scholarly journals Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread

2021 ◽  
Vol 10 (3) ◽  
pp. 492-506
Author(s):  
Inna Hetman ◽  
Larysa Mykhonik ◽  
Oleg Kuzmin ◽  
Anastasiia Shevchenko
Keyword(s):  
Technological Process ◽  
Wheat Bread ◽  
Spontaneous Fermentation ◽  
Cereal Flour

scholarly journals Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1322
Author(s):  
Viola Galli ◽  
Manuel Venturi ◽  
Niccolò Pini ◽  
Lisa Granchi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Aminopeptidase Activity ◽  
Spontaneous Fermentation ◽  
Baked Goods ◽  
Isolation And Characterization ◽  
Enterococcus Spp ◽  
Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

scholarly journals Improving the recipe and technology of wheat bread with apple pomace

2020 ◽  
Vol 82 (2) ◽  
pp. 61-66
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. D. Tkacheva
Keyword(s):  
Technological Process ◽  
Raw Materials ◽  
Control Sample ◽  
Apple Pomace ◽  
Raw Material ◽  
Wheat Bread ◽  
Fresh Frozen ◽  
Bread Production ◽  
Buckwheat Flour ◽  
Material Powder

The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..

The effect of powders of broccoli on the quality indices of wheat bread

2019 ◽  
pp. 36-39
Author(s):  
V.J. Chernykh ◽  
◽  
V.V. Martirosyan ◽  
V.D. Malkina ◽  
T.I. Kryachko ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Quality Indices

CALCULATION OF STAGES OF THE TECHNOLOGICAL PROCESS OF MANUFACTURE OF PPD DETECTORS USING COMPUTER MATHEMATICAL MODELING AND PRODUCTION OF ALPHA RADIOMETER ON THEIR BASIS

2020 ◽  
Vol 7 (2) ◽  
pp. 21-28
Author(s):  
SALI RADZHAPOV ◽  
◽  
RUSTAM RAKHIMOV ◽  
BEGJAN RADZHAPOV ◽  
MARS ZUFAROV
Keyword(s):  
Mathematical Modeling ◽  
Technological Process ◽  
Block Diagram ◽  
Large Diameter ◽  
Silicon Detector ◽  
Digital Processing ◽  
Main Element ◽  
Alpha Radiation ◽  
Initial Silicon ◽  
Natural Isotopes

The article describes the developed radiometer for Express measurement of alpha radiation of radioactive elements based on a large-diameter silicon detector. The main element of the PPD detector is made using computer mathematical modeling of all stages of the technological process of manufacturing detectors, taking into account at each stage the degree of influence of the properties of the initial silicon on the electrophysical and radiometric characteristics of the detector. Detectors are manufactured for certain types of devices. The developed radiometer is designed to measure alpha radiation of natural isotopes (238U, 234U, 232Th, 226Ra, 222Rn, 218Po, 214Bi, etc.) in various environments. It also shows the principle of operation of the device, provides a block diagram of the measuring complex, describes the electronic components of the radiometer, as well as the block diagram. Signal transformations (spectrum transfer, filtering, accumulation) are implemented programmatically on the basis of a digital processing module. The device can detect the presence of specific elements in various environments, as well as protect people from the harmful effects of adverse radiation and can be used both in the field and stationary.

CONTROL IN REAL TIME THE DENSITY OF PRODUCT AT VARIOUS STAGES OF THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

2020 ◽  
Author(s):  
S.B. Kudryashev ◽  
◽  
N.S. Assev ◽  
R.D. Belashov ◽  
V.A. Naumenko ◽  
...  
Keyword(s):  
Real Time ◽  
Technological Process ◽  
Sugar Industry ◽  
Sugar Production ◽  
Production Processes ◽  
Quality Of Products

The article is devoted to solving one of the most important problems of the development of the sugar industry in Russia – the modernization of sugar production processes. Today, sugar production is actively being modernized, shifting most of its processes to the path of avomatization and optimization to improve the quality of products. This article describes one of the main ways to obtain information about the concentration of sucrose in syrup in the production of sugar.

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

Effect of Basil, Oregano and Paprika Additives on the Properties and Lipids Oxidation Wheat Bread Supplemented with Flax Seeds

2007 ◽  
Vol 22 (2) ◽  
pp. 343-355 ◽  
Author(s):  
Daniela Rotkiewicz ◽  
Małgorzata Tańska ◽  
Marta Żmojda
Keyword(s):  
Wheat Bread ◽  
Flax Seeds

POWDER FROM THE SCHROT OF BERRIES OF KALINA IN THE TECHNOLOGY OF PRODUCTION OF WHEAT BREAD

2017 ◽  
pp. 176-188
Author(s):  
Olga Sizaya ◽  
◽  
Olesya Savchenko ◽  
Iryna Zhurok ◽  
Maryna Dorozhynska ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Technology Of Production

Универсальный модуль для протравливания клубней

2019 ◽  
Author(s):  
S.A. Plakhov ◽  
V.M. Alakin ◽  
A.I. Ponomarev
Keyword(s):  
Technological Process ◽  
Modern Technology ◽  
Design Features ◽  
Universal Equipment

Кратко рассмотрена актуальность применения современной технологии ультромалообъемного опрыскивания и универсального оборудования для обработки картофеля защитностимулирующими препаратами. Приведены особенности конструкции универсального модуля, рассмотрен его технологический процесс и приведены основные качественные показатели работы.The urgency of application of modern technology of ultralow volume spraying and universal equipment for processing potatoes with protective and stimulating preparations is briefly considered. The design features of the universal module are given, its technological process is considered and the main qualitative indicators of work are given.

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