INFLUENCE OF TECHNOLOGICAL FACTORS ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF ENRICHED BAKERY PRODUCTS

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

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Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

Current Nutrition & Food Science ◽

10.2174/1874609811666180223155034 ◽

2019 ◽

Vol 15 (5) ◽

pp. 454-466

Author(s):

Shyamala B. Nagarajaiah ◽

Manasa G. Ramakrishna ◽

Jamuna Prakash

Keyword(s):

Antioxidant Activity ◽

Value Added ◽

Overweight And Obesity ◽

Sensory Properties ◽

Partial Replacement ◽

Total Phenolic ◽

Bakery Products ◽

Carotene Content ◽

Food Ingredients ◽

Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

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THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS

GIDA / THE JOURNAL OF FOOD ◽

10.15237/gida.gd17033 ◽

2017 ◽

Vol 42 (6) ◽

pp. 834-843 ◽

Cited By ~ 1

Author(s):

Müge Hendek Ertop ◽

S. Beyza Öztürk Sarikaya

Keyword(s):

Antioxidant Activity ◽

Bakery Products

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Anthocyanins: From the Field to the Antioxidants in the Body

Antioxidants ◽

10.3390/antiox9090819 ◽

2020 ◽

Vol 9 (9) ◽

pp. 819 ◽

Cited By ~ 1

Author(s):

Vidmantas Bendokas ◽

Vidmantas Stanys ◽

Ingrida Mažeikienė ◽

Sonata Trumbeckaite ◽

Rasa Baniene ◽

...

Keyword(s):

Antioxidant Activity ◽

Current Knowledge ◽

Radical Scavenging ◽

The Body ◽

Water Soluble ◽

Biologically Active ◽

Natural Food ◽

Bakery Products ◽

Protective Effects ◽

Plant Parts

Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts—especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on human or animal organisms, including free-radical scavenging and antioxidant activity. Thus, our aim was to review the current knowledge about anthocyanin occurrence in plants, their stability during processing, and also the bioavailability and protective effects related to the antioxidant activity of anthocyanins in human and animal brains, hearts, livers, and kidneys.

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Influence of technological factors on the penetration degree of bakery products of special purpose

Technology audit and production reserves ◽

10.15587/2312-8372.2016.65462 ◽

2016 ◽

Vol 2 (4(28)) ◽

pp. 30

Author(s):

Ольга Миколаївна Шаніна ◽

Євгеній Вікторович Жуков ◽

Анна Владленівна Нурєєва

Keyword(s):

Bakery Products ◽

Technological Factors

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Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-1-196-200 ◽

2019 ◽

Vol 81 (1) ◽

pp. 196-200

Author(s):

A. A. Gryaznov ◽

J. A. Letyago ◽

R. I. Belkina ◽

E. I. Ponomareva

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Production Technology ◽

Human Body ◽

Bakery Products ◽

Barley Flour ◽

Consumer Value ◽

Maximum Content ◽

Rational Composition

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

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Effects of cellulolytic treatment conditions on dietary fiber content of grape pomace and use of enzyme-treated pomace in cookie making

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/947/1/012045 ◽

2021 ◽

Vol 947 (1) ◽

pp. 012045

Author(s):

Trần Thị Hồng Hạnh ◽

Lê Nguyên Phúc ◽

Hồ Hữu Bἀo Duy ◽

Nguyễn Kim Xuyến ◽

Trần Thị Thu Trà ◽

...

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Treatment Time ◽

Initial Moisture Content ◽

Fiber Content ◽

Grape Pomace ◽

Composite Flour ◽

Bakery Products ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber

Abstract Grape pomace is a rich source of dietary fibers and phenolic compounds; it has been added to bakery products to enhance their dietary fiber content and antioxidant activity. Nevertheless, the Insoluble Dietary Fiber (IDF) content of grape pomace is significantly higher than the Soluble Dietary Fiber (SDF) content, the IDF/SDF ratio of bakery products was much higher than the recommended value of 3:1 from the dietetic associations. In this research, grape pomace was treated with cellulase preparation to partially convert IDF to SDF. The appropriate conditions of the cellulolytic treatment were as follows: initial moisture content of grape pomace of 7.5 g water/g dry basis, cellulase concentration of 6 U/g dry basis and treatment time of 1 h. Under these conditions, the SDF content increased by 20% and the IDF/SDF ratio decreased by 23.2%. Then, the enzyme-treated grape pomace (ETGP) and untreated grape pomace (UGPM) were separately mixed with wheat flour for cookie formulation; the grape pomace ratio was 20% of the composite flour weight. The use of ETGP or UTGP significantly improved the content of total, insoluble and soluble dietary fiber, total phenolics, anthocyanin of cookies as well as their antioxidant activity measured by DPPH and FRAP assays. Cookies supplemented with ETGP or UTGP had increased hardness and reduced brightness. The enzymatic treatment of grape pomace did not affect the total dietary fiber and antioxidant activity of cookies; however, their IDF/SDF ratio decreased to 12% and the value of 3.7 was close to the recommended ratio from the dietetic associations. Furthermore, the preference scores of ETGP added cookies and UTGP added cookies were higher than that of the control cookies without grape pomace addition.

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Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread

Foods ◽

10.3390/foods10061202 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1202

Author(s):

Gracia Patricia Blanch ◽

Maria Luisa Ruiz del Castillo

Keyword(s):

Antioxidant Activity ◽

Zea Mays ◽

Thermal Degradation ◽

Bioactive Compounds ◽

Zea Mays L ◽

Phenolic Content ◽

Bakery Products ◽

Whole Process ◽

Health Promoting ◽

Antioxidant Characteristics

Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefore, the loss of all labile bioactive compounds. In the present study, we evaluated the effect of baking temperature on the phenolic content (i.e., TPC, TAC and individual phenolics) and antioxidant activity in black corn (Millo corvo variety) bread. As a result, baking always resulted in a general decrease in TPC, even at 150 °C. In contrast, TAC only decreased when temperatures as high as 180 °C were applied. Some relevant individual phenolics were preserved during the whole process as long as 150 °C was used. In particular, the content of the major anthocyanin, namely, cyanidin-3-O-glucoside, hardly decreased from the raw flour to the final bread. The loss of antioxidant activity of Millo corvo raw flour during bread baking was avoided by heating at 150 °C. These results demonstrate the appropriate temperature to bake Millo corvo corn bread without losing the antioxidant characteristics and health-promoting properties of the starting black corn.

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Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose

Plants ◽

10.3390/plants10081640 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1640

Author(s):

Mirela Kopjar ◽

Ivana Ivić ◽

Ivana Buljeta ◽

Ina Ćorković ◽

Josipa Vukoja ◽

...

Keyword(s):

Antioxidant Activity ◽

Volatile Compounds ◽

Room Temperature ◽

Total Phenolics ◽

Positive Impact ◽

Bakery Products ◽

High Quality ◽

And Storage

Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percentages (10% or 20%) on volatile compounds as well as phenolics, antioxidant activity and color of formulated CBg. Additionally, CBg were stored at room temperature for 3 months to evaluate their stability. Both disaccharides type and their percentage affected the investigated parameters. Sucrose had a higher positive impact on volatiles after formulation and storage of CBg, while trehalose had a higher positive impact on total phenolics. Amounts of phenolics increased with the increase of disaccharides amount, while the behavior of volatiles also depended on volatiles’ properties. Results of this study emphasized the importance of the adequate choice of ingredients for the formulation of high-quality fruit products.

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