The use of flour from flax seeds in the production of cake of high nutritional value

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

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Breadsticks with enhanced nutritional value for salt-free nutrition

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-1-114-124 ◽

2019 ◽

Vol 48 (1) ◽

pp. 114-124 ◽

Cited By ~ 1

Author(s):

Елена Пономарева ◽

Elena Ponomareva ◽

Андрей Кривошеев ◽

Andrey Krivosheev ◽

Светлана Лукина ◽

...

Keyword(s):

Nutritional Value ◽

Product Line ◽

Biologically Active ◽

Present Moment ◽

Flax Seed ◽

Table Salt ◽

Plant Materials ◽

Baked Goods ◽

Seed Flour ◽

Grapeseed Oil

At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

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APPLICATION OF FREEZE-DRIED SEA BUCKTHORN POWDER IN A BAKERY RECIPE

Bulletin оf Kamchatka State Technical University ◽

10.17217/2079-0333-2021-56-6-18 ◽

2021 ◽

pp. 6-18

Author(s):

S.S. Alekseeva ◽

◽

S.V. Solomakha ◽

N.L. Naumova ◽

◽

...

Keyword(s):

Food Systems ◽

Nutritional Value ◽

Raw Materials ◽

Mineral Elements ◽

Sea Buckthorn ◽

Similar Amount ◽

Freeze Dried ◽

Study Results ◽

Processed Products ◽

Functional Fillers

Sea buckthorn (Hippophae rhamnoides L.) fruits processed products are excellent functional fillers in the production of various food systems enriched with essential nutrients. The study results of freeze-dried sea buckthorn possible usage in the recipe of bakery products to increase their nutritional value were represented in the article. When replacing 7% of premium flour with a similar amount of powder from non-traditional raw materials in the recipe of “Wheat with Spelt” products, it became possible to increase the nutritional value of the finished product, namely, the content of vitamin E (by 7.7%), lipids (by 6.3%), mineral elements – Cu2+ (by 9.5%), Fe2+ (by 8.7%), K+ (by 6.9%), Zn2+ (by 4.8%), Ca2+ (by 4.5%), as well as the presence of carotenoids (16.9 ± 0.5 mg/kg) and vitamin A (0.32 ± 0.03 mg/kg) without reducing organoleptic proper-ties and quality indicators.

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Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

Khleboproducty ◽

10.32462/0235-2508-2020-29-10-45-49 ◽

2020 ◽

Vol 29 (11) ◽

pp. 45-49

Author(s):

L.N. Fedyanina ◽

◽

E.S. Smertina ◽

V.A. Lyakh ◽

A.E. Elizarova ◽

...

Keyword(s):

Dietary Fiber ◽

Scientific Literature ◽

Consumer Demand ◽

Raw Materials ◽

Plant Materials ◽

Food Ingredients ◽

Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

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Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽

10.29141/2500-1922-2020-5-2-8 ◽

2020 ◽

Vol 5 (2) ◽

pp. 61-70

Author(s):

Oliya Fazullina ◽

Stanislav Smirnov

Keyword(s):

Dietary Fiber ◽

Nutritional Value ◽

Raw Materials ◽

Health Indicators ◽

Dietary Treatment ◽

Raw Material ◽

Whole Wheat ◽

Healthy Nutrition ◽

Physiologically Active Substances ◽

Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

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Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽

10.29141/2500-1922-2020-5-4-5 ◽

2020 ◽

Vol 5 (4) ◽

pp. 33-37

Author(s):

Vladislav Tiunov ◽

Olga Chugunova ◽

Aleksandr Arisov

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Food Additives ◽

Control Sample ◽

Food Products ◽

Biologically Active ◽

Optimal Dosage ◽

Soya Flour ◽

Complete Replacement ◽

Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.9 ◽

2019 ◽

Author(s):

В.С. КУЦЕНКОВА ◽

Н.В. НЕПОВИННЫХ ◽

В.С. ГРИНЁВ ◽

Е.В. ЛЮБУНЬ ◽

А.А. ШИРОКОВ ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Production Process ◽

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Essential Amino Acids ◽

Bakery Products ◽

Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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INTEGRATED USE OF ANIMAL AND VEGETABLE PROTEINS IN SAUSAGE PRODUCTION TECHNOLOGY

