scholarly journals New Production Technology for Nutritionally Enhanced Bakery Products

2019 ◽  
Vol 49 (2) ◽  
pp. 193-200
Author(s):  
Валентина Буховец ◽  
Valentina Bukhovets ◽  
Дарья Ефимова ◽  
Darya Yefimova ◽  
Людмила Давыдова ◽  
...  
Keyword(s):  
Apple Juice ◽  
Chemical Properties ◽  
Shear Velocity ◽  
Optimal Dosage ◽  
Small Enterprises ◽  
Bakery Products ◽  
New Production ◽  
Nutrition Value ◽  
Baking Industry ◽  
Physical And Chemical

The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products. One of the main objectives of food industry is to develop healthy bakery products. Small power bakeries located in places of high demand are getting very popular. Mini-bakeries specialize in complementing products, e.g. malt rye bread and sweet rolls, as well as dietary, functional, and preventive bakery products. In Russia, apple juice is cheap and available, since apples are extremely widespread. Nevertheless, apple juice is rich in minerals, vitamins, enzymes, and organic acids. The authors developed an accelerated technology for bakery products fortified with apple juice. The technology can be used by small enterprises that would like to expand their product range with the help of domestic fortifiers. The experiment involved samples of cold technology bread, in which water was partially substituted with apple juice. The samples were tested on sensory, physical, and chemical properties. The article describes the effect of apple juice on the structural and mechanical characteristics of the samples, i.e. viscosity, shear velocity, crumb, shelf life, rheological properties, general and plastic deformation, etc. The research revealed that apple juice affects the discoloration of the bakery product, i.e. degree of whiteness, chromaticity, and other color characteristics. Consumer properties were tested by panelists. The experiment defined the nutrition value and chemical composition of the product and established the optimal dosage of apple juice in the formulation, which could maintain the best consumer properties and satisfy the daily requirement for nutrients. Thus, bakery products fortified with apple juice can contribute to the development of baking industry.

scholarly journals Anthracite-based activated carbons for the efficient solution of important environmental problems

2021 ◽  
Vol 6 (1) ◽  
pp. 30-41
Author(s):  
Victor M. Mukhin
Keyword(s):  
Activated Carbons ◽  
Chemical Properties ◽  
Environmental Safety ◽  
Raw Material ◽  
New Production ◽  
Safety Issues ◽  
Carbon Adsorption ◽  
Wide Range ◽  
Activated Coal ◽  
Physical And Chemical

This article examines the issues of environmental pollution as a result of man-made activities and determines the most effective ways to protect the biosphere with the help of carbon-adsorption technologies. Due to their physical and chemical properties, activated carbons are an ideal adsorbent and allow solving a wide range of environmental safety issues. Based on the theoretical assumptions expressed by Academician M. M. Dubinin, it is shown that anthracite is an excellent raw material for producing activated coal. A technology for obtaining СAS (Crushed Anthracite Sorbent) grade activated carbons from anthracite has been developed and its adsorption properties have been studied. Tests of СAS activated carbon in the purification of drinking water and wastewater, protection of the atmosphere from harmful gases and vapors, and detoxification of soils from herbicide residues were carried out. The necessity and requirements for the creation of new production facilities for active coals based on anthracite in Russian coal basins are substantiated.

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 Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties

2020 ◽  
Vol 1 (2) ◽  
pp. 1-6
Keyword(s):  
Renewable Resources ◽  
Storage Time ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Bakery Products ◽  
Global Issue ◽  
Sugar Profile ◽  
Physical And Chemical ◽  
Storage Times ◽  
And Chemical Properties

Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery.

scholarly journals Evaluation of Physicochemical Properties of South African Cashew Apple Juice as a Biofuel Feedstock

Scientifica ◽  
2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Evanie Devi Deenanath ◽  
Karl Rumbold ◽  
Michael Daramola ◽  
Rosemary Falcon ◽  
Sunny Iyuke
Keyword(s):  
Vitamin C ◽  
Specific Gravity ◽  
South African ◽  
Apple Juice ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Physical And Chemical ◽  
And Chemical Properties

