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

2019 ◽  
Vol 81 (2) ◽  
pp. 108-113 ◽  
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.

scholarly journals The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Natalia Naumenko ◽  
Irina Potoroko ◽  
Irina Kalinina ◽  
Rinat Fatkullin ◽  
Eva Ivanisova
Keyword(s):  
Wheat Flour ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Rheological Characteristics ◽  
Microstructural Properties ◽  
Whole Grain ◽  
Wheat Grain ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3  mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62  mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3  mm, plastic 4.3 ± 0.3  mm, and elastic 9.4 ± 0.3  mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

scholarly journals THE APPLICATION OF SPROUTED GRAIN PULSES IN BAKERY PRODUCTS

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.

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

2021 ◽  
Author(s):  
Н.А. ШМАЛЬКО ◽  
С.О. СМИРНОВ
Keyword(s):  
Wheat Flour ◽  
Assessment Tool ◽  
Raw Materials ◽  
Raw Material ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Computerized Assessment ◽  
Food Grains ◽  
Group I ◽  
Method Of Production

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

scholarly journals Wheat grain preparing for production of conserved food “Second course for lunch

2019 ◽  
Vol 48 (2) ◽  
pp. 46-53 ◽  
Author(s):  
Мария Зенькова ◽  
Maria Zenkova ◽  
Александровна Дарья ◽  
Daria Babich
Keyword(s):  
Quality Parameters ◽  
Seed Vigor ◽  
Point Of View ◽  
Raw Material ◽  
Swelling Ratio ◽  
Wheat Grain ◽  
Technological Parameters ◽  
Standard Procedures ◽  
Material Usage ◽  
The Republic

Modern trends which imply maximum using of all caryopsis anatomical parts in people’s diet present a great interest from the point of view of developing a ready-to-eat preserved food “Second Course for Lunch” based on prepared whole grain in a convenient polymer package. The author suggested using the method of preparing wheat grain by means of steeping, parboiling, and adding it in the preserved food as one of the recipe ingredients. The subject of the study was hulless wheat grain harvested in the Republic of Belarus. The author studied grain quality parameters using standard procedures, grain preparation stages, changes in microbial flora during preparation. Besides, parboiling parameters of the prepared grain were determined. Swelling ratio was determined (k = 1.3) for wheat grain steeping in water at 18 ± 2 °C during 30 hours with water changes every 5 hours till humidity reached 44.4 ± 1 %. Seed vigor (92.0–96.2 %) and swelling ratio (k = 1.3) are considered during calculation of raw material usage rate in the production of preserved food. It was determined that during steeping bacterial content rises sufficiently, and that process takes place when steeping period increases. The author optimized the process of sprouted grain parboiling and determined parboiling technological parameters: at 95–98 °C for 20 min. The process of salt solution absorption by grain after processing during storage of preserved food model samples was considered. The author found out that absorption stops after 60 days of storage. Grain swelling ratio is k = 1.12.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

THE INFLUENCE OF WHOLE GRAIN FLOUR ON THE BIOTECHNOLOGICAL PROPERTIES OF STARTER CULTURES IN THE TECHNOLOGY OF BAKERY PRODUCTS

2021 ◽  
Vol 1 (4) ◽  
pp. 43-50
Author(s):  
A.G. Moiseenko ◽  
◽  
V.V. Martirosyan ◽  
E.V. Nevskaya ◽  
I.A. Dorofeeva ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Bakery Products ◽  
Whole Grain ◽  
Whole Grain Flour

В настоящее время в России производится широкий ассортимент хлебобулочных изделий с добавлением зерновых, зернобобовых, масличных культур и продуктов их переработки. Такие изделия отличаются повышенной пищевой ценностью и являются продуктами для здорового питания, которые в последнее время пользуются большим спросом у населения. В статье приведены исследования влияния цельнозерновой муки на биотехнологические свойства заквасок в технологии хлебобулочных изделий. С этой целью проанализирована пшеничная и ржаная цельнозерновая мука четырех производителей. Проведен анализ физико-химических и микробиологических показателей качества заквасок, приготовленных с использованием различных видов цельнозерновой муки. В результате проведенных исследований установлено, что для муки пшеничной цельнозерновой с зольностью ниже 1,0% и для муки ржаной цельнозерновой с зольностью ниже 1,4% в пересчете на сухое вещество — необходимо увеличение продолжительности созревания закваски, приблизительно на 60 мин, для достижения заданной кислотности и увеличения количества молочнокислых бактерий в ней. Исследованы показатели качества хлебобулочных изделий приготовленных с внесением заквасок на цельнозерновой муке. Более высокая устойчивость к картофельной болезни и плесневению выявлена в хлебе с использованием заквасок с большим значением показателя кислотности, обусловливающего более высокую кислотность мякиша хлебобулочного изделия.

