Research of Influence of Potassium-rich Diets on the Physical Performance of Students

The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (Maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance

Thermogravimetric Research Into Fish and Plant Semifinished Products Made of Raw and Blanched Tissues of Azov Goby and Wheat Bran

According to results of thermogravimetric and differentia-thermal studies, we compared characteristics of the amount of adsorption– and capillary-bound moisture in the experimental samples of fish and plant semifinished products, as well as determined the values of activation energy of the molecules of water at different temperatures of moisture removal. By the results of analysis of the DTG peaks, it is established that the largest amount of osmotic– and adsorption-bound moisture is observed in samples made on the base of raw fish raw materials due to the higher degree of hydration of protein molecules in minces.It is found that the application of hydrothermal pre-treatment of muscle, connective and skeletal tissue complex of Azov goby leads to the reduction in the amount of adsorption-bound moisture and decreses the energy of its bond with the product. The use of wheat bran somewhat increases the amount of bound moisture in the fish mince structure as a result of increase in the number of available hydroxyl groups and the formation of macroporous structure, which causes the increase in its hydrofilicity. It is established experimentally that the influence of plant raw materials on the increase in activation energy of the molecules of water for the experimental fish and plant semifinished products is less significant than the use of native fish raw material.The obtained results allow better understanding of the structural changes that occur in the process of drying the fish and plant semifinished products. They might be applied to optimize the drying processs of fish and plant semifinished products and to predict their technological behavior in various food systems, as well as while storing

Examining a Possibility of Using Purple Amaranth in the Technology for Products Made of Yeast Dough

It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %, with addition of CaCl2 (Са2+=0.01 g/l), it is 16.0±0.35 %. The obtained results indicate the prospects of using APA for enhancing baking properties of wheat flour.We determined the required concentration of the additive of flour from dry foliage of purple amaranth to wheat flour (1 %) for the fortification with biologically active substances, enhancing baking properties of flour and retaining organoleptic parameters. The impact of different concentrations of APA on the content of the basic biologically active substances in wheat flour, gluten running, the indicators of whiteness and a color shade of wheat flour was explored.It was experimentally found that APA enhance baking properties of top grade wheat flour. High amylolytic activity of flour with APA was established: maltose number of 5 % water extract (tap water) from dry PA foliage is 9.42±0.34 %, from amaranth malt, it is 10.53±0.38 %. There is an increase of sugar forming, and, as a consequence, gas forming capability of wheat flour. APA demonstrates considerable proteolytic activity: flour from dry PA foliage – (ηrel=1.09), from amaranth malt – (ηrel=1.13), comparable with the activity of barley malt. Application of the enzyme preparation accelerates the process of hydration of gluten proteins of wheat flour (one-hour lying of dough is not required), gluten elasticity is also improved. Thus, the expedience of the use of APA in the technology of products from yeast dough was substantiated