USE OF POLYSACCHARIDES XANTHAN AND TRAGACANTH IN TECHNOLOGY OF BAKERY PRODUCTS

2019 ◽  
Author(s):  
А.А. ШИШКАНОВ ◽  
С.Ю. КОЖУШКО ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
М.К. САДЫГОВА ◽  
Л.В. КАРПУНИНА
Keyword(s):  
Production Technology ◽  
Gum Arabic ◽  
Positive Influence ◽  
Fifth Grade ◽  
Bakery Products ◽  
High Grade ◽  
Microbiological Parameters ◽  
Composite Mixture ◽  
Buckwheat Flour

Разработаны рецептуры и технологии хлеба и хлебобулочных изделий из композитной смеси пшеничной муки высшего сорта и гречневой муки (1) и обойной муки из зерна пшеницы 5-го класса (2) с применением полисахаридов (ПС) в концентрациях, %: ксантана 0,5; трагаканта 0,6. В процессе исследования в опытные образцы хлеба вводили ПС: трагакант (Sugarflair Colours, Англия), ксантан (Deosen, Китай), гуар (Guarsar, Индия), гуммиарабик (Sugarcraft Essentials, Англия) в концентрациях от 0,5 до 1,5%. Установлено положительное влияние ксантана и трагаканта на качество хлеба. Влажность хлеба из композитной смеси (1) увеличилась на 0,54 и 1,64%; пористость – на 6,0 и 1,4% соответственно. Влажность хлеба (2) увеличилась на 0,6 и 5,1% соответственно, пористость – в среднем в 1,7 раза. Разработанные образцы хлеба с добавлением ПС рекомендованы для рациона как источник основных нутриентов. По микробиологическим показателям опытные образцы соответствуют требованиям ТР ТС 021/2011. Калорийность образцов из муки (2) и композитной смеси (1) составила 178,84 и 198,00 ккал соответственно, что необходимо учитывать в диетическом и функциональном питании. Разработанные рецептуры и технологии хлебобулочных изделий с добавлением ПС перспективны для применения на предприятиях хлебопекарной промышленности и индустрии питания. The opportunity of using polysaccharides (PS) in the recipes and production technology of bakery products from a composite mixture of high-grade wheat flour and buckwheat flour (1) and wholemeal flour from fifth-grade wheat (2) with concentrations of xanthan 0,5% and tragacanth 0,6% was studied. Polysaccharides of various origins were introduced into the experimental samples, namely: tragacanth (Sugarflair Colors, England), xanthan (Deosen, China), guar (Guarsar, India), and gum arabic (Sugarcraft Essentials, England) in concentrations from 0,5 to 1,5%. The positive influence of xanthan and tragacanth on the quality of bread was established. Humidity of bread from the composite mixture (1) increased by 0,54 and 1,64%; porosity – 6,0 and 1,4%, respectively. Humidity bread (2) increased by 0,6 and 5,1%, respectively, porosity – an average of 1,7 times. Designed bread samples with the addition of PS are recommended for the diet as a source of essential nutrients. According to microbiological parameters, the prototypes satisfy the requirements of TR CU 021/2011. The caloric value of the samples from flour (2) and composite mixture (1) was of 198,00 and 178,84 kcal, respectively, what needs to be considered to consider dietary and functional nutrition. The data obtained allow us to recommend our developed technological solutions to bakery enterprises.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS

2019 ◽  
Vol 4 ◽  
pp. 9-18
Author(s):  
Yulia Bondarenko ◽  
Larysa Mykhonik ◽  
Olena Bilyk ◽  
Oksana Kochubei-Lytvynenko ◽  
Galina Andronovich ◽  
...  
Keyword(s):  
Unsaturated Fatty Acids ◽  
High Water ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Human Organism ◽  
Bakery Products ◽  
Normative Documents ◽  
Flax Seeds ◽  
Buckwheat Flour

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.

scholarly journals Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

2019 ◽  
Vol 81 (1) ◽  
pp. 196-200
Author(s):  
A. A. Gryaznov ◽  
J. A. Letyago ◽  
R. I. Belkina ◽  
E. I. Ponomareva
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Production Technology ◽  
Human Body ◽  
Bakery Products ◽  
Barley Flour ◽  
Consumer Value ◽  
Maximum Content ◽  
Rational Composition

