scholarly journals The peculiarities of the technology of bread production from frozen semi-finished products of a high degree of readiness with the use of functional components

2021 ◽  
Vol 845 (1) ◽  
pp. 012113
Author(s):  
E S Taranova ◽  
N V Labutina ◽  
E A Kuznetsova ◽  
E N Efremova ◽  
E A Zenina
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Raw Material ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Chemical Parameters ◽  
Baked Goods ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical ◽  
Functional Components

Abstract Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.

scholarly journals Evaluation of Physical and Chemical Parameters According to Energetic Willow (Salix viminalis L.) Cultivation

Energies ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2968
Author(s):  
Kamil Roman ◽  
Michał Roman ◽  
Dominika Szadkowska ◽  
Jan Szadkowski ◽  
Emilia Grzegorzewska
Keyword(s):  
Industrial Development ◽  
Raw Materials ◽  
Renewable Energy Sources ◽  
Consumer Products ◽  
Raw Material ◽  
Salix Viminalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

The aim of this study was the investigation of the effect of growth conditions of energy willow (Salix viminalis L.) on its physical and chemical parameters towards lignocellulosic biofuels. This work is linked to the global trend of replacing fossil fuels (coal, oil, natural gas) with energy and renewable fuels. This energy transition is dictated by the reduction of the human-induced greenhouse effect (to the greatest extent by industrial development). Changing from traditional to renewable energy sources results in industry becoming less dependent on fuels whose sources are beginning to run out, and in energy processing being broken down into smaller sectors with greater flexibility to change and less susceptibility to failure. The use of lignocellulosic raw materials such as wood, straw, food industry waste, wood, and post-consumer products such as old furniture for energy purposes allows the use of substances which bind the greenhouse gas carbon dioxide in their cellular structure during growth. In order to optimise the costs of producing such energy and minimise its impact on the environment, these plants should be located as close as possible to the source of raw materials. One of the most important characteristics for the profitability of energy production from woody biomass is a high biomass yield. For this purpose, the raw material used for this study was energy willow (Salix viminalis L.) seedlings, which are often used for energy crops. Due to the moisture-loving nature of the substrate, the effect of the addition of the active substance prednisonum as a catalyst for water adsorption from the substrate was investigated. In order to determine the substances formed during the thermal decomposition of energy willow (Salix viminalis L.) wood, a pyrolysis process was carried out at 450 °C using pyrolysis gas chromatography mass spectrometry (PY/GC-MS).

scholarly journals Functional components of non-traditional raw materials in the design of bakery products

2021 ◽  
pp. 7-13
Author(s):  
Yu. A. Betz ◽  
N. L. Naumova ◽  
I. N. Minashina
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Raw Material ◽  
Peanut Flour ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredients ◽  
Functional Components

 Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products. 

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

2021 ◽  
Author(s):  
Н.А. ШМАЛЬКО ◽  
С.О. СМИРНОВ
Keyword(s):  
Wheat Flour ◽  
Assessment Tool ◽  
Raw Materials ◽  
Raw Material ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Computerized Assessment ◽  
Food Grains ◽  
Group I ◽  
Method Of Production

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

scholarly journals Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value

2021 ◽  
pp. 22-27
Author(s):  
I. N. Minashina ◽  
N. L. Naumova
Keyword(s):  
Mineral Composition ◽  
Wheat Flour ◽  
Raw Materials ◽  
First Grade ◽  
Chemical Parameters ◽  
Comparative Aspect ◽  
Mountain Ash ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Physical And Chemical

Wheat high-grade flour used in the technology of flour products is poor in respect of certain minerals (iron, calcium, etc.), so their mineral value is increased by using non-traditional raw materials for production, in particular flax flour and red mountain ash fruits, in the recipe of bread, muffins, muffins, gingerbread, cookies, etc. the Purpose of research is to study the mineral composition of wheat, flax and mountain ash raw materials in a comparative aspect to establish its safety and effectiveness usage. The objects of tests were: wheat flour baking of the first grade (JSC “Shadrinsky combine of bread products”, Kurgan region, Shadrinsk), flax flour (LLC NPO “Compass of health”, Novosibirsk), red mountain ash fruit (LLC “Staroslav”, Novosibirsk region, Berdsk). Physical and chemical parameters and mineral composition of raw materials were studied. The superiority of Flaxseed flour over wheat in the amount of potassium (33.3 times more), calcium (27.2 times more), magnesium (16.2 times more), iron (8.5 times more), copper (6.1 times more), phosphorus and zinc (4.8-4.9 times more), and manganese (4.3 times more); Rowan fruit - by the content of manganese (12.5 times) and iron (3.9 times). The upper limit was exceeded in both types of flour by the amount of lead, which is a violation of the regulated requirements of TR CU 021/2011. The effectiveness of the use of red Rowan fruit in replacing wheat flour in order to increase the level of dietary fiber, manganese and iron in ready-made flour products was shown.

