General provisions and practical ways to ensure traceability of raw materials and products in bakery industry

The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II–VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality – Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10−4J] and alveographic rate P/L – was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best.

Download Full-text

STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT

EUREKA Life Sciences ◽

10.21303/2504-5695.2021.001630 ◽

2021 ◽

pp. 25-30

Author(s):

Oleksander Cherevko ◽

Valerii Mykhaylov ◽

Andrii Zahorulko ◽

Aleksey Zagorulko ◽

Iryna Gordienko

Keyword(s):

Functional Food ◽

Effective Viscosity ◽

Raw Materials ◽

Wide Spectrum ◽

Viscosity Index ◽

Food Products ◽

Vitamin Supplement ◽

Viscosity Increase ◽

Bakery Industry ◽

Pectin Substances

One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health. Such products include multicomponent fruit and berry pastes and dried powder fractions. They are natural vitamin carriers, may be used as a supplement or a base for creating a wide spectrum of food products with healthy properties. A production way for fruit and berry semi-finished product using non-traditional raw materials has been created. For creating paste or dried faction, raw materials with a high content of pectins for better structuring and with correspondent healing-prophylactic properties were selected. Apple was taken as a base of the paste with adding non-traditional raw materials – ziziphus and black aronia. The way differs by the process of dehydration by concentrating up to 44…46 % of dry substances in a rotor evaporator, then, if necessary, additional drying in a thermoradiative one-drum rolling dryer up to 5..8 % of dry substances. Structural-mechanical parameters of experimental samples of the paste after concentrating up to 45 % content of dry substances have been determined. An effective viscosity increase for all three experimental samples as 33…59 % comparing with apple paste has been established. It is explained by higher content of pectin substances in ziziphus. The most effective viscosity index is 584 Pa∙s belongs to a sample with the components content: apple – 50 %, ziziphus – 45 %, black aronia – 5 %. The developed semi-product may be used as a vitamin supplement, filler or thickener at producing functional food products in confectionary, milk, bakery industry and also for preparing dishes and drinks at restaurant economies and under home conditions

Download Full-text

Microstructural characterization of laser-melted/roller-quenched dicalcium silicate

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100104972 ◽

1988 ◽

Vol 46 ◽

pp. 582-583

Author(s):

C. J. Chan ◽

K. R. Venkatachari ◽

W. M. Kriven ◽

J. F. Young

Keyword(s):

Particle Size ◽

Raw Materials ◽

Shape Change ◽

Microstructural Characterization ◽

Particle Size Effect ◽

Dicalcium Silicate ◽

Laser Melting ◽

Uniform Size ◽

Cell Shape Change ◽

Wide Range

Dicalcium silicate (Ca2SiO4) is a major component of Portland cement. It has also been investigated as a potential transformation toughener alternative to zirconia. It has five polymorphs: α, α'H, α'L, β and γ. Of interest is the β-to-γ transformation on cooling at about 490°C. This transformation, accompanied by a 12% volume increase and a 4.6° unit cell shape change, is analogous to the tetragonal-to-monoclinic transformation in zirconia. Due to the processing methods used, previous studies into the particle size effect were limited by a wide range of particle size distribution. In an attempt to obtain a more uniform size, a fast quench rate involving a laser-melting/roller-quenching technique was investigated.The laser-melting/roller-quenching experiment used precompacted bars of stoichiometric γ-Ca2SiO4 powder, which were synthesized from AR grade CaCO3 and SiO2xH2O. The raw materials were mixed by conventional ceramic processing techniques, and sintered at 1450°C. The dusted γ-Ca2SiO4 powder was uniaxially pressed into 0.4 cm x 0.4 cm x 4 cm bars under 34 MPa and cold isostatically pressed under 172 MPa. The γ-Ca2SiO4 bars were melted by a 10 KW-CO2 laser.

Download Full-text

Crystallization of barium hexaferrite

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100122216 ◽

1992 ◽

Vol 50 (1) ◽

pp. 362-363

Author(s):

Chung-kook Lee ◽

Yolande Berta ◽

Robert F. Speyer

Keyword(s):

Size Distribution ◽

Raw Materials ◽

Barium Hexaferrite ◽

Recording Media ◽

Magnetic Recording Media ◽

Promising Candidate ◽

Crystallization Method ◽

Temperature Heat ◽

High Density Magnetic Recording ◽

Temperature Heat Treatment

Barium hexaferrite (BaFe12O19) is a promising candidate for high density magnetic recording media due to its superior magnetic properties. For particulate recording media, nano-sized single crystalline powders with a narrow size distribution are a primary application requirement. The glass-crystallization method is preferred because of the controllability of crystallization kinetics, hence, particle size and size distribution. A disadvantage of this method is the need to melt raw materials at high temperatures with non-reactive crucibles, e.g. platinum. However, in this work, we have shown that crystal growth of barium hexaferrite occurred during low temperature heat treatment of raw batches.

Download Full-text