Effect of Carbohydrate Substrate from Starch-Containing Raw Materials on the Composition of Glucans in the Micromycete Aspergillus niger VKPM F-171 Biomass

2020 ◽  
Vol 36 (5) ◽  
pp. 41-53
Author(s):  
B.S. Manzhieva ◽  
A.A. Printseva ◽  
T.V. Vybornova ◽  
A.S. Miroshnik ◽  
I.V. Kruchina-Bogdanov ◽  
...  
Keyword(s):  
Microbial Biomass ◽  
Corn Starch ◽  
Raw Materials ◽  
Fold Increase ◽  
Water Soluble ◽  
Raw Material ◽  
Soluble Carbohydrates ◽  
Gas Liquid Chromatography ◽  
Whole Grain ◽  
Whole Grain Flour

The conditions for biocatalytic cleavage of corn starch and rye whole grain flour for the subsequent cultivation of the Asperillus niger strain VKPM F-171 are described. As a result of this procedure, the amount of water-soluble carbohydrates in the substrates increased by 5-6 times in comparison with the initial raw material, and the content of glucan p-form in the hydrolysate of rye whole grain flour grew by 2-3 times. The content of glucans in the biomass by the end of the cultivation of A. niger VKPM F-171 on corn starch hydrolysate was 28±2% of dry matter, while the proportion of glucans after fermentation on the rye whole grain flour hydrolysate was 21±1%, 96-97% of which were β-glucans. The hydrolysis with Trichoderma longibrachiatum β-glucanase and Trichoderma reesei xylanase resulted in a 1.1-1.2-fold increase in the proportion of soluble carbohydrates in microbial biomass. It was found via gas-liquid chromatography that the structural units of carbohydrates in microbial biomass are represented by glucose and its 2- and 6-deoxy derivatives, fructose, fucose, galactose, mannose, xylose, and, to the greatest extent, by the reserve saccharide sedoheptulose. It was established that β-glucans are products of hydrolysis of the chitin-glucan complex and glycopeptides. The molecular weight of the obtained microbial glucan-containing biopolymers ranges from 0.5 to 50 kDa. It was shown that the content of β-glucans in microbial biomass allows the latter to be considered as an alternative to plant sources. biosynthesis, Asperillus niger, biocatalysis, starch-containing raw materials, glucans

scholarly journals ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER

2016 ◽  
Vol 4 ◽  
pp. 3-8 ◽  
Author(s):  
Iryna Markovych ◽  
Maria Paska ◽  
Iryna Basarab
Keyword(s):  
Production Technology ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Quality And Safety ◽  
Aromatic Plants ◽  
Technological Parameters ◽  
Hydrolysis Products ◽  
Physical Chemical ◽  
Lentil Flour ◽  
Microbiological Parameters

The complex studies of chemical and biochemical composition of the vegetable raw material were carried out; their influence on technological parameters and microstructure of forcemeat of semi-smoked sausages was detected to prove the expedience of using the spicy-aromatic plants in the production technology of semi-smoked sausages. Antioxidant properties of thyme and juniper were studied. The quality and safety of the new types of semi-smoked sausages were proved on the base of their study by organoleptic, physical-chemical, structural-mechanic, microbiological parameters. On the base of received results it was persuasively proved the expedience of using the flour of germinated and non-germinated lentil in combination with the meat raw material, especially with chicken, spicy-aromatic plants in composition of semi-smoked sausages, because it favors the improvement of their biological value. Thyme and juniper decelerate the intensity of hydrolysis products creation by 2 % and peroxide creation in the average by 12 % in the studied samples comparing with control. It was determined the maximal storage life of the new types of semi-smoked sausages that is 15 days at temperature 6±2 °С.

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

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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