Open AccessQuality Management Enriching Food Systems from Domestic Raw Materials
Author(s) -
Т. В. Алексеева,
Yuliya Olegovna Kalgina,
Dmitry Bokarev,
Valeria Evlakova,
Ludmila Malakova,
Evgeniy Zdorovtsev
Publication year - 2018
Publication title -
vestnik volgogradskogo gosudarstvennogo universiteta. seriâ 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.