Development of a recipe for bakery products using new protein raw materials

2021 ◽  
Vol 1 (3) ◽  
pp. 48-55
Author(s):  
A.S. Evdokimova ◽  
◽  
E.V. Nevskaya ◽  
O.E. Tyurina ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Bakery Products ◽  
New Protein

Население испытывает систематический дефицит белка, до 99% жителей недополучают этот необходимый компонент питания [20]. Исследовано влияние нового нетрадиционного высокобелкового сырья: муки из мухи Черная львинка (далее белковая добавка) на микробиологические показатели, гранулометрический состав, белково-протеиназный комплекс пшеничной муки, газообразующую и газоудерживающую способности теста, физико-химические и органолептические показатели качества хлебобулочных изделий. Выявлено, что добавление белковой добавки к массе пшеничной муки первого сорта способствовало снижению количества и качества клейковины по сравнению с контрольным образцом. Установлено, что добавление 20% белковой добавки к массе пшеничной муки первого сорта способствовало снижению в хлебобулочных изделиях удельного объема на 53,6%, пористости - на 3,8% по сравнению хлебобулочными изделиями без добавки. Для оптимизации количества белковой добавки и сухой пшеничной клейковины использовали метод математического моделирования. Установлено, что внесение белковой добавки в количестве 7% к массе муки и сухой пшеничной клейковины в количестве 1% от массы муки позволит получить хлебобулочные изделия по физико-химическим и органолептическим показателям на уровне контрольного образца. Рассчитана пищевая ценность изделий. Установлено, что по сравнению с контрольным образцом содержание белка повысилось на 34%.

Selection and evaluation of suppliers as a quality control element for bakery products

2021 ◽  
pp. 21-25
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Physicochemical Parameters ◽  
Raw Materials ◽  
Objective Assessment ◽  
Expert Assessment ◽  
Control Element ◽  
Bakery Products ◽  
Regulatory Documents ◽  
Tree Diagram ◽  
Organoleptic Parameters

The article presents research in the field of quality management by suppliers of dairy whey to a bakery enterprise in the Omsk region. The general assessment criteria are systematized in the form of a tree diagram, which makes it possible to identify them depending on the target orientation. When evaluating suppliers, such fundamental elements as the quality of purchased raw materials, their cost and timeliness of delivery were taken into account. The results of an expert assessment of the organoleptic parameters of serum, controlled physicochemical parameters and subsequent regression analysis made it possible to establish their compliance with the requirements of regulatory documents. A comprehensive assessment of the possibilities allowed us to give an objective assessment, as well as to make a decision on choosing in favor of one of the suppliers.

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.

scholarly journals FORECASTING VOLUMES OF SALES GOODS BY LINEAR PROGRAMMING METHOD (ON MATERIALS NEMIROV BPC, NEMIROV VINNITSYA REGION)

2021 ◽  
Author(s):  
Tayisa Vozniuk ◽  
Olga Mazur
Keyword(s):  
Linear Programming ◽  
Raw Materials ◽  
Decomposition Methods ◽  
Point Of View ◽  
Programming Method ◽  
Bakery Products ◽  
Economic Activities ◽  
Linear Programming Method ◽  
Material Resources ◽  
Decision Tasks

In this article reveals an example of forecasting the volumes of sales goods through ways of implement optimization analysis, that is by linear programming method. For example, volume of production goods for realization her consumers no must to exceed of determined out maximum or to be lower by minimum, what can to foreseeing in this task. For decision tasks of linear programming with a large number of variables and constraints, decomposition methods are used, which allow instead of the original problem to solve tasks of little volume. In general methodology of linear programming together with simplex-method is considered on the example Nemyriv bakery, where determined out profit on unit bakery products, obtained through the optimal ratio of material resources and costs incurred. In analysis and treatment of economic activities the each enterprises, particularly at composition forecast as to volumes of sales goods with aim of receiving profit, linear programming maybe successfully used out for decision tasks with optimization of development and organization trade processes upon regarding the sale of its products. With point of view management a tasks of linear programming – this tasks of optimal using resources. In each event planning of production goods necessity have on attention, which different productions resources (workforce, raw, materials, means of production) are limited, and also which known norm of costs these resources on different kinds goods, or possible are multiples variants to separating production resources. In our work, we ascertained that in analysis, compliance is checked of demand for bakery products to stocks of most-important kinds raw and materials together with costs as most important conditions for receive profit on enterprises and avoiding of excessive and unforeseen losses. With aim of rise efficiency of enterprises activities necessary and further to look at question of renewing assortment goods and increase quality her, increasing volumes of production, maximum of loading production powers equipment, efficiency using of available resources.