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

INFLUENCE OF POLYSACCHARIDES ON THE QUALITY OF BREAD FROM A COMPOSITE MIXTURE OF WHEAT AND buckwheat flour

2020 ◽  
Author(s):  
В.В. ПИСКУНОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
Ю.В. УШАКОВА ◽  
Л.В. КАРПУНИНА
Keyword(s):  
Experimental Data ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Experimental Sample ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Composite Mixture ◽  
Buckwheat Flour

Приведены экспериментальные данные по применению полисахаридов в рецептуре и технологии хлеба из композитной смеси пшеничной и гречневой муки с соотношением 85 : 15. Изготовлены образцы хлеба из композитной смеси муки с полисахаридами в концентрации 0,5; 0,6; 1,0 и 1,5%. Установлено, что добавление ксантана в концентрации 0,5% улучшает органолептические и физико-химические показатели готового изделия. Определено, что влажность и пористость хлеба повысились на 1,57 и 15% соответственно, кислотность уменьшилась на 0,3 град. по сравнению с контролем – хлебом из пшеничной муки (ГОСТ Р 56631–2015). Отмечено увеличение содержания витаминов и минеральных веществ в опытном образце, %: тиамина на 100; рибофлавина – 150; калия – 1,3; кальция – 23,7; магния – 42,4; фосфора – 38,6; железа – 50. Содержание белков, жиров и углеводов в образце хлеба с ксантаном увеличилось незначительно, на 5,2; 12,5 и 10,3% соответственно, что обусловило повышение энергетической ценности на 7,2%, содержания пищевых волокон на 7,7% по сравнению с контролем. Определено, что применение ксантана позволяет пролонгировать срок хранения хлеба из композитной смеси пшеничной и гречневой муки на 24 ч. Experimental data on the use of polysaccharides in the formulation and technology of bread made from a composite mixture of wheat and buckwheat flour with a ratio of 85 : 15 are presented. Bread samples were made from a composite mixture of flour with polysaccharides at a concentration of 0,5; 0,6; 1,0 and 1,5%. It was found that the addition of xanthan at a concentration of 0,5% improves the organoleptic and physico-chemical parameters of the finished product. It was determined that the humidity and porosity of bread increased by 1,57 and 15%, respectively, and the acidity decreased by 0,3 degrees compared with the control –bread made from wheat flour (GOST R 56631–2015). There was an increase in the content of vitamins and minerals in the experimental sample: thiamine by 100%; riboflavin – 150%; potassium – 1,3%; calcium – 23,7%; magnesium – 42,4%; phosphorus – 38,6%; iron – 50%. The content of proteins, fats and carbohydrates in the sample of bread with xanthan increased slightly, by 5,2; 12,5 and 10,3%, respectively, which led to an increase in energy value by 7,2%; the content of dietary fiber increased by 7,7% compared to the control. It is determined that the use of xanthan allows you to extend the shelf life of bread from a composite mixture of wheat and buckwheat flour for 24 hours.

scholarly journals The prospects of using milk whey enriched with Mg and Mn in the technology of bakery products

2017 ◽  
Vol 11 (4) ◽  
Author(s):  
О. Kochubei-Lytvynenko ◽  
E. Bilyk
Keyword(s):  
Electrical Discharge ◽  
Experimental Studies ◽  
The Elderly ◽  
Positive Influence ◽  
Bakery Products ◽  
Hek 293 ◽  
Milk Whey ◽  
Toxicological Studies ◽  
Quality Of Milk

In this article the technological properties of milk whey, enriched with magnesium and manganese particles by electrical discharge dispersion of metal granules in the medium, and the effect of whey on the technological process and quality of bakery products have been examined. The results of theoretical and experimental studies of the quality of milk whey enriched with Mg and Mn has been presented. The toxicological studies has determined that the enrichment of milk whey with magnesium and manganese particles has not caused potentially harmful factors that could significantly affect the viability of cells of the HEK-293, L-929, PTP lines and their morphological features. The cells of the HEK-293 line were the most vulnerable to the effect of the whey, both untreated and treated by electrical discharge method, due to the low pH of the studied whey samples. The positive influence of enriched whey if applied in the amount of 15% to the mass of flour, on the physical, chemical and sensory qualities of bakery products, particularly the increase specific volume and shelf-life, has been proven. Much attention has been paid to the staling processes, associated with the retrograding and aging of the main biopolymers of bakery products. The relevance of the presented research is in expanding the possibilities of using enriched milk whey for bakery products for the elderly.

