МОДЕЛИРОВАНИЕ И ОПТИМИЗАЦИЯ РЕЦЕПТУРНОЙ МУЧНОЙ КОМПОЗИЦИИ ПОЛИКОМПОНЕНТНОГО СОСТАВА ДЛЯ ПРОИЗВОДСТВА БЕЗГЛЮТЕНОВЫХ МЯСОПРОДУКТОВ

• Published in: Tehnika i tehnologiâ piŝevyh proizvodstv (Online) Vol. 43; no. 4; pp. 56 - 63
• Main Authors: Oboturova, N P, LI, Barybina, Masalova, V V, AN, Gezhina
• Format: Journal Article
• Language: English; Russian
• Published: Kemerovo Kemerovo Institute of Food Science and Technology 19.12.2016
• Subjects: Amaranth; Biological properties; Corn; Data processing; Deformation; Dough; Elastic deformation; Flax; Flour; Food; Food quality; Functional foods & nutraceuticals; Gluten; Mechanical properties; Model testing; Optimization; Plastic deformation; Plastics; Raw materials; Rheological properties; Starch; Test systems; Wheat
• ISSN: 2074-9414; 2313-1748
• DOI: 10.21179/2074-9414-2016-4-56-63

The literature screening data show that to date most of the existing receipts of gluten-free foods have poor quality in terms of organoleptic, rheological and biological properties of the produced foods. Taking into consideration the basic technological principles for the development and improvement of production technology of new types of foods the authors of the article show the practical possibility of improving the basic organoleptic and textural-and-mechanical properties of model test systems by targeted combining of raw materials having different chemical composition and functional and technological properties. The above process of optimization of gluten-free mixture composition based on specified criteria was carried out with the use of modern applied software for the processing of experimental data - Statgraphics Centurion 16.1.11 and Statistica 10.0, and allowed us to determine the optimum composition of the flour mix for the production of dumpling dough. When planning and implementing experimental studies it has been found that the best ratio of the components can be regarded as the use of 69.6% of rice flour, 6.8% of amaranth flour, 11% of chick-pea flour, 1.3% of flax meal, 11.3% of corn starch and 55 ± 0.5% water amount to the weight of the flour mix used to knead the model test systems. This composition of the flour mix and the quantity of water used for the batch made it possible to obtain a model test system with a maximum value of elastic and plastic deformation, most similar in value to the control one based on wheat flour. The resulting gluten-free flour mix can be recommended for the production of functional foods and foods having preventive properties.