scholarly journals Development of an express method for the quantitative assessment of the contamination of wheat flour with Bac. spores. subtilis

2020 ◽  
Vol 222 ◽  
pp. 06029
Author(s):  
Natalia V. Zavorohina ◽  
Natalia A. Pankratyeva ◽  
Nadezhda A. Goncharova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Wheat Bread ◽  
Colorimetric Determination ◽  
State University ◽  
Express Method ◽  
Potato Disease ◽  
Single Method ◽  
Potato Bread

The causative agent of potato bread disease (Bacillus subtilis, ssp. Mesentericus) develops in the crumb of wheat bread. To prevent potato disease of bread, it is necessary to control raw materials and finished products in order to identify their microbiological contamination. Various methods can be used to determine the presence of bacteria that cause potato bread disease. These methods are usually subdivided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be easily reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution. The advantages of the improved method for determining the potato disease of bread include: speed and rapidity; the possibility of both qualitative and quantitative determination of Bac. subtilis in flour to predict the occurrence of potato bread disease in wheat flour bread.

scholarly journals Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 11-17
Author(s):  
Natalia Zavorokhina ◽  
Natalya Pankratyeva ◽  
Ekaterina Kryukova
Keyword(s):  
Bacillus Subtilis ◽  
Wheat Flour ◽  
Raw Materials ◽  
Wheat Bread ◽  
Colorimetric Determination ◽  
Express Method ◽  
Color Changes ◽  
Causative Agents ◽  
Potato Bread

The causative agents of potato disease are spore-forming bacteria belonging to the subspecies Bacillus subtilis ssp. mesentericus (potato bacillus), common in nature (soil, air, plants). The causative agent of potato bread disease (Bacillus subtilis ssp. mesentericus) develops in the wheat bread crumb. The affected bread loses its natural taste and aroma first, then a peculiar sweet smell appears. The crumb becomes sticky, while breaking there are mucous, stretching threads. The crumb color changes: yellow-brown and pinkish-dirty spots. When the disease develops, the bread turns into a dark layered mass with a sharp specific smell and unpleasant taste. To prevent potato bread disease (PBD), it is necessary to control raw materials and finished products in order to detect their microbiological contamination. To determine the presence of bacteria that causes potato bread disease, a man can use different methods, which are usually divided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. In all four groups of methods, there is no single method for analyzing the PBD pathogens detection, that would be easily reproduced in any laboratory and would have the correctness of evaluating the results obtained. The workers of the Food Technology Department of the Ural State University of Economics have developed an express method for colorimetric determination of wheat flour contamination with Bac. Subtilis spores based on the erythrodextrins content in it, which give a red-brown staining when interacting with an iodine solution. The advantages of the improved method for determining PBD are: a) speed and expressiveness; b) the possibility of both qualitative and quantitative determination of Bac. Subtilis in flour in order to predict the PBD occurrence in wheat flour bread.

USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

2020 ◽  
Author(s):  
А.А. ГРЯЗНОВ ◽  
Ю.А. ЛЕТЯГО ◽  
О.А. ГРЯЗНОВА ◽  
Р.И. БЕЛКИНА
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
High Volume ◽  
Barley Grain ◽  
Wheat Bread ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
State Commission ◽  
Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

DETERMINATION OF THE SENSITIVITY OF THE MICROBIOLOGICAL EXPRESS METHOD FOR DETECTING FLUOROQUINOLONE ANTIBIOTICS IN RAW MATERIALS OF MEAT USING THE TEST CULTURE BACILLUS STEAROTHERMOPHILUS

2021 ◽  
Vol 1 (3) ◽  
pp. 249-254
Author(s):  
G.M. Goryainova ◽  
◽  
L.V. Arsenyeva ◽  
E.A. Denisova ◽  
◽  
...  
Keyword(s):  
Bacillus Stearothermophilus ◽  
Raw Materials ◽  
Detection Limits ◽  
Animal Husbandry ◽  
Express Method ◽  
Antimicrobial Drugs ◽  
Test Culture ◽  
Fluoroquinolone Antibiotics ◽  
Wide Range

The article presents the results obtained during experiments to determine the sensitivity of the method according to GOST R 55481-2013 to antibiotics from the group of fluoroquinolones. GOST provides detection limits for such antibiotics as augmentin – 25.0 mcg/kg, benzylpenicillin – 4.0 mcg/kg, doxycycline – 10.0 mcg/ kg, cefazolin – 25.0 mcg/kg. Today, we are familiar with a wide range of different antimicrobial drugs used in animal husbandry, including an extensive group of drugs such as levofloxacin, norfloxacin, ofloxacin, marbocin, marfloxin, pefloxacin, ciprofloxacin, and others related to fluoroquinolones. We experimentally determined the sensitivity parameters for enrofloxacin – 24 mcg/l, levofloxacin – 26 mcg/l, ciprofloxacin – 24 mcg/l, marbofloxacin – 25 mcg/l.

