EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD

2021 ◽  
pp. 119-128
Author(s):  
Irina Mikhailovna Rusina ◽  
Irina Mikhailovna Kalesnik ◽  
Irina Petrovna Liabetskaya
Keyword(s):  
Quality Indicators ◽  
Wheat Bread

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.

scholarly journals Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

2020 ◽  
Vol 82 (3) ◽  
pp. 200-207
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. D. Tkacheva ◽  
A. S. Riazantseva
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Surface Color ◽  
Fresh Frozen ◽  
Taste And Smell ◽  
Buckwheat Flour

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

FORMATION OF THE QUALITY INDICATORS AND NUTRITIONAL VALUE OF WHEAT BREAD WITH APPLICATION OF FLOUR QUINOA

2019 ◽  
Author(s):  
Л.Г. ЕЛИСЕЕВА ◽  
Е.В. ЖИРКОВА ◽  
Д.С. КОКОРИНА
Keyword(s):  
Amino Acids ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Negative Impact ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Wheat Bread ◽  
Biological Value ◽  
Quinoa Flour

Исследовано влияние муки киноа торговых марок (ТМ) «Ярмарка» (Россия), «Мистраль» (Россия) и «Bohlsener & Muehle» (Германия), представленных на российском рынке, на химический состав, показатели качества и биологическую ценность формового хлеба из пшеничной муки. Муку киноа указанных ТМ вносили при замесе теста в количестве 10 и 20% взамен пшеничной муки. При внесении муки киноа происходило незначительное уменьшение объемного выхода хлеба: с 485 см3 в контрольном образце до 420 см3 в опытных. Образцы хлеба с внесением 20% муки киноа разных ТМ имели приятный легкий ореховый аромат. Установлено, что внесение 10–20% муки киноа не оказало отрицательного влияния на качество хлебобулочных изделий. Однако в образце хлеба с добавкой муки киноа содержалось белков на 2,1, пищевых волокон на 1,4 и жира на 0,3 г/100 г больше по сравнению с контрольным образцом – хлебом из пшеничной муки без добавок. Образец хлеба с добавкой 20% муки киноа ТМ «Ярмарка» превосходил образец хлеба из пшеничной муки без добавок по общему количеству аминокислот на 55%, в том числе по содержанию заменимых аминокислот – на 71,5%, незаменимых – почти на 20%, а содержание жира в хлебе повысилось с 0,9 до 3,2%. Доказано, что хлеб с добавкой муки киноа в количестве 20% взамен хлебопекарной пшеничной муки по своим органолептическим показателям качества не уступает хлебу, приготовленному по традиционной рецептуре, а по пищевой и биологической ценности превосходит его. The influence of flour quinoa brands «Yarmarka» (Russia), «Mistral» (Russia) and «Bohlsener & Muehle» (Germany), presented on the Russian market, on chemical composition, the quality indicators and biological value of bread from wheat flour studied. The quinoa flour of these brands was introduced when mixing the dough at 10 and 20% instead of wheat flour. With the introduction of quinoa flour, a slight decrease in the volume of bread occurred: from 485 cm3in the control sample to 420 cm3in the experimental. Samples of bread with the introduction of 20% flour quinoa different brands had a pleasant light nutty flavor. It is established that the introduction of 10–20% quinoa flour did not have a negative impact on the quality of bakery products. However, the sample of bread with the addition of quinoa flour contained of proteins on 2,1, of dietary fiber on 1,4 and fat on 0,3 g/100 g more than the control sample – bread from wheat flour without additives. The sample of bread with the addition of 20% of quinoa flour of the brand «Yarmarka» was superior to the sample of bread from wheat flour with no additives in the total number of amino acids on 55%, including the content of essential amino acids – on 71,5%, essential – almost by 20% and the fat content of bread increased from 0,9 to 3,2%. It is proved that bread with the addition of quinoa flour in the amount of 20% instead of baking wheat flour in its organoleptic quality indicators is not inferior to bread prepared according to the traditional recipe, and in food and biological value exceeds it.

scholarly journals Amylose Quantity Influence on the Wheat Bread Quality Indicators While Storage

