scholarly journals THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS

2016 ◽  
Vol 64 (4) ◽  
Author(s):  
К. G. IORGACHOVA ◽  
E. N. KOTUZAKI ◽  
O. V. MAKAROVA
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Response Surfaces ◽  
Viscosity Reduction ◽  
Technological Characteristic ◽  
Gluten Free ◽  
High Quality ◽  
Modified Starches

The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of biscuit semi-finished products. Taking into account that viscosity is an important technological characteristic of foam-like biscuit dough, as it determines foam strength and dispersed medium stability, the influence of gluten-free flours on the structural and rheological properties of biscuit dough was studied. It is determined that the substitution of wheat flour for cereal flours leads to viscosity reduction of the dough as a consequence of absence of gluten-forming proteins in them. A comparative analysis of changes in viscous properties of biscuit dough based on flour from flakes crumb while warming it up to 60°C with dough based on cereal flours and dough based on wheat flour was held. It is shown that the presence of partially gelatinized starch granules in flour from flake crumb, as a result of technological peculiarities of their extraction, promotes greater demonstration of thickening properties already at the initial stage of baking than in cereal flours. This leads to an increase of dough viscosity and formation of desired rheological characteristics, which provide the porous structure of finished products. To provide the high quality of gluten-free biscuit semi-finished products, the recipe composition of gluten-free biscuit semi-finished product, based on flour mixture from millet flakes crumb, corn and rice flour, was optimized by using the method of mathematical design of experiments.  The porosity indicator was chosen as the criteria for the evaluation of influence of proportion of gluten-free flours on the quality of biscuit semi-finished products. The response surfaces of dependency of biscuit porosity from mass ratio of recipe components in the composite mixture were obtained. It was confirmed experimentally that the use of pre-gelatinized acetylated modified starches during the production of gluten-free biscuit semi-finished products, facilitates the stabilization of the structural and rheological properties of foam structure - viscosity growth of biscuit dough because of foam-stabilizing property, which is particular to them. It was demonstrated that the obtained gluten-free biscuit semi-finished products based on flour composite mixtures with addition of modified starches, had high quality indicators. Based on the results of the research conducted, the recipe was formulated, technological parameters of production of new types of gluten-free biscuit semi-finished products were determined. Key

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.

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

The most common violations of regulatory indicators of the quality of electric energy in electric networks

2021 ◽  
pp. 44-49
Author(s):  
A. G. Soshinov ◽  
T. H. Aisin
Keyword(s):  
Quality Indicators ◽  
Electric Energy ◽  
Electrical Equipment ◽  
Operating Conditions ◽  
Regulatory Requirements ◽  
Electric Networks ◽  
High Quality ◽  
The Asymmetry

Work on ensuring the quality of electric energy in accordance with the requirements of GOST 32144-2013 is currently relevant and requires prompt and high-quality solutions. The article lists the main consumers of electric energy that negatively affect its quality, provides the results of measurements of electric energy quality indicators and the most common violations of regulatory requirements, analyzes the influence of voltage asymmetry on the operating conditions of electrical equipment. The basic formulas for calculating the asymmetry coefficients and ways to reduce the voltage asymmetry are proposed.

scholarly journals An Environmental Scan and Evaluation of Home Dialysis Quality Indicators Currently Used in Canada

2020 ◽  
Vol 7 ◽  
pp. 205435812097739
Author(s):  
Lisa Dubrofsky ◽  
Ali Ibrahim ◽  
Karthik Tennankore ◽  
Krishna Poinen ◽  
Sachin Shah ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Quality Of Care ◽  
Peritoneal Dialysis ◽  
Quality Indicators ◽  
Patient Centered ◽  
High Quality ◽  
Home Dialysis ◽  
Environmental Scan ◽  
Starting Point

Background: Quality indicators are important tools to measure and ultimately improve the quality of care provided. Performance measurement may be particularly helpful to grow disciplines that are underutilized and cost-effective, such as home dialysis (peritoneal dialysis and home hemodialysis). Objective: To identify and catalog home dialysis quality indicators currently used in Canada, as well as to evaluate these indicators as a starting point for future collaboration and standardization of quality indicators across Canada. Design: An environmental scan of quality indicators from provincial organizations, quality organizations, and stakeholders. Setting: Sixteen-member pan-Canadian panel with expertise in both nephrology and quality improvement. Patients: Our environmental scan included indicators relevant to patients on home dialysis. Measurements: We classified existing indicators based on the Institute of Medicine (IOM) and Donabedian frameworks. Methods: To evaluate the indicators, a 6-person subcommittee conducted a modified version of the Delphi consensus technique based on the American College of Physicians/Agency for Healthcare Research and Quality criteria. We shared these consensus ratings with the entire 16-member panel for further examination. We rated items from 1 to 9 on 6 domains (1-3 does not meet criteria to 7-9 meets criteria) as well as a global final rating (1-3 unnecessary to 7-9 necessary) to distinguish high-quality from low-quality indicators. Results: Overall, we identified 40 quality indicators across 7 provinces, with 22 (55%) rated as “necessary” to distinguish high quality from poor quality care. Ten indicators were measured by more than 1 province, and 5 of these indicators were rated as necessary (home dialysis prevalence, home dialysis incidence, anemia target achievement, rates of peritonitis associated with peritoneal dialysis, and home dialysis attrition). None of these indicators captured the IOM domains of timely, patient-centered, or equitable care. Limitations: The environmental scan is a nonexhaustive list of quality indicators in Canada. The panel also lacked representation from patients, administrators, and allied health professionals. Conclusions: These results provide Canadian home dialysis programs with a starting point on how to measure quality of care along with the current gaps. This work is an initial and necessary step toward future collaboration and standardization of quality indicators across Canada, so that home dialysis programs can access a smaller number of highly rated balanced indicators to motivate and support patient-centered quality improvement initiatives.

Improvement of Quality of Gluten-free Layer Cakes

2009 ◽  
Vol 15 (2) ◽  
pp. 193-202 ◽  
Author(s):  
F. Ronda ◽  
M. Gómez ◽  
P.A. Caballero ◽  
B. Oliete ◽  
C.A. Blanco
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Fractional Factorial ◽  
Gluten Free ◽  
Positive Effects ◽  
Layer Cake ◽  
The Individual ◽  
Crumb Grain ◽  
Fractional Factorial Experimental Design

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.

scholarly journals ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ

World Science ◽  
2020 ◽  
Vol 1 (4(56)) ◽  
pp. 45-47
Author(s):  
Бералиева Э. Б. ◽  
Керимбек Ж. С.
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Licorice Root ◽  
Bakery Products ◽  
High Quality ◽  
Bakery Product ◽  
Medicinal Properties ◽  
Low Levels ◽  
Vegetable Raw Materials

The article discusses the ways to solve the problems of low levels of active biological substances in the bakery product, with medicinal properties. In the process of the preparation of buns, the optimal dosages of the additives were calculated in order to determine an acceptable ratio of vegetable raw materials components and expand the range of bakery products with therapeutic and prophylactic effects. The article proposes new recipe for making buns with the addition of herbal additives such as stevia and licorice root. In addition, the study was conducted on the influence of licorice root and stevia additives on the rheological properties of the dough and the quality of the finished product. As a result, high-quality buns with the necessary consumer properties were obtained.

Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

2005 ◽  
Vol 85 (11) ◽  
pp. 1889-1896 ◽  
Author(s):  
Pablo D Ribotta ◽  
Sebastián A Arnulphi ◽  
Alberto E León ◽  
María C Añón
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Breadmaking Quality
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