The study of indicators of the quality test of poly-cereal whole meal flour for making pasta

Ospanov, A. and Muslimov, N. and Timurbekova, A. and Jumabekova, G. and Almaganbetova, A. and Zhalelov, D. and Nurdan, D. (2019) The study of indicators of the quality test of poly-cereal whole meal flour for making pasta. Journal of Hygienic Engineering and Design (№ 27). pp. 32-38.

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The process of production of macaroni products of increased food and biological value on the basis of non-traditional poly-cereal raw materials is investigated. At the same time, the basis for the development of the formulation for the manufacture of poly-cereal pasta from composite flour mixtures of whole-grain cereals and cereals is the methodology for designing their composition, which allows to regulate the content of nutrients in the product that meet the requirements of rational and adequate nutrition, providing the finished product with a preventive orientation. The elasticity of dough, characterized by the maximum resistance of the dough plate when it is blown into the bubble (P, mm) and the test extensibility, characterized by the maximum volume of the obtained dough bubble (L, mm), were studied. Along with the flour strength indicators, the P/L ratio (elasticity and extensibility) of the dough was also taken into account. The specific work spent on the deformation of the test (W, е.а.) while inflating the experimental sample of the test into a bubble was determined. The swelling index (G) of the experimental dough plate was measured. The coefficient of elasticity (Ie,%), characterized by the resistance of the test to stretching during deformation along two axes, was determined. To optimize the rheological properties of pasta dough and improve the quality of the finished product in a poly-cereal mixture consisting of corn flour (25 - 50%), oats (15 - 34%), buckwheat (16 - 28%), soy (15 - 17%), millet (15 - 17%) and peas (15 - 17%), dry wheat gluten (hereinafter - DWG) in the amount of 15, 25 and 35% was added. Rheology of the macaroni dough was determined by Farinograph. Adding to the formulation of pasta dough DWG in an amount of 15 to 25% of its weight increases the value of the elasticity index, and a further increase in the percentage of DWG to 35% reduces the value of the elasticity index. This is due to the excessive amount of the introduced gluten frame, which consumes more water, and its deficiency gives the test an easily collapsing, tearing structure. The introduction of the percentage of DWG from 15 to 25% leads to a decrease in the elasticity coefficient of the prepared pasta dough from non-traditional poly-cereal raw materials. The structure of the test is crumbly, tearing at small values of deformation, and its elasticity is markedly different from the elasticity of the control sample. Increasing the DWG to 35% in the prepared test increases the values of the coefficient of elasticity. The results of the study confirmed the expediency of increasing the nutritional value and consumer properties of traditional pasta using non-traditional poly-cereal raw materials.

Item Type: Article
Subjects: Engineering science
Engineering science
Depositing User: Абдыманап Абубакирович Оспанов
Date Deposited: 21 Nov 2019 05:16
Last Modified: 21 Nov 2019 05:16

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