scholarly journals Assessment of quality and safety indicators of beverages made from vegetable raw materials

2020 ◽  
Vol 193 ◽  
pp. 01006
Author(s):  
Аnna I. Belousova ◽  
Lyudmila V. Donchenko
Keyword(s):  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Technical Regulations

Organoleptic and physical and chemical parameters of new pectin-containing beverages based on vegetable juices are given. Their compliance with the requirements of the technical regulations of the Customs Union in terms of safety indicators was confirmed. The conclusion about the feasibility of setting up new types of beverages for production was made.

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 Phytochemical analysis of the main groups of secondary metabolites in the Dracocephalum moldavica L. herb

2021 ◽  
pp. 85-93
Author(s):  
М. І. Шанайда
Keyword(s):  
Phenolic Compounds ◽  
Secondary Metabolites ◽  
Essential Oil ◽  
High Performance ◽  
Raw Material ◽  
Phytochemical Analysis ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical ◽  
Layer Chromatography

The genus Dragonhead (Dracocephalum L.) includes 72 species of essential oil-bearing plants belonging to the Lamiaceae family. Many of them have long been used in a folk medicine of different countries. Moldavian dragonhead (D. moldavica L.) has been identified as the most promising species for the complex phytochemical research since it was successfully introduced in the climatic conditions of the Ukrainian forest-steppe zone and due to the presence of its various botanical forms and varieties. The aim of this study was the phytochemical analysis of the main groups of secondary metabolites in the herb of violet-flowered form of Moldavian dragonhead  (D. moldavica L.) under its cultivation in Ternopil region (Ukraine). The herb of the plant was harvested in July of 2018‒2019 years during the flowering period. The essential oil was obtained from the plant raw material by the hydrodistillation. Such physical and chemical parameters of the essential oil as a relative density, refractive index, optical rotation, acid number and solubility in ethanol were studied. The method of thin layer chromatography (TLC) was used to determine the specific sequence of bands in the chromatograms of essential oil. The method of high-performance thin-layer chromatography (HPTLC) was used for the identification of phenolic compounds in the herb. The component composition of polyphenols was determined by the high performance liquid chromatography (HPLC). The specific physical and chemical parameters as well as the «chromatographic profile» of essential oil have been established. The main compounds of the polyphenolic nature were revealed by the chromatographic methods. In particular, rosmarinic and caffeic hydroxycinnamic acids were identified in the methanol extract of herb by the HPTLC method. The HPLC analysis of phenolic compounds in the 70% ethanol extract of raw material established that rosmarinic acid was its main polyphenol. It was found the decreasing of polyphenol contents in the D. moldavica herb in such direction: rosmarinic acid (3.01%) > apigenin-7-О-glucoside (0.67%) > apigenin (0.29%) > caffeic acid (0.28%) > luteolin-7-О-glucoside (0.13%)> hyperoside (0.12%) > ferulic acid (0.09%) > chlorogenic acid (0.08%). The obtained data could be used for planning pharmacological studies of the phytosubstances developed from the Moldavian dragonhead herb.

