Research of the possibility of replacing sugar to sugar substitute in the recipe of cake from wheat flour

2021 ◽  
Vol 30 (2) ◽  
pp. 46-48
Author(s):  
G.S. Sagdeeva ◽  
◽  
R.I. Aisina ◽  
Keyword(s):  
Wheat Flour ◽  
Comparative Assessment ◽  
Optimal Concentration ◽  
Energy Value ◽  
Sugar Substitute ◽  
Confectionery Products ◽  
Confectionery Product

The article presents the results of a study on replacing sugar with the sugar substitute «Stevia» in bakery and confectionery products, in particular, in muffins. In the course of test baking, the optimal concentration of the Stevia sweetener in the wheat flour cake recipe was determined, at which the finished confectionery product meets the requirements for organoleptic and physicochemical indicators for confectionery products. A comparative assessment of the energy value of a cake made from wheat flour with sugar and a sugar substitute «Stevia» is given.

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 Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

scholarly journals Optimization Formulation of Semi-Finished Sponge Cake

2020 ◽  
Vol 50 (1) ◽  
pp. 44-51
Author(s):  
Ekaterina Marinina ◽  
Madina Sadygova ◽  
Tatiana Kirillova ◽  
Irina Kanevskaya
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Animal Feed ◽  
Desirability Function ◽  
Control Sample ◽  
Generalized Function ◽  
Sponge Cake ◽  
Rye Flour ◽  
Local Selection ◽  
Confectionery Products

Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-calorie bakery products with bran, and animal feed. Study objects and methods. Cakes and pastries make 34.5% of the total volume of flour confectionery products. The study developed a new semi-finished sponge-cake product, which can serve as the basis for cakes and pastries. However, flour confectionery products are oversaturated with carbohydrates and fats, which increases their calorie content. A set of experiments was performed to study the effect of reducing the amount of sugar in the formulation and replacing wheat flour with rye flour on the quality of semi-finished sponge-cake product. A basic formulation for sponge cake was used as control sample. The test semples varied in content of sugar and flour made from various types of rye. The technological additives included Ovalet emulsifier (1.5% to flour) and Duo baking powder (0.1% to flour). Emulsifier “OVALET SUPER” (Bakels, Sweden) is a pasty substance that consists of emulsifying agents, water, and stabilizers and acts as an improver, stabilizer, and structurizer designed for the production of semi-finished sponge cakes, rolls, muffins, and cookies. Duo baking powder is a special highly effective tool that does not contain tartaric acid. It can be used for the production of various varieties of bread and confectionery, e.g. biscuits, rolls, gingerbread, etc. The obtained dough was easy to process. The new formulation increased the volume and color of the product, as well as slowed down the process of hardening. Results and discussion. The highest value of the generalized function of desirability belonged to the sample where white wheat flour was subsituted with 30% of rye flour and the sample with 100% of rye flour with a 40% sugar reduction. According to the specific desirability indicators, the mass fraction of moisture, the mass fraction of total sugar, energy value, and foaming ability of the semifinished product were higher than those of the control sample. Conclusion. The developed formulation and technology can expand the range of functional products.

scholarly journals Comparative Analysis of Cognive Strategies of Nomination in Russian and English

2021 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Comparative Analysis ◽  
Comparative Study ◽  
Lexical Semantics ◽  
Proper Nouns ◽  
Confectionery Products ◽  
The Mind ◽  
Structural Semantics ◽  
Linguistic Units ◽  
First Time ◽  
Confectionery Product

At this stage of the development of linguistics, proper nouns are considered to be linguistic units that are not adequately studied, and there is growing interest in proper nouns (or advertising names or commercial nominations), their structural semantics, functional semantics, linguistic culture, and psycholinguistic features, this paper for the first time conducts a comparative study of the material of confectionery product names that sell their Description of the main theoretical provisions on the concept of "ergonym", determine the on-name status of this language unit, consider and describe the names of confectionery products in terms of structure-grammar, lexical semantics and linguistic culture; conduct directional associative experiments to determine the validity of the mind actions of potential consumers on the names of confectionery products and check their informational.

