Influence of brown algae polysaccharides on the bakery properties of wheat flour

The article considers the possibility of using a complex of brown algae polysaccharides, consisting of fucoidan of at least 60 % and sodium alginate - 40 %. In order to reduce the long polysaccharide chains of fucoidan, the method of ultrasonic micronization was used (630 W/l, exposure time 30 minutes). The aim of the work was to study the effect of the polysaccharide complex (PC) in native and micronized form on the baking properties of wheat flour. The use of PCs, both in native and in micronized form, leads to an increase in swelling and strengthening of raw gluten. The maximum mass fraction of gluten when using a native PC is 38.6 %, which is 7.2 % more than the mass fraction of gluten of the control sample. The introduction of fucoidan and sodium alginate significantly strengthened gluten, as can be seen from the obtained IDC data (by 5 units). To study the forms of moisture bonding in gluten samples, differential scanning calorimetry and thermogravimetry studies were performed on a STA 449 F1 Jupiter synchronous thermal analysis device (NETZSCH, Germany). The rate of change of the heating temperature was 10 °C/min, the maximum heating temperature was 493 K. Using a PC had an effect on the amount of osmotically bound moisture, so when using a native complex, its amount increased by 70 %, and micronized - by 18 %. The amount of polyadsorption bound moisture is increased by 12 % for the sample obtained using native PC, and by 6 % for the sample obtained using micronized. The amount of adsorption moisture of the monomolecular layers decreased by 2 times in the gluten sample with the addition of native PC. Due to the faster penetration of water into the structure of the protein and polysaccharide complex, the amount of physically-mechanically bound moisture in experimental samples partially decreased (by 79 % when using the native form and by 13 % when using the micronized form).