scholarly journals ANALYSIS OF THE MINERAL COMPOSITION OF HIGH-GRADE WHEAT FLOUR DEPENDING ON REGIONS OF ORIGIN

2021 ◽  
pp. 138-142
Author(s):  
Мария Васильевна Вахрушкина ◽  
Виктор Михайлович Никольский
Keyword(s):  
Mineral Composition ◽  
Wheat Flour ◽  
Raw Materials ◽  
High Grade ◽  
Soluble Salts ◽  
Regions Of Origin

Осуществлен анализ муки высшего сорта на содержание металлов, перешедших в состав выращенной пшеницы в виде растворимых солей из почвы различных регионов произрастания. Установлено, что мука из ставропольской пшеницы наиболее богата магнием, калием и натрием, а меньше всего ключевых питательных элементов содержится в муке из вологодской пшеницы, что соотносится с минеральным составом почв регионов произрастания сырья для муки. The analysis of high-grade flour for the content of metals that have passed into the composition of the grown wheat in the form of soluble salts from the soil of different growing regions is carried out. It was found that flour from Stavropol wheat is the richest in magnesium, potassium and sodium, and the least of all key nutrients is contained in flour from Vologda wheat, which correlates with the mineral composition of soils in the regions where raw materials for flour grow.

scholarly journals Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value

2021 ◽  
pp. 22-27
Author(s):  
I. N. Minashina ◽  
N. L. Naumova
Keyword(s):  
Mineral Composition ◽  
Wheat Flour ◽  
Raw Materials ◽  
First Grade ◽  
Chemical Parameters ◽  
Comparative Aspect ◽  
Mountain Ash ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Physical And Chemical

Wheat high-grade flour used in the technology of flour products is poor in respect of certain minerals (iron, calcium, etc.), so their mineral value is increased by using non-traditional raw materials for production, in particular flax flour and red mountain ash fruits, in the recipe of bread, muffins, muffins, gingerbread, cookies, etc. the Purpose of research is to study the mineral composition of wheat, flax and mountain ash raw materials in a comparative aspect to establish its safety and effectiveness usage. The objects of tests were: wheat flour baking of the first grade (JSC “Shadrinsky combine of bread products”, Kurgan region, Shadrinsk), flax flour (LLC NPO “Compass of health”, Novosibirsk), red mountain ash fruit (LLC “Staroslav”, Novosibirsk region, Berdsk). Physical and chemical parameters and mineral composition of raw materials were studied. The superiority of Flaxseed flour over wheat in the amount of potassium (33.3 times more), calcium (27.2 times more), magnesium (16.2 times more), iron (8.5 times more), copper (6.1 times more), phosphorus and zinc (4.8-4.9 times more), and manganese (4.3 times more); Rowan fruit - by the content of manganese (12.5 times) and iron (3.9 times). The upper limit was exceeded in both types of flour by the amount of lead, which is a violation of the regulated requirements of TR CU 021/2011. The effectiveness of the use of red Rowan fruit in replacing wheat flour in order to increase the level of dietary fiber, manganese and iron in ready-made flour products was shown.

Synthesis of Low Viscosity Polydimethylsiloxane Using Low Grade of Octamethylcyclotetrasiloxane

2021 ◽  
Vol 1028 ◽  
pp. 365-370
Author(s):  
Diba G Auliya ◽  
Soni Setiadji ◽  
Zulfi Mofa Agasa ◽  
Fitrilawati ◽  
Norman Syakir ◽  
...  
Keyword(s):  
Ring Opening ◽  
Raw Materials ◽  
Vitreoretinal Surgery ◽  
Production Costs ◽  
Low Grade ◽  
High Grade ◽  
High Quality ◽  
Low Viscosity ◽  
Polymerization Method

