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 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.

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 Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 11-17
Author(s):  
Natalia Zavorokhina ◽  
Natalya Pankratyeva ◽  
Ekaterina Kryukova
Keyword(s):  
Bacillus Subtilis ◽  
Wheat Flour ◽  
Raw Materials ◽  
Wheat Bread ◽  
Colorimetric Determination ◽  
Express Method ◽  
Color Changes ◽  
Causative Agents ◽  
Potato Bread

The causative agents of potato disease are spore-forming bacteria belonging to the subspecies Bacillus subtilis ssp. mesentericus (potato bacillus), common in nature (soil, air, plants). The causative agent of potato bread disease (Bacillus subtilis ssp. mesentericus) develops in the wheat bread crumb. The affected bread loses its natural taste and aroma first, then a peculiar sweet smell appears. The crumb becomes sticky, while breaking there are mucous, stretching threads. The crumb color changes: yellow-brown and pinkish-dirty spots. When the disease develops, the bread turns into a dark layered mass with a sharp specific smell and unpleasant taste. To prevent potato bread disease (PBD), it is necessary to control raw materials and finished products in order to detect their microbiological contamination. To determine the presence of bacteria that causes potato bread disease, a man can use different methods, which are usually divided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. In all four groups of methods, there is no single method for analyzing the PBD pathogens detection, that would be easily reproduced in any laboratory and would have the correctness of evaluating the results obtained. The workers of the Food Technology Department of the Ural State University of Economics have developed an express method for colorimetric determination of wheat flour contamination with Bac. Subtilis spores based on the erythrodextrins content in it, which give a red-brown staining when interacting with an iodine solution. The advantages of the improved method for determining PBD are: a) speed and expressiveness; b) the possibility of both qualitative and quantitative determination of Bac. Subtilis in flour in order to predict the PBD occurrence in wheat flour bread.

INFLUENCE OF THE RATIO OF WHEAT GRAIN AND HEMP SEEDS IN THE GRIND MIXTURE ON THE CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF WHEAT-HEMP FLOUR

2021 ◽  
Author(s):  
Р.Х. КАНДРОКОВ ◽  
С.Е. ТЕРЕНТЬЕВ ◽  
Н.В. ЛАБУТИНА ◽  
М.Ш. БЕГЕУЛОВ ◽  
И.Г. БЕЛЯВСКАЯ ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Cannabis Sativa ◽  
Control Sample ◽  
Chemical Properties ◽  
Weighted Average ◽  
Fat Content ◽  
Wheat Grain ◽  
Physico Chemical

В России наблюдается повышенный интерес к продуктам питания, включающим нетрадиционное сырье. Спрос на продукты с добавкой семян конопли (Cannabis sativa L.) обусловлен их питательной ценностью и низкой аллергенностью. Исследованы химические и физико-химические показатели пшенично-конопляной муки, полученной из помольной смеси зерна яровой пшеницы сорта Радмира и семян конопли сорта Сурская в соотношении соответственно 95 : 5, 92,5 : 7,5 и 90 : 10%. В качестве контрольного образца была пшеничная мука без добавок. Размол помольных пшенично-конопляных смесей различного соотношения и зерна пшеницы проводили на мельницах лабораторного помола (МЛП-4) с нарезными (драные системы) и микрошероховатыми вальцами (размольные системы). Исследование химических и физико-химических свойств образцов пшенично-конопляной и пшеничной муки проводили на инфракрасном анализаторе SpectraStar 2500 XL. Установлено, что добавление семян конопли в помольную смесь существенно снижает выход пшенично-конопляной муки по сравнению с выходом пшеничной муки (при добавке 5–7,5% семян конопли выход снижается на 4,3–4,4%, а при добавке 10% семян конопли – на 10,6%), однако повышается содержание жира и белка во всех потоках пшенично-конопляной муки, полученной как с драных, так и с размольных систем. По сравнению с содержанием жира и белка в муке из зерна пшеницы, составившим 1,12 и 11,57% соответственно, при добавлении 5% семян конопли в помольную пшенично-конопляную зерновую смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 3,76%, а содержание белка – 12,74%, при добавлении 7,5% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,35%, а белка – 12,7%, при добавлении 10% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,97%, а содержание белка – 12,4%. Повышение содержания жира и белка в пшенично-конопляной муке будет способствовать повышению пищевой ценности хлебобулочного изделия из нее. Increased interest in food products, including non-traditional raw materials, is observe among the population of Russia. The demand for products with the addition of hemp seeds (Cannabis sativa L.) is due to their nutritional value and low allergenicity. Chemical and physico-chemical parameters of wheat-hemp flour obtained from a grind mixture of Radmira spring wheat grain and Surskaya hemp seeds in the ratio: 95 : 5, 92,5 : 7,5 and 90 : 10%, respectively, were investigated. Wheat flour without additives was use as a control sample. Grinding of grind wheat-hemp mixtures of various ratios and wheat grains was carried out in laboratory grind mills with rifled (torn systems) and micro-roughened rollers (grinding systems). The study of chemical and physico-chemical properties of wheat-hemp and wheat flour samples was carried out on the SpectraStar 2500 XL infrared analyzer. It was found that the addition of hemp seeds to the grind mixture significantly reduces the yield of wheat-hemp flour compared with the yield of wheat flour (with the addition of 5–7,5% of hemp seeds, the yield decreases by 4,3–4.4%, and with the addition of 10% of hemp seeds – by 10,6%), however increases the fat and protein content in all streams of wheat-hemp flour obtained from both torn and grinding systems. Compared with the fat and protein content in wheat flour, which amounted to 1,12 and 11,57% respectively, when adding 5% hemp to the wheat-hemp grain mixture, the weighted average fat content in wheat-hemp flour was 3,76%, and the protein content was 12,74%, when adding 7,5% hemp to the grind mixture, the weighted average fat content in wheat-hemp flour was 4,35%, and protein – 12,7%, and when adding 10% the weighted average fat content in wheat-hemp flour in the grind mixture was 4,97%, and the protein content was 12,4%. An increase in the fat and protein content in wheat and hemp flour will contribute to an increase in the nutritional value of a bakery product made from it.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Development of an express method for the quantitative assessment of the contamination of wheat flour with Bac. spores. subtilis

