scholarly journals Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials

2019 ◽  
Vol 49 (1) ◽  
pp. 23-31 ◽  
Author(s):  
Василисса Куценкова ◽  
Vasilissa Kutsenkova ◽  
Наталия Неповинных ◽  
Nataliya Nepovinnykh ◽  
Надежда Лямина ◽  
...  
Keyword(s):  
Body Weight ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Biological Evaluation ◽  
Wheat Bread ◽  
Excess Body Weight ◽  
Safflower Oil ◽  
Bakery Products ◽  
Light Yellow Color

Bread is the most popular food ever. However, more and more people are abandoning traditional wheat bread in favor of bakery products with various functional additives. Crushed safflower seeds are an unconventional plant additive that is a source of complete vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins, and minerals. The present paper introduces a recipe of bread fortified with crushed safflower seeds and safflower oil. The authors studied the sensory and physico-chemical properties of the bread. The prototypes had a smooth surface without cracks and uniform porosity and demonstrated a light yellow color when fractured. The taste and smell were typical of this type of product, with a pleasant delicate flavor and aroma of the additive. There was a slight increase in the porosity, acidity, dimensional stability, and humidity, compared with the control sample. The article contains a technological scheme of production and the formulation of bread with the addition of crushed safflower seeds, as well as some optimal technological production parameters. The authors carried out a medical and biological evaluation of the effectiveness of the bakery products with the addition of seeds and safflower oil in the diet of people aged 18–29 with excess body weight. The conducted research proved the therapeutic efficiency of the developed product in hypocaloric diet for individuals with excess body weight. No tolerability problems or side effects were determined. An optimum method of treatment was developed. The results of the study make it possible to recommend bakery products with crushed seeds and safflower oil for the diet of overweight patients aged 18–29.

scholarly journals Sensory and physic-chemical properties of wheat bread prepared with apple pomace

2021 ◽  
Vol 285 ◽  
pp. 05001
Author(s):  
Elvira A. Pyanikova ◽  
Anna E. Kovaleva ◽  
Maria A. Zaikina ◽  
Aleksey G. Belyaev
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Fresh Frozen

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

scholarly journals Comparative analysis of the effect of food additives on the production technology and quality indicators of wheat bread

2021 ◽  
Vol 83 (2) ◽  
pp. 79-86
Author(s):  
M. A. Zaikina ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
A. S. Ryazantseva
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Rice Flour ◽  
Integrated Approach ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Parameters ◽  
Effect Of Food

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.

DEVELOPMENT OF RYE-WHEAT BAKERY PRODUCTS FROM FLOUR MULTI-COMPONENT MIXTURES FOR FUNCTIONAL AND DIETARY NUTRITION

2020 ◽  
Author(s):  
Н.А. БЕРЕЗИНА ◽  
А.В. АРТЕМОВ ◽  
И.А. НИКИТИН
Keyword(s):  
Mass Fraction ◽  
Control Sample ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Properties ◽  
Multicomponent Mixtures ◽  
Food Ingredients ◽  
Biological Value ◽  
Retail Chain ◽  
Calcium Phosphorus

Представлен комплексный подход к оптимизации состава мучной поликомпонентной смеси для ржано-пшеничных хлебобулочных изделий, учитывающий химический состав и технологические свойства пищевых ингредиентов смеси, а также их влияние на основной технологически формирующий компонент – ржано-пшеничную муку. Проектирование состава поликомпонентных смесей осуществляли с помощью разработанной ранее программы. Было сгенерировано более 20 образцов модельных мучных смесей, из которых отобрано 4 образца с показателями биологической ценности не менее 70% для приготовления хлебобулочных изделий. Приготовление осуществляли ускоренным способом с использованием подкислителя «Лезизауэр», прессованных дрожжей и соли в количестве, % от массы смеси, 2,0; 2,2 и 1,5 соответственно. Воду вносили по расчету с учетом массовой доли влаги ингредиентов. Продолжительность брожения составляла 60–70 мин, расстойки – 35–40 мин. Изделия выпекали при (200 ± 10)ºС до температуры внутри мякиша 97–98ºС. В качестве контроля был приобретенный в торговой сети хлеб ржано-пшеничный «Спасский», выпеченный АО «Орловский хлебокомбинат». Установлено, что выпеченные образцы ржано-пшеничного хлеба из разработанных мучных поликомпонентых смесей имеют сбалансированный состав белков, жиров и углеводов – 1,0 : 0,8 : 3,9–4,8 соответственно и кальция, фосфора и магния – 1,0 : 0,5–0,6 : 1,2–1,5 соответственно. По сравнению с хлебом ржано-пшеничным «Спасский» в хлебобулочных изделиях из мучных поликомпонентных смесей повысилось содержание белка и липидов соответственно на 0,8–2,3 и 2,7–3,5%, количество углеводов снизилось на 5,5–7,2%, увеличилось количество клетчатки в 4,5–5,5 раза, кальция в 5,5–7,5 раза, фосфора в 1,5–1,6 раза, магния в 1,1–1,2 раза. Биологическая ценность разработанных хлебобулочных изделий повысилась на 7,9–18,4% в сравнении с контрольным образцом. A comprehensive approach to optimizing the composition of a multi-component flour mixture for rye-wheat bakery products, taking into account the chemical composition and technological properties of the food ingredients of the mixture, as well as their influence on the main technologically forming component – rye-wheat flour, is presented. The design of the composition of multicomponent mixtures was carried out using a previously developed program. More than 20 samples of model flour mixtures were generated, of which 4 samples with indicators of biological value of at least 70% were selected for the preparation of bakery products. Preparation was carried out by an accelerated method using the acidifier «Lezisauer», compressed yeast and salt in an amount, % of the mass of the mixture, 2,0; 2,2 and 1,5 respectively. Water is added according to the calculation taking into account the mass fraction of moisture of the ingredients. The duration of fermentation was 60–70 minutes, proofing – 35–40 minutes. The products were baked at (200 ± 10)°C to the temperature inside the crumb 97–98°C. The rye-wheat bread «Spassky» purchased in the retail chain was used as a control. It was found that the baked samples of rye-wheat bread from the developed multi-component flour mixtures have a balanced composition of proteins, fats and carbohydrates – 1,0 : 0,8 : 3,9–4,8 respectively and calcium, phosphorus and magnesium – 1,0 : 0,5–0,6 : 1,2–1,5 accordingly. Compared with rye-wheat bread «Spassky» in bakery products made from flour multicomponent mixtures, the content of protein and lipids increased respectively by 0,8–2,3 and 2,7–3,5%, the amount of carbohydrates decreased by 5,5–7,2%, the amount of fiber increased by 4,5–5,5 times, calcium by 5,5–7,5 times, phosphorus by 1,5–1,6 times, magnesium by 1,1–1,2 times. The biological value of the developed bakery products increased by 7,9–18,4% in comparison with the control sample.

