scholarly journals The use of celery stalks powder of infrared drying in bakery products

2021 ◽  
Vol 296 ◽  
pp. 07008
Author(s):  
Anastasiia V. Kopylova ◽  
Oleg K. Motovilov ◽  
Aleksandr N. Sapozhnikov ◽  
Timofey A. Levin ◽  
Inna Y. Rybakolnikova
Keyword(s):  
Sustainable Development ◽  
Shelf Life ◽  
Technological Process ◽  
Nutritional Value ◽  
Sensory Characteristics ◽  
Bakery Products ◽  
Powder Form ◽  
Bakery Product ◽  
Infrared Drying ◽  
Research Results

Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.

Enrichment of bakery products using non-traditional vegetable raw

2021 ◽  
Vol 30 (6) ◽  
pp. 48-49
Author(s):  
T.G. Bogatyreva ◽  
◽  
I.G. Belyavskaya ◽  
A.A. Muratova ◽  
◽  
...  
Keyword(s):  
Technological Process ◽  
Nutritional Value ◽  
Bakery Products ◽  
Traditional Vegetable ◽  
Baking Industry

The purpose of the research is to substantiate the rational bread technology and a way to increase its nutritional value of bread by using spelled flour. The article discusses the advantages of using spelt flour in the baking industry. The determination of the rational parameters of the technological process was carried out on the basis of studying the dynamics of the gas-forming ability of the dough in conjunction with the change in acidity at the stage of fermentation of semi-finished products

Choosing an effective method for introducing hydrolyzed VEROLEC HE-60 lecithin into dough for bakery products

2020 ◽  
Vol 29 (10) ◽  
pp. 44-46
Author(s):  
E.B. Barabashov ◽  
◽  
L.A. Revina ◽  
E.I. Ponomareva ◽  
S.I. Lukina ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bakery Products ◽  
Bakery Product ◽  
Water Jacket

A new bakery product with the introduction of hydrolyzed lecithin VEROLEC HE-60 was developed. The effectiveness of its application in the form of an emulsion of melted margarine, lecithin and water with a temperature by beating in a container with a water jacket in which the temperature is maintained at 60°C is proved. It was found that the introduction of hydrolyzed lecithin can improve the quality of the finished product, extend the shelf life of the freshness of the rolls and increase its functionality.

scholarly journals Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

IEEE Access ◽  
2020 ◽  
Vol 8 ◽  
pp. 176986-176996
Author(s):  
Zainab Saleem ◽  
Muhammad Hussain Khan ◽  
Muhammad Ahmad ◽  
Ahmed Sohaib ◽  
Hamail Ayaz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hyperspectral Imaging ◽  
Bakery Products ◽  
Microbial Spoilage

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

1999 ◽  
Vol 62 (1) ◽  
pp. 51-56 ◽  
Author(s):  
MOSFFER M. AL-DAGAL ◽  
WAEL A. BAZARAA
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Generation Time ◽  
Sodium Acetate ◽  
East Coast ◽  
Sensory Characteristics ◽  
Potassium Sorbate ◽  
Lag Phase ◽  
Organic Acid Salts ◽  
Acid Salts

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

scholarly journals Clusters as an innovative organizational and economic form of efficient agricultural production in the system of sustainable development

Ekonomika APK ◽  
2020 ◽  
Vol 311 (9) ◽  
pp. 86-94
Author(s):  
Yurii Kernasiuk
Keyword(s):  
Sustainable Development ◽  
Agricultural Production ◽  
Cluster Model ◽  
Agricultural Development ◽  
Agricultural Sector ◽  
Scientific Basis ◽  
Practical Significance ◽  
Development Economic ◽  
Industrial Complex ◽  
Research Results

The purpose of the article is to highlight the conceptual understanding of the cluster as an innovative organizational and economic form of production in the system of sustainable development on the example of the agricultural sector and substantiate the scientific basis for ensuring its implementation at the regional level. Research methods. When carrying out the research, a set of general scientific methods and techniques was used; monographic - in the study of domestic and foreign publications and the above-mentioned problems; a systematic approach based on the principles of systems analysis and synthesis - to substantiate the relationship between sustainable development, the efficiency of agricultural production and the cluster model; abstract-logical - for the theoretical generalization of research results and determination of measures to ensure the implementation of the cluster model of agricultural development; economic analysis - to study the efficiency of agricultural production. Research results. The essence of the cluster in modern economic theory in the context of the concept of sustainable development has been studied and analyzed. Globalization, climate change and the aggravation of socio-economic and environmental problems in many countries of the world necessitate the search for new models of economic development. It has been established that one of the most optimal organizational and economic forms of effective agricultural production in the system of sustainable development is clusters. On the example of the Kirovograd region, a scientifically grounded regional model of the development of agro-clusters in the agro-industrial complex. Scientific novelty. Based on the synthesis of scientific theories of cluster and sustainable development, further study of theoretical and methodological approaches to the definition of the essence of clusters as a promising organizational and economic form of effective agricultural production in the system of sustainable development was obtained. Practical significance. The research results will find practical use in substantiating regional strategies for the development of agro-industrial production. They can be used in educational and educational programs, when providing consulting services for the creation of projects of agricultural clusters and in further scientific research.

scholarly journals Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products

2018 ◽  
Vol 6 (3(44)) ◽  
pp. 42-47
Author(s):  
Liudmyla Burchenko ◽  
Olena Bilyk ◽  
Yulia Bondarenko ◽  
Inna Perederii ◽  
Oksana Kochubei-Lytvynenko
Keyword(s):  
Nutritional Value ◽  
Bakery Products
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