scholarly journals Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 47-52
Author(s):  
Olena Bilyk ◽  
Liudmyla Burchenko ◽  
Oksana Kochubei-Lytvynenko ◽  
Yulia Bondarenko
Keyword(s):  
Mechanical Properties ◽  
Ascorbic Acid ◽  
Wheat Flour ◽  
Multicomponent Mixture ◽  
Proteolytic Enzymes ◽  
Wheat Gluten ◽  
Apple Pectin ◽  
Important Place ◽  
Energy Value

The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.

scholarly journals Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 32-42
Author(s):  
Olena Bilyk ◽  
Oksana Kochubei-Lytvynenko ◽  
Yulia Bondarenko ◽  
Liudmila Burchenko ◽  
Albina Fain
Keyword(s):  
Mechanical Properties ◽  
Proteolytic Enzymes ◽  
Food Additives ◽  
Wheat Gluten ◽  
Total Content ◽  
Essential Amino Acids ◽  
Study Results ◽  
Technological Effectiveness ◽  
Safe Food

A bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer properties.

TECHNOLOGY OF LINGERING COOKIES OF FUNCTIONAL PURPOSE WITH THE USE OF MEDICINAL AND TECHNICAL RAW MATERIALS

2020 ◽  
Author(s):  
Т.Н. ЛАЗАРЕВА ◽  
С.Я. КОРЯЧКИНА ◽  
И.М. ЖАРКОВА ◽  
Ю.Ф. РОСЛЯКОВ
Keyword(s):  
Ascorbic Acid ◽  
Medicinal Plant ◽  
Wheat Flour ◽  
Human Body ◽  
Raw Materials ◽  
Energy Value ◽  
Plant Raw Materials ◽  
Maximum Loading ◽  
Functional Product ◽  
Functional Purpose

Разработаны рецептура и технология производства затяжного печенья функционального назначения с использованием сухих экстрактов мелиссы, пустырника, шалфея, боярышника и валерианы, обогащающих изделия антиоксидантами. Исследовано влияние добавления сухих экстрактов в качестве обогащающей добавки и взамен части пшеничной муки. Обоснована целесообразность замены 7 муки сухими экстрактами, что обеспечило повышение намокаемости на 10,4, снижение предельного усилия нагружения на 36,0 и сохранение высоких значений органолептических показателей печенья. Приведена рецептура разработанного затяжного печенья Энергия природы . Показано, что внесение экстрактов лекарственно-технического сырья взамен 7 муки позволило снизить энергетическую ценность изделий на 3,4, повысить содержание в-каротина в 2,7 раза, аскорбиновой кислоты в 2 раза, флавоноидов в 2,6 раза. Установлено, что при употреблении 100 г разработанного печенья в организм человека поступает 58,03 мг антиоксидантов, что соответствует 16,6 суточной потребности и позволяет рекомендовать печенье Энергия природы как изделие функционального назначения. Recipes and technologies for the production of lingering functional cookies have been developed using dry extracts of melissa, motherwort, sage, hawthorn and valerian, which enrich the products with antioxidants. The effect of adding dry extracts as an enriching additive and instead of part of wheat flour was investigated. The expediency of replacing 7 of flour with dry extracts is justified, as evidenced by an increase in wetting by 10,4, a decrease in the maximum loading force by 36,0 and the preservation of the values of organoleptic indicators of cookies. The recipe of the developed lingering cookies Energiya prirody is given. It is shown that the introduction of extracts of medicinal plant raw materials instead of 7 flour allowed to reduce the energy value of products by 3,4, increase the content of в-carotene by 2,7 times, ascorbic acid by 2 times, flavonoids by 2,6 times. It was found that when using 100 g of the developed cookies, the human body receives 58,03 mg of antioxidants, which corresponds to 16,6 of the daily requirement, which allows us to recommend cookies Energiya prirody as a functional product.

Simple tests as tools for vital wheat gluten evaluation

2018 ◽  
Vol 120 (7) ◽  
pp. 1590-1599 ◽  
Author(s):  
Fernanda Ortolan ◽  
Karoline Urbano ◽  
Caroline Joy Steel
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Pearson Correlation ◽  
Wheat Gluten ◽  
Bread Quality ◽  
Rheological Parameters ◽  
Content Type ◽  
Crumb Firmness ◽  
Vital Wheat Gluten

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

scholarly journals Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

2014 ◽  
Vol 20 (4) ◽  
pp. 471-480 ◽  
Author(s):  
Olivera Simurina ◽  
Stevan Popov ◽  
Bojana Filipcev ◽  
Jelena Dodic ◽  
Marija Bodroza-Solarov ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Wheat Flour ◽  
Specific Volume ◽  
Desirability Function ◽  
Climatic Conditions ◽  
Systematic Analysis ◽  
Linear Effect

