Study of the influence of xanthan gum on the quality indicators of flour confectionery products

2021 ◽  
Vol 30 (5) ◽  
pp. 51-53
Author(s):  
G.S. Sagdeeva ◽  
◽  
R.I. Aisina ◽  
Keyword(s):  
Quality Indicators ◽  
Wheat Flour ◽  
Xanthan Gum ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Optimum Concentration ◽  
Rice Cake ◽  
Confectionery Products

The article presents the results of a study of replacing wheat flour with rice flour in the recipe for flour confectionery. The analysis of the effect of xanthan gum on the organoleptic and physicochemical characteristics of flour confectionery products, in particular, in muffins, has been carried out. During a baking test, the optimum concentration of xanthan gum in the rice cake recipe was determined.

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 Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Warinporn Klunklin ◽  
Geoffrey Savage
Keyword(s):  
Wheat Flour ◽  
Antioxidant Activities ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Antioxidant Compounds ◽  
In Vitro Digestibility ◽  
High Fiber ◽  
Overall Acceptability

Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

scholarly journals TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 13-19
Author(s):  
T. V. Savenkova ◽  
E. A. Soldatova ◽  
S. Yu. Misteneva ◽  
M. A. Taleysnik
Keyword(s):  
Quality Indicators ◽  
Wheat Flour ◽  
Raw Materials ◽  
Rheological Parameters ◽  
Technological Properties ◽  
Russian Scientific ◽  
Russian Scientific Research Institute ◽  
Confectionery Products ◽  
The Stability

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.

scholarly journals Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

2021 ◽  
Vol 924 (1) ◽  
pp. 012028
Author(s):  
A Sutrisno ◽  
S S Yuwono ◽  
I Ikarini
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Raw Materials ◽  
Rice Flour ◽  
Cassava Starch ◽  
Raw Material ◽  
Bread Quality ◽  
Gluten Free ◽  
Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

scholarly journals THE DEVELOPMENT OF THE RECIPE OF THE CAKE WITH THE USE OF THE BIRD-CHERRY FLOUR LEMON ZEST

2020 ◽  
Vol 38 (4) ◽  
pp. 67-81
Author(s):  
O.Yu. Kaluzhina ◽  
◽  
R.A. Kashapova ◽  
A.Yu. Bodrov ◽  
K.A. Bodrova ◽  
...  
Keyword(s):  
Organic Acids ◽  
Wheat Flour ◽  
Control Sample ◽  
Orange Peel ◽  
Physicochemical Characteristics ◽  
Optimal Dosage ◽  
Herbal Supplement ◽  
Confectionery Products ◽  
Pilot Sample ◽  
Golden Color

A number of authors have developed a recipe for donuts using bird cherry flour and orange peel. It is known from literary sources that the use of bird cherry flour and orange peel has a positive effect on the quality of flour bakery and confectionery products. At the first stage of research, on the basis of organoleptic and physicochemical parameters, the optimal dosage of bird cherry flour was selected, which amounted to 30% of the total volume of wheat flour in the recipe. At the second stage, the donut recipe, using 30% bird cherry flour, served as a control option, and samples with the addition of 3.5,7.9% orange peel were used as prototypes. It was found that when 7% orange peel was applied, the donuts acquired a golden color, pleasant taste and aroma compared to the control sample. A further increase in the amount of orange zest led to a deterioration in the quality indicators of the baked product. At the final stage, we developed a donut recipe with a content of 30% bird cherry flour and 7% orange peel. It has been established that this ratio of ingredients improves both organoleptic and physicochemical characteristics. Thanks to the addition of orange peel, the content increases: vitamin C by 0.14 mg / 100g, carotenoids by 0.14 mg / 100g in products, as well as microelements: potassium - by 231.17, magnesium - by 25.89, iron - by 0.22, phosphorus - by 21.81. The acidity of the finished products increases by 0.029 degrees due to the presence of organic acids in the orange peel. The acidity of the dough also increases with an increase in the dosage of bird cherry flour due to the fact that the herbal supplement contains more organic acids (malic, citric, ascorbic) than wheat flour. The acidity increases from 2 to 13%, but is within the acceptable range. The energy and nutritional value of the finished products of the pilot sample increased by 14.84 kcal in comparison with the control sample.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

THE USE OF DRY GERM FLAKES IN THE PRODUCTION OF BREAD FROM WHEAT FLOUR

2021 ◽  
Author(s):  
A. V. Volkova ◽  
◽  
S. P. Kuzmina
Keyword(s):  
Quality Indicators ◽  
Wheat Flour ◽  
Wheat Germ ◽  
Bread Quality ◽  
Composite Mixture

The paper analyzes the effect of dry wheat germ flakes on bread quality indicators. It is recommended in the production of bread from wheat flour of the highest grade with the use of dry wheat germ flakes to make them in an amount of 3% by weight of the composite mixture.

scholarly journals THE INFLUENCE OF ANTI-CRISIS MANAGEMENT ON HARMONIZATION OF ECONOMIC INTERESTS OF PARTICIPANTS OF CREATION, MANUFACTURE AND IMPLEMENTATION OF CONFECTIONERY

2021 ◽  
pp. 13-22
Author(s):  
Vladimir Mishchenko ◽  
Iryna Gorobets
Keyword(s):  
Crisis Management ◽  
Quality Indicators ◽  
High Probability ◽  
Control Points ◽  
Current Crisis ◽  
Management Mechanism ◽  
Economic Interests ◽  
Critical Control Points ◽  
Confectionery Products ◽  
Private Entrepreneurs

The article highlights the features of the current crisis of Ukrainian confectionery companies. It is noted that in the local confectionery market among domestic and private entrepreneurs there is strong internal competition. It is substantiated that the high probability of occurrence and development of the crisis in the process of activity necessitates the implementation of specialized anti-crisis management of these enterprises. The functions of anti-crisis management are determined and their essence is revealed. The basic tools of diagnostics are offered. Special attention is paid to controlling and monitoring as elements of system of anti-crisis management. The necessity of a comprehensive approach to the formation of the crisis management mechanism and its construction using the system of analysis of hazards and critical control points of HACCP and quality indicators of confectionery at critical control points (CTC) is substantiated. It is proved that such an approach will ensure the harmonization of the interests of participants in the creation, manufacture and sale of confectionery products.

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