scholarly journals POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

2020 ◽  
Vol 35 (1) ◽  
pp. 83-93
Author(s):  
A.A. Imaeva ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Scientific Work ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Corn Flour ◽  
Free Products ◽  
Confectionery Products ◽  
Physical And Chemical

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.

Use of non-traditional type of flour in the production of flour-based culinary products

2020 ◽  
pp. 10-14
Author(s):  
A.T. Vasyukova ◽  
A.E. Alekseev ◽  
A.V. Moshkin ◽  
S.V. Egorova ◽  
V.G. Kulakov
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Structure And Properties ◽  
Free Products ◽  
Functional Additives ◽  
Confectionery Products ◽  
Technical Specifications ◽  
Main Components

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

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.

scholarly journals Development of technology for macaroni products based on flour of grain crops and ion-zoned water

2021 ◽  
Vol 1 (11 (109)) ◽  
pp. 51-60
Author(s):  
Meruyet Baiysbayeva ◽  
Galiya Iskakova ◽  
Assel Izembayeva ◽  
Nurgul Batyrbayeva ◽  
Fatima Dikhanbayeva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Ion Concentration ◽  
Corn Flour ◽  
Biological Value ◽  
Concentration Of Ions ◽  
Amaranth Flour ◽  
Positive Effect

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized

Research on functional gluten-free sorghum muffins of different varieties

2022 ◽  
pp. 55-58
Author(s):  
Юлия Юрьевна Никонорова ◽  
Лариса Александровна Косых ◽  
Любовь Федоровна Сыркина
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Free Products ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Sorghum Grain ◽  
Ground Wheat

Для больных целиакией стоит проблема при составлении рациона питания, в основном это отказ от изделий, которые содержат в своем составе глютен. Перед хлебопекарными предприятиями стоит задача расширить ассортимент безглютеновых продуктов. При изготовлении продуктов, не содержащих глютен, применяют нетрадиционное сырье: к такому сырью относится сорговая мука. Зерно сорго универсально в использовании, в зависимости от сорта его используют как на пищевые цели, так и на кормовые и промышленные. Цель работы - изучение возможности применения сорговой муки из разных сортов для изготовления функциональных безглютеновых кексов. Анализ оценки качества муки и готовых изделий осуществляли органолептическим и физико-химическим способом. Исследованы показатели качества готовых изделий: пшеничной муки высшего сорта и цельносмолотой, полученной из озимой пшеницы сорта Поволжская Нива, а также цельносмолотой сорговой муки из сортов Рось, Державное, Вера и линии Л-246/17. При определении органолептических и физико-химических показателей выявлено, что цвет муки у контрольных образцов был белый и бежевый. У цельносмолотой сорговой муки в зависимости от сорта от светло-бежевого до коричневого. Влажность муки была в норме и не превышала 15 %. По данным фракционного состава белка, самое низкое содержание глютелинов оказалось у линии Л-246/17 (7,98 %), тогда как у пшеничной муки высшего сорта 31,17 %. Хлебопекарная оценка готовых изделий показала, что все кексы со слегка выпуклой формой корки, пропеченные. Объем и удельный объем кексов из цельносмолотой муки сортов Рось, Державное и линии Л-246/17 больше по сравнению с контрольным образцом из цельносмолотой муки пшеницы сорта Поволжская Нива. Проведен сравнительный анализ сортов зернового сорго для применения их в пищевой промышленности, в качестве безглютенового сырья для производства кондитерских изделий. For patients with celiac disease, there is a problem when compiling a diet, mainly it is the rejection of products that contain gluten in their composition. Bakeries are faced with the task of expanding the range of gluten-free products. In the manufacture of gluten-free products, non-traditional raw materials are used, such raw materials include sorghum flour. Sorghum grain is universal in use, depending on the variety, it is used both for food purposes, and for feed and industrial purposes. The purpose of the work is to study the possibility of using sorghum flour from different varieties for the production of functional gluten-free cupcakes. The analysis of the evaluation of the quality of flour and finished products was carried out by organoleptic and physico-chemical methods. The quality indicators of finished products were studied: wheat flour of the highest grade and whole-ground wheat obtained from winter wheat of the Volga Niva variety, as well as whole - ground sorghum flour from the Ros, Derzhavnoye, Vera varieties and the L-246/17 line. When determining the organoleptic and physico-chemical parameters, it was revealed that the color of the flour in the control samples was white and beige. For whole-ground sorghum flour, depending on the variety, from light beige to brown. The moisture content of the flour was normal and did not exceed 15 %. According to the fractional composition of the protein, the lowest content of glutelins was found in the L-246/17 line 7.98 %, while wheat flour of the highest grade - 31.17 %. The bakery evaluation of the finished products showed that all the cupcakes with a slightly convex crust shape are baked. The volume and specific volume of cupcakes made of whole-ground flour of the Ros, Derzhavnoye varieties and the L-246/17 line is higher compared to the control sample made of whole-ground wheat flour of the Volga Niva variety. A comparative analysis of varieties of grain sorghum for their use in the food industry, as gluten-free raw materials for the production of confectionery products is carried out

