RHEOLOGICAL PROPERTIES ASSESSMENT OF NEW MAIN SAUCES ON THE BASIS OF NON-GLUTEN RAW MATERIALS
Journal: BULLETIN OF KSAU
№ 2
, 2018
Rubrics: TEHNICHESKIE NAUKI
Authors:
1.
Novosibirsk State Technical University
Type:
Article
Pages:
from 137
to 143
Status:
Published
Received:
21.04.2018
Accepted:
23.04.2018
Published:
25.04.2018
Subject area:
UDK 641.563:664.641
Language:
Russian
Keywords:
gluten-free sorts of flour, celiac dis-ease, rheology, viscosity, basic sauces
Abstract (English):
The problem of food of groups of people with di-agnosed celiac disease whose decision to maintain optimal standard of living is life-long gluten-free diet is shown in the study. The creation of specialized food capable well to influence human body and to reduce the risk of emergence of recurrence is one of the directions of scientific community. The formation of diets for balanced non-glutinous nutrition of this category of consumers is possible only with use of non-glutinous raw materials, including nontoxical ce-reals: buckwheat, corn, rice and other types of raw materials. New main sauces on the basis of these raw materials recommended for cooking the dishes, well combined with meat, fish and vegetable culinary products are being developed. Conducted research-es are directed on studying of structural and mechan-ical properties of new foodstuff for management of quality indicators at the stage of technological pro-cess. The replacement in traditional main sauces of wheat flour by nonconventional types of the flour give changes of rheological indicators of new sauces which significantly influence organoleptic indicators of the quality. In this regard there is a need of selection of technological operations, ratios of ingredients and control device at which quality indicators in the final product will be not only kept, but also improved in comparison with control samples (main red sauce, main white sauce). Rheological assessment of sam-ples was carried out on SV-10 VibroVisco viscome-ter, the method of measurement of viscosity was based on electro- oscillating motions of metal sen-sors. The researches showed that the consistence of samples had been influenced by temperature of the supply of new main sauces, and also regularities of communications of fat-binding ability with dynamic viscosity of each type of non-glue flour.
The problem of food of groups of people with di-agnosed celiac disease whose decision to maintain optimal standard of living is life-long gluten-free diet is shown in the study. The creation of specialized food capable well to influence human body and to reduce the risk of emergence of recurrence is one of the directions of scientific community. The formation of diets for balanced non-glutinous nutrition of this category of consumers is possible only with use of non-glutinous raw materials, including nontoxical ce-reals: buckwheat, corn, rice and other types of raw materials. New main sauces on the basis of these raw materials recommended for cooking the dishes, well combined with meat, fish and vegetable culinary products are being developed. Conducted research-es are directed on studying of structural and mechan-ical properties of new foodstuff for management of quality indicators at the stage of technological pro-cess. The replacement in traditional main sauces of wheat flour by nonconventional types of the flour give changes of rheological indicators of new sauces which significantly influence organoleptic indicators of the quality. In this regard there is a need of selection of technological operations, ratios of ingredients and control device at which quality indicators in the final product will be not only kept, but also improved in comparison with control samples (main red sauce, main white sauce). Rheological assessment of sam-ples was carried out on SV-10 VibroVisco viscome-ter, the method of measurement of viscosity was based on electro- oscillating motions of metal sen-sors. The researches showed that the consistence of samples had been influenced by temperature of the supply of new main sauces, and also regularities of communications of fat-binding ability with dynamic viscosity of each type of non-glue flour.
Keywords:
gluten-free sorts of flour, celiac dis-ease, rheology, viscosity, basic sauces
gluten-free sorts of flour, celiac dis-ease, rheology, viscosity, basic sauces
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