期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：2
期号：10
页码：25-31
DOI：10.15587/1729-4061.2017.98409
语种：English
出版社：PC Technology Center
摘要：The feasibility of using black chokeberry fruit in processing the products from shortcake dough was theoretically substantiated and experimentally proved. The influence of black chokeberry additive on the basic formulation component of shortcake dough – wheat flour – was investigated. It was found that the black chokeberry additive not only contributes to enhancing the nutritive value of shortcake dough, but also makes it possible to improve the quality of shortcake dough.The influence of physiologically active compounds of BCA on the quality of wheat flour gluten was explored. BCA in the form of powder and its water extract weakens flour gluten, which is a positive factor for the formation of shortcake dough. The gluten capability to stretch increases by 9…23 %, and dough becomes more plastic and does not require any addition of starch, which is often added to formulations with the aim of enhancing plasticity of the formulation mixture.Polyphenol substances of BCA were found to prevent gluten proteins of wheat flour from swelling due to a decrease in its water-retaining capacity, which provides the possibility of its storing for a long time before baking.We established a higher degree of inhibition of amylases in wheat flour by the extract of black chokeberry fruit or its juice compared to the powder from dry fruit. Water-soluble phenolic compounds of black chokeberry in reaction mixture interact with metal cations, existing there, and bind them in strong complexes. The obtained experimental data allow us not only to control hydrolytic processes in the dough semi-finished product, but also to extend the possibility of using wheat flour of lower grades after neutralizing the harmful action of enzymes in it.
