Study of the surface properties of buckwheat flour produced by different enterprises by De-Nui methods and tenzimetric to predict its technological properties

The scientific and industrial community of specialists is developing indirect methods for predicting the technological properties of flour, which would reduce economic costs in a production environment. The results of comparing the colloidal properties of 4 samples of different producers of buckwheat flour from steamed cereals and 1 from green are presented. As methods for predicting the technological properties of flour used surface properties. The graphs of the dependence “surface tension at the air-liquid interface - concentration of dissolved substance” were constructed using experimental data obtained by the De Nui method. The surface activity of the compared samples was established by solving equations obtained by mathematical processing of experimental data. The adsorption properties of buckwheat flour samples were studied by the tensimetric method. Based on the study of surface properties, flour samples were arranged in a row according to the manifested colloidal properties. Studies of the surface properties of flour samples from steamed and non-steamed cereals showed that buckwheat flour produced by different enterprises is characterized by various adsorption properties, which should be taken into account during its storage and use in flour products. A sample of unpaired cereal has the highest surface activity, which allows us to recognize it as the best sample. The main influence on the technological advantages of flour is exerted by the fraction of flour with a particle size of up to 50 microns, the amount of which should be 58.69 ± 2%. At a higher content of particles of this fraction, the flour is characterized by reduced surface activity and has a higher hygroscopicity, which negatively affects its technological properties

Study of the effect of size composition of buckwheat flour, presented in the trade networks of Moscow, on their technological properties

Quality attributes of buckwheat of steamed (brown) and unsteamed (green) buckwheat and differences between organoleptic, physicochemical characteristics for 5 samples by different producers were drawn out. During the estimation using the common technique «passage through silk cloth №38» made up more than 60% for all the samples. Some samples did not fill the requirements of National State Standard and contained more than 2% of large-sized grains. Investigation of granulometric structure with microscopical method showed that 0.5 – 3.56% of grains sized 205 – 250 micrometers in all the samples. While processing empirical data with mathematical methods it was proven that large-sized grains appear for «major mistake» and must be set aside, yet to determine its technological features. Water-holding capacity of steamed buckwheat is on the average 2.3 times higher than dark wheat flour has, 4.5 times higher than rye flour has and 1.7 times higher than unsteamed buckwheat has. Fat-holding capacity of all the samples is in the interval of 56 – 83% matches the description of rye and wheat flour. Investigation of flour structure during microscopic examination showed that flour can be defined by starch conditions according to technological effect. Consequently, standard indicators do not characterize the quality of buckwheat to the full extent. It has been shown, that granulometric structure, expressed by distribution grains due to size for buckwheat and wheat flour is an autonomous necessary method, allowing to characterize wheat in a more complex manner and this method is worth being added to its` quality specified parameters