Alekseeva T.V., Kalgina Yu.O., Bokarev D.A., Evlakova V.S., Malakova L.A., Zdorovtsev E.A. Quality Management Enriching Food Systems from Domestic Raw Materials

DOI: https://doi.org/10.15688/jvolsu11.2018.2.6

Tatyana V. Alekseeva
Professor, Department of Service and Restaurant Business, Voronezh 
State University of Engineering Technologies
 
Revolutsii Av. 19, 394000 Voronezh, Russian Federation
 
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Yuliya O. Kalgina
Post graduate, Department of Service and Restaurant Business, Voronezh State University of Engineering Technologies
Revolutsii Av. 19, 394000 Voronezh, Russian Federation
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Dmitry A. Bokarev
Associate professor, Department of Service and Restaurant Business, Voronezh State University of Engineering Technologies
Revolutsii Av. 19, 394000 Voronezh, Russian Federation
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Valeria S. Evlakova
Bachelor, Department of Service and Restaurant Business, Voronezh State University of Engineering Technologies
Revolutsii Av. 19, 394000 Voronezh, Russian Federation
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Ludmila A. Malakova
Bachelor, Department of Service and Restaurant Business, Voronezh State University of Engineering Technologies
Revolutsii Av. 19, 394000 Voronezh, Russian Federation
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Evgeniy A. Zdorovtsev
Bachelor, Department of Service and Restaurant Business, Voronezh State University of Engineering Technologies
Revolutsii Av. 19, 394000 Voronezh, Russian Federation
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Abstract. 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.
Key words: wheat germ cake, food enrichment systems, normal mechanical stresses.
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Quality Management Enriching Food Systems from Domestic Raw Materials by Alekseeva T.V., Kalgina Yu.O., Bokarev D.A., Evlakova V.S., Malakova L.A., Zdorovtsev E.A. is licensed under a Creative Commons Attribution 4.0 International License.
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