scholarly journals Extract and Powder of Epilobium Angustifolium in Bakery Products

2020 ◽  
Vol 50 (1) ◽  
pp. 61-69
Author(s):  
Ekaterina Nevskaya ◽  
Aleksandra Zueva ◽  
Alexey Belyaev
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Desirability Function ◽  
Optimal Dose ◽  
Mineral Elements ◽  
Wheat Bread ◽  
Plant Materials ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Epilobium Angustifolium

Introduction. The modern food industry is currently facing the problem of the appropriate use of inexpensive and affordable domestic plant materials as an important source of vital substances. They can be used in formulations and production technologies of fortified functional foods. The present research featured the development and assessment of the quality of wheat bread fortified with willow weed (Epilobium Angustifolium). Study objects and methods. Samples of wheat bread were prepared from wheat baking flour of the highest grade. The extract and powder were prepared from crushed grass of Epilobium Angustifolium. The sensory and physico-chemical quality indicators of wheat bread samples were determined by conventional methods. The Harrington desirability function was used to improve the sensory properties of the wheat bread samples. Results and discussion. The interval ranges of values of the generalized desirability function were used to establish the values of this function for all samples of wheat bread fortified with Epilobium Angustifolium. The values proved to be in the range marked as “good”: D = 0.6927–0.6908. The powder of Epilobium Angustifolium increased the content of potassium in 100 g of bread by 5–12%, calcium – by 12–30%, magnesium – by 3–7%, and phosphorus – by 2–6%. When the extract was applied, the content of potassium and calcium increased by 7% and 13%, respectfully, while the content of magnesium and phosphorus increased by 4%. Conclusion. The extract of Epilobium Angustifolium fortified the samples of wheat bread with important mineral elements and increased their nutritional value. The physico-chemical indicators of the test samples did not deteriorate. The optimal dose of Epilobium Angustifolium powder was 3% vs. total flour mass. The sample of wheat bread with 3% of willow weed powder demonstrated good quality indicators, and its physico-chemical indicators met the requirements of the standard. The nutritional value of wheat bread samples fortified with Epilobium Angustifolium powder increased due to the larger content of phosphorus, magnesium, calcium, and potassium.

scholarly journals USE OF IODINE-CONTAINING ADDITIVES IN THE PRODUCTION OF WELLNESS BAKERY PRODUCTS

2019 ◽  
pp. 137-144
Author(s):  
Nataliia Buialska ◽  
◽  
Valeriya Voedilo ◽  
Natalya Denisova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Bakery Products ◽  
Total Iodine ◽  
Target Setting ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Physicochemical Studies ◽  
Further Development

Urgency of the research. The iodine supply of the population is one of the most important task in many countries, including Ukraine. Iodine enrichment of bakery products contributes to its solution. Target setting. The enrichment of bakery products with iodine is promising direction. However, it is still not used widely due to insufficient data. Actual scientific researches and issues analysis. Works of many domestic and foreign scientists are devoted to the problem of iodine deficiency. Uninvestigated parts of general matters defining. Issues of the efficiency of using various iodine-containing additives and their influence on the organoleptic and physico-chemical indicators of the quality of bakery products have not been studied sufficiently. Further development of the assortment of bakery products fortified with iodine is required. The research objective. The aim of the work was to investigate the effect of iodine-containing additives on organoleptic and physico-сhemical quality indicators of bakery products from wheat flour for improving the nutritional value of bread and producing wellness food products. The statement of basic materials. The advisability of using iodine-containing additives “Iodaktiv” and “Laminariia” in the technology of bakery products in order to improve their quality, raise nutritional value and provide wellness properties of finished products has been proved on the basis of scientific and experimental data. On the basis of organoleptic and physicochemical studies it was established that studied bread samples containing additive “Iodaktiv” in quantity of 0,13 g and additive “Laminariia” in quantity of 0,5 g are characterized by higher quality indicators. Conclusions. Consumption of bread fortified with additives “Iodaktiv” and “Laminariia” in optimal concentrations provides intake of approximately 55 μg of iodine or 37 % of the total iodine daily dose, which is recommended.

scholarly journals The influence of fireweed powder on the quality of wheat bread

2019 ◽  
Vol 80 (4) ◽  
pp. 254-258 ◽  
Author(s):  
A. G. Belyaev ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Control Sample ◽  
Wheat Bread ◽  
Dry Powder ◽  
Chamerion Angustifolium ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Leaf Powder

