Quality Management Enriching Food Systems from Domestic Raw Materials | Zendy

Tatyana Alekseeva | Zendy; Yuliya Olegovna Kalgina | Zendy; Dmitry Bokarev | Zendy; V. S. Evlakova | Zendy; Ludmila Malakova | Zendy; E. O. Zdorovtsev | Zendy

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Quality Management Enriching Food Systems from Domestic Raw Materials

Author(s) -

Tatyana Alekseeva,

Yuliya Olegovna Kalgina,

Dmitry Bokarev,

V. S. Evlakova,

Ludmila Malakova,

E. O. Zdorovtsev

Publication year - 2018

Publication title -

vestnik volgogradskogo gosudarstvennogo universiteta serija 11 estestvennye nauki

Language(s) - English

Resource type - Journals

eISSN - 2409-2762

pISSN - 2306-4153

DOI - 10.15688/jvolsu11.2018.2.6

Subject(s) - rheology , food systems , extrusion , food science , moisture , food quality , food processing , raw material , food industry , water content , environmental science , agricultural engineering , food security , materials science , chemistry , engineering , agriculture , composite material , geography , geotechnical engineering , archaeology , organic chemistry

The state policy in Russian Federation in the field of nutrition is aimed at the development of advanced food technologies and the development of food-enriching systems of functional orientation. Rheological properties of model systems with different moisture content on the basis of wheat germ cake as a by-product of flour and oil extraction production were studied. In this paper we investigate a model food system based on wheat wheat germ oil cake of various degrees of hydration with a moisture content in the range of 59-68 %. Rheological properties of food systems were controlled with the help of informationmeasuring system including the device “structure Meter ST-2”. Calculation of normal stress showed that with the increase in the mass of water in food systems in the extrusion mass through a die, the mechanical stresses were reduced.

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