SCIENTIFIC LIFE ◽

10.35679/1991-9476-2020-15-4-535-543 ◽

2020 ◽

Vol 15 (4) ◽

pp. 535-543

Author(s):

A.L. Alekseev ◽

◽

T.V. Alekseeva ◽

Keyword(s):

Chemical Composition ◽

Dietary Fiber ◽

Production Technology ◽

Raw Materials ◽

Meat Products ◽

Optimal Dose ◽

The Body ◽

Processing Plant ◽

Protein Supplement ◽

Plant Materials

The article presents the research results obtained during the development of the technology for production of combined sausages using a vegetable-derived additive – LUPISAN lupine flour from “OOO Protein PLUS” (St. Petersburg). Under the conditions of a deteriorating environmental situation and the increase in incidence of the population of the Russian Federation, it became necessary to create biologically complete functional food products with additional functions, useful nutritional and physiological characteristics, based on the integrated use of raw materials of animal and vegetable origin. The use of plant materials in the production of meat products allows not only enriching them with functional ingredients and increasing digestibility, but also obtaining products that meet physiological nutritional standards. Having a complex chemical composition, plants have a beneficial therapeutic effect on the human body. Research was carried out at the Department of Food Technology of the Don State Agrarian University, in the testing laboratory of the Shakhty branch of the Rostov “SBBZh” and at the meat processing plant “TaVr-Zimovniki”. Basing on the conducted comprehensive studies, the effectiveness of using vegetable protein supplement based on lupine flour “LUPISAN” in the production technology of semi-smoked sausages is substantiated. It is established that in terms of quality and safety, LUPISAN meets the requirements for additives of plant origin, it is a genetically unmodified, kosher product (has the appropriate certificates). It is dispersible both in oil and in water and can be used as a natural emulsifier without labeling with the index "E". The analysis of the chemical composition and nutritional value of flour from lupine indicates that the flour contains a significant amount of complete protein is 36–40%; in addition, a rather high content of dietary fiber is noted: dietary fiber is 30–35%. It is a strong antioxidant, it does not contain gluten and cholesterol; there are no inhibitors – substances that delay the digestion process and inhibit the absorption of beneficial substances by the body, and there are glycoproteins – substances that can replace insulin. An optimal dose of introducing a protein supplement based on lupine flour into sausage stuffing is proposed, which is 10% by weight of unsalted raw materials, which makes it possible to obtain a finished product with high organoleptic quality indicators and functional properties.

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Shiitake. Introduction to the industrial culture of the wood-destroying exotic longevity mushroom

Kartofel` i ovoshi ◽

10.25630/pav.2021.42.11.002 ◽

2021 ◽

pp. 17-20

Author(s):

Н.Л. Девочкина ◽

С.В. Мукиенко ◽

Л.Г. Дугуниева

Keyword(s):