Polydimethylsiloxane (PDMS) has been widely used as a vitreous humour substitution in vitreoretinal surgery. Due to its limited availability and increasing domestic needs, the price of PDMS in Indonesia became very expensive. Previously, we reported the synthesized of PDMS from a high grade of monomer of 98% of Octamethylcyclotetrasiloxane (D4) and found that all PDMS samples produced high quality samples similar to that of commercial one. However, by considering the ease of obtaining raw materials and also the production costs, the synthesis of PDMS using monomer which easy to be found in Indonesia and low production costs is needed to be developed. Here, we reported the synthesis of PDMS using low grade of 96% of D4 in order to produce high quality of PDMS with low viscosity that can be used for vitreous humous substitution in vitreoretinal surgery. PDMS samples with low viscosity value of 0.94-1.35 Pa.s have been successfully synthesized from low grade of D4 and MM using ring-opening polymerization method. The yields of PDMS resulted in this research were in the range between 67.27% and 76.26%. From FTIR spectroscopy, it is found that all synthesized samples have structure and functional groups similar to PDMS using high grade of monomer of 98% Octamethylcyclotetrasiloxane (D4). From refractometer and surfgauge measurements, all samples have refractive index in the range of 1,4034-1,4040 and the value surface tension was 21 m.N/m.

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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.

Effect of Mineral Composition and Sintering Temperature on the Synthetic Cordierite

2014 ◽  
Vol 633 ◽  
pp. 61-64
Author(s):  
Lei Li ◽  
Rui Long Wen ◽  
Xiao Guang Zhang ◽  
Cheng Biao Wang ◽  
Ming Hao Fang ◽  
...  
Keyword(s):  
Phase Composition ◽  
High Temperature ◽  
Flexural Strength ◽  
Mineral Composition ◽  
Sintering Temperature ◽  
Raw Materials ◽  
Temperature Reaction ◽  
Final Phase ◽  
High Temperature Reaction ◽  
Industrial Alumina

Cordierite samples were prepared using quartz sand tailings, industrial alumina and magnesite tailings as raw materials by high-temperature reaction. The influence of mineral composition and sintering temperature on the final phase composition and physical properties of cordierite were studied. The results shown that a large number of cordierite generated at 1300 °C. When the ratio of Al2O3/SiO2 equals to 1.08, the flexural strength of samples increased to 27.66 MPa.

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

2021 ◽  
Author(s):  
Н.А. ШМАЛЬКО ◽  
С.О. СМИРНОВ
Keyword(s):  
Wheat Flour ◽  
Assessment Tool ◽  
Raw Materials ◽  
Raw Material ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Computerized Assessment ◽  
Food Grains ◽  
Group I ◽  
Method Of Production

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

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.

CARBON AND FUEL FROM RUBBER WASTE

2020 ◽  
pp. 103-108
Author(s):  
Gennadi I. Zhuravsky ◽  
Maksim I. Nitievski
Keyword(s):  
Zinc Oxide ◽  
Water Vapor ◽  
Raw Materials ◽  
Liquid Waste ◽  
Raw Material ◽  
High Grade ◽  
High Quality ◽  
Technical Carbon ◽  
Rubber Waste ◽  
Composite Mixture

The results of studies of thermolysis waste in the environment of overheated water vapor are presented. It is shown that as a result of fractionation from liquid waste thermolysis products, gasoline and diesel fuel fractions can be obtained. It is proposed to use a composite mixture of liquid and solid waste thermolysis products as raw materials for high-grade technical carbon. Studies have shown that high-grade technical carbon can be obtained as raw materials using a composite mixture of rubber waste thermolysis products as raw materials. The technological line of obtaining technical carbon from the products of thermolysis of worn tires is described. Analysis of the ash produced by the process of burning the composite mixture shows that it contains compounds of iron, zinc and silicon. Therefore, this ash is of interest as a high-quality raw material for the production of zinc oxide, as one of the main ingredients of rubber mixtures.

Sign in / Sign up

Export Citation Format

Share Document