scholarly journals Zephyr: original Russian confectionery product

2021 ◽  
Author(s):  
Irina Belova ◽  
Oksana Rudenko ◽  
Nikolay Kondratiev ◽  
Maksim Osipov ◽  
Mikhail Lavrukhin
Keyword(s):  
Heavy Metals ◽  
Capillary Electrophoresis ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Confectionery Products ◽  
The Russian Federation ◽  
Retail Chains ◽  
Macro And Micronutrients ◽  
Confectionery Product

Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

scholarly journals Textural and sensory properties of spreads with sucrose and maltitol

2012 ◽  
Vol 66 (3) ◽  
pp. 385-394 ◽  
Author(s):  
Marko Petkovic ◽  
Biljana Pajin ◽  
Jelena Tomic ◽  
Aleksandra Torbica ◽  
Zita Seres ◽  
...  
Keyword(s):  
Lower Energy ◽  
Milk Powder ◽  
High Energy ◽  
Smooth Structure ◽  
Energy Value ◽  
Powder Milk ◽  
Confectionery Products ◽  
Different Temperatures ◽  
Mixer Rotation ◽  
Similar Texture

Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

DIABETIC PURPOSE WAFFLES WITH USE OF SUGAR SUBSTITUTE MIXTURE

2020 ◽  
Author(s):  
E.N. Vasilieva ◽  
◽  
N.A. Tarasenko ◽  
S.S. Kritskaya ◽  
◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Control Sample ◽  
Comparative Assessment ◽  
Sugar Substitute

The problem of the incidence of obesity is studied, the dynamics of the prevalence of this disease is given. A formulation of wafers with low sugar content based on isomalt and steverite was developed. A comparative assessment of the nutritional value of developed wafers with a control sample is shown.

TECHNOLOGY OF LINGERING COOKIES OF FUNCTIONAL PURPOSE WITH THE USE OF MEDICINAL AND TECHNICAL RAW MATERIALS

2020 ◽  
Author(s):  
Т.Н. ЛАЗАРЕВА ◽  
С.Я. КОРЯЧКИНА ◽  
И.М. ЖАРКОВА ◽  
Ю.Ф. РОСЛЯКОВ
Keyword(s):  
Ascorbic Acid ◽  
Medicinal Plant ◽  
Wheat Flour ◽  
Human Body ◽  
Raw Materials ◽  
Energy Value ◽  
Plant Raw Materials ◽  
Maximum Loading ◽  
Functional Product ◽  
Functional Purpose

Разработаны рецептура и технология производства затяжного печенья функционального назначения с использованием сухих экстрактов мелиссы, пустырника, шалфея, боярышника и валерианы, обогащающих изделия антиоксидантами. Исследовано влияние добавления сухих экстрактов в качестве обогащающей добавки и взамен части пшеничной муки. Обоснована целесообразность замены 7 муки сухими экстрактами, что обеспечило повышение намокаемости на 10,4, снижение предельного усилия нагружения на 36,0 и сохранение высоких значений органолептических показателей печенья. Приведена рецептура разработанного затяжного печенья Энергия природы . Показано, что внесение экстрактов лекарственно-технического сырья взамен 7 муки позволило снизить энергетическую ценность изделий на 3,4, повысить содержание в-каротина в 2,7 раза, аскорбиновой кислоты в 2 раза, флавоноидов в 2,6 раза. Установлено, что при употреблении 100 г разработанного печенья в организм человека поступает 58,03 мг антиоксидантов, что соответствует 16,6 суточной потребности и позволяет рекомендовать печенье Энергия природы как изделие функционального назначения. Recipes and technologies for the production of lingering functional cookies have been developed using dry extracts of melissa, motherwort, sage, hawthorn and valerian, which enrich the products with antioxidants. The effect of adding dry extracts as an enriching additive and instead of part of wheat flour was investigated. The expediency of replacing 7 of flour with dry extracts is justified, as evidenced by an increase in wetting by 10,4, a decrease in the maximum loading force by 36,0 and the preservation of the values of organoleptic indicators of cookies. The recipe of the developed lingering cookies Energiya prirody is given. It is shown that the introduction of extracts of medicinal plant raw materials instead of 7 flour allowed to reduce the energy value of products by 3,4, increase the content of в-carotene by 2,7 times, ascorbic acid by 2 times, flavonoids by 2,6 times. It was found that when using 100 g of the developed cookies, the human body receives 58,03 mg of antioxidants, which corresponds to 16,6 of the daily requirement, which allows us to recommend cookies Energiya prirody as a functional product.

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