Food Industry ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 65-69
Author(s):  
Natalia Leiberova ◽  
Natalya Pankratyeva
Keyword(s):  
Quality Indicators ◽  
Bread Quality ◽  
Wheat Bread

scholarly journals The development of a rye-wheat bread recipe using apple iodine pectin extract

2021 ◽  
Vol 82 (4) ◽  
pp. 202-206
Author(s):  
M. A. Zakina ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova
Keyword(s):  
Quality Indicators ◽  
Endemic Goiter ◽  
Control Sample ◽  
Iodine Content ◽  
Test Sample ◽  
The Body ◽  
Wheat Bread ◽  
Potassium Iodate ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

Currently, a promising direction in baking is the introduction of microelements such as iodine into the recipe of bread and bakery products. The presence of iodine in the formation of the thyroid hormone determines its biological role. This trace element is the only one known that is involved in the construction of hormones. The development of endemic goiter is caused by a lack of iodine in the body. The influence of apple iodine-pectin extract on physical and chemical quality indicators (moisture, acidity and porosity) of rye-wheat bread was studied. During the manufacturing process of a prototype rye-wheat bread, a standard recipe was used with the replacement of part of the water with apple iodine pectin extract obtained using sodium bicarbonate and adding iodine. The addition of this additive to the rye-wheat bread recipe improves organoleptic quality indicators. In terms of physical and chemical characteristics, bread with the addition of apple iodine-pectin extract meets the requirements of regulatory documents and standards. In order to justify the introduction of apple iodine-pectin extract into the rye-wheat bread recipe, the content of phosphorus and iron in bread samples was analysed using a spectrophotometer. A sample bread containing iodcasein from a local manufacturer was used as a benchmark for the purpose of this review. The iodine content was determined by titration of iodine released during the interaction of potassium iodate and potassium iodide. Analysis of the chemical composition showed that the introduction of apple iodine-pectin extract into the formulation contributes to an increase in the content of minerals, macro- and microelements in bread. On comparison of the samples, the test sample containing apple iodine pectin extract proved to stay fresh for longer than a control sample for 12-24 hours.

scholarly journals The influence of fireweed powder on the quality of wheat bread

2019 ◽  
Vol 80 (4) ◽  
pp. 254-258 ◽  
Author(s):  
A. G. Belyaev ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Control Sample ◽  
Wheat Bread ◽  
Dry Powder ◽  
Chamerion Angustifolium ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Leaf Powder

This paper presents the results of studying the effect of dry-leaved Chamerion angustifolium (L.) Holub dry powder on quality indicators of wheat bread, in which part of the highest-grade wheat flour was replaced by 3, 5 and 10% of powder. The study showed that the addition of narrow-leaved powder in different amounts (3, 5 and 10% by weight of wheat flour) at the stage of cooking, the dough has a different impact on the quality indicators of the products. With the increase in the amount of the infusion of narrow-leaved powder, the organoleptic and physico-chemical indicators change: the color of the product changes from dark golden to dark brown, the presence of the additive increases in taste and smell, but the products have the correct form, without explosions and cracks, elastic, very soft crumb, with a thin-walled and uniform porosity. With an increase in the amount of the added additive, the porosity decreases, but it does not reach the lower limit of the standard. Acidity and humidity increase, which negatively affects the quality and reduced shelf life of the finished product. Therefore, it is proposed to use dry powder of narrow-leaved fireweed in the amounts of not more than 3% by weight of the flour. Studies have shown that during storage at the bakery product with a 3% additive of dry leaf powder for 72 hours, the total crumb strain is reduced by 32 units. AP-4/2 penetrometer, while in the control sample - by 44 units. Thus, the process of staling bread with the addition of narrow-leaved fireweed powder is slower than that of the control sample, and the recommended shelf life of the finished product is 72 hours.

scholarly journals THE USE FERMENTED APPLE JUICE IN THE MANUFACTURING TECHNOLOGY OF RYE-WHEAT BREAD

2019 ◽  
pp. 129-136
Author(s):  
Natalya Denysova ◽  
◽  
Alina Harkava ◽  
Nataliia Buialska ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Apple Juice ◽  
Nutritive Value ◽  
Biologically Active ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Scientific Publications ◽  
Baked Goods

