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 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.

The use of a mixture of vegetable powders in the production of bakery products

2022 ◽  
pp. 16-20
Author(s):  
Алла Евгеньевна Туманова ◽  
Наталья Викторовна Присухина ◽  
Нэлля Николаевна Типсина ◽  
Александр Иннокентьевич Машанов ◽  
Николай Иванович Селиванов
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Comparative Assessment ◽  
Sea Buckthorn ◽  
Bakery Products ◽  
Technical Documentation ◽  
Chemical Parameters ◽  
Physico Chemical

В последние годы все большее внимание уделяется разработке продукции, обогащенной растительными компонентами. Целью данной работы являлось исследование влияния смесей из порошков растительного происхождения на свойства теста и качество готовых изделий (булочной мелочи). В рецептуру изделий добавляли растительные смеси: № 1 - порошок облепихи, жимолости, мелкоплодных яблок и порошок из жмыха тыквы, № 2 - порошок облепихи и мелкоплодных яблок в количестве 10, 15 и 20 % от массы муки по сухому веществу. Смеси составляли из компонентов, взятых в равных количествах. Сравнительная оценка пищевой ценности смесей показала, что в смеси № 1 выше количество пищевых волокон, кальция и фосфора относительно смеси № 2. В смеси № 2 преобладает количество белков, жиров, органических кислот, калия, натрия, марганца и железа. По содержанию витаминов преимущество на стороне смеси № 2, за исключением витаминов В и В. Установили повышение кислотности теста с внесением растительных смесей, что указывает на интенсификацию процесса брожения. Исследование качества готовых изделий показало, что при соответствии физико-химических показателей требованиям технической документации, при дозировках смесей выше 10 % отмечали значительное потемнение цвета изделий, появление растительного привкуса, а в изделиях с добавлением смеси №1 неприятное послевкусие. Наиболее рациональной для производства хлебобулочных изделий повышенной пищевой ценности для здорового питания признана рецептура с использованием растительной смеси № 2 из порошков облепихи и мелкоплодных яблок в количестве 10 % к массе муки. In recent years, more and more attention has been paid to the development of products enriched with plant components. The purpose of this work was to study the effect of mixtures of powders of vegetable origin on the properties of dough and the quality of finished products (bakery trifles). Vegetable mixtures were added to the recipe of the products: No. 1 - sea buckthorn powder, honeysuckle, small-fruited apples and pumpkin cake powder; No. 2 - sea buckthorn powder and small-fruited apples, in the amount of 10, 15 and 20 % of the flour weight by dry matter. The mixtures were made up of components taken in equal quantities. A comparative assessment of the nutritional value of the mixtures showed that the amount of dietary fiber, calcium and phosphorus in mixture No. 1 is higher, relative to mixture No. 2. The mixture No. 2 is dominated by the amount of proteins, fats, organic acids, potassium, sodium, manganese and iron. In terms of vitamin content, the advantage is on the side of mixture No. 2, with the exception of vitamins B and B. An increase in the acidity of the dough was established, with the introduction of vegetable mixtures, which indicates an intensification of the fermentation process. The study of the quality of finished products showed that when the physico-chemical parameters meet the requirements of technical documentation, at dosages of mixtures above 10%, a significant darkening of the color of the products, the appearance of a vegetable taste, and in products with the addition of mixture No. 1, an unpleasant aftertaste was noted. The most rational recipe for the production of bakery products of increased nutritional value for a healthy diet is recognized, using a vegetable mixture No. 2 of sea buckthorn powders and small-fruited apples in an amount of 10 % by weight of flour.

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.

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.

Expert examination of quality indicators of mayonnaise TM "Slavoliya"

2021 ◽  
pp. 112-116
Author(s):  
L.V. Molokanova ◽  
O.V. Kudinova
Keyword(s):  
Quality Indicators ◽  
Physico Chemical ◽  
Microbiological Indicators

The article presents the results of the expert examination of the quality of mayonnaise of TM "Slavoliya", OOO (LLC) "Slavoliya Group" according to organoleptic, physico-chemical and microbiological indicators.

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

scholarly journals Composition and Quality Standards of Functional Caramel

2020 ◽  
Vol 50 (2) ◽  
pp. 204-211
Author(s):  
Irina Reznichenko ◽  
Tamara Renzyaeva ◽  
A. Renzyaev
Keyword(s):  
Ascorbic Acid ◽  
Quality Indicators ◽  
Functional Properties ◽  
Nutritional Value ◽  
Quality Standards ◽  
High Energy ◽  
Food Science ◽  
Technical Documentation ◽  
Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

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