STUDY OF THE PROPERTIES OF MULTICOMPONENT FLOUR MIXTURES
Authors:   Ukrainian State Chemical and Technological University, Filinska Tetiana , Shevchenko Valeriia ,   Ukrainian State Chemical and Technological University, Filinska Antonina ,   Ukrainian State Chemical and Technological University, Pavliuk Sergii ,   Ukrainian State Chemical and Technological University, Sukha Iryna ,   Ukrainian State Chemical and Technological University
Published: August 2023

Flour is a component of many types of food products, such as bakery, pasta, confectionery, meat, fish emulsion products, sauces and low-calorie mayonnaise. The expansion of the range of flour products is accompanied by the introduction of flour blends into the recipe and their enrichment with useful nutrients. The article presents the results of research into the properties of various types of flour and their multicomponent mixtures. The indicator of moisture retention capacity was determined experimentally by the centrifugation method and calculated by the principle of additivity. It is possible to adjust this indicator by changing the number of individual components in mixtures containing different types of flour.The use of blends of flour in the recipes of food products ensures the expansion of their assortment and enrichment with useful nutrients. Bread, pasta, confectionery, meat and fish emulsion products, sauces and low-calorie mayonnaises containing flour are complex systems. Important and relevant for such systems is the study of the properties of the constituent components and the study of their influence on the quality of finished products.Inthe process of developing recipes for flour products and products that include different types of flour, it is necessary to take into account the indicators of both individual types of flour and their mixtures with different amounts of components inthe system. It is also important to study the possibility of adjusting the properties of flour compositions by changing the numberof individual components in their composition.Analysis of research and publications showed that considerable attention is paid tothe use of non-traditional flour raw materials in the production of food products. The conducted research mainly concerns the study of the properties of individual types of flour, which makes the urgent task of researching multicomponent mixtures of flour.The purpose of the article is to study the properties of both individual types of flour and their multicomponent mixtures, establish the possibility of regulating such an indicator as moisture-retaining capacity for blends, as well as the formation of multicomponent flour mixtures with specified parameters.In the work, indicators of the moisture-retaining capacity of various types of flour and their multicomponent mixtures are determined. Calculations of the moisture-retaining capacity of two-, three-, and four-component blends of flour were carried out according to the principle of additivity, taking into account the share of each component in the mixture. The results were obtained regarding the possibility of increasing the water-absorbing capacity of wheat flour by adding bran to it. The presented materials can be used to form blends of flour with the specified indicators of moisture retention capacity