TECHNOLOGY AND RECIPES OF BAKERY PRODUCTS OF HIGH NUTRITIONAL VALUE BASED ON THE DEVELOPED COMPOSITE MIXTURES

2020 ◽  
Author(s):  
В.Ю. АЙРУМЯН ◽  
Н.В. СОКОЛ ◽  
Е.А. ОЛЬХОВАТОВ
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Rice Flour ◽  
General Purpose ◽  
Wheat Bread ◽  
Rice Grain ◽  
Bakery Products ◽  
Corn Flour ◽  
Degree Of Satisfaction ◽  
Rice Processing

Разработаны рецептуры и технологии производства хлебобулочных изделий с продуктами переработки риса в основе состава мучных композитных смесей для повышения их пищевой ценности. Исследованы образцы рисовой муки и мучки, муки кукурузной и пшеничной общего назначения М55-23 отечественных производителей. Контрольный образец – рецептура хлеба из пшеничной муки общего назначения. Опытные образцы состояли из композитных смесей (КС): I КС – мука пшеничная общего назначения и мучка рисовая в соотношении 90 : 10; II КС – мука пшеничная общего назначения, мука рисовая, мука кукурузная и мучка рисовая в соотношении 50 : 20 : 20 : 10. Целевым улучшителем предложен пектин яблочный. Определен максимальный удельный объем образцов формового хлеба, изготовленного с внесением 0,3% пектина в смеси с поваренной солью при последующем растворении полученного состава в воде, см3/100 г: контроль – 289; с I КС – 285; со II КС – 280. Пищевая ценность по белкам составила 8,12; 8,55; 9,12 г/100 г в образцах хлеба контрольном, «Лучик», «Мания» соответственно. Содержание витаминов, мг/100 г: В1 – 0,31; 1,36; 1,46; В2 – 0,26; 1,32; 1,52; РР – 0,47; 3,55; 4,02 в образцах хлеба контрольном, «Лучик», «Мания» соответственно. Установлено, что внесение КС на основе продуктов переработки зерна риса в состав рецептур пшеничного хлеба «Лучик» и «Мания» повышает содержание белков на 6 и 12%, жиров в 2–2,5 раза соответственно по сравнению с контролем. Внесение в рецептуру хлебобулочных изделий мучки рисовой, муки рисовой и муки кукурузной повысило содержание К и Р в 100 гготового продукта в 3–3,5 раза, Mg и Fe в 4–4,5 и 6–6,5 раз соответственно, витаминов В1 и В2 в 4,5–5,5 раз соответственно, витамина РР в 8 раз, что увеличило пищевую ценность по минеральным веществам в 2 раза, а по витаминам – в 7 раз по сравнению с контролем. Энергетическая ценность новых изделий повысилась в сравнении с контролем в среднем на 18%. Установлено, что при употреблении 250 гхлеба «Лучик» на основе I КС степень удовлетворения организма в белке для мужчин и женщин III группы активности в возрасте 30–39 лет и детей в возрасте 14-18 лет составила 26,8% суточной потребности; в минеральных веществах – 15,7; 16,7 и 18,9% соответственно. При употреблении 250 г хлеба «Мания» на основе II КС степень удовлетворения в белке составила 25,6; 30,8 и 28,5% суточной потребности соответственно. Выявлено, что содержание основных пищевых веществ – белка, пищевых волокон и минеральных веществ в вырабатываемом на основе II КС хлебе «Мания» выше на 8,0; 4,0 и 10,7% соответственно по сравнению с хлебом «Лучик». Recipes and technologies for the production of bakery products with rice processing products based on the composition of flour composite mixtures to increase their nutritional value have been developed. Samples of rice flour and flour, corn flour and wheat flour of general-purpose type M55-23 of domestic producers were studied. The control sample is a recipe for bread made from general-purpose wheat flour. The prototypes consisted of composite mixtures (CM): I CM – general-purpose wheat flour and rice flour in a ratio of 90 : 10; II CM – general-purpose wheat flour, rice flour, corn flour and grain rice processing products in a ratio of 50 : 20 : 20 : 10. The target improver is apple pectin. The maximum specific volume of samples of tin bread of adding 0,3% pectin in a mixture with table salt with subsequent dissolution of the resulting composition in water, cm3/100 g was defined: control – 289; with I CM – 285; with II CM – 280. The nutritional value of proteins was 8,12; 8,55; 9,12 g/100 g in the samples of bread control, «Luchik», «Maniya», respectively. Vitamin content, mg/100 g: B1 – 0,31; 1,36; 1,46; B2 – 0,26; 1,32; 1,52; PP – 0,47; 3,55; 4,02 inthe control bread samples, «Luchik», «Maniya», respectively. It was found that the introduction of CM based on rice grain processing products into the recipes of wheat bread «Luchik» and «Maniya» increases the protein content by 6 and 12%, fat by 2–2,5 times, respectively, compared to the control. Adding grain rice processing products, rice flour and corn flour to the recipe of bakery products was increased the content of K and P in 100 g of the finished product by 3–3,5 times, Mg and Fe by 4–4,5 and 6–6,5 times, respectively, vitamins B1 and B2 by 4,5–5,5 times, respectively, vitamin PP by 8 times, which was increased the nutritional value of minerals by 2 times, and vitamins by 7 times compared to the control. The energy value of new products increased by an average of 18% compared to the control. It was found that when using 250 g of bread «Luchik» on based the I CM, the degree of satisfaction of the body in protein for men and women of the III activity group aged 30–39 years and children aged 14–18 years was 26,8% of the daily requirement; in minerals – 15,7; 16,7 and 18,9%, respectively. When using 250 gof bread «Maniya» on based II CM, the degree of satisfaction in protein was 25,6; 30,8 and 28,5% of the daily requirement, respectively. It was found that the content of the main food substances-protein, dietary fiber and minerals in the bread «Maniya» produced on the basis of the II CM is higher by 8,0; 4,0 and 10,7%, respectively, compared with the bread «Luchik».