In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses to systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using the Response Surface Methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effect on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.

scholarly journals The flour of soft wheat in the technologies of food products

2020 ◽  
Vol 22 (93) ◽  
pp. 3-8
Author(s):  
G. Khomych ◽  
A. Horobes ◽  
Y. Levchenko ◽  
S. Vysotska ◽  
L. Korniienko
Keyword(s):  
Mechanical Properties ◽  
Wheat Flour ◽  
New Technologies ◽  
Foam Stability ◽  
Control Sample ◽  
Model Systems ◽  
Soft Wheat ◽  
Different Types ◽  
Organoleptic Parameters

The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials. There is only one type of wheat flour in the retail network of Ukraine, which is characterized as flour with strong or medium gluten. Scientists of NAAS of Ukraine have selectively developed new varieties of soft-grained wheat, which are used to produce extrusion flour. Taking into account the specific properties of extruded flour from soft wheat, it is advisable to explore the possibility of its use in the technology of confectionery and culinary products, in particular, in the production of biscuit flour products and sauces. Analysis of different types of flour and starch was performed on physicochemical and organoleptic parameters. The quality of the finished products was controlled by organoleptic and physicochemical parameters, among which special attention was paid to the indicators of foaming ability, foam stability, moisture and porosity, and in the case of sauces – viscosity. A comparative analysis of wheat flour and soft-grain wheat flour showed that the content of raw gluten in soft-wheat flour is lower by almost 15 %. The hydration capacity of gluten of soft wheat flour is 29 % higher than that of baking flour. The gluten color of soft wheat flour is yellower than the gluten of baking flour, which will affect the color of semi-finished and finished products. It has been determined that for the production of biscuits, it is best to use soft-wheat flour in a mixture with durum flour. According to organoleptic parameters, the highest score was obtained with a sample with a composition of the composite mixture of 60:40, which is also characterized by higher porosity (5 %) compared to the control sample. In samples of sauces with different structurants, their structural and mechanical properties were investigated by determining the dependence of the effective viscosity on the shear rate. It is established that the obtained model systems using structurants based on flour from soft wheat varieties have high structural and mechanical properties without delamination when reheated. The recipe composition and technological process of production of “Nasoloda” and “Béchamel” sauces and a new sponge cake with the use of soft-grade extruded wheat flour have been developed and substantiated. The main indicators of product quality and safety have been studied. The obtained products meet the requirements for organoleptic, physicochemical and microbiological safety indicators and can be recommended for use.

Microbial Transglutaminase Application in Wheat Bread Industry: A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Neda M. Meybodi ◽  
Leila Mirmoghtadaie ◽  
Zhaleh Sheidaei ◽  
Masoumeh Arab ◽  
Sarah S. Nasab ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Amino Acid Content ◽  
Microbial Transglutaminase ◽  
Ease Of Use ◽  
Wheat Bread ◽  
Gluten Protein ◽  
Bread Making

: Bread as the main foodstuff all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and noncovalent). Gluten protein quality is considered to be weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of gluten network is also interrupted by activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Classroom Management

2016 ◽  
Vol 1 (1) ◽  
pp. 201
Author(s):  
Elida Kurti
Keyword(s):  
Classroom Management ◽  
General Education ◽  
Urban Areas ◽  
Teaching And Learning ◽  
Educational Institutions ◽  
Important Place ◽  
Rural And Urban Areas ◽  
Rural And Urban ◽  
Intellectual Level

This paper aims to reflect an effort to identify the problems associated with the educational learning process, as well as its function to express some inherent considerations to the most effective forms of the classroom management. Mentioned in this discussion are ways of management for various categories of students, not only from an intellectual level, but also by their behavior. Also, in the elaboration of this theme I was considering that in addition to other development directions of the country, an important place is occupied by the education of the younger generation in our school environments and especially in adopting the methods of teaching and learning management with a view to enable this generation to be competitive in the European labor market. This, of course, can be achieved by giving this generation the best values of behavior, cultural level, professional level and ethics one of an European family which we belong to, not just geographically. On such foundations, we have tried to develop this study, always improving the reality of the prolonged transition in the field of children’s education. Likewise, we have considered the factors that have left their mark on the structure, cultural level and general education level of children, such as high demographic turnover associated with migration from rural and urban areas, in the capacity of our educational institutions to cope with new situations etc. In the conclusions of this study is shown that there is required a substantial reform even in the pro-university educational system to ensure a significant improvement in the behavior of children, relations between them and the sound quality of their preparation. Used literature for this purpose has not been lacking, due to the fact that such problems are usually treated by different scholars. Likewise, we found it appropriate to use the ideas and issues discussed by the foreign literature that deals directly with classroom management problems. All the following treatise is intended to reflect the way of an effective classroom management.

