Investigation of properties of combined systems of increased biological value based on oil-containing raw materials and flour

Abstract

Goal. To establish and compare organoleptic and physicochemical parameters (moisture, acidity, crude gluten content) of wheat flour of the highest grade with the developed (using mathematical methods of modeling) three combined systems with the improved amino-acid composition based on wheat flour and oil-containing raw materials — meal of oilseeds. Methods. Organoleptic characteristics of flour and combined systems were determined according to the methods of GOST 27558-87. Physicochemical parameters, namely: moisture, acidity, crude gluten content were determined according to the methods of GOST 9404-88, GOST 27493-87, DSTU ISO 21415-1:2009, respectively. Results. The developed flour combined systems (FCS) have a moisture content of less than 15%, therefore, meet the requirements of GSTU 46.004-99. The determined indicator of the acidity of the flour, which further determines its shelf life, proves that the addition of wheat flour to the meal composition leads to an increase in this indicator. The highest acidity (4.99 degrees) was recorded for the flour combined system based on the composition of sunflower and soybean meal. The content of crude gluten due to the impossibility of its washing in FCS with flax meal is not established. Conclusions. It is established that flour combined systems on such indicators as humidity are within the approved norms for wheat flour. According to the requirements for the quality of flour in terms of acidity, flour combined systems based on meal compositions cannot be classified as higher or first grades. Due to the high biological value and positive organoleptic and physicochemical parameters of flour combined systems, in the future, they will be used in recipes for healthy bread.