This paper presents the results of studying the effect of dry-leaved Chamerion angustifolium (L.) Holub dry powder on quality indicators of wheat bread, in which part of the highest-grade wheat flour was replaced by 3, 5 and 10% of powder. The study showed that the addition of narrow-leaved powder in different amounts (3, 5 and 10% by weight of wheat flour) at the stage of cooking, the dough has a different impact on the quality indicators of the products. With the increase in the amount of the infusion of narrow-leaved powder, the organoleptic and physico-chemical indicators change: the color of the product changes from dark golden to dark brown, the presence of the additive increases in taste and smell, but the products have the correct form, without explosions and cracks, elastic, very soft crumb, with a thin-walled and uniform porosity. With an increase in the amount of the added additive, the porosity decreases, but it does not reach the lower limit of the standard. Acidity and humidity increase, which negatively affects the quality and reduced shelf life of the finished product. Therefore, it is proposed to use dry powder of narrow-leaved fireweed in the amounts of not more than 3% by weight of the flour. Studies have shown that during storage at the bakery product with a 3% additive of dry leaf powder for 72 hours, the total crumb strain is reduced by 32 units. AP-4/2 penetrometer, while in the control sample - by 44 units. Thus, the process of staling bread with the addition of narrow-leaved fireweed powder is slower than that of the control sample, and the recommended shelf life of the finished product is 72 hours.

USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

2020 ◽  
Author(s):  
А.А. ГРЯЗНОВ ◽  
Ю.А. ЛЕТЯГО ◽  
О.А. ГРЯЗНОВА ◽  
Р.И. БЕЛКИНА
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
High Volume ◽  
Barley Grain ◽  
Wheat Bread ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
State Commission ◽  
Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

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

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

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.

scholarly journals Impact of agro-ecological conditions on protein synthesis in hexaploid wheat - spelt (Triticum spelta)

2016 ◽  
Vol 32 (1) ◽  
pp. 91-100
Author(s):  
Jela Ikanovic ◽  
Vera Popovic ◽  
Snezana Jankovic ◽  
Gordana Drazic ◽  
Slobodanka Pavlovic ◽  
...  
Keyword(s):  
Hexaploid Wheat ◽  
Nutritional Value ◽  
Climatic Factors ◽  
Wheat Bread ◽  
Bakery Products ◽  
Triticum Spelta ◽  
Chemical Indicators ◽  
Technological Quality ◽  
Physical And Chemical

Technological quality of wheat is defined by physical and chemical indicators of quality and its baking properties. To make wheat a commodity, there are certain requirements to be met, defined by minimum values of trade quality indicators. As hexaploid wheat, spelt (Triticum spelta L.) belongs to a group of alternative cereal grains high in gluten, and its flour is therefore used for making most pastries. Due to its high nutritional value, spelt flour is used to enhance the quality or flavour of wheat bread and other bakery products. Two-year research was conducted during 2011 and 2012 to investigate protein content in crops grown on the Eutric Cambisol soil type. The research was conducted on two spelt cultivars: Hungarian Ek? 10 and Serbian NS Nirvana. The results showed that NS Nirvana averaged a statistically significantly higher proteins content (16.76%) than Hungarian cultivar Ek? 10 (15.65%). Climatic factors, temperatures, the intensity of light and duration of seed filling had an impact on the investigated parameter.

Development of flour-based culinary products for school nutrition

2020 ◽  
pp. 47-52
Author(s):  
A.E. Alekseev
Keyword(s):  
Nutritional Value ◽  
Rice Flour ◽  
School Nutrition ◽  
Chemical Indicators ◽  
Special Place ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Main Components

Flour-based culinary products are in demand by various consumer groups. These products occupy a special place in the nutrition of schoolchildren. The article discusses the main components and features of the influence of rice flour on confectionery products with high nutritional value. The influence of rice flour on the formation of the quality of flour-based semi-finished products with its use is revealed. The compositions of ingredients, preserving the traditional shape and taste of flour-based products, are selected. The recipes are developed, and the competitiveness of the developed flour-based products from rice flour is evaluated. Organoleptic and physico-chemical indicators of the developed products were studied.

Development of the recipe composition of enriched breadcrumbs with non-traditional types of raw materials

2021 ◽  
Vol 30 (4) ◽  
pp. 48-50
Author(s):  
S. I. Lukina ◽  
◽  
E. I. Ponomareva ◽  
S. M. Pavlovskaya ◽  
Kh.Yu. Botasheva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Chemical Indicators ◽  
Physico Chemical

The results of studies of organoleptic and physico-chemical indicators of the quality of dough and finished rusks with different composition of recipe components are presented. The optimal ratio of the added additives and the nutritional value of finished products has been established.