Technological Process ◽

Nutritional Value ◽

Raw Materials ◽

Biologically Active ◽

Edible Mushrooms ◽

Lentinus Edodes ◽

Growing Period ◽

Materials Used ◽

Mineral Additives ◽

Production Conditions

Представлена информация по изучению технологических особенностей культивирования нового для российского продовольственного грибного рынка вида дереворазрушающего гриба – шиитаке (Lentinus edodes (Berk.) Sin). Шиитаке – один из наиболее перспективных для промышленного культивирования видов съедобных грибов, обладающих лечебными свойствами, занимает второе место в мировом производстве съедобных грибов. Работа по поиску материалов, используемых в качестве добавок к основному исходному материалу субстрата и способствующих созданию благоприятного водно-воздушного и кислотного режима, повышению питательности приготовленного субстрата, ускорению процесса вегетативного роста мицелия в субстрате, актуальна для грибоводческой практики. Цель исследований – разработать технологический процесс полного цикла культивирования шиитаке и установить его оптимальные параметры в производственных условиях ООО «Апрель». Исследования, испытания и разработку технологии полного цикла выращивания шиитаке проводили в лаборатории грибоводства ВНИИО – филиале ФГБНУ ФНЦО и на базе действующего предприятия по выращиванию дереворазрушающих грибов ООО «Апрель» с 2019 по 2020 год. Технология приготовления субстрата и выращивание плодовых тел шиитаке аналогична технологии производства вешенки. Изучено влияние состава субстрата на урожайность шиитаке в вариантах: 1. Опилки дуба (80%) + опилки березы (10%) + минеральные добавки (10%); 2. Опилки дуба (80%) + опилки березы (5%) + лузга семян подсолнечника, отруби пшеничные (5%) + минеральные добавки (10%). Использован штамм шиитаке 0912. В результате апробации разработанного технологического процесса полного цикла культивирования шиитаке в производственных условиях было установлено, что оптимальная продолжительность периода выращивания шиитаке и получение урожая в камерах выращивания составляет в среднем 53–68 суток. Важнейшая составляющая технологического процесса культивирования шиитаке – приготовление субстрата, подбор исходных материалов и биологически активных добавок, обеспечивающих его высокую питательность (содержание общего азота – 0,8–1,2% и более) и возможность получения урожая более 30–35% от массы субстрата с высокой экономической эффективностью от 290% (рентабельность производства). The article presents information on the study of technological features of cultivation of a new type of wood-destroying mushroom – shiitake (Lentinus edodes(Berk.) Sin), which is new for the Russian food mushroom market. Shiitake – one of the most promising types of edible mushrooms for industrial cultivation, which have medicinal properties, occupies the second place in the world production of edible mushrooms. The work on the search for materials used as additives to the main source material of the substrate and contributing to the creation of a favorable water-air and acid regime, increasing the nutritional value of the prepared substrate, accelerating the process of vegetative growth of mycelium in the substrate is relevant for mushroom growing practice. The purpose of the research – to develop the technological process of the full cycle of shiitake cultivation and to establish its optimal parameters in the production conditions of LLC April. Research, testing and development of the technology of the full cycle of shiitake cultivation were carried out in the laboratory of mushroom growing of ARRIVG – branch of Federal Scientific Centre of Vegetable Growing and on the basis of the existing enterprise for growing wood-destroying mushrooms LLC April from 2019 to 2020. The technology of preparing the substrate and growing shiitake fruit bodies is similar to the technology of producing oyster mushrooms. The influence of the substrate composition on the shiitake yield in the variants was studied: 1. Oak sawdust (80%) + birch sawdust (10%) + mineral additives (10%); 2. Oak sawdust (80%) + birch sawdust (5%) + sunflower seed husk, wheat bran (5%) + mineral additives (10%). The shiitake 0912 strain was used. As a result of testing the developed technological process of the full cycle of shiitake cultivation in production conditions, it was found that the optimal duration of the shiitake growing period and the harvest in the growing chambers is on average 53–68 days. The most important component of the technological process of shiitake cultivation is the preparation of the substrate, the selection of raw materials and biologically active additives that ensure its high nutritional value (total nitrogen content of 0.8–1.2% or more) and the possibility of obtaining a crop of more than 30–35% of the substrate weight with high economic efficiency of 290% (profitability of production).

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Fast screening of some flavonoids content in raw plant materials: opportunities of 1H NMR spectroscopy

E3S Web of Conferences ◽

10.1051/e3sconf/202016902006 ◽

2020 ◽

Vol 169 ◽

pp. 02006

Author(s):

Gennady Kalabin ◽

Vasilii Vasil’ev ◽

Vasilii Ivlev ◽

Vasilii Babkin

Keyword(s):

Nmr Spectroscopy ◽

Plant Biomass ◽

Raw Materials ◽

Biologically Active ◽

Raw Material ◽

Standard Samples ◽

Plant Materials ◽

H Nmr ◽

Fast Screening ◽

Raw Plant Materials

Environmental monitoring and assessment of the prospects for extracting biologically active substances (BAS) from various types of plant biomass requires the development of simple and fast methods for measuring their content in raw materials. A new approach for measuring the content of various flavonoids groups in plant raw material using 1H NMR spectroscopy has been developed, which allows to characterize its resource capabilities and study the effects on their composition different environmental factors without complex sample preparation and standard samples.

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Use of by-products of millet, amaranth and sorghum grains in bakery production

BIO Web of Conferences ◽

10.1051/bioconf/20201700047 ◽

2020 ◽

Vol 17 ◽

pp. 00047

Author(s):

A.V. Volkova ◽

A. V. Kazarina ◽

O. N. Antimonova ◽

Yu. Yu. Nikonorova ◽

E. A. Atakova

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Bakery Products ◽

Systematic Analysis ◽

Composite Mixture ◽

Biotechnological Processes ◽

Processed Products ◽

Cereal Industry ◽

Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

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