scholarly journals A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 61-72
Author(s):  
Zilikha Moldakulova ◽  
Meruyet Bayisbayeva ◽  
Galiya Iskakova ◽  
Fatima Dikhanbayeva ◽  
Assel Izembayeva ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Rice Husk ◽  
Raw Materials ◽  
Wheat Bread ◽  
Rice Husks ◽  
Biological Value ◽  
Lattice Design ◽  
Study Results ◽  
Optimization Parameters ◽  
The Right

The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However, this research defined the right ways for using them and set as a preliminary work in this field. The study has been carried out in two stages: firstly, linseed flour was added to the rye-wheat bread recipe in an amount of 5; 10; 15; 20 % to the weight of wheat flour. Secondly, dietary fiber was added to these experimental samples, prepared from rice husks without removing amorphous silicon dioxide in an amount of 0.3; 0.5; 0.7 % to the total mass of rye-wheat flour. The optimization of the ratios of the flour components with a simplex-lattice design was carried out and the rheological measurements of dough and bread were conducted on the farinograph and Chopin alveograph. The study results experimentally found that mixtures of rye-wheat flour and linseed flour with the addition of fiber as “medium in strength” give bread with sufficient volume. The recipe optimization parameters indicated that rational percentage of fiber and linseed flour up to 0.5 % and 15 %, respectively allows increasing the nutritional and biological value of finished products, improves the crumb structure, gas-holding and water-holding capacity of bread, which in turn prevents the stale process and thereby increases the shelf life of finished products. The obtained results allow us to suggest that, this recipe optimization model could be used in further research, as studies in this direction are limited

scholarly journals Sensory and physic-chemical properties of wheat bread prepared with apple pomace

2021 ◽  
Vol 285 ◽  
pp. 05001
Author(s):  
Elvira A. Pyanikova ◽  
Anna E. Kovaleva ◽  
Maria A. Zaikina ◽  
Aleksey G. Belyaev
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Fresh Frozen

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

scholarly journals ANALISIS PERSEDIAAN BAHAN BAKU DALAM MENUNJANG PRODUKSI PADA USAHA MARTABAK ALIM KOTA BENGKULU

2020 ◽  
Vol 8 (1) ◽  
pp. 31-37
Author(s):  
Ida Ayu Made ◽  
Wagini Wagini
Keyword(s):  
Wheat Flour ◽  
Analytical Method ◽  
Raw Materials ◽  
Raw Material ◽  
Economic Order Quantity ◽  
Order Quantity ◽  
Safety Stock ◽  
Survey Results ◽  
Made In

Ida Ayu Made, Wagini; This study aims to determine the inventory of raw materials in the production process to support the Martabak Alim Bengkulu City. The analytical method used was the determination of the purchase of the economy ( Economic Order Quantity ) , Inventory Safety ( Safety Stock ) , and the determination of the reorder point ( Re - Order Point . The survey results revealed that the purchase of raw materials on Martabak Alim Bengkulu City during the year 2017 with the EOQ method is 433 kg of wheat flour special for Martabak in one booking with frequency ordering as many as 4 times and intervals of 78 working days . The assessment of safety stock ( safety stock ) against wheat flour made in Martabak Alim Bengkulu City in the amount of 15 kg . appraisal ordering time again ( Re -order point) wheat flour in Martabak Alim Bengkulu City in the amount of 27 Kg . This is so that the arrival of raw materials to be booked to coincide with the current live inventory for safety stock ( safety stock ) Key Words: Analysis, Raw Material Inventory, Martabak Alim

scholarly journals Optimization of the recipe ingredients wheat bread with recycled plant material

2019 ◽  
Vol 81 (3) ◽  
pp. 64-69 ◽  
Author(s):  
E. A. Kuznetsova ◽  
S. A. Mordvinkin ◽  
E. A. Zenina
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Growth Yield ◽  
Well Being ◽  
First Grade ◽  
Bread Quality ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Physico Chemical ◽  
The Impact

The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.

scholarly journals RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)

Food systems ◽  
2019 ◽  
Vol 2 (3) ◽  
pp. 29-33
Author(s):  
L. N. Krikunova ◽  
E. V. Dubinina ◽  
V. P. Osipova
Keyword(s):  
Wheat Flour ◽  
Protein Complex ◽  
Biochemical Composition ◽  
Raw Materials ◽  
Starch Content ◽  
Production Method ◽  
Sodium Content ◽  
Raw Material ◽  
Wheat Bread ◽  
Waste Products

The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.

scholarly journals Use of chickpea flour in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012120
Author(s):  
E S Taranova ◽  
E A Zenina ◽  
A G Mel’nikov ◽  
T E Kryuchkova ◽  
E A Skorokhodov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Climatic Conditions ◽  
Wheat Bread ◽  
Plant Raw Materials ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Volgograd Region

Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

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