scholarly journals Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes

2019 ◽  
Vol 48 (2) ◽  
pp. 36-45 ◽  
Author(s):  
Елена Егорова ◽  
Elena Egorova ◽  
Ирина Резниченко ◽  
Irina Reznichenko
Keyword(s):  
Nutritional Value ◽  
Narrow Range ◽  
Rice Flour ◽  
Gluten Free ◽  
Dietary Fibers ◽  
Corn Flour ◽  
Confectionery Products ◽  
Standard Quality ◽  
Amaranth Flour ◽  
Total Fat

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.

scholarly journals Prospects for the use of fruit enhancers in bakery technology for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012091
Author(s):  
K V Bryksina ◽  
O V Perfilova ◽  
E I Popova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Bakery Products ◽  
Human Diet ◽  
New Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.

ASSESSMENT OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF UNLEAVENED DOUGH FROM GLUTEN-FREE FLOUR MIXTURE

2020 ◽  
Author(s):  
О.А. КОРНЕВА ◽  
Е.Г. ДУНЕЦ ◽  
Т.Д. ПОЛОЗЮК ◽  
А.В. ФЕДОСЕЕВА
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Raw Materials ◽  
Gluten Free ◽  
Dietary Fibers ◽  
Corn Flour ◽  
Free Products ◽  
Biological Value ◽  
Defense Systems ◽  
Minced Meat

Безглютеновая продукция, помимо исключения глютена, должна обеспечивать профилактику состояний, возникающих при соблюдении безглютеновой диеты, пищевых дефицитов, ослабленности защитных систем организма. Установлено, что разработанное пресное тесто на основе композиции соевой, рисовой и кукурузной муки в отличие от теста из пшеничной муки имеет более сбалансированный состав белков, жиров и углеводов 1 : 1,2 : 5,1 соответственно, содержит в 6,8 раза больше жира, а крахмальная составляющая снижена на 23. В100 г разработанного теста содержится 1,85 г пищевых волокон. При употреблении порции пельменей (200 г) удовлетворение суточной потребности составляет (без учета нутриентов фарша), : в основных пищевых веществах 7,67,7, витаминах группы В 5,59,0, РР 8,55, Е 17,20, в кальции 3,94, магнии 7,95, селене 20,32. Биологическая ценность белков теста составляет 62, что более чем в полтора раза превышает биологическую ценность белков теста из пшеничной муки. Высокое содержание витаминов, минеральных веществ и пищевых волокон позволяет отнести разработанное тесто на основе безглютенового сырья к продуктам профилактической направленности. Gluten-free products, in addition to excluding gluten, should provide prevention of conditions (food deficiencies, weakening of the bodys defense systems) that occur when following a gluten-free diet. It was found that the developed unleavened dough based on a composition of soy, rice and corn flour, in contrast to the dough from wheat flour, has a more balanced composition of proteins, fats and carbohydrates 1 : 1,2 : 5,1 respectively, contains 6,8 times more fat, and the starch component is reduced by 23. 100 g of the developed dough contains 1,85 g of dietary fiber. When using a portion of dumplings (200 g), the daily requirement is met (excluding minced meat nutrients),: in basic nutrients 7,67,7, B vitamins 5,59,0, PP 8,55, E 17,20, in calcium 3,94, magnesium 7,95, selenium 20,32. The biological value of dough proteins is 62, which is more than one and a half times higher than the biological value of wheat flour dough proteins. The high content of vitamins, minerals and dietary fibers allows us to refer the developed dough based on gluten-free raw materials to the products of preventive orientation.

