefore, to reach the targeted water absorption value in this sample like in the wheat flour dough one should produce mix in the following.
Samples stability indexes are presented in the Figure 4.
о j-i Q.
i_ О <л
-О <
0.40
Soya Flour Dough
Corn Meal Dough
Rice
Flour Dough
Wheat Flour Dough
0 10 20 30 40 50 60 70 80 90 100 110 Figure 3. The Water Absorption of the Biscuit Dough Samples from Different Flour Types, %
Soya
Flour Dough i—
E Corn
>; Meal Dough
25 Rice
IS Flour Dough 10
Wheat Flour Dough
Figure 4. The Stability Indexes of the Biscuit Dough Samples, minutes
№ 1
FOOD INDUSTRY
Soya Flour Dough Corn Meal Dough Rice Flour Dough Wheat Flour Dough
0 5 10 15 20 25 30
Shearing Rate, c-1
Figure 5. Dependency of the Dynamic Viscosity and the Shearing Rate for the Biscuit Dough, Pa
The rice flour dough was close to the wheat flour dough by the water absorption and stability indexes. Besides rice flour possessed considerably high first passage time of the maximum torque effect index. This reveals the fact that the dough from this type of flour requires more time to complete the hydration process of compounds comparing with the white flour dough. All other samples had much higher water absorption indexes and low stability.
While analyzing the received experimental results and taking into account the chemical compound of the examined gluten-free flour types towards white flour, one should note, as stated above, the rice flour has much lower protein quantity compared to the white flour. The soya flour is rich in protein. Never theless the soya flour dough needs considerably larger amount of water (100.4 %) to gain a torque in 1.1 Nanometer in comparison with the wheat flour dough (60.0 %).
While the samples baking, protein denaturation took place that led to the viscosity deterioration of the dough. At once rice flour proteins had relative stability within the experimental temperatures. With further heating protein structural changes influenced slightly on the dough body already. Draw attention that the highest viscosity was presented in the soya flour dough that had the low starch
4.0 3.5
a.
.E 30
ro
h 2.5 m
? 2.0
a> .c
to
and high lipids content. The received results correspond with the earlier research results as far as lip-ids along with amylose lead to the increase in the viscosity peak [1. P. 134]. On the contrary the rice flour and cornmeal dough samples that are rich only in carbohydrates had the maximum highest torque effect and low viscosity indexes.
Further viscosity decrease of the studied biscuit dough samples is a result of the physical starch granules disintegration as a consequence of the mechanical shear and temperature decrease. Afterwards, starch was exposed to the conversion while cooling and the torque effect increased.
The Figure 5 displays how the dynamic viscosity depends on the shearing rate. The Figure 6 illustrates the dependency graph of the shearing strain and the shearing rate in the logarithmical coordinates, according to Ostwald - Deville equation.
While analyzing Figures 5 and 6 one can note that the soya flour dough viscosity is two times higher than the viscosity of dough from other types of flour including white flour dough at the same shearing rate 10 c-1. It is also explained by the fact that the protein complex the soya flour is rich in is involved in the gel pseudoplastic dough structure formation.
Further biscuit processed products were made
Soya Flour Dough
1.0 0.5 0
Corn Meal Dough Rice Flour Dough Wheat Flour Dough
0.5
1.0
3.0
3.5
4.0
1.5 2.0 2.5 Shearing Rate, c-1
Figure 6. The Dependency Graph of the Shearing Strain and the Shearing Rate for the Biscuit Dough, Pa
.Wheat Flour Dough
Corn Meal Dough
Rice Flour Dough
^ Soya Flour Dough
Figure 7. The Dependence of a Simple Stress from the Strain for Different Types of Sponge Cake, Pa
from the studied dough samples and were analyzed by the structural and mechanical characteristics. The research revealed that while the small deformations (usually significantly smaller 1 %) took place there was the linear connection between the stress and the strain. When the pressure released, the strain disappeared, i.e. was elastic.
When the dough is strained, the dependence of the simple stress from the strain has the view of the stress-strain diagram as shown in the Figure 7.
The Figure 7 gives evidence that the bigger tension strains the least for the soya flour sponge cake and the most for the rice flour sponge cake. Strain of sponge cake from the cornmeal is very close to the control sample from the white flour.
Consequently, chemical compound differences of the considered flour types and, respectively, differences in the water absorbing capacity resulted in the unequal water intention conditions and the product structure maintenance were determined to cause various sponge cake deformations. According to the research results, the rice flour
sample was the closest to the control sample from the white flour by its rheological characteristics. Generally, the current researches explain differences between biscuit processed products developed from different types of flour grains, and the different amylose volume. Short-grain rice flour with the low amylose and gelatinization temperatures provides sponge cakes with an excellent texture, unlike sponge cakes from long-grain rice has excessive dryness and low level of void crumb structure. Besides shorter types of rice provide thinner flour that resulted in the better quality of biscuit processed products [10. P. 1800].
Using soya flour decreases the structural and mechanical characteristics indexes of sponge cake. In this case, the decrease of the dough viscosity can be mentioned as the improving effect. Apparently, due to the lower dough viscosity disperse particles (air bubbles) extend stronger while baking. Nevertheless, stronger (compared to the dough without food additive) membranous frame from eggs, sugar and soya flour comparison with the test without additives a sheet framework from eggs, sugar and soya prevents the air-out from bubbles, while baking the biscuit shrinks less and is characterized by larger specific volume and void structure that is confirmed by physical and chemical indexes of the biscuit processed products.
The recipes of developmental biscuit processed product "Sweet" with the replacement of 100 % wheat flour with 68 % of rice flour, 19 % of corn meal and 13 % of soy flour were formulated. The usage of soya flour, corn meal and rice flour increases the nutrition declaration of the end product.
Finally, the analysis of the main structural and mechanical characteristics that are involved in the manufacture of biscuit dough from gluten-free types of flour has shown that it is obligatory to use in the biscuit processed products recipe three types of flour (rice, corn and soya) in one in order to obtain the closest possible structural and mechanical characteristics of the wheat flour.
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Chugunova Olga Viktorovna
Чугунова
Ольга Викторовна
Тел./Phone: (S4S) 221-26-72 E-mail: chugun.ova@yandex.ru
Doctor of Engineering Science, Professor, Head of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 March St. / Narodnoy Voli St., 62/45
Доктор технических наук, профессор, заведующая кафедрой технологий питания Уральский государственный экономический университет 620144, РФ, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Mysakov
Denis Sergeyevich
Мысаков Денис Сергеевич
Тел./Phone: (343) 221-26-72 E-mail: mysakov_ds@usue.ru
Assistant of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 March St./Narodnoy Voli St., 62/45
Ассистент кафедры технологий питания
Уральский государственный экономический университет
620144, РФ, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