2020 ◽  
Vol 222 ◽  
pp. 06029
Author(s):  
Natalia V. Zavorohina ◽  
Natalia A. Pankratyeva ◽  
Nadezhda A. Goncharova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Wheat Bread ◽  
Colorimetric Determination ◽  
State University ◽  
Express Method ◽  
Potato Disease ◽  
Single Method ◽  
Potato Bread

The causative agent of potato bread disease (Bacillus subtilis, ssp. Mesentericus) develops in the crumb of wheat bread. To prevent potato disease of bread, it is necessary to control raw materials and finished products in order to identify their microbiological contamination. Various methods can be used to determine the presence of bacteria that cause potato bread disease. These methods are usually subdivided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be easily reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution. The advantages of the improved method for determining the potato disease of bread include: speed and rapidity; the possibility of both qualitative and quantitative determination of Bac. subtilis in flour to predict the occurrence of potato bread disease in wheat flour bread.

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Determination of Aflatoxins in Feed by HPLC and PCR

2020 ◽  
pp. 315-323
Author(s):  
Areej Zuhair Azeez ◽  
Mrwa Thamer Hindi ◽  
Maha Muhamed Khudiar ◽  
Adel Saadi AL Saadi ◽  
Noor Ibrahim Khadim
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
High Performance ◽  
Animal Feed ◽  
Barley Grain ◽  
Specific Primers ◽  
Endogenous Gene ◽  
Three Samples ◽  
Food And Feed

The aim of this study is to identify aflatoxin secretion isolates in animal feeds by using HPLC and PCR  methods . In this study we collected fourty three samples of animal feed from different sites in Iraq (maize ,soybean ,sunflower grain ,barley grain, wheat). we isolated fungi  on potato dextrose agar, Aspergillus flavus  fungi was isolated from this samples  and identified the enzyme activities were tested for this isolate. The detection and determination for aflatoxin secretion of the isolates were done by using High Performance Liquid Chromatography (HPLC) technique. Twelve isolates shown Aflatoxin B1 secretion. Polymrease chain reaction ( PCR) technique is an alternative method to detect for Aspergillus spp. strains that secret aflatoxin by using specific primers( ITS1) endogenous gene for  Aspergillus flavus  and (ord , nor) genes  for aflatoxin B1 secreation, the PCR technique  considered to be an important role for safety and quality in industrial food and feed.

Development of technology for producing wheat bread enriched with soy ingredient

2021 ◽  
pp. 108201322110629
Author(s):  
Ekaterina S. Statsenko ◽  
Nadezhda Yu. Korneva ◽  
Olesya V. Pokotilo ◽  
Oksana V. Litvinenko
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Vitamin B1 ◽  
Food Product ◽  
Wheat Bread ◽  
Total Carbohydrate ◽  
Total Carbohydrate Content ◽  
Rational Production ◽  
Promising Source ◽  
Production Characteristics

Nutritional supplements produced from soy and being rich in protein, fat and many other valuable substances have become a promising source of fortification of bakery products. This study aimed to develop a technology for producing wheat bread enriched with a protein-vitamin-mineral ingredient (PVMI) obtained from germinated soybeans. When kneading the dough, PVMI was added together with wheat flour and other dry components. Mathematical modeling of the wheat bread sensory evaluation showed the optimal content of PVMI in the recipe was 20% of the weight of wheat flour. As a result of the correlation-regression analysis, the most rational production characteristics for obtaining bread enriched with BVMI have been established. The amount of protein in the bread sample increased by 71.9%, dietary fiber - by 40.9%, vitamin E - by 34.7%, vitamin B1 - by 190%, vitamin B2 - by 80%, choline - by 186%. The fat quantity was 4.1 times more. At the same time, the total carbohydrate content decreased by 18.1% compared to the control sample. The improved chemical composition makes it possible to classify wheat bread with PVMI as an enriched food product.

SPECTRAL INDICES APPLICATION IN THE DETERMINATION OF CROSSBRED LAMBS SLAUGHTER INDICATORS

2018 ◽  
pp. 160-165
Author(s):  
Zlatin Zlatev
Keyword(s):  
Spectral Characteristics ◽  
Spectral Indices ◽  
Water Absorption Coefficient ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Euclidean Distances ◽  
Abc Analysis ◽  
Second Derivative Methods ◽  
Selection Of

The report describes the data used for slaughter indicators of crossbred lambs. A method is presented of converting color components to spectral characteristics and their second derivative. Methods of selection of informative wavelengths are used by ABC analysis, using an Euclidean distance between the values of reflection at these lengths. The method used for determining spectral indices is presented. The differences in the Euclidean distances between the spectral indexes have been found to show a regularity similar to that of the water absorption coefficient and the tenderness of meat. The proposed spectral indexes will be used in laboratory conditions for the determination of physico-chemical indicators of crossbreed lambs.

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