FORMULATION CURD SOUFFLE FOR GLUTEN-FREE NUTRITION

2021 ◽  
Author(s):  
М.В. РЫБЕНКО ◽  
Э.К. НИГМЕТОВА ◽  
Ю.В. УШАКОВА ◽  
К.Е. БЕЛОГЛАЗОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Payback Period ◽  
Cottage Cheese ◽  
Gluten Free ◽  
Plant Origin ◽  
Chemical Parameters ◽  
Number Of Patients ◽  
Physical And Chemical

Рост числа больных с алиментарно-зависимыми заболеваниями во многих странах делает необходимым расширение ассортимента продуктов для диетического питания. Исследована возможность применения полисахаридов микробного и растительного происхождения в качестве структурообразователей в рецептуре творожного суфле для безглютенового питания. Предложена замена глютенсодержащего сырья – пшеничной муки на полисахариды (ПС) ксантан и гуаран. Объектом исследования были образцы творожного суфле с внесенным ксантаном или гуараном в количестве 0,3; 0,5; 0,7 и 1,0% от массы сырья взамен пшеничной муки. Контролем служил образец суфле из творога, приготовленного по стандартной рецептуре, без замены пшеничной муки ПС. Установлено, что после выпечки консистенция изделий с ксантаном не соответствовала требованиям, предъявляемым к суфле: оно было плотным и не обладало ярко выраженной характерной пористостью. Наивысшую органолептическую оценку получил образец суфле с содержанием 0,3% гуарана со структурой и вкусом, характерными для контрольного образца. Исследованные физико-химические показатели и пищевая и энергетическая ценность разработанного творожного суфле для безглютенового питания сопоставимы с аналогичными показателями контрольного образца. Рассчитано, что при годовом объеме выработки разработанной продукции 35,3 т срок окупаемости составит 0,33 года при рентабельности 50%. The increase in the number of patients with alimentary-dependent diseases in many countries makes it necessary to expand the range of products for dietary nutrition. The possibility of using polysaccharides of microbial and plant origin as structure-forming agents in the formulation curd souffle for gluten-free nutrition has been investigated. Replacement of gluten-containing raw materials – wheat flour with polysaccharides (PS) xanthan and guaran is proposed. The object of the study was samples of cottage cheese souffle with xanthan or guaran added in the amount of 0,3; 0,5; 0,7 and 1,0% of the mass of raw materials instead of wheat flour. The control was a sample of a souffle made of curd prepared according to a standard formulation, without replacing wheat flour with PS. It was found that after baking, the consistency of products with xanthan did not meet the requirements for the souffle: it was dense and did not have a pronounced characteristic porosity. The highest organoleptic rating was given to a souffle sample containing 0,3% guaran, which had the structure and taste characteristic of the control sample. The studied physical and chemical parameters and the nutritional and energy value of the developed curd souffle for gluten-free nutrition are comparable with similar indicators of the control sample. It is calculated that with an annual output of 3,3 tons of developed products, the payback period will be 0,33 years with a profitability of 50%.

scholarly journals INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
I. Tsykhanovska ◽  
L. Skurikhina ◽  
V. Evlash ◽  
L. Pavlotska
Keyword(s):  
Binding Capacity ◽  
Acid Number ◽  
Food Additive ◽  
Raw Material ◽  
Chemical Parameters ◽  
Technological Parameters ◽  
Water Binding ◽  
Physical And Chemical Parameters ◽  
Minced Meat ◽  
Physical And Chemical

. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organoleptic parameters and the output of ready steaks made from them were investigated. Food additive “Magnetofood” was added to the beef minced meat  in the amount of 0.05–0.15% to the mass of meat raw material. The water-binding ability was determined by the method of pressing; degree of oxidation by means of peroxide and acid numbers; output of the finished product and organoleptic indicators – by standard and commonly accepted methods; digestion of proteins of steaks – by the method of Pokrovsky A.A. and Yertanova E.D. It has been determined that due to the nanosize of Ferum oxide , a significant specific volume, developed active surface, affinity for proteins, thermal stability, the additive “Magnetofood” has antioxidant, sorption, complexing, structure-forming, stabilizing, water-binding, water and fat-retaining properties. Thus, the investigated additive contributes to the formation of new functional and technological indicators of beef meat systems and the improvement of consumer characteristics of the finished products obtained from them. The input of "Magnetofood" food additive in beef minced meat improves the organoleptic and functional-technological parameters compared to control: the moisture-binding capacity increases by 12.0–12.8%; output of finished products - by 1,5–4,5%. The growth of the total effect of digestion of proteins of prepared steaks (in 1,17-1,65 times) have been noted; reduction of the acid number (by 3,0–4,0%) and peroxide number (by 0,09–0,12 mmolol/kg). The results of the studies allowed to determine the rational amount of food supplement “Magnetofood”, it is 0.15% to the mass of meat raw materials.

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