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.

The Rising Power of Yeast

2019 ◽  
Author(s):  
Alan Kelly
Keyword(s):  
Carbon Dioxide ◽  
Food Systems ◽  
Raw Materials ◽  
Alcoholic Beverages ◽  
Bakery Products ◽  
Formal Description ◽  
Higher Alcohol ◽  
The Bible ◽  
Wide Range ◽  
Rising Power

In the last chapter, yeast was mentioned a few times as one of the generally less-problematic microbial denizens of food systems, and in fact the roles of yeast in the production of two of our most common and popular food categories, alcoholic beverages and bakery products such as bread, are so critical that it is worth dedicating a whole chapter just to the consideration of the science of these products. The ability of yeast to grow in a wide range of raw materials and convert sugars to alcohol, carbon dioxide, and other interesting products is the basis for production of products such as wine and beer, as well as higher-alcohol-level spirits, and is a process that has been exploited for the purposes of human pleasure for thousands of years. The origins of alcoholic fermentations, like those of many food products, are somewhat murky, but it is thought that honey or fruit may have been the original basis for the fermentation of such products, and that wine arose because of accidental adventitious spoilage of grapes and their juice that turned out to have, well, interesting consequences. The Greeks and Romans had wine-making down to an art, and it features frequently in their art; it also makes many appearances in the Bible (including a nonscientifically verifiable production protocol based apparently solely on water). The main reason alcoholic fermentation became of interest was as a way to prevent bacteria or other undesirable microorganisms from growing in juice by allowing a different kind of microorganism to get there first, use up the goodies, and produce products that made conditions highly unsuitable for colonization by later invaders. We routinely associate the word “intoxicated” with a formal description of the result of overconsumption of the outputs of such fermentation, but the heart of that word is “toxic,” which reminds us that alcohol is a poison. It just happens to be one that humans can tolerate only up to certain levels, beyond which poisoning and death can readily occur, but at lower levels has a range of effects that need not be described here.

scholarly journals The use of wild medicinal raw materials in food production

2020 ◽  
Vol 17 ◽  
pp. 00048
Author(s):  
Alla V. Volkova ◽  
Vladimir N. Sysoev ◽  
Andrey N. Makushin
Keyword(s):  
Food Production ◽  
Raw Materials ◽  
Inhibitory Effect ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Experimental Justification ◽  
Carbonated Drinks ◽  
Herbal Infusions ◽  
Positive Effect ◽  
Water Alcohol

Research on the composition of new types of food products, including those enriched with physiologically functional ingredients, is relevant and promising, since it allows us to organize public nutrition on a scientific and hygienic basis. The aim is experimental justification of the use of wild medicinal raw materials in food production. The methodological basis is a systematic analysis of the technology for the production of bakery products, non-alcoholic carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In accordance with the chosen method, the problem of choosing and justifying the use of wild-growing phyto-enrichment agents of different species has been solved. It has been established that the introduction of phyto-enrichment agents has a positive effect on maturation processes of the dough. The use of wild medicinal raw materials is more justified in the form of herbal infusions. In the production of non-alcoholic carbonated drinks, drinks containing hawthorn, echinacea grass, linden flowers, lingonberry leaves, rose hips and thyme herbs have the most harmonious taste. In the production of sausages, wild-growing medicinal raw materials can be used as water-alcohol infusions and crushed raw materials. A water-alcohol infusion of fireweed narrow-leaved has the greatest inhibitory effect on the development of bacteria.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