scholarly journals Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

2016 ◽  
Vol 5 (5) ◽  
pp. 548-553 ◽  
Author(s):  
Maroua Boubaker ◽  
Chokri Damergi ◽  
Chaima Ben Marzouk ◽  
Christophe Blecker ◽  
Nabiha Bouzouita
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Functional Foods ◽  
Total Phenol ◽  
Wheat Bread ◽  
Total Phenol Content ◽  
Bakery Products ◽  
Cynara Scolymus ◽  
Industrial Manufacture ◽  
Legume Flours

Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP) was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10%) were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

scholarly journals Functional components of non-traditional raw materials in the design of bakery products

2021 ◽  
pp. 7-13
Author(s):  
Yu. A. Betz ◽  
N. L. Naumova ◽  
I. N. Minashina
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Raw Material ◽  
Peanut Flour ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredients ◽  
Functional Components

 Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products. 

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

scholarly journals Application of NIR spectroscopy in gluten detection as a cross-contaminant in food

2018 ◽  
Vol 13 (3-4) ◽  
pp. 120-127 ◽  
Author(s):  
Marija Radman ◽  
Tamara Jurina ◽  
Maja Benković ◽  
Ana Jurinjak Tušek ◽  
Davor Valinger ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Rice Flour ◽  
Good Prediction ◽  
Cross Contamination ◽  
Corn Flour ◽  
Food Ingredient ◽  
Special Groups

The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.

scholarly journals Influence of the host diet on the performance of Doryctobracon areolatus (Hymenoptera: Braconidae)

2020 ◽  
Vol 80 (4) ◽  
pp. 727-734
Author(s):  
S. Ongaratto ◽  
K. J. Pinto ◽  
R. Mânica-Berto ◽  
S. D. Nörnberg ◽  
R. S. Gonçalves ◽  
...  
Keyword(s):  
Sex Ratio ◽  
Wheat Flour ◽  
Soybean Meal ◽  
Wheat Germ ◽  
Rice Flour ◽  
Corn Flour ◽  
Adult Weight ◽  
Whole Wheat ◽  
Host Diet ◽  
Tibia Length

Abstract Fitness in parasitoids is generally influenced by host quality. We evaluated the development parameters of Doryctobracon areolatus (Hymenoptera: Braconidae) parasitoid on Anastrepha fraterculus (Diptera: Tephritidae) larvae, reared in artificial diets with different protein sources. Larvae of A. fraterculus were reared in the diets based on 1) raw wheat germ (control); 2) whole rice flour; 3) corn flour; and, 4) whole wheat flour + soybean meal. The larvae were used for the development of D. areolatus, to evaluate the number of offspring/female, emergence rate, sex ratio, egg-adult period, adult weight posterior tibia length and longevity. Larvae of A. fraterculus reared in the diets based on wheat germ and corn flour obtained a greater number of offspring, with shorter duration of egg-adult period for males and females. In diets with rice flour and corn flour, A. fraterculus larvae generated adults of D. areolatus with greater weight, longer tibia length and higher sex ratio, whereas larvae reared in wheat flour + soybean meal diet had a lower sex ratio. The diets based on rice flour and corn are the most appropriate for multiplication of the parasitoid.

scholarly journals Sensory and physic-chemical properties of wheat bread prepared with apple pomace

2021 ◽  
Vol 285 ◽  
pp. 05001
Author(s):  
Elvira A. Pyanikova ◽  
Anna E. Kovaleva ◽  
Maria A. Zaikina ◽  
Aleksey G. Belyaev
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Fresh Frozen

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

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.

FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

2019 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
В.В. ГОНЧАР ◽  
Ю.Ф. РОСЛЯКОВ ◽  
А.Е. ЕРЕМИНА ◽  
Э.А. СИМОНЯН
Keyword(s):  
Moisture Content ◽  
Specific Volume ◽  
Physicochemical Parameters ◽  
Nutritional Value ◽  
Rice Flour ◽  
Bakery Products ◽  
Gluten Free ◽  
Energy Value

Исследована возможность использования полуобезжиренной льняной муки (ПЛМ) для улучшения качества и повышения пищевой ценности безглютеновых хлебобулочных изделий. В процессе исследования выпекали хлеб из рисовой муки с добавлением 4, 6, 9 и 11% ПЛМ. Контролем служил хлеб без добавления льняной муки. После выпечки определяли физико-химические показатели качества образцов рисового хлеба с ПЛМ. Установлено, что с увеличением содержания ПЛМ влажность в образцах хлеба снизилась на 0,4–5,7%; кислотность мякиша увеличилась на 57–185,7%. Удельный объем и пористость опытных образцов хлеба с добавлением ПЛМ в количествах 4 и 6% увеличились по сравнению с контролем на 9,1–13,6% и 3,21–8,1% соответственно, однако при увеличении дозировки льняной муки свыше 6% эти показатели снизились на 4,5–14,1% и 1,6–6,5% соответственно. Количество клетчатки при добавлении 6% ПЛМ увеличилось до 1,8%; белка – до 2,9%. Энергетическая ценность хлеба из смеси рисовой муки и ПЛМ осталась на уровне энергетической ценности хлеба из рисовой муки. Рекомендовано применение ПЛМ при производстве безглютенового хлеба из рисовой муки. Определена дозировка ПЛМ – 6% в смеси с рисовой мукой. The possibility of using semi-fat-free linen flour (SFF LF) to improve the quality and nutritional value of gluten-free bakery products has been studied. During the study, bread was baked from rice flour with the addition of 4, 6, 9 and 11% SFF LF. The control served the bread without adding linen flour. After baking, the physicochemical parameters of the quality of rice bread samples with SFF LF were determined. It is established that with increase in the content of SFF LF moisture content in samples of bread was down 0,4 to 5,7%; the acidity of the crumb increased by 57–185,7%. The specific volume and porosity of bread samples with the addition of SFF LF in quantities of 4 and 6% increased compared to the control by 9,1–13,6% and 3,21–8,1%, respectively, but with an increase in the dosage of linen flour over 6%, these indicators decreased by 4,5–14,1% and 1,6–6,5%, respectively. The amount of fibre with the addition of 6% of SFF LF increased to 1,8%; protein – to 2,9%. The energy value of bread from a mixture of rice flour and SFF LF remained at the level of energy value of bread from rice flour. The use of SFF LF in the production of gluten-free bread from rice flour is recommended. The dosage of SFF LF – 6% in a mixture with rice flour was determined.

BREAD PRODUCED FROM COMPOSITE FLOURS USING Saccharomyces cerevisiae ISOLATED FROM LOCAL FERMENTED BEVERAGE (BURKUTU)

2020 ◽  
Vol 4 (2) ◽  
pp. 758-766
Author(s):  
Rukayat Biodun Ayoade ◽  
S.S.D MOHAMMED ◽  
RICHARD Z AUTA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wheat Flour ◽  
Rice Flour ◽  
Life Assessment ◽  
Wheat Bread ◽  
Composite Flour ◽  
Carbohydrate Utilization ◽  
Composite Flours ◽  
Significant Difference ◽  
Fermented Beverage

Composite flour/bread technology is an important area to be properly harnessed in food industries to help reduce the cost of wheat importation in Nigeria. In this study, bread produced from composite flours using Saccharomyces cerevisiae isolated from local fermented beverage (Burkutu) was investigated. Sugar fermentation, carbohydrate utilization and ethanol tolerance tests were carried out in identifying and characterizing the yeast isolates. Composite breads were produced from Wheat Flour (WF) (100%) and its blends with Rice Flour (RF) (40%), Plantain Flour (PF) (40%) and Cassava Flour (CF) (40%) using the straight dough method. The yeast survived in 25% glucose and 15% ethanol, suggesting its usefulness in industrial application. Loaf weights and loaf volumes of the composite bread samples ranged from 318.4 - 355.7 g, and 420.6 - 457.3 mL respectively, with 100% Wheat Bread ranking highest while Composite rice bread the least, using a significant difference of P<0.05. The total yeast count recorded after 4 days showed 0.25 x 10-3 CFU/mL (100% W bread), 0.40 x 10-3 CFU/mL (W/R (bread), 0.21 x 10-3CFU/mL (W/P bread) and 0.32 x 10-3CFU/mL for W/C bread. Sensory assessment revealed that there was no significant difference (P>0.05) in the bread samples analysed. Shelf life assessment of the bread samples at room temperature (26±1oC) within the first three days revealed no microbial growth/cell count. Bread produced from the incorporation of cassava with wheat flour was found to be acceptable, with insignificant variation when compared to bread made with 100% wheat flour.

scholarly journals INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

2018 ◽  
Vol 2 ◽  
pp. 67-76 ◽  
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Evlash ◽  
Alexandr Alexandrov ◽  
Tetiana Lazareva ◽  
Karina Svidlo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Practical Interest ◽  
Food Supplement ◽  
Model Systems ◽  
Wheat Bread ◽  
Chain Model ◽  
Bakery Products ◽  
Indicator Method ◽  
Wheat Dough

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively. DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”: – adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour); – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour). It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on. The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

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