[Modelling of composite mixtures for gingerbread production]
2008
Magomedov, G.O. | Olejnikova, A.Ya. | Plotnikova, I.V. | Shevyakova, T.A. | Fursova, E.I., Voronezh State Technological Academy (Russian Federation)
The aim of research is to model a receipt of composite mixtures (CM), which are balanced in amino acids (AA) for high-quality scalded gingerbread production. The raw materials are grain and legume crops (millet, maize, peat, oat, rye, buckwheat). Two CM are developed: the one from millet, maize and peat flour (FLCM) and the other from mill oat, rye and buckwheat flocks (FKCM). The follow characteristics are have been used to validate CM composition by protein quality: the utility coefficient of composition, the index of comparable redundancy of essential AA, biological AA value and index of essential AA. The quality parameters of proteins in the raw materials and in FLCM and FKCM, the ones of protein composition in FLCM and FKCM, the data of CM nutrient value are presented. Different variants of essential AA and protein correlations can be calculated using the data of their content in the CM to receive a balanced protein composition. FLCM-2 and FKCM-3 are chosen from other CM; the biological value is higher than the one of wheat first-grade flour by 31.6% and by 13.8% respectively. These CM have all essential AA in their composition. The main limiting AA is lysine for FLCM-2 and methionine and cystine for FKCM-3 respectively. Leucine and isoleucine ratio are 2.6 and 1.7 respectively. These chosen CM are a valued source of proteins, fats, vitamins and mineral matters. The CM using in gingerbread production will allow: to decrease costs of expensive raw materials (sugar, flour), sugar capacity of the products, to improve structural and mechanical paste properties, to increase nutrient and biological value of them.
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