Use of apple pectin in bakery products

2021 ◽  
Vol 30 (9) ◽  
pp. 42-43
Author(s):  
L.Yu. Lavrova ◽  
◽  
E.L. Bortsova ◽  
Keyword(s):  
Quality Indicators ◽  
Bakery Products ◽  
Dietary Fibers ◽  
Apple Pectin ◽  
Energy Value ◽  
Microbiological Safety ◽  
Functional Orientation

The article considers the possibility of use of apple pectin as a source of food fibers in the production of bakery products. During the work, its impact on regulated quality indicators (organoleptic and physicochemical) and microbiological safety indicators of experimental samples was studied. Calculation of nutritional and energy value has been carried out. It was found that by the content of dietary fibers experimental samples cover more than 15% of the daily norm, which corresponds to their functional orientation.

scholarly journals Berry fillers based on local plant raw materials

2021 ◽  
Vol 296 ◽  
pp. 07009
Author(s):  
Svetlana Gabelko ◽  
Olesya Ionova
Keyword(s):  
Gastrointestinal Tract ◽  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Bakery Products ◽  
Organoleptic Evaluation ◽  
Physicochemical Quality ◽  
Plant Raw Materials ◽  
Local Plant

When developing a diet for citizens with diseases of the gastrointestinal tract or obesity, it is necessary to adhere to a therapeutic diet in which bakery products and dairy products with berry fillers can be wholesome ingredients. In order to increase the range of berry fillers based on local plant raw materials, the physicochemical quality indicators were studied and the organoleptic evaluation of fillers with various types of thickeners was given.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

INFLUENCE OF DIETARY FIBRES OF THE PHYTOGENESIS ON THE TECHNOLOGICAL PROPERTIES OF THE DOUGH OF SOFT WAFERS

2018 ◽  
Author(s):  
Ю.Н. НИКОНОВИЧ ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Raw Materials ◽  
Technological Properties ◽  
Dietary Fibers ◽  
Biological Value ◽  
Dietary Fibres ◽  
Permissible Level ◽  
Confectionery Fat ◽  
Optimal Quality

Исследовано влияние гидратированных пшеничных волокон Камецель FW 200 и апельсиновых волокон Citri-Fi 200, внесенных в тесто взамен части кондитерского жира для повышения пищевой и биологической ценности продукта, на свойства мягких вафель. Готовили образцы вафельного теста: контрольный – тесто без добавок, образцы теста с заменой 10, 15 и 20% кондитерского жира на пшеничные волокна Камецель FW 200, образцы теста с заменой 10, 15 и 20% кондитерского жира на апельсиновые волокна Citri-Fi 200 – и определяли технологические свойства изготовленных образцов теста – влажность, плотность и количество оттеков вафельного листа. Установлено, что внесение пищевых волокон Citri-Fi 200 в исследованных дозировках 10, 15 и 20% от массы жира в рецептуру вафельного теста увеличивает количество оттеков выше допустимого уровня, т. е. увеличивает потери сырья. Оптимальные качественные показатели имеет образец вафельного теста с добавкой 15% гидратированных пищевых волокон Камецель FW 200, внесение которых позволит увеличить пищевую ценность кондитерского изделия. The influence of hydrated wheat fibers Kametsel FW 200 and orange fibers Citri-Fi 200, introduced into the dough instead of the confectionery fat to improve the nutritional and biological value of the product on the properties of soft waffles was investigated. Wafer dough samples: control - dough without additives, dough samples with replacement of 10, 15 and 20% confectionery fat by wheat fibers Kametsel FW 200, dough samples with replacement of 10, 15 and 20% confectionery fat by orange fibers Citri-Fi 200 – prepared and determined their technological properties – humidity, density and the number of flows of the wafer sheet. It is established that the introduction of Citri-Fi 200 dietary fibers in the studied dosages of 10, 15 and 20% by weight of fat in the formulation of wafer dough increases the number of flows the dough above the permissible level, i.e. increases the loss of raw materials. A sample of wafer dough with the addition of 15% hydrated dietary fiber Kametsel FW 200 has optimal quality indicators.

scholarly journals OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
K. Iorgachova ◽  
N. Sokolova ◽  
S. Kotlik
Keyword(s):  
Moisture Content ◽  
Glycemic Index ◽  
Wheat Gluten ◽  
Integrated Approach ◽  
Modern Concept ◽  
Bakery Products ◽  
Energy Value ◽  
Baked Goods ◽  
Oat Bran ◽  
Buckwheat Flour

The modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation. Glycemic index of food products, including bakery products, becomes important in the aspect of the spread of a metabolic syndrome that is a complex of various metabolic disorders that lead to the development of atherosclerosis and cardiovascular disease. The article shows the possibility of creating a recipe for sweet baked goods with low moisture content and reduced glycemic index due to using the buckwheat flour, dry wheat gluten, oat bran and aqueous extract of stevia. We have used modern methods of setting up the experiment and processing their results. The influence of these ingredients on the glycemic index has been characterized. The efficiency of using Stevia as natural sweeteners, has shown, for developing approaches to reduce the energy value and the glycemic index of bakery products. The coefficients of the regression model were given as a result; it has helped to find out the patterns of influence of both selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article presents the results of multicriteria optimization, which can be used to create recipe compositions using selected ingredients using of modern software Design-Expert 11. The amount of buckwheat flour was in range 5–20%, dry wheat gluten – 5–15%, oat bran – 2–6% of the total number of dry ingredients in the formulation. A rational ratio of the main ingredients has been found to provide an optimal ratio of the factors "low glycemic index - excellent taste". The glycemic index of developed baked goods with low moisture content was 57–58.This article has shown the possibility of using an integrated approach in forming the recipe of low-moisture bakery products with a reduced glycemic index.

