scholarly journals The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

2021 ◽  
Vol 32 ◽  
pp. 03012
Author(s):  
Aleksandr Kaluzhskikh ◽  
Natalya Dolgopolova ◽  
Marina Kotelnikova ◽  
Snezhana Ryumshina
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Material ◽  
Cake Batter ◽  
Free Products ◽  
Sponge Cake ◽  
Additional Costs ◽  
Foaming Capacity ◽  
Positive Factor

The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

2021 ◽  
Vol 140 ◽  
pp. 110007
Author(s):  
Sarah C. Pycarelle ◽  
Geertrui M. Bosmans ◽  
Bram Pareyt ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Liquid Interface ◽  
Cake Batter ◽  
Interface Stability ◽  
Sponge Cake ◽  
Air Liquid Interface

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

2019 ◽  
Vol 98 (7) ◽  
pp. 777-782
Author(s):  
Gazibeg O. Magomedov ◽  
I. V. Plotnikova ◽  
M. G. Magomedov ◽  
V. L. Cheshinsky
Keyword(s):  
Wheat Flour ◽  
High Frequency ◽  
Nutritional Value ◽  
Apple Juice ◽  
New Technology ◽  
Whole Grain ◽  
Ultra High Frequency ◽  
Traditional Bread ◽  
Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

scholarly journals MODIFIKASI TEPUNG UMBI TALAS BOGOR (COLOCASIA ESCULENTUM (L) SCHOTT) DENGAN TEKNIK OKSIDASI SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU

REAKTOR ◽  
2014 ◽  
Vol 15 (1) ◽  
pp. 1 ◽  
Author(s):  
Dessy Ariyanti ◽  
C Sri Budiyati ◽  
Andri Cahyo Kumoro
Keyword(s):  
Wheat Flour ◽  
Water Solubility ◽  
Catalyst Concentration ◽  
Raw Material ◽  
Swelling Power ◽  
Local Resources ◽  
Tropical Area ◽  
Taro Flour ◽  
Similar Content

Tanaman talas bogor (Colocasia esculentum (L) Schott) sangat mudah dibudidayakan di daerah tropik dan sub-tropik, termasuk Indonesia. Umbi talas bogor kaya akan karbohidrat, sehingga dapat digunakan sebagai sumber energi yang potensial bagi manusia melalui berbagai proses modifikasi. Tujuan dari penelitian ini adalah memperbaiki kualitas tepung umbi talas bogor dengan mengkaji pengaruh konsentrasi suspensi, katalis, oksidator, dan temperatur dari proses modifikasi dengan cara oksidasi menggunakan larutan hidrogen peroksida (H2O2). Variabel yang dikaji adalah suspensi tepung dengan air (40, 30, 20, dan 10%), waktu reaksi (30, 60, 90, dan 120 menit, konsentrasi katalis (0; 0,1%; 0,2%), konsentrasi oksidator (1%, 2% dan 3%) dan temperatur (30; 40; 50oC). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi suspensi 40% , konsentrasi katalis 0,1%, konsentrasi H2O2 2% dan temperatur 30oC pada waktu oksidasi 30 menit memberikan hasil yang paling optimum ditinjau dari daya kembang (swelling power) dengan nilai 7g/g dan kelarutannya dalam air yaitu 4% dengan mempertimbangkan aspek teknis dan ekonomis dari proses. Hasil penelitian ini menunjukkan bahwa penggunaan H2O2 sebagai oksidator cukup efektif dalam meningkatkan nilai daya kembang tepung talas bogor yang sebelumnya hanya 4,3 g/g menjadi 7 g/g, dimana nilai tersebut telah masuk dalam rasio daya kembang tepung terigu yaitu 6,8-7,9 g/g. Namun oksidator H2O2 tidak cukup efektif dalam meningkatkan nilai kelarutan tepung dalam air yang sebelumnya hanya 2% menjadi 4%, dimana nilai tersebut masih dibawah rasio kelarutan tepung terigu yaitu 6,3-7,3%. Selain itu uji organoleptik pada kue kering berbahan baku tepung umbi talas bogor teroksidasi menunjukkan kelemahan berupa rasa yang agak pahit dan tekstur yang terlalu rapuh dibandingkan dengan kue kering yang menggunakan bahan baku tepung terigu.Bogor taro (Colocasia esculentum (L) Schott) is one of the local resources which can be used as raw material for flour and starch production. They are easy to cultivate in tropical and sub-tropical area such as Indonesia. Tubers of Bogor taro contain a lot of carbohydrates and the flour can be modified using several technique of modification in order to achieve the similar content and properties as wheat flour. The objective of this research was to upgrade the quality of tuber Bogor taro flour by studying the effect of suspension consistency (40; 30; 20;10%), concentration of catalyst (0; 0.1%; 0.2%) and H2O2 (1%; 2% and 3%) as oxidizer and temperature of oxidation process (30; 40; 50oC). The results showed that the use of 40% suspension consistency, 0.1% catalyst concentration, 2% H2O2 concentration and 30oC of oxidation temperature at 30 minutes gave the most optimum results in terms of swelling power with 7g/g and water solubility 4% with taking the technical and economic aspects of the process as consideration. Swelling power and water solubility of modified tuber of Bogor taro flour were higher compared to the native ones, which successively 4.3 g/g and 2%. However, in organoleptic analyses showed that the cookies made from modified flour of Bogor taro tuber still have weaknesses such as a bitter taste and fragile textures compared to the cookies made from wheat flour.

Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

2017 ◽  
Vol 24 (3) ◽  
pp. 242-250 ◽  
Author(s):  
Roberto Ciccoritti ◽  
Giovanna Terracciano ◽  
Alessandro Cammerata ◽  
Daniela Sgrulletta ◽  
Viviana Del Frate ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Hydrothermal Treatment ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Fine Fraction ◽  
Raw Material ◽  
Air Classification ◽  
The Difference ◽  
Ultra Fine Grinding ◽  
Water Extractable

This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.

scholarly journals Microscopic studies new sponge semi-finished cake

2018 ◽  
Vol 20 (90) ◽  
pp. 75-78
Author(s):  
M. I. Fil ◽  
T. O. Koropetska
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Sugar Content ◽  
Protein Molecule ◽  
Raw Material ◽  
Sponge Cake ◽  
Microscopic Studies ◽  
Thin Crust ◽  
Pumpkin Powder

The widespread introduction of non-traditional and local types of raw materials and the development of new types of products on their basis should be combined with the scientific substantiation of the composition and technology, which ensures the production of high-quality products, strengthening the control of biological and nutritional value, and the safety of new types of confectionery. One of the most important tasks faced by the confectionery industry is the development of new products in order to improve the structure of the range, save on scarce raw materials, reduce sugar content; creation of dietetic products, with a long shelf life. The use of raw materials of local and non-traditional species can contribute to solving this problem. The main source of vitamins, easily digestible carbohydrates, enzymes, fiber, pectin and minerals is fresh fruits and vegetables. Flour confectionery products, due to the high content of carbohydrates, fats and proteins, are high-calorie, well-digestible products with a pleasant taste and attractive appearance. Out of all the flour semi-finished products, the sponge cake is the bloated and softer. A well-baked cake is handy for processing; it has a smooth, thin crust; porous, elastic structure of the pulp – during compression is easily compressed, after removal of effort restores the old form. In the production of many foods, supplements that regulate the consistency and form the texture of food products are used. The structure of the sponge cake product is formed, mainly, at the stage of paste formation. The sponge cake is a poorly structured system with saturated air. The quality of the semi-finished product, above all, will depend on the quality of the resulting dough, which is substantially affected by the raw material. We have developed a recipe for a sponge dough, semi-finished product containing a pumpkin powder containing a significant amount of pectins, fiber, etc. In the structure of a sponge semi-finished product with pumpkin powder, thanks to the contents of polycarcids, which are merged with proteins bridges are formed. Osmotic swelling occurs as a result of the diffusion of water molecules inside the protein molecule, causing swelling of proteins. Microscopy of the structure of the biscuit semi-finished product was investigated in Slovakia (SPU).

scholarly journals Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku

2020 ◽  
Vol 12 (1) ◽  
pp. 64-69
Author(s):  
Ferymon Mahulette ◽  
Tri Santi Kurnia
Keyword(s):  
Lactic Acid ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Fishery Products ◽  
Microbiological Research ◽  
Better Than

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.

scholarly journals Use of topinambur in technology of flour products

2021 ◽  
Vol 23 (95) ◽  
pp. 13-19
Author(s):  
G. Р. Khomych ◽  
N. I. Tkach ◽  
Y. G. Nakonechna ◽  
O. V. Nesterenko ◽  
N. M. Prior
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Raw Material ◽  
Partial Replacement ◽  
Biological Value ◽  
Health And Disease ◽  
Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

scholarly journals Application of the alveograph device for the development of requirements for the quality of flour for the production of a wafer sheet

2021 ◽  
Vol 845 (1) ◽  
pp. 012135
Author(s):  
E P Meleshkina ◽  
S N Kolomiets ◽  
O I Bundina ◽  
A S Cheskidova
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Material ◽  
Falling Number ◽  
Laboratory Equipment ◽  
Quality Requirements ◽  
Intended Purpose ◽  
Confectionery Products ◽  
Dough Rheological Properties

Abstract Due to the constantly growing demand for flour confectionery and culinary products, it became necessary to develop specialized requirements for the quality of wheat flour as a raw material. To date, there are no such requirements in our country, and for the production of these products, bakery flour obtained according to the traditional wheat grind scheme was used, the quality of which had to be leveled depending on the range of confectionery products. One way to solve this problem is to differentiate the properties of wheat flour according to its intended purpose and their rationing. The purpose of the study is to develop quality requirements for Russian wheat flour for the production of wafer sheets according to objectively and reliably determined indicators of the dough rheological properties using an alveograph device to create, in the future, a system for classifying wheat flour by its intended purpose. Flour quality assessment was carried out using domestic devices and laboratory equipment (MOK system, Falling-number value, etc.); the dough rheological properties were evaluated by an alveograph device (company Chopin, France), wafer sheets were baked and evaluated using methods previously developed by the authors. The analysis of the interdependence of standardized quality indicators, as well as newly developed ones, was conducted to identify indicators that differentiate the quality of wheat flour by its intended purpose, i.e. by finished products. For this, methods of mathematical statistics were applied.

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

Sign in / Sign up

Export Citation Format

Share Document