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

2019 ◽  
Vol 81 (3) ◽  
pp. 111-117
Author(s):  
G. K. Iskakova ◽  
B. A. Iztaev ◽  
G. O. Magomedov ◽  
G. A. Umirzakova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Low Cost ◽  
Biologically Active ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
New Varieties ◽  
Amaranth Flour ◽  
Vegetable Raw Materials

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

INFLUENCE OF SOY FLOUR ADDITIVE ON CONSUMER PROPERTIES OF WHEAT BREAD

2020 ◽  
Author(s):  
Л.А. МХИТАРЬЯНЦ ◽  
О.В. ТАРАНЕЦ ◽  
Г.А. МХИТАРЬЯНЦ
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Starch Content ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Black Pepper ◽  
Soy Flour ◽  
Wheat Bread ◽  
Defatted Soy Flour ◽  
Physico Chemical

Исследовано влияние добавки обезжиренной соевой муки на потребительские свойства пшеничного хлеба. Выбор в качестве обогащающей добавки обезжиренной соевой муки, получаемой из высокопротеиновых шротов, обусловлен более высоким содержанием в ней белков, клетчатки и минеральных веществ по сравнению с пшеничной мукой. В исследованиях за основу взята рецептура пшеничного хлеба из обойной муки, в которую для улучшения вкуса и запаха изделия добавили измельченную лимонную цедру, молотый черный перец и тмин, контрольный образец. В опытные образцы, изготовленные по той же рецептуре, взамен 20 и 30 пшеничной муки добавляли соевую обезжиренную. В готовых образцах хлеба определяли органолептические и физико-химические показатели, пищевую ценность и аминокислотный состав белков. Установлено, что образцы хлеба с добавкой обезжиренной соевой муки имеют насыщенный сладковатый запах и вкус с оттенком внесенных добавок лимонной цедры, тмина и черного перца. По физико-химическим показателям массовой доле влаги, кислотности и пористости образцы хлеба с добавлением соевой муки практически не отличаются от контрольного образца. Образцы хлеба с добавлением 20 и 30 обезжиренной соевой муки имеют более высокую пищевую ценность, чем образец хлеба без добавки, поскольку содержат больше: белковых веществ в 1,7 и 2 раза соответственно, клетчатки на 5080, минеральных веществ на 1530 и имеют более низкое содержание крахмала: в хлебе из пшеничной муки 41,3, в образцах с добавкой 20 и 30 обезжиренной соевой муки 30,0 и 37,3 соответственно. Внесение обезжиренной соевой муки в рецептуру хлеба повышает содержание незаменимых аминокислот в составе белка. Поэтому использование продуктов переработки сои в хлебопечении может быть рассмотрено как одно из направлений улучшения потребительских свойств хлебобулочных изделий. The effect of the addition of defatted soy flour on the consumer properties of wheat bread has been investigated. The choice of defatted soy flour obtained from high-protein meal as an enriching additive is due to the higher content of proteins, fiber and minerals in comparison with wheat flour. The formulation of wheat bread from wholemeal flour is taken as a basis. Crushed lemon zest, ground black pepper and cumin were added to the recipe to improve the taste and smell of the product. In the experimental samples, in contrast to the control 20 and 30 of defatted soy flour instead of wheat flour was added. Organoleptic and physico-chemical parameters, nutritional value and amino acid composition of proteins were determined in the finished bread samples. It was found that samples of bread with the addition of defatted soy flour have a rich sweet smell and taste with a touch of additives lemon zest, cumin and black pepper. On physico-chemical indicators-the mass fraction of moisture, acidity and porosity samples of bread with the addition of soy flour practically do not differ from the control sample. Samples of bread with the addition of 20 and 30 defatted soy flour have a higher nutritional value than a sample of bread without additives, because they contain more: protein substances in 1,7 and 2 times respectively, fiber by 5080, minerals by 1530 and have a lower starch content: in bread from wheat flour 41,3, in samples with the addition of 20 and 30 defatted soy flour 30,0 and 37,3 respectively. Adding low-fat soy flour to the bread recipe increases the content of essential amino acids in the composition of its protein. Therefore, the use of soybean processing products in baking can be considered as one of the ways to improve the consumer properties of bakery products.

scholarly journals DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE

2020 ◽  
pp. 11-23
Author(s):  
V. N. Hetmanets ◽  
N. N. Lantseva
Keyword(s):  
Shelf Life ◽  
Marketing Research ◽  
Optimal Dose ◽  
Cottage Cheese ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Egg Shell ◽  
First Time ◽  
The City ◽  
Shell Powder

For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the acid method, since the product has a consistency, moisture content corresponding to GOST 31453–2013 Cottage cheese. Technical conditions Fermentation must be carried out at a temperature of 40 °C, and boiling at 65 °C. Under these conditions, the ripening time will be minimal and the yield of the finished product maximum. Experimentally established the optimal dose of making egg shell powder in cottage cheese with a mass fraction of fat 5 %, corresponding to 0.5 %. The introduction of egg shell powder allows to reduce the acidity of cottage cheese, increase the shelf life of the finished product, and expand the product range.

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