Доцільність використання продуктів переробки безалкалоїдного люпину для підвищення харчової і біологічної цінності хлібобулочних виробів

В. І. Ратошнюк

Анотація


EXPEDIENCE OF THE USE OF PROCESSING PRODUCTS

OF NON-ALKALOID LUPIN FOR ENHANCEMENT OF NUTRITIVE AND BIOLOGICAL VALUE OF BAKERY PRODUCTS

V. I. Ratoshnyuk

 

Improving of the nutritive and biological value of food products by enriching them with plant functional components is the most urgent task of the world science. Solving of a problem of full, ecological protein nutrition becomes especially important in the conditions of technogenic pollution of the environment by heavy metals and radionuclides as a result of the Chernobyl accident. One way of solving this problem is a search and use of new plant protein sources to create dietary, therapeutic and prophylactic products with radioprotective and enterosorption properties that could successfully compete with soy bean proteins that have been widely used for decades.

The purpose of the research is to substantiate the expediency and perspective of the use of the processing products of non-alkaloid lupin on the basis of theoretical and experimental researches, for improving the food and biological value of bakery products.

The Institute of Plant Physiology and Genetics of the National Academy of Sciences of Ukraine has conducted researches on the study of the feasibility and effectiveness of the use of a narrow-leaved lupin flour in the technology of bread production with wheat flour of own breeding varieties in order to increase its nutritional and biological values by changing the structural and mechanical properties of the dough by increasing a water absorption capacity, an agility of dough formation, reduction of its dilution. These researches have helped to establish that the proposed introduction of a narrow-leaved lupin flour to the recipe had effected on the main indicators of the gluten state – elasticity, tensile strength, moisture-keeping ability (hydration). The series of experiments and determinations were conducted with Brabender's pharinograph and “Chopin” alveograph for the study of the structural and mechanical properties of the dough with the addition of the narrow-leaf lupin flour.

The author of the article has studied the chemical composition and technological properties of processing products of lupin, studied the basic regularities of their changes in the processes of technological preparation. A flour mixture of a narrow-leaved lupin with wheat flour was tested while baking and it is determined that along with the increased activity of proteolytic enzymes, lupin flour has a high content of non-volatile organic acids.

The regularities of lupin flour impact on the most important parameters of the technological process and the quality of bread were determined in the article. It was established that in terms of appropriate structural and mechanical properties of dough and the desired increase of biological value of bread, a lupin flour dosing is optimal up to 6% in the total wheat flour weight. A 3% dose provides the best effect when bread volume increased to 910–1010 ml with a total baking estimate – 7,0–8,1 with the use of 7.0 points for scoring under control. A further increase of lupin flour dose to 9–15% in wheat flour has reduced a power of a flour mixture and increased the formation time of stable dough and this fact allows recommending the specified dose of lupine flour for use in semi-finished biscuit technology.

The influence of flour from seeds of a narrow-leaved lupin and flour from its malt on the structural-mechanical properties of the dough has been investigated. It is established that the application of 9–15% of the lupin into the dough increases its water absorption capacity by 2.0–10.0%, increases the viscosity, strengthens the gluten. The increase in the viscosity of the dough delays the development of fluidity deformation, which leads to a decrease in its deliquescence. This structure is characterized by low elastic deformation, this fact leads to a decrease in the volume of dough and finished products.

The influence of the narrow-leaf lupin flour on the course of microbiological and biochemical processes in the dough has been established. Due to the high activity of the enzyme complex, 3% of the lupin flour activates the hydrolysis of starch and proteins in the dough, increases the accumulation of sugars and water-soluble nitrogen, which results in accelerating the rate of gas formation, reducing the duration of dough maturation.

The flour of the narrow-leaf lupin enriches the bread not only with protein (balanced by the amino acid composition) but also with the biologically active substances: pectin, fiber, pentosans, organic acids, tocopherol, mineral elements; this fact increases the level of maintenance of daily needs of human organism in these substances and spreads the possibility of such bread as a functional food product.

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References

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Salomatin, A. D., Terechik, L. F. (1999). Use of the lupine protein in food production. Food industry,7, 38-39.

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Feldheim, W. (2000). The use of lupins in human nutrition.Lupin, an ancient crop for the new Millenium (editors: E. Van Santen, M. Wink, S. Weissmann, P. Romer) Proceedings of the 9-th International Lupin Conference. AuburnUniversity: Auburn, 434-437.

Ratoshnyuk, V. I. (2017). The use of lupine flour in the baking industry as an element of non-traditional flour raw material. The functioning of the agroindustrial complex on the basis of rational nature management: materials I Ukr. Sci. Pract. Conf. (Poltava, May 26, 2017). Poltava, PDAA, 133-137.


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