Urgency of the research is due to the need to increase the nutritional value of bakery products while maintaining quality and increasing the cost-effectiveness of innovations. Target setting. The growth of consumption of bakery products around the world dictates the need to develop new accelerated production technologies on the one hand, and on the other - preservation of vitamins, micro-and macro elements in products. Analysis of recent research and publications. Scientific publications show the promising introduction into the recipe of baked goods of fermented grape juice, with high content of biologically active substances that increase the nutritional value of finished products. Uninvestigated parts of general matters defining. The use of rye-wheat bakery products in the technology of other herbal additives has not been investigated, which provides for improvement of qualitative indices of products with the simultaneous enrichment of nutritive value. Setting objectives. Development of the technology of making rye and wheat bread on the fermentation of fermented apple juice, which will improve the vitality of the mineral composition of the resulting products. The statement of basic materials. The developed recipe for preparing rye-wheat bread on a spontaneous fermenting leaver with the addition of fermented apple juice in various concentrations (20, 40 and 60 g per 1 kg of flour), assessed the quality indicators of the studied samples in leaven, test semi-finished products, finished products. Conclusions and offers. The positive effect of fermented apple juice on the activity of lactic acid bacteria of rye starters of spontaneous fermentation, due to the influence of its components on the starter microbiota, leads to improved quality indicators. The optimal dosage of the additive in 40 g has been established, which ensures the maximum possible values of porosity, crumb elasticity and form-stability of rye-wheat bread.

scholarly journals Extract and Powder of Epilobium Angustifolium in Bakery Products

2020 ◽  
Vol 50 (1) ◽  
pp. 61-69
Author(s):  
Ekaterina Nevskaya ◽  
Aleksandra Zueva ◽  
Alexey Belyaev
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Desirability Function ◽  
Optimal Dose ◽  
Mineral Elements ◽  
Wheat Bread ◽  
Plant Materials ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Epilobium Angustifolium

Introduction. The modern food industry is currently facing the problem of the appropriate use of inexpensive and affordable domestic plant materials as an important source of vital substances. They can be used in formulations and production technologies of fortified functional foods. The present research featured the development and assessment of the quality of wheat bread fortified with willow weed (Epilobium Angustifolium). Study objects and methods. Samples of wheat bread were prepared from wheat baking flour of the highest grade. The extract and powder were prepared from crushed grass of Epilobium Angustifolium. The sensory and physico-chemical quality indicators of wheat bread samples were determined by conventional methods. The Harrington desirability function was used to improve the sensory properties of the wheat bread samples. Results and discussion. The interval ranges of values of the generalized desirability function were used to establish the values of this function for all samples of wheat bread fortified with Epilobium Angustifolium. The values proved to be in the range marked as “good”: D = 0.6927–0.6908. The powder of Epilobium Angustifolium increased the content of potassium in 100 g of bread by 5–12%, calcium – by 12–30%, magnesium – by 3–7%, and phosphorus – by 2–6%. When the extract was applied, the content of potassium and calcium increased by 7% and 13%, respectfully, while the content of magnesium and phosphorus increased by 4%. Conclusion. The extract of Epilobium Angustifolium fortified the samples of wheat bread with important mineral elements and increased their nutritional value. The physico-chemical indicators of the test samples did not deteriorate. The optimal dose of Epilobium Angustifolium powder was 3% vs. total flour mass. The sample of wheat bread with 3% of willow weed powder demonstrated good quality indicators, and its physico-chemical indicators met the requirements of the standard. The nutritional value of wheat bread samples fortified with Epilobium Angustifolium powder increased due to the larger content of phosphorus, magnesium, calcium, and potassium.

Sedation and gender differences in screening colonoscopy - Impact on quality indicators

2011 ◽  
Vol 49 (05) ◽  
Author(s):  
C Bannert ◽  
K Reinhart ◽  
D Dunkler ◽  
M Trauner ◽  
W Weiss ◽  
...  
Keyword(s):  
Gender Differences ◽  
Quality Indicators ◽  
Screening Colonoscopy ◽  
And Gender
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