SCIENTIFIC DEVELOPMENTS ON IMPROVING THE QUALITY OF FLOUR-BASED FOODSTUFFS
Abstract
The article presents the results of scientific researches on the possibilities of improving the quality of various food products made from flour. The possibility of improving product quality by using the method of combining different types of flour as the main raw material is considered. In addition, scientists suggest the use of non-traditional natural ingredients, in particular of vegetable origin. The results of researches by scientists from different countries who are looking for ways to improve the quality of flour-based foods are presented. Such products include bread, pasta, cookies and other types. This article provides an overview of current knowledge about the role of key components, including wheat proteins, cellular tissue, and others. Several new directions in the development of high quality products are indicated. In particular, the results show that the binding of water by bran has the greatest impact on the quality of bread. It has been proven that heating soft wheat flour at 80°C for 15 minutes improves its baking characteristics. Experimental studies to evaluate the effect of inulin supplement on the rheological properties of soft wheat dough and the quality of bread has confirmed an increase in the volume of bread and an improvement in its quality. Scientists have presented a new idea of making frozen dough and steamed bread, with which BRF supplement is added to wheat flour (WF). Scientists have shown the possibility of using different ingredients in the process of baking bread, which are able to ensure the development of a continuous protein network necessary for high quality bread. Of particular interest is the inclusion of bioactive ingredients such as dietary fibers (DF) and phenolic antioxidants. MOLS analysis showed that the rheology of the dough and the characteristics of the cookies mainly depend on the composition of the flour (mainly on the starch content) and not on the storage conditions. The reduction of acrylamide in gluten-free cookies with quinoa enriched with microbial dextrin has been experimentally determined. Soy protein isolate (SPI), soy protein hydrolyzate (SPH) and textured soy protein (TSP) for nutrient enrichment and improving the rheological properties of the dough and the quality of noodles were studied.
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