T.B. Kulevatova, A.I. Pryanishnikov, L.N. Zlobina, R.A. Avtayev, S.V. Lyasheva
Research Institute of Agriculture of the Southeast, ul. Tulaikova, 7, Saratov, 410010, Russian Federation
Abstract. Currently, the use of amaranth (Amaranthus) seeds in the food industry expands significantly. To manage effectively the quality of finished products from amaranth-containing raw materials it is necessary to know physic-chemical features of its behavior that determine the technological workflow. This work studies the influence of the component ratio in a sample on the quantitative expression of indicators of the rheological properties of suspensions and dough based on mixtures, consisting of solvent cake, flour of winter wheat (Triticum aestivum L.) and whole grain seeds of amaranth (Amaranthus). We used winter wheat ‘Saratovskaya 17’ and ‘Zhemchuzhina Povolzh'ya’ and amaranth ‘Polet’. The suspensions were studied by a viscograph in the rotation mode, the dough was tested by the Mixolab device according to «Сhopin+» protocol under the fixed deformation loads. Winter wheat grains and amaranth seeds were grinded by a laboratory mill. Mixtures were composed with the mass fractions of the first and second components in the ratios of 90:10, 80:20, 70:30, 60:40, and 50:50. The quantitative expression of some quality indicators was assessed by the obtained rheological curves. The efficiency of improving and mixing for each indicator was estimated according to calculated values, namely, the effect of mixing and the effect of improvement. The former was calculated by the formula EM = P1/(P1 + P2) x 100, where P1 is the mixture quality indicator, P2 is the quality indicator of the improving component; the latter was calculated by the formula E = 100 x (P1 - P2) / P2. When amaranth was added to winter wheat, the mixing efficiency appeared at the early stages for both wheat varieties, both by the maximum height of the viscogram and by the gelling rate. The improving effect increased consistently from 10.8 to 38.1 %. No improving effect was observed for any indicator of the mixolabogram: the calculated indicator E had a negative value.
Keywords: squalene (С30Н50), rheological properties, gelling rate, suspension, paste, winter wheat, amaranth, amylograph, Mixolab, improving effect, mixing value.
Author Details: T.B. Kulevatova, Cand. Sc. (Biol.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A.I. Pryanishnikov, D. Sc. (Agr.), corresponding member of the RAS, director; L.N. Zlobina, Cand.Sc. (Agr.). research fellow; R.A. Avtayev, deputy director; S.V. Lyasheva, Cand. Sc. (Agr.), director of breeding center.
For citation: Kulevatova T.B., Pryanishnikov A.I., Zlobina L.N., Avtayev R.A., Lyasheva S.V. Influence of Amaranth (Amaranthus) on the Rheological Properties of Mixtures on the Basis of Winter Wheat (Triticum aestivum L.). Dostizheniya nauki i tekhniki APK. 2017. V. 31. No 1. Pp. 35-38 (in Russ.).