Cashew apple juice (CAJ) is one of the feedstocks used for biofuel production and ethanol yield depends on the physical and chemical properties of the extracted juice. As far as can be ascertained, information on physical and chemical properties of South African cashew apple juice is limited in open literature. Therefore, this study provides information on the physical and chemical properties of the South African cashew apple juice. Physicochemical characteristics of the juice, such as specific gravity, pH, sugars, condensed tannins, Vitamin C, minerals, and total protein, were measured from a mixed variety of cashew apples. Analytical results showed the CAJ possesses specific gravity and pH of 1.050 and 4.52, respectively. The highest sugars were glucose (40.56 gL−1) and fructose (57.06 gL−1). Other chemical compositions of the juice were condensed tannin (55.34 mgL−1), Vitamin C (112 mg/100 mL), and total protein (1.78 gL−1). The minerals content was as follows: zinc (1.39 ppm), copper (2.18 ppm), magnesium (4.32 ppm), iron (1.32 ppm), sodium (5.44 ppm), and manganese (1.24 ppm). With these findings, South African CAJ is a suitable biomass feedstock for ethanol production.

scholarly journals Impact of Packaging on Bread Physical and Chemical Properties

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Camelia CIOBAN ◽  
Ersillia ALEXA ◽  
Renata SUMALAN ◽  
Iuliana MERCE
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Mechanical Resistance ◽  
Bakery Products ◽  
Physical And Chemical Properties ◽  
Contamination Degree ◽  
Water Vapors ◽  
Aspergillus Fumigates ◽  
Physical And Chemical ◽  
And Chemical Properties

The present work presents a packaging system that slows down the degrading and ageing processes of bakery products as well as mould appearance. There have been selected three packing methods: the packing in PE folio, PP folio, PP punched folio and the packing in a small bag specially designed to preserve bakery products. The selection has been done function of physical – mechanic and chemical properties of the packaging materials and according to the requirements of a good preservation of the packed product. The PE folio has a good mechanical resistance, a good permeability to gases and a high impermeability to water vapors. The PP folio has a greater contraction, a better transparency and better mechanical properties than the polyethylene. The permeability to water and gas vapors is lower than that of the polyethylene. The complex material based on textile / PE has superior physical and chemical properties and a high impermeability to moisture, gas and flavors. The experimental bread packaging methods prove a tight link among the permeability to water vapors, the duration of the product freshness and the mould appearance. The specially designed small bag made of two cotton lays and one polyethylene lay preserves the freshness of sliced bread, because the bread does not get dry or wet. After a 7-day storage period, the contamination degree with Penicillium frequetans of the sample packed in PP punched folio is of 5%. The contamination degree with Penicillium nigricans and frequetans of the sample packed in PP folio is of 85%. The sample packed in the cotton bag is 10% contaminated with Aspergillus fumigates, and the one packed in polyethylene folio is 20% contaminated with Aspergillus versicolor and Penicillium frequetans.

scholarly journals THE USE FERMENTED APPLE JUICE IN THE MANUFACTURING TECHNOLOGY OF RYE-WHEAT BREAD

2019 ◽  
pp. 129-136
Author(s):  
Natalya Denysova ◽  
◽  
Alina Harkava ◽  
Nataliia Buialska ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Apple Juice ◽  
Nutritive Value ◽  
Biologically Active ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Scientific Publications ◽  
Baked Goods

Urgency of the research is due to the need to increase the nutritional value of bakery products while maintaining quality and increasing the cost-effectiveness of innovations. Target setting. The growth of consumption of bakery products around the world dictates the need to develop new accelerated production technologies on the one hand, and on the other - preservation of vitamins, micro-and macro elements in products. Analysis of recent research and publications. Scientific publications show the promising introduction into the recipe of baked goods of fermented grape juice, with high content of biologically active substances that increase the nutritional value of finished products. Uninvestigated parts of general matters defining. The use of rye-wheat bakery products in the technology of other herbal additives has not been investigated, which provides for improvement of qualitative indices of products with the simultaneous enrichment of nutritive value. Setting objectives. Development of the technology of making rye and wheat bread on the fermentation of fermented apple juice, which will improve the vitality of the mineral composition of the resulting products. The statement of basic materials. The developed recipe for preparing rye-wheat bread on a spontaneous fermenting leaver with the addition of fermented apple juice in various concentrations (20, 40 and 60 g per 1 kg of flour), assessed the quality indicators of the studied samples in leaven, test semi-finished products, finished products. Conclusions and offers. The positive effect of fermented apple juice on the activity of lactic acid bacteria of rye starters of spontaneous fermentation, due to the influence of its components on the starter microbiota, leads to improved quality indicators. The optimal dosage of the additive in 40 g has been established, which ensures the maximum possible values of porosity, crumb elasticity and form-stability of rye-wheat bread.

