scholarly journals SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

2019 ◽  
Vol 98 (7) ◽  
pp. 777-782
Author(s):  
Gazibeg O. Magomedov ◽  
I. V. Plotnikova ◽  
M. G. Magomedov ◽  
V. L. Cheshinsky
Keyword(s):  
Wheat Flour ◽  
High Frequency ◽  
Nutritional Value ◽  
Apple Juice ◽  
New Technology ◽  
Whole Grain ◽  
Ultra High Frequency ◽  
Traditional Bread ◽  
Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

scholarly journals Comparative Study among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

2019 ◽  
Vol 11 (1-2) ◽  
pp. 43-52
Author(s):  
R Begum ◽  
S Ahmed ◽  
ML Hakim ◽  
J Sen
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Nutritional Value ◽  
Sensory Quality ◽  
White Wheat ◽  
Defatted Rice Bran ◽  
Physical Chemical ◽  
Bread Production ◽  
Composite Bread

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality. J. Environ. Sci. & Natural Resources, 11(1-2): 43-52 2018

Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives

2014 ◽  
Vol 10 (3) ◽  
pp. 533-541
Author(s):  
Pavlína Boudová Pečivová ◽  
Markéta Korcová ◽  
Jaroslav Švach ◽  
Vlastimil Kubáň ◽  
Jiří Mlček
Keyword(s):  
Wheat Flour ◽  
Organoleptic Properties ◽  
Arabic Gum ◽  
Flour Dough ◽  
Insignificant Effect ◽  
Wheat Flour Dough ◽  
Bread Production ◽  
Titration Acidity

Abstract The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (= moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg−1 and 30 g kg−1) and higher addition of Frosty (30 g kg−1) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added.

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

2015 ◽  
Vol 92 (6) ◽  
pp. 557-564 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Chul Soo Park ◽  
Byung-Kee Baik
Keyword(s):  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Physical Treatments

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

2014 ◽  
Vol 91 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Jong-Nae Hyun ◽  
Young-Keun Jeong ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Starch Retrogradation

scholarly journals The use of glucan-containing grain materials in the technology of foam-like pastries

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
К. Iorgachova ◽  
O. Makarova ◽  
O. Kotuzaki ◽  
K. Avetisіan
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Nutritional Value ◽  
Control Sample ◽  
Water Mixture ◽  
Barley Flour ◽  
Baked Goods ◽  
Cereal Grain ◽  
Two Stages

This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.

scholarly journals Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour

2020 ◽  
pp. 11-21
Author(s):  
Moustafa El- Shenawy ◽  
Ahmed M. S. Hussien ◽  
Mohamed Tawfeek Fouad
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Child Nutrition ◽  
Soft Wheat ◽  
Baking Quality ◽  
Lower Volume ◽  
Milk Permeate ◽  
Bacteriological Parameters

This study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, color attributes, baking quality, and sensory properties of biscuits were studied. GTNF was added to SWF at 10,20 and 30% level. Results revealed that GTNF characterized with its higher fiber (5.41%), fat (27.85%) and ash (3.24%).Therefore, increasing mixing level of GTNF with SWF led to increase the nutritional value of biscuits. Mixolab parameters showed that water absorption and dough stability was increased as the percentage of GTNF in SWF increase. Baking quality of biscuits showed that all biscuit samples from mixing GTNF with SWF had lower volume and specific volume than control. Results also showed that Hunter color parameters (L*, a* & b*) of biscuits were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Also, the bacteriological parameters were within the permissible bacterial limits, adopted by the Egyptian Standers, until 3-6 months of storage. Moreover, sensory evaluation of biscuits indicated that all treatments were acceptable, moreover mixture contained GTNF had superior nutritional value and could be suitable for child nutrition.

THEORETICAL ASPECTS OF THE DEVELOPMENT OF NEW TYPES OF CONFECTIONERY PRODUCTS OF INCREASED NUTRITIONAL VALUE AND DIRECTED EFFICIENCY

2021 ◽  
Vol 14 (2(52)) ◽  
pp. 46-59
Author(s):  
Ksеnia Nikolaevna Gershonchik ◽  
Valentina Nikolaevna Babodey ◽  
Tatsiana Vyacheslavovna Shugaeva ◽  
Svetlana Nikolaevna Vislouhova ◽  
Svetlana Evgenievna Tomashevich
Keyword(s):  
Wheat Flour ◽  
Proteolytic Enzyme ◽  
Nutritional Value ◽  
Jerusalem Artichoke ◽  
Technological Properties ◽  
Biological Value ◽  
Confectionery Products ◽  
Fundamental Research ◽  
Optimal Quantity

The article presents the main results of fundamental research carried out by specialists of the group for the confectionery industry of the technology confectionery and oil and fat products department in 2008–2020. The chemical composition and technological properties of soluble fibers — inulin and oligofructose, as well as the source of inulin — Jerusalem artichoke, have been studied, their optimal dosages in the manufacture of zephyr have been determined, allowing to achieve technological effects and enrich the finished product with food fibers. Studied the composition of the linen cake and its influence on the quality of biscuits. The optimal dosages of linen cake have been established to increase the nutritional and biological value of the biscuits. The possibility of using durum wheat flour in the manufacture of biscuits has been studied. Influence of proteolytic enzyme, sugar and fat on protein proteolysis in confectionary dough for production of soluble biscuits is studied. It is defined that sugar and fat reduce speed of protein proteolysis, at that sugar has more inactivate ability. Optimal quantity of proteolytic enzyme is 0,15 % to mass of wheat flour. The rheological properties of syrups based on sweeteners for muesli bars have been investigated. Established the ratio of maltitol and maltitol syrup in the recipe for muesli bars for diabetic nutrition.

Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour

2014 ◽  
Vol 91 (4) ◽  
pp. 398-405 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Choon-Ki Lee ◽  
Kwang-Keun Park ◽  
Byung-Kee Baik
Keyword(s):  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality
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