Roasting influence assessment on destruction of biopolymers of cake of germs of wheat by means of the thermal analysis
By need of expansion of the range of confectionery - development of the compoundings possessing useful, functional properties with the lowered content of the refined sugar. Application of heat treatment (frying) allows to inactivate a fermental complex and to increase stability of cake of germs of wheat as raw materials. Frying causes essential changes not only organoleptic and technological indicators, but also causes profound biochemical changes of biopolymers - proteins, polysaccharides that is shown in changes of their moisture connecting, moisture-holding, emulsifying capability. The purpose of this work - research of influence of frying on changes of forms of communication of moisture in cake of germs of wheat and confectionery weight not to its basis by method of the thermal analysis. The obtained data allow to judge extent of destruction of proteins and polysaccharides of cake of germs of wheat which are a part and confectionery weight on its basis in the course of frying. Change of forms of communication in the fried cake of germs of wheat in comparison with control towards reducing amounts of capillary and osmotic moisture, demonstrates decline in the ability of cake of germs of wheat to swelling. These changes remain in a production process of confectionery weight on the basis of the fried cake of germs of wheat, it confirms a possibility of increase in stability of the received weight candy store in case of storage and opens prospects of broad application of cake of germs of wheat in technologies of confectionery as substitute of expensive nut raw materials.