Statistical criteria of stellar population types

1966 ◽  
Vol 24 ◽  
pp. 101-110
Author(s):  
W. Iwanowska
Keyword(s):  
Stellar Population ◽  
Chemical Properties ◽  
Spectrophotometric Study ◽  
Physical And Chemical Properties ◽  
Population Type ◽  
The Galaxy ◽  
Distribution Parameters ◽  
Physical And Chemical ◽  
Statistical Criteria ◽  
And Chemical Properties

In connection with the spectrophotometric study of population-type characteristics of various kinds of stars, a statistical analysis of kinematical and distribution parameters of the same stars is performed at the Toruń Observatory. This has a twofold purpose: first, to provide a practical guide in selecting stars for observing programmes, second, to contribute to the understanding of relations existing between the physical and chemical properties of stars and their kinematics and distribution in the Galaxy.

Biophysical Measurement of Molecular Weight of Foot-and-Mouth Disease RNA Fragments

1974 ◽  
Vol 32 ◽  
pp. 262-263
Author(s):  
Sydney S. Breese ◽  
Howard L. Bachrach
Keyword(s):  
Chemical Properties ◽  
Foot And Mouth Disease ◽  
Mouth Disease ◽  
Distilled Water ◽  
Bovine Plasma ◽  
Mouth Disease Virus ◽  
Foot And Mouth ◽  
Carbon Coated ◽  
Rna Fragments ◽  
Physical And Chemical

Continuing studies on the physical and chemical properties of foot-and-mouth disease virus (FMDV) have included electron microscopy of RNA strands released when highly purified virus (1) was dialyzed against demlneralized distilled water. The RNA strands were dried on formvar-carbon coated electron microscope screens pretreated with 0.1% bovine plasma albumin in distilled water. At this low salt concentration the RNA strands were extended and were stained with 1% phosphotungstic acid. Random dispersions of strands were recorded on electron micrographs, enlarged to 30,000 or 40,000 X and the lengths measured with a map-measuring wheel. Figure 1 is a typical micrograph and Fig. 2 shows the distributions of strand lengths for the three major types of FMDV (A119 of 6/9/72; C3-Rezende of 1/5/73; and O1-Brugge of 8/24/73.

Tailoring microstructures of materials through biomimetics

1993 ◽  
Vol 51 ◽  
pp. 500-501
Author(s):  
Mehmet Sarikaya ◽  
Ilhan A. Aksay
Keyword(s):  
Chemical Properties ◽  
Design And Synthesis ◽  
Structure Sensitive ◽  
Macro Scale ◽  
Methods Of Synthesis ◽  
Successive Level ◽  
Engineering Materials ◽  
Physical And Chemical ◽  
And Chemical Properties ◽  
Synthesis Of Materials

Biomimetics involves investigation of structure, function, and methods of synthesis of biological composite materials. The goal is to apply this information to the design and synthesis of materials for engineering applications.Properties of engineering materials are structure sensitive through the whole spectrum of dimensions from nanometer to macro scale. The goal in designing and processing of technological materials, therefore, is to control microstructural evolution at each of these dimensions so as to achieve predictable physical and chemical properties. Control at each successive level of dimension, however, is a major challenge as is the retention of integrity between successive levels. Engineering materials are rarely fabricated to achieve more than a few of the desired properties and the synthesis techniques usually involve high temperature or low pressure conditions that are energy inefficient and environmentally damaging.In contrast to human-made materials, organisms synthesize composites whose intricate structures are more controlled at each scale and hierarchical order.

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