Research of the influence of batata processing products on the quality of bakery products

2020 ◽  
Vol 29 (4) ◽  
pp. 40-45
Author(s):  
V.A.K. Sagi ◽  
◽  
E.V. Nevskaya ◽  
A.G. Zueva ◽  
◽  
...  
Keyword(s):  
Bakery Products

Development of the baking composite mixture with a high content of protein enriched bakery products

2019 ◽  
Vol 28 (9) ◽  
pp. 53-55
Author(s):  
I.A. Turina ◽  
◽  
E.V. Nevskaya ◽  
O.E. Turina ◽  
A.E. Borisova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Composite Mixture

Pengaruh Kualitas Sumber Daya Manusia, Pemanfaatan Teknologi Informasi, Dan Sistem Pengendalian Intern Terhadap Ketepatwaktuan Pelaporan Keuangan Pemerintah Desa

2018 ◽  
Vol 26 (2) ◽  
pp. 131-143
Author(s):  
Marlinawati Marlinawati ◽  
Dewi Kusuma Wardani
Keyword(s):  
Information Technology ◽  
Control System ◽  
Human Resources ◽  
Financial Reporting ◽  
Internal Control ◽  
Positive Influence ◽  
Internal Control System ◽  
Speed Up ◽  
Village Government

The purpose of this research is to know the influence between the Quality of Human Resources, Utilization of Information Technology and Internal Control System Against Timeliness of Village Government Financial Reporting at Gunungkidul Regency. This research is causative research. The population is the village government in Gunungkidul Regency, especially in Gedangsari subdistrict. Criteria of respondents in the study were to village and village apparatus. We use questionnaire to collect data. We use multiple regression with SPSS program version 16.0 to analyze data. We find that quality of human resources and internal control system have a positive influence on the timeliness of village government financial reporting. On the other hand, utilization of information technology does not influence the timeliness of village government financial reporting. These imply that the quality of human resources and internal control system can speed up the preparation of village government financial reporting.

Memperkuat Loyalitas Melalui Kepercayaan, Kepuasan Dan Komitmen Studi Pada Nasabah PT. Bank Cimb Niaga

Liquidity ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Sri Widyastuti
Keyword(s):  
Customer Satisfaction ◽  
Relationship Quality ◽  
Structural Equation Model ◽  
Customer Loyalty ◽  
Structural Equation ◽  
Positive Influence ◽  
Equation Model ◽  
Survey Method ◽  
Branch Office

Customer loyalty is ‘suspected’not been able to optimizationrepetition of transactions, customer recommendation and durability with the establishment relationship quality of the trust, customer satisfaction and commitment. Therefore, research conducted on Bank CIMB Niaga aims to determine the extent of the trust, and commitment to customer satisfaction can increase X-tra and TabunganKU savings customer loyalty. This research is verification and the method of research is explanatory survey method, the sample is 160 customer X-tra and tabunganKU savings in the branch office Bank CIMB Niaga Bintaro. The analytical method used is structural equation model. The results showed loyalty can be achieved with relationship quality for customers through the establishment of trust, and commitment to customer satisfaction, which all three have a positive influence. Therefore, the management of Bank CIMB Niaga need to improve their ability in trust, satisfactionand commitmentwith the bank's customers to become increasingly favored customers.

Changes of microbial indices of water quality in the Vistula and Brda rivers as a result of sewage treatment plant operation

2008 ◽  
Vol 37 (2) ◽  
Author(s):  
Maciej Walczak
Keyword(s):  
Water Quality ◽  
Sewage Treatment ◽  
Sewage Treatment Plant ◽  
Treatment Plant ◽  
Sewage Treatment Plants ◽  
Plant Operation ◽  
Treated Sewage ◽  
Microbiological Parameters ◽  
Microbial Indices

Changes of microbial indices of water quality in the Vistula and Brda rivers as a result of sewage treatment plant operationThis paper reports the results of studies of microbiological changes in the water quality of the Vistula and Brda rivers after the opening of sewage treatment plants in Bydgoszcz. The study involved determining the microbiological parameters of water quality. Based on the results obtained, it was found that the quality of the water in both rivers had improved decidedly after the opening of the plants, although an increased number of individual groups of microorganisms was found at the treated sewage outlet from one of the plants.

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