Pengaruh Tekanan dan Penggunaan Conplast terhadap Sifat Mekanik Eternit dari Abu Cangkang Sawit

2016 ◽  
Vol 8 (15) ◽  
pp. 47-54
Author(s):  
Haspiadi Haspiadi
Keyword(s):  
Mechanical Properties ◽  
Oil Palm ◽  
Modulus Of Elasticity ◽  
Modulus Of Rupture ◽  
Palm Shell ◽  
Oil Palm Shell ◽  
Density Values ◽  
Test Result

The purpose of this research is to know the influence of pressure and use of conplast against mechanical properties which are a Modulus of Elasticity (MOE) and Modulus of Rupture (MOR) of plasterboard. The study is done because still low quality of plasterboard made from a mixture of ashes of oil-palm shell especially of the mechanical properties compared to the controls. The method of this reserach used variation of printed pressure and the addition of conplast. Test result is obtained that the highest value of Modulus of Elasticity (MOE) 90875.94 Kg/cm2, Modulus of Rupture (MOR) 61.16 Kg/cm2 and density values in generally good printed at the pressure 60 g/cm3 and the addition of conplast 25% as well as the composition of the ash of palm shell oil 40%: limestone 40%: cement 15%: fiber 5% and 300 mL of water. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh tekanan dan penggunaan conplast terhadap sifat mekanik yaitu kuat lentur dan keteguhan patah eternit berbahan dasar abu cangkang sawit. Penelitian ini dilakukan karena masi rendahnya mutu eternit berbahan campuran abu cangkang sawit dari bolier khususnya sifat mekanik dibandingkan dengan kontrol. Metode penelitian yang digunakan adalah dengan variasi tekanan cetak dan penambahan conplast. Hasil uji diperoleh bahwa kuat lentur tertinggi sebesar 90875,94 Kg/cm2 dan keteguhan patah sebesar 61,16 Kg/cm2, yang dicetak pada tekanan 60 g/cm3 dan penambahan conplast 25% dengan komposisi  abu cangkang sawit 40 %: kapur 40 % : semen 15 %: serat 5 % dan air 300 mL.Kata Kunci :  Abu cangkang sawit, conplast, kuat lentur, keteguhan patah.

Change of quality indexes of premixes in the storage process

2020 ◽  
pp. 105-112
Author(s):  
Oksana Bitlian ◽  
Oksana Kravchenko ◽  
Tetiana Kodak ◽  
Andrii Onyshchenko ◽  
Tetiana Konks
Keyword(s):  
Raw Materials ◽  
Storage Process ◽  
Important Place ◽  
Inappropriate Use ◽  
Chemical Structures ◽  
Copper Zinc ◽  
Qualitative Responses ◽  
Chelating Compounds ◽  
Quality Indexes

The analysis of literature sources shows that the type and material from which the packaging is made has an important place in the system of factors which influence on the storage of feed products and also prevents reducing the quality of raw materials and finished products. Therefore, the purpose of our research is the technological justification of changing the quality indexes of premix samples with salts of trace elements of different chemical nature in the process of storage. For the solution of the tasks, common zootechnical and statistical methods of the research were used. The use of premixes in feeding pigs is based on the fact that they should be used taking into account the biogeochemical properties of the region for which they are calculated. Foods depending on regional properties have a special biochemical composition and excess or lack of individual substances should be offset by the composition of premix. Ignoring this provision necessarily leads to the inappropriate use of BAR, the misbalance of the diet in relation to the physiological needs and inefficiency of the industry. In turn, it requires the purchase and conservation of products for the period of use. Various chemical structures and structures of BAR during the storage process react differently and change qualitative indexes, which leads to a decrease in the productive activity of active substances. It was determined that the humidity of premixes varied within the limits of 12.0-13.0 %, which exceeded the normative, but was not critical, the highest acidity had premix with sulfuric acid salts (6.9 units), the least - premix with lysates (5.7 unit). According to the results of the study, positive qualitative responses were found for the presence of vitamins A, D and B2, macro- and micronutrients: potassium, magnesium, copper, zinc, cobalt, iodine. The above facts of changes in the properties of premixes in the process of storage must be taken into account when providing technological bases for feeding pigs in order to obtain high gains and the quality of manufactured products. Key words: premix, micro-and macro elements, combined fodders, fodder mixes, chelating compounds, feeding, using, pigs' livestock.

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