Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)

Functional and Technological Properties of Composite Mixtures Based on Bean Protein-Carbohydrate Matrix (BPCM)

Authors
Inna Simakova, Maxim Maradudin, Anna Veber, Victoria Strizhevskaya
Corresponding Author
Inna Simakova
Available Online 29 January 2020.
DOI
https://doi.org/10.2991/assehr.k.200113.131How to use a DOI?
Keywords
wheat flour, bean flour, composite mixtures, dough, rheological properties, mixolabogram
Abstract

The work was completed in 2017-2018 on the base of Federal State Budget Educational Institution of Higher Education “Saratov State Agrarian University named after N.I. Vavilov”(a study of the chemical composition of bean samples) and the Federal State Budget Scientific Institution for Research and Development of Agricultural Sciences of the South-East, Saratov (study of the rheological dough properties). Samples of bean selection were provided by scientists at Omsk State Agrarian University named after P.A. Stolypin. “The aim of the work was to study the functional and technological properties of composite mixtures based on protein-carbohydrate bean matrix (BPCM) to justify the optimal ratio of their component composition. In the process of the work composite mixtures of wheat flour and BPCM were investigated in percentage ratio 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10: 90 and their stable effect on the rheological properties of the dough was revealed. For this purpose, the Mixolab device of the CHOPIN company (France), the Chopin The work was completed in 2017-2018 on the base of Federal State Budget Educational Institution of Higher Education “Saratov State Agrarian University named after N.I. Vavilov”(a study of the chemical composition of bean samples) and the Federal State Budget Scientific Institution for Research and Development of Agricultural Sciences of the South-East, Saratov (study of the rheological dough properties). Samples of bean selection were provided by scientists at Omsk State Agrarian University named after P.A. Stolypin. “The aim of the work was to study the functional and technological properties of composite mixtures based on protein-carbohydrate bean matrix (BPCM) to justify the optimal ratio of their component composition. In the process of the work composite mixtures of wheat flour and BPCM were investigated in percentage ratio 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10: 90 and their stable effect on the rheological properties of the dough was revealed. For this purpose, the Mixolab device of the CHOPIN company (France), the Chopin + protocol, was used. It is found that with an increase in the number of BPCM both red and white food beans from 10 to 90The work was completed in 2017-2018 on the base of Federal State Budget Educational Institution of Higher Education “Saratov State Agrarian University named after N.I. Vavilov”(a study of the chemical composition of bean samples) and the Federal State Budget Scientific Institution for Research and Development of Agricultural Sciences of the South-East, Saratov (study of the rheological dough properties). Samples of bean selection were provided by scientists at Omsk State Agrarian University named after P.A. Stolypin. “The aim of the work was to study the functional and technological properties of composite mixtures based on protein-carbohydrate bean matrix (BPCM) to justify the optimal ratio of their component composition. In the process of the work composite mixtures of wheat flour and BPCM were investigated in percentage ratio 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10: 90 and their stable effect on the rheological properties of the dough was revealed. For this purpose, the Mixolab device of the CHOPIN company (France), the Chopin + protocol, was used. It is found that with an increase in the number of BPCM both red and white food beans from 10 to 90%, the time of dough formation (kneading) and stabilization is reduced, as well as the costs of total energy consumed for kneading are reduced. Analysis of mixolabograms allows to choose the optimal ratio of components (flour from wheat and beans) in the mixture (80:20 and 70:30) providing rheological properties of the dough that are the most suitable for flour products. Thus, the obtained results make it possible to understand better the essence of the processes occurring in composite systems based on flour from composite mixtures of wheat and beans, as well as to predict the effect of the concentration of components on the production technology of flour products.

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© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Cite this article

TY  - CONF
AU  - Inna Simakova
AU  - Maxim Maradudin
AU  - Anna Veber
AU  - Victoria Strizhevskaya
PY  - 2020
DA  - 2020/01/29
TI  - Functional and Technological Properties of Composite Mixtures Based on Bean Protein-Carbohydrate Matrix (BPCM)
BT  - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
PB  - Atlantis Press
SP  - 21
EP  - 24
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.131
DO  - https://doi.org/10.2991/assehr.k.200113.131
ID  - Simakova2020
ER  -