Vysotska S. Technological features of starch modification in wheat flour

The dissertation is devoted to the development of advanced technology for the production of modified wheat flour (BMP) and substantiation of the effectiveness of such flour to improve the quality of food and increase the shelf life of flour products. A study on the choice of method of preparation of wheat flour for drying is presented and a promising method of brewing flour is determined, which reduces the drying time by 1 hour and provides conditions for obtaining a product of guaranteed quality. The obtained kinetic regularity of drying of flour samples determines the conditions of drying of prepared samples by convective principle of two stage temperature regime - at 110-120 ºС for 30-45 min and at 60-65 ºС before obtaining the product - flour modified with dry matter content 6-10 %. The kinetic coefficients of the drying process and the maximum moisture content of the product were determined, which is 1.18-1.30% for BMP samples. It is substantiated that the change in the structure of starch affects the drying process, and also significantly affects the content of micro- and macronutrients in wheat flour. The curves-thermograms of flour samples with different starch structure have a pronounced multistage, and samples obtained from wheat varieties Sofiyka and Chornobrova have a peak that characterizes the glassiness of the sample. Bicyclic "heating-cooling" allows you to get BMP, which belongs to the 2nd group of resistant starch (RS2). The quality indicators of the obtained BMP samples were studied. Technological indicators of the quality of soft wheat flour for further use in the production of starch products have been determined. Physico-chemical parameters of wheat starch are studied and the influence of physical modification on the change of the structure of starch granules is shown. It is shown that with the modification of starch in flour, the amylose content increased by almost 6 units. It was found that physical modification increases the sorption capacity as a component of the functionality of the product for starch from 46.42 to 109.61 mg / g and flour from 49.37 to 119.64 mg / g. It was determined that the highest rate of swelling has a sample of modified flour obtained from wheat variety Bilyava (14.6 cm3 / g) due to the structure of the starch-protein matrix and grain grinding. It is shown that the samples of BMP obtained by convective drying have better swelling properties than flour obtained by extrusion. It was determined that the carbohydrate composition close to the industrial sample (extruded) is BMP obtained from the wheat variety Bilyava. Other samples of BMP exceed the industrial analogue in the content of sucrose by 1 mg / ml and fructose by 0.022-0.052 mg / ml The optical properties of polysaccharides of native and modified flour by formation of iodine complexes have been studied. The results show that amylopectin has the greatest optical ability to complex. For the first time, the water activity index for wheat flour and its modifications was determined, which is in the range of 0.491 - 0.619 for native and 0.570 - 0.597 for BMP. According to the general classification, modified flour belongs to products with low humidity. The developed hardware-technological scheme of BMP production according to the advanced technology is presented, for which the application for the patent of Ukraine for the invention is filed (registration number of the application а202004206 from 09.07.2020). The technology was tested in the production conditions of the food enterprise SPD "Petrov Anton Ivanovich" "Everyday Food" (Kyiv) and recommended for implementation. Developed and approved TI 10.62.13-90.00-2: 2020 for the production of modified wheat flour and received a copyright certificate for a literary written work of a scientific nature № 103316. Developed together with scientists of the Department of "Technology of Food Production and Restaurant Management" of Ukoopspilka University "Poltava University of Economics and Trade" and tested in the recipe in production conditions in the network of restaurants "Everest" (Poltava): - technology of production of biscuit semi-finished product on the basis of BMP; - technology of production of apple and bechamel sauces on the basis of BMP. Regularities of formation of BMP quality indicators became the basis for methodical and technological developments and were included in the monographs "Methodology for determining the quality indicators of modified wheat flour" and "Modification of starch in raw materials". Developed in co-authorship "Guidelines for determining the sorption capacity (decolorizing capacity) of modified starch products on organic dye methylene blue" (certificate of copyright registration for a literary written work of scientific nature № 103221) and "Guidelines for determining the characteristics of water