Use of topinambur in technology of flour products
Abstract
The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.
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