FORMULATION CURD SOUFFLE FOR GLUTEN-FREE NUTRITION

2021 ◽  
Author(s):  
М.В. РЫБЕНКО ◽  
Э.К. НИГМЕТОВА ◽  
Ю.В. УШАКОВА ◽  
К.Е. БЕЛОГЛАЗОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Payback Period ◽  
Cottage Cheese ◽  
Gluten Free ◽  
Plant Origin ◽  
Chemical Parameters ◽  
Number Of Patients ◽  
Physical And Chemical

Рост числа больных с алиментарно-зависимыми заболеваниями во многих странах делает необходимым расширение ассортимента продуктов для диетического питания. Исследована возможность применения полисахаридов микробного и растительного происхождения в качестве структурообразователей в рецептуре творожного суфле для безглютенового питания. Предложена замена глютенсодержащего сырья – пшеничной муки на полисахариды (ПС) ксантан и гуаран. Объектом исследования были образцы творожного суфле с внесенным ксантаном или гуараном в количестве 0,3; 0,5; 0,7 и 1,0% от массы сырья взамен пшеничной муки. Контролем служил образец суфле из творога, приготовленного по стандартной рецептуре, без замены пшеничной муки ПС. Установлено, что после выпечки консистенция изделий с ксантаном не соответствовала требованиям, предъявляемым к суфле: оно было плотным и не обладало ярко выраженной характерной пористостью. Наивысшую органолептическую оценку получил образец суфле с содержанием 0,3% гуарана со структурой и вкусом, характерными для контрольного образца. Исследованные физико-химические показатели и пищевая и энергетическая ценность разработанного творожного суфле для безглютенового питания сопоставимы с аналогичными показателями контрольного образца. Рассчитано, что при годовом объеме выработки разработанной продукции 35,3 т срок окупаемости составит 0,33 года при рентабельности 50%. The increase in the number of patients with alimentary-dependent diseases in many countries makes it necessary to expand the range of products for dietary nutrition. The possibility of using polysaccharides of microbial and plant origin as structure-forming agents in the formulation curd souffle for gluten-free nutrition has been investigated. Replacement of gluten-containing raw materials – wheat flour with polysaccharides (PS) xanthan and guaran is proposed. The object of the study was samples of cottage cheese souffle with xanthan or guaran added in the amount of 0,3; 0,5; 0,7 and 1,0% of the mass of raw materials instead of wheat flour. The control was a sample of a souffle made of curd prepared according to a standard formulation, without replacing wheat flour with PS. It was found that after baking, the consistency of products with xanthan did not meet the requirements for the souffle: it was dense and did not have a pronounced characteristic porosity. The highest organoleptic rating was given to a souffle sample containing 0,3% guaran, which had the structure and taste characteristic of the control sample. The studied physical and chemical parameters and the nutritional and energy value of the developed curd souffle for gluten-free nutrition are comparable with similar indicators of the control sample. It is calculated that with an annual output of 3,3 tons of developed products, the payback period will be 0,33 years with a profitability of 50%.

scholarly journals Syrups in Sugar Confectionery Products of High Nutritional Value

2019 ◽  
Vol 49 (1) ◽  
pp. 62-69 ◽  
Author(s):  
Ирина Резниченко ◽  
Irina Reznichenko ◽  
Нина Фролова ◽  
Nina Frolova ◽  
Вачеслав Кучебо ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Materials ◽  
High Energy ◽  
Chemical Parameters ◽  
Consumer Market ◽  
Biological Value ◽  
Confectionery Products ◽  
Sugar Glasses ◽  
Physiological Value

Confectionery products of high nutritional value are affordable and rich in vitamins and minerals. Their development requires new raw materials with a high physiological value, which would be available on the local consumer market. Vegetable syrups can be used in sugar confectionery products, especially if they are fortified with vitamins and minerals. The present research proves the expediency of using fortified syrups in the production of sugar glasses. This type of caramel has a high energy value but no biologically valuable substances in the composition. Therefore, fortified syrups increase the biological value of the product. The study featured samples of sugar glasses with syrups fortified with rosehip, sea buckthorn, lemongrass, and cranberries. The paper describes their nutritional value, as well as the therapeutic and prophylactic properties of the syrups. It also contains data on the sensory quality, physic-chemical parameters, and the nutritional value.

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

Sign in / Sign up

Export Citation Format

Share Document