FEATURES OF FUNCTIONING OF PEREYASLAV-KHMELNYTSKY BAKERY IN 1977–1985

2019 ◽  
pp. 142-148
Author(s):  
Valentina Shakula
Keyword(s):  
Raw Materials ◽  
Production Capacity ◽  
High Tech ◽  
Technical Equipment ◽  
Bakery Products ◽  
Personnel Turnover ◽  
Analytical Review ◽  
History Of ◽  
Leading Enterprises ◽  
The City

The article deals with the peculiarities of the activity of Pereyaslav-Khmelnytsky bakery in the period from 1977 to 1985, when Pereyaslav-Khmelnytsky bakery at the food factory was reorganized into an independent enterprise. This theme has been studied already fragmentarily by such scholars as M. Sikorsky, D. Shvydky, I. Goncharenko, O. Goncharenko, N. Onoprienko, but fundamentally is developed for the first time. In the process of work, the author used methods of search, analysis, synthesis and generalization, which allowed to investigate the problem and find out some facts from the history of the enterprises. The purpose of this study was to establish the peculiarities of the production activity of Pereyaslav-Khmelnytsky bakery in the period of its establishment as an independent food enterprise through an analytical review of archival sources, publications of periodicals and systematization of the information received. According to the intended purpose, the following tasks are set: to investigate the history of the functioning of the Pereyaslav-Khmelnytsky bread factory in 1977-1985, to establish the main directions of the development of production and personnel policy, to identify the features of the range, directions and problems of its implementation. It was revealed that during this period of its production, Pereyaslav-Khmelnytsky bakery has undergone a long path of formation and development: from a small half-baked of Pereyaslav-Khmelnytsky foodstuff factory, that baked bread in brick burning stoves on solid fuels to a powerful enterprise, that works on high-tech equipment and provides high-quality bakery products, not only to the population of the city of Pereyaslav-Khmelnytsky and the district, but also to the nearest settlements of Boryspil, Baryshiv, Yagotyn districts of the Kyiv region, Zolotonosha and Drabiv districts of Cherkasy region. It is important that the gross output figures increase each year. The range of bakery products and the quality of products have increased significantly, despite the periodic problems associated with providing the bakery with quality raw materials and fuel materials for continuous operation. This influenced positively the economic performance of the enterprise and the entire region. It was also established that the administration of the bakery in the specified period paid special attention to the increase of professional qualifications of its employees, improvement of conditions and safety of their work, legal education and social security of people, which significantly reduced the percentage of personnel turnover. It was emphasized, that the important point of the backery's activity was the re-equipment of sanitary rooms and food units, because of the duration of work shift on bakery department was 24 hours for workers. Workers were provided by quality rest during lunch breaks. It has been proved, that the modernization of industrial baking equipment was not actually carried out at this time, if not taking into account the annual fragmentary and cosmetic repairs, because it was built also a new premises with the latest at that time technical equipment with a production capacity of 65 tons per day. The administration and the team of the bakery were seriously preparing themselves for work under the new conditions, as new mechanisms required not only experience, but also knowledge of the technical characteristics of the equipment and the release of new types of bakery products. Pereyaslav-Khmelnytsky bakery played an important role in the economy of the city and the region during the first half of the 80's. XX century, as it was one of the leading enterprises of the food industry in the region.

scholarly journals ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ

World Science ◽  
2020 ◽  
Vol 1 (4(56)) ◽  
pp. 45-47
Author(s):  
Бералиева Э. Б. ◽  
Керимбек Ж. С.
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Licorice Root ◽  
Bakery Products ◽  
High Quality ◽  
Bakery Product ◽  
Medicinal Properties ◽  
Low Levels ◽  
Vegetable Raw Materials

The article discusses the ways to solve the problems of low levels of active biological substances in the bakery product, with medicinal properties. In the process of the preparation of buns, the optimal dosages of the additives were calculated in order to determine an acceptable ratio of vegetable raw materials components and expand the range of bakery products with therapeutic and prophylactic effects. The article proposes new recipe for making buns with the addition of herbal additives such as stevia and licorice root. In addition, the study was conducted on the influence of licorice root and stevia additives on the rheological properties of the dough and the quality of the finished product. As a result, high-quality buns with the necessary consumer properties were obtained.

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