scholarly journals Gluten-free Buckwheat Kvass with Aromatic Raw Materials

2020 ◽  
Vol 50 (1) ◽  
pp. 70-78 ◽  
Author(s):  
Tatiana Tanashkina ◽  
Anastasia Peregoedova ◽  
Anna Semenyuta ◽  
Margarita Boyarova
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Control Sample ◽  
Chemical Properties ◽  
Raw Material ◽  
Gluten Free ◽  
Plant Materials ◽  
Physical And Chemical

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

scholarly journals Textural properties of dough and sensory characteristics of bread enriched with crushed seeds of the safflower

2019 ◽  
pp. 67-72
Author(s):  
V. S. Kutsenkova ◽  
N. V. Nepovinnykh ◽  
L. V. Andreeva ◽  
Guo Qingbin
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Textural Properties ◽  
Rheological Parameters ◽  
Wheat Bread ◽  
Safflower Seed ◽  
Experimental Sample ◽  
Specific Chemical ◽  
Light Yellow ◽  
Light Yellow Color

Bread is most popular product among population. Nowadays more people refuse traditional wheat bread in favor of bakery products with various functional additives. Safflower seeds as a non-traditional vegetable additive is rich in high-grade vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins and minerals. In this work, bread fortified with crushed safflower seeds were developed with the recipe as follows: wheat flour (564 g), safflower seeds (60 g), salt (10 g), yeast (54 g), vegetable oil (13 g), sugar (35 g), drinking water (284 g). Effects of addition of safflower seeds on texture properties of dough and the sensory properties of bread were evaluated as well. Results indicated that wheat flour fortified with 10 % safflower seeds showed 7 % lower of the water-absorbing capacity than that of the control sample (no safflower substituted), which is explained by the hydrophobicity of safflower seeds due to the high fat content. Change of rheological parameters of experimental sample was found due to specific chemical composition of safflower seeds. In terms of the quality of the bread, the safflower fortified bread had smooth, crack-free surface, uniform color and light yellow color in the fracture, taste and smell are peculiar to this type of product, with a pleasant subtle flavor and flavor of safflower seeds. In addition, the porosity, acidity, form stability and humidity of the novel bread were also increased, as compared to the control sample. Novel safflower seed fortified bread has been developed with better flavor and appearance. The processing conditions for this bread were determined as well.

scholarly journals Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

2020 ◽  
Vol 82 (3) ◽  
pp. 200-207
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. D. Tkacheva ◽  
A. S. Riazantseva
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Surface Color ◽  
Fresh Frozen ◽  
Taste And Smell ◽  
Buckwheat Flour

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

scholarly journals Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4641
Author(s):  
Marianna Raczyk ◽  
Bartosz Kruszewski ◽  
Dorota Michałowska
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Phase Method ◽  
Potential Consumer ◽  
Chestnut Flour ◽  
Consumer's Perception ◽  
Food Consumed ◽  
Contribution Level

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

scholarly journals Prospects for the use of fruit enhancers in bakery technology for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012091
Author(s):  
K V Bryksina ◽  
O V Perfilova ◽  
E I Popova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Bakery Products ◽  
Human Diet ◽  
New Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.

scholarly journals Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1859
Author(s):  
Karla Carmen Miranda-Ramos ◽  
Claudia Monika Haros
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Functional Quality ◽  
High Lipid ◽  
Physico Chemical ◽  
Flour Basis ◽  
Quinoa Flour

With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).

scholarly journals Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 355
Author(s):  
Marianna Raczyk ◽  
Katarzyna Polanowska ◽  
Bartosz Kruszewski ◽  
Anna Grygier ◽  
Dorota Michałowska
Keyword(s):  
Triticum Durum ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Arthrospira Platensis ◽  
Overall Acceptability ◽  
Fresh Pasta ◽  
The Individual

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.

Sign in / Sign up

Export Citation Format

Share Document