Microwave Modification of Carbohydrates

Abstract

Special attention is paid to changing the properties of food raw materials, semi-finished products and finished products. The experiment is connected with the development and technology of obtaining modified starches and starch-containing products with new physico-chemical and consumer properties. Starches belonging to its various types were purposefully selected for research: tuberous (potato) and grain (buckwheat). The chosen method of exposure used the energy of microwaves in the centimeter range with a frequency of 2.45 GHz. Such a small energy of MVI corresponds to the energy of rotation of atoms in molecules around the valence σ-bond and contributes to the emergence of rotational isomerism. The possibilities of controlling the properties of starch by changing the conformation of the polymer chain under the influence of microwave radiation are considered. The optimal technical parameters of microwave processing with a frequency of 2.45 GHz for the indirect activation of baking yeast through starch products have been determined. A technology of indirect energy transfer to baking yeast due to processed starch products has been developed. Methods of starch modification to change their moisture-absorbing ability have been found. Pretreatment of dry native potato starch with microwaves for 10 seconds allowed to increase the moisture absorption capacity of starch slightly (by 1.1 times), the subsequent increase in the time of microwave processing has already significantly increased (by 2-2.4 times) the moisture absorption index compared with the control sample. The greatest adsorption of water, within the time intervals set by us, occurs after the treatment of MVI for 15 seconds - an increase of 2.4 times. For buckwheat starch, the optimal time of exposure to MVI is 25 seconds, and the effectiveness of exposure to MVI is lower (1.6 times) than that of potato starch.