RESEARCH OF CONSUMER PROPERTIES OF FUNCTIONAL BAKERY PRODUCTS ENRICHED WITH FRUIT POLYSACCHARIDE-VITAMIN DIETARY SUPPLEMENT

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
О.Л. ВЕРШИНИНА ◽  
Е.П. ВИКТОРОВА ◽  
...  
Keyword(s):  
Food Supplement ◽  
Food Additive ◽  
Bakery Products ◽  
Dietary Fibers ◽  
Functional Ingredients ◽  
Bread Crumb ◽  
Form Stability ◽  
Fermentation Stage ◽  
Active Substances ◽  
Control Samples

Разработаны рецептуры хлебобулочных изделий, обогащенных фруктовой полисахаридно-витаминной пищевой добавкой «Порошок яблочный». Разработанные изделия имеют более высокие показатели: пористость мякиша хлеба и булки 79 и 80%, удельный объем 390 и 410 см3/100 г соответственно по сравнению с контрольными образцами (70 и 73%, 310 и 330 см3/100 г соответственно). Формоустойчивость подового изделия обогащенного хлеба (0,55 H/D) и булки (0,60 H/D) также выше контрольных образцов – 0,40 и 0,42 H/D соответственно. Кроме того, в отличие от контрольных образцов хлебобулочных изделий, в которых отсутствуют пектин и Р-активные вещества, в составе разработанных хлеба и булки пектина содержится 0,22 и 0,25 г/100 г соответственно, Р-активных веществ 53,64 и 54,85 мг/100 г соответственно. Внесение пищевой добавки на стадии брожения опары сократило продолжительность технологического процесса производства хлеба и булки на 70 и 80 мин соответственно. Установлено, что разработанные хлебобулочные изделия соответствуют требованиям ТР ТС 021/2011 по показателям безопасности и являются функциональными, так как потребление их в количестве 250 г в сутки позволяет удовлетворить более 15% рекомендуемой физиологической нормы в ряде пищевых функциональных ингредиентов, таких как пищевые волокна, пектин, Р-активные вещества, калий и медь. Formulations of bakery products enriched with fruit polysaccharide-vitamin food supplement Apple Powder have been developed. The developed products have higher rates: porosity of bread crumb and rolls 79 and 80%, specific volume 390 and 410 cm3/100 g, respectively, compared to control samples (70 and 73%, 310 and 330 cm3/100 g, respectively). The form stability of the hearth product of enriched bread (0,55 H/D) and bun (0,60 H/D) is also higher than the control samples – 0,40 and 0,42 H/D, respectively. In the bread composition and bun contain 0,22 and 0,25 g/100 g pectin, P-active substances 53,64 and 54,85 mg/100 g, respectively. The introduction of a food additive at the fermentation stage of the sponge reduced the duration of the technological process of production of bread and bun by 70 and 80 minutes, respectively. It is established that the developed bakery products in terms of safety meet the requirements of TR CU 021/2011. The developed bakery products are functional, since their consumption in the amount of 250 g per day satisfies more than 15% of the recommended physiological norm in a number of food functional ingredients, such as dietary fibers, pectin, P-active substances, potassium and copper.

Development of technology for bakery products for school meals using malt-based starter cultures

2020 ◽  
pp. 32-36
Author(s):  
A.V. Moshkin
Keyword(s):  
Quality Indicators ◽  
Individual Characteristics ◽  
Starter Cultures ◽  
Bakery Products ◽  
Technological Properties ◽  
School Meals ◽  
Industrial Samples

The article presents the results of the study evaluating the quality indicators of yeast-fermented dough developed using malt preparations from cereals and pulses of different concentrations; taking into account the effectiveness of this malt, recipes for rolls with a balanced complex of nutrients and energy are obtained. The superiority of industrial samples in terms of estimated indicators is established. It is shown that research on the formation of functional and technological properties of bakery products should be systematic in nature, ensuring consistency and continuity of this process, as well as taking into account the age and individual characteristics of consumers.

scholarly journals Optimization of quality indicators of raw milk and dairy products

2021 ◽  
Vol 282 ◽  
pp. 06007
Author(s):  
Tatiana Ananeva ◽  
Vera Ostroukhova
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Milk ◽  
Raw Material ◽  
Expert Assessment ◽  
Chemical Parameters ◽  
Milk Processing ◽  
Microbiological Safety ◽  
Physico Chemical ◽  
Milk And Dairy Products

Milk is a part of many food products. In the expert assessment of raw material quality, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of gastrointestinal tract diseases. The experiment was conducted on the basis of the Educational and Production Livestock Complex of the FSBEI HE RSAU – MAA n.a. K.A. Timiryazev (city of Moscow). The purpose of the study is to optimize the quality indicators of raw milk and dairy products. A method of raw milk processing has been studied to reduce the number of potentially dangerous microorganisms in the products produced from it. The fact of changes in organoleptic and physico-chemical parameters under the influence of an electromagnetic field is established; the quantitative and qualitative composition of milk and yogurt microorganisms is assessed. The article describes the issues of ensuring the microbiological safety of raw milk and suggests a method for optimizing the sanitary and hygienic indicators of dairy products, in accordance with the current requirements of regulatory documents.

scholarly journals The usage of niche seeds flour in cupcake production technology

2021 ◽  
pp. 94-100
Author(s):  
Nataliia Sova ◽  
Kristina Khudaiberdiieva ◽  
Nataliia Kovalenko ◽  
Ilona Mykhnenko
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Caloric Content ◽  
Organoleptic Evaluation ◽  
Important Place ◽  
Physicochemical Quality ◽  
Energy Value

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

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.

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