Perfection of technology of production of bakery products on the basis of crushed sprouted wheat grain

To meet the energy need of the ever growing world’s population, wheat is the second most widely gowned cereal after rice in the world. Nutritional deterioration starts right from the field before harvesting the crops to the storage and the final consumption (processing loss). The importance of wheat is mainly due to the fact that its grain can be processed into various end products like flour, semolina, and other bakery products. The quality of these products is directly proportional to preserving the nutrient density of wheat while processing. The wheat grain contains 2-3% germ, 13-17% bran and 80-85% mealy endosperm. The wheat bran is mainly rich in fiber (53%), vitamin B complex and minerals which are lost from the starchy endosperm during the first stage of milling. The endosperm mainly contains energy-yielding starch. The germ lies at one end of the grain which is rich in proteins (25%) and lipids (8-13%). Therefore, understanding the proper stage of grain harvesting, storage and processing would save the nutritional values of the grains.

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Studies on the chemical composition of the fermented wheat product of increased food value as a promising raw material for bread making

Food Science and Applied Biotechnology ◽

10.30721/fsab2019.v2.i1.49 ◽

2019 ◽

Vol 2 (1) ◽

pp. 18

Author(s):

Raisa Kondratenko ◽

Elena Urbanchik ◽

Tatyana Shchuplykova

Keyword(s):

Chemical Composition ◽

Starch Content ◽

Raw Material ◽

Stress Effect ◽

Bakery Products ◽

Wheat Grain ◽

Bread Making ◽

Fermented Product ◽

Total Carbohydrates ◽

Wheat Product

The object of the study is a fermented wheat product with increased nutritional value. This product was obtained by steeping and germinating wheat grain in a solution of the enzyme preparation until sprouts no more than 2 mm in length appeared. Then it was dried and ground. The aim of the work is to study the chemical composition of the fermented wheat product to be used in the production of bakery products. It was established that in germinating wheat grain the amount of proteins and fiber increases 1,6 and 2,5 times respectively; the amount of total carbohydrates lowers (62,4 %) as a result of a decrease in the starch content (60,0 %), along with an increase in mono- and disaccharides by a factor of 1.5. Vitamin content (B complex) in the test product was found to be as follows: В1 – 0,19 mg, В2 – 0,09 mg, В3 – 7,24 mg, В4 – 0,089 mg, В5 – 0,67 mg, В6 – 0,12 mg, В9 – 0,017 mg. Potassium is shown to predominate in the fermented product as for macro elements. After germination its amount increases twofold. Iron is the most abundant trace elements in the analyzed product (7,2 mg/100 g of product). Studies made into amino acid composition showed that the content of lysine amounts to 637 mg/00 g of product, leucine - 1145 mg/100 g of product. The data obtained make it possible to recommend a fermented wheat product for obtaining bakery products with an anti-stress effect and increased biological value

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THE APPLICATION OF SPROUTED GRAIN PULSES IN BAKERY PRODUCTS

RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL ◽

10.31563/2308-9644-2020-38-4-93-103 ◽

2020 ◽

Vol 38 (4) ◽

pp. 93-103

Author(s):

E.N. Chernenkov ◽

◽

E.I. Koschina ◽

A.A. Koschina ◽

◽

...

Keyword(s):

Moisture Content ◽

Physicochemical Parameters ◽

Raw Material ◽

Optimal Dosage ◽

Bakery Products ◽

Wheat Grain ◽

Biological Value ◽

Organoleptic Characteristics ◽

Subsequent Improvement

This article is devoted to the study of the use of sprouted lentil grains, for the subsequent improvement of the quality and biological value of bread, by adding this type of raw material to the recipe. At this stage, the physicochemical and organoleptic characteristics of bread with the addition of various dosages of sprouted lentils were studied. According to the results of the studies, it was found that the optimal dosage of adding lentils in the manufacture of bread is 4%. As a result, a bread recipe was developed using sprouted wheat grain and the physicochemical parameters of this product were determined: moisture content was 36.51%, porosity was 73.61%, and acidity was 3 degrees.

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Influence of the falling number of wheat flour and technology of production on the sugar content in the butter bakery products

Backing in Russia ◽

10.37443/2073-3569-2020-1-4-20-22 ◽

2019 ◽

Vol 1 (4) ◽

pp. 20-22

Author(s):

M.S. Burykina ◽

◽

L.I. Kuznetsova ◽

O.I. Parakhina ◽

T.T. Barsukova ◽

...

Keyword(s):

Wheat Flour ◽

Sugar Content ◽

Bakery Products ◽

Falling Number ◽

Technology Of Production

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Improving the production technology of bakery products obtained using ingredients of plant origin

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-2-108-113 ◽

2019 ◽

Vol 81 (2) ◽

pp. 108-113 ◽

Cited By ~ 2

Author(s):

N. V. Naumenko ◽

I. Yu. Potoroko ◽

I. V. Kalinina ◽

A. V. Malinin ◽

A. V. Tsaturov

Keyword(s):

Production Technology ◽

First Grade ◽

Raw Material ◽

Partial Replacement ◽

Optimal Dosage ◽

Bakery Products ◽

Whole Grain ◽

Wheat Grain ◽

Technological Parameters ◽

Whole Grain Flour

The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination process, the treatment of wheat at the acoustic source of elastic oscillations is used at a frequency of (22 ± 1.65) kHz and power of 340 W and an exposure time of 5 minutes. The obtained whole-ground flour from germinated wheat grain has a weighted average particle size of flour 177 ± 25 microns. This flour was used in the production of model bread samples by partial replacement of high-grade flour in the amount of 10–50%. Based on the determination of technological parameters, it was found that the use of whole-grain flour from germinated wheat grain increases the sugar-forming and gas-forming ability of the flour mixture, intensifies the fermentation process. It has little effect on the quantity and quality of gluten. The optimal value of the drop number was found for the first-grade baking wheat flour and whole-grain flour from germinated wheat in a ratio of 80:20, respectively. This ratio was also defined as the best organoleptic evaluation of laboratory test baking bread samples. The model sample had an attractive appearance, a convex brown, uniform porosity, non-sticky, elastic crumb, pronounced taste and aroma. The authors note that the improvement of the production technology of bakery products obtained using whole-grain flour from germinated wheat grain is possible by choosing the optimal dosage of introducing this type of raw material and monitoring the technological parameters of the process.

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Improvement of gluten-free bread production technology

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2021-1-11-16 ◽

2021 ◽

pp. 11-16

Author(s):

N. S. Mashanova ◽

G. B. Tokmakhanbet

Keyword(s):

Rice Flour ◽

Free Food ◽

Bakery Products ◽

Gluten Free ◽

Corn Flour ◽

Flaxseed Flour ◽

Crumb Structure ◽

Bread Production ◽

Technology Of Production

This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production.

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