scholarly journals Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

2020 ◽  
Vol 203 ◽  
pp. 04010
Author(s):  
Sofya Marukhnenko ◽  
Anton Gerasimov ◽  
Vera Ivanova ◽  
Oksana Golovinskaia ◽  
Ekaterina Antontceva ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Rheological Properties ◽  
Cell Walls ◽  
Biologically Active ◽  
Bakery Products ◽  
Mass Consumption ◽  
Dough Quality ◽  
Functional Additive ◽  
Dough Rheological Properties

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

scholarly journals ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ

World Science ◽  
2020 ◽  
Vol 1 (4(56)) ◽  
pp. 45-47
Author(s):  
Бералиева Э. Б. ◽  
Керимбек Ж. С.
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Licorice Root ◽  
Bakery Products ◽  
High Quality ◽  
Bakery Product ◽  
Medicinal Properties ◽  
Low Levels ◽  
Vegetable Raw Materials

The article discusses the ways to solve the problems of low levels of active biological substances in the bakery product, with medicinal properties. In the process of the preparation of buns, the optimal dosages of the additives were calculated in order to determine an acceptable ratio of vegetable raw materials components and expand the range of bakery products with therapeutic and prophylactic effects. The article proposes new recipe for making buns with the addition of herbal additives such as stevia and licorice root. In addition, the study was conducted on the influence of licorice root and stevia additives on the rheological properties of the dough and the quality of the finished product. As a result, high-quality buns with the necessary consumer properties were obtained.

A food ingredient based on green seaweed in the composition of bakery products. Risks and potential

2021 ◽  
Vol 30 (6) ◽  
pp. 39-43
Author(s):  
V.A. Lyakh ◽  
◽  
L.N. Fedyanina ◽  
E.S. Smertina ◽  
A.A. Shamanskaya ◽  
...  
Keyword(s):  
Russian Federation ◽  
Ethanol Extract ◽  
Biologically Active ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredient ◽  
Green Seaweed ◽  
The Russian Federation ◽  
Processed Products

The paper presents the results of the development wheat bread using a new ingredient – a water-ethanol extract of the sea green alga Ulva lactuca, which contains biologically active substances, minerals, trace elements, and has a proven positive effect on the human body. Rational dosages of the extract have been selected, eliminating the technological risks of its use in the recipe for bakery products. The safety and quality of a new food ingredient and bakery products with its addition is shown in accordance with the requirements of the regulatory documents of the Russian Federation and the EAEU. This work was supported by the Council for Grants of the President of the Russian Federation for State support of young Russian scientists. Grant number is MK-3686.2021.4. The topic of the scientific research is «Rational use of processed products of non-fish objects of water industry in the technology of safe and high-quality food»

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.

Applications of New Types of Biomaterials Obtained by Fungal Solid-State Fermentation in Bakery Products Manufacturing

2016 ◽  
Vol 851 ◽  
pp. 14-19 ◽  
Author(s):  
Tatiana Klempová ◽  
Janka Janštová ◽  
Soňa Gavurniková ◽  
Michaela Havrlentová ◽  
Milan Čertík
Keyword(s):  
Solid State ◽  
Human Population ◽  
Value Added ◽  
Biologically Active ◽  
Carotenoid Pigments ◽  
Bakery Products ◽  
Feed Industry ◽  
Sensorial Quality ◽  
Dough Development Time

Cereals serve as major food supply for human population. The cereals are rich source of carbohydrates and some proteins, but they are limited in various biologically active compounds such as polyunsaturated fatty acids, carotenoid pigments, coenzyme Q10, etc. Therefore value-added cereal-derived biomaterials have been prepared by the fungal solid state fermentations that could be attractive in food/feed industry. Application of fermented biomaterials into bakery products does not only enrich the final products with new compound (PUFA, ergosterol, etc), but very significantly change the rheological and nutritional and properties of dough and breads such as dough development time and stability, content of starch, glucans, dietary fibre, etc. Sensorial quality of these new products is acceptable for customers. Thus, biotechnologically prepared PUFA-enriched cereals may open novel prospects for the market of functional cereal foods.

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