Effect of Oat-Based Ingredients on the Quality of Pastry Products

Introduction. Whole grain products can prevent some chronic diseases. Oats and oat-based foods are rich in beta-glucan, which makes them a perfect ingredient for functional foods. The present research objective was to introduce oat-based ingredients into the formulation of sugar cookies and study the quality of the finished product. Study objects and methods. The study involved various formulations of sugar cookies with different proportions of oat meal and composite flour. Sensory, physicochemical, rheological, structural, and mechanical properties were determined according to standard methods. Results and discussion. The mass shares of protein, fat, and dietary fiber increased together with the share of oat meal: protein – 11.9–12.5%, fat – 2.3–3.7%, dietary fiber – 4.1–4.5%. The swelling rates were 3.41–4.60, which was higher than in the wheat flour sample (2.94). Oat meal increased the viscosity of the model suspensions from 50 to 500 Pa·s The sample with the biggest share of oat meal had the greatest strength (1700 g). The water absorption also increased (193%): it was 220 when the share of oat meal was 20% and 221% when it was 30%. Oat meal decreased the water activity from 0.360 to 0.290 as its concentration grew. Conclusion. The optimal amount of oat meal was 30% and that of oatmeal flakes – 10% of the flour amount. The research also defined the effect of oat meal and oat flakes on the composite flour blend, model dough, and sugar cookes. The article introduces a new commercial formulation of sugar biscuits.

INTELLIGENT APPROACHES TO ORGANIZING REMOTE QUALITY CONTROL OF STORAGE OF GRAIN PRODUCTS

Cereals are an essential part of the diet of Homo sapiens. Since late Neolithic times, with the transition to sedentary farming, working with grain (growing, storing, processing, cooking food) has become a traditional type of professional human activity. As part of the accumulated historical experience, numerous technological processes have been developed and optimized for this type of activity. The relevant technologies evolved in close correlation with the changing conditions of life, literally under the pressure of Darwinian natural selection, because they were directly related to the survival of the Homo sapiens. Further development of grain-processing technologies remains invariably urgent today, as evidenced by the report [1] presented by the UN on the state of food security and nutrition in the world - with horrifying figures depicting the need and misery of the wide masses of the population of the planet. An important component of grain processing is the technology associated with the storage of grain products. Part of the stored grain products is used as seed stock for a new cycle of grain sales, the other - a significant part - for processing into food products. At the same time, new developed (optimized, improved) grain storage technologies must be safe, low-cost, maximally compatible with previously developed (available) equipment, and scalable to large volumes of stored material. Of course, the technology must ensure proper efficiency, an indicator of which should be a reduction in the percentage of grain product losses. In this regard, management methods used in the technological processes of grain products storage are substantially important, as well as methods of control over the current state of grain products for the correct organization of the technological processes. In particular, methods using elements of artificial intelligence are of high interest. Among them, neural networks are promising, especially those capable of learning "without a teacher" - Kohonen Maps (KK). Modified KK algorithm [2] implements reduced learning time[3], which is relevant in the implementation of adaptive procedures for processing the results of measurements of controlled parameters. The purpose of this paper is to consider the principles of using modified Kohonen maps to classify situations with applicability to remote quality control of grain products storage.

Evaluation of Nutri-Score in Relation to Dietary Guidelines and Food Reformulation in The Netherlands

An unhealthy dietary pattern is an important risk factor for non-communicable diseases. Front-of-Pack nutritional labels such as Nutri-Score can be used to improve food choices. In addition, products can be improved through reformulation. The current study investigates to what extent Nutri-Score aligns with the Dutch Health Council dietary guidelines and whether it can be used as an incentive for reformulation. Nutri-Score calculations were based on the Dutch Branded Food database (2018). The potential shift in Nutri-Score was calculated with product improvement scenarios. The Nutri-Score classification is in line with these dietary guidelines: increase the consumption of fruit and vegetables, pulses, and unsalted nuts. It is, however, less in line with the recommendations to limit (dairy) drinks with added sugar, reduce the consumption of red meat and replace refined cereal products with whole-grain products. The scenario analyses indicated that a reduction in sodium, saturated fat or sugars resulted in a more favourable Nutri-Score in a large variety of food groups. However, the percentage of products with an improved Nutri-Score varied greatly between the different food groups. Alterations to the algorithm may strengthen Nutri-Score in order to help consumers with their food choices.

Development of the Russian grain imports in the XIX – early XX centuries

  The object of this research is the Russian imports of grain and grain products (flour and cereal) over the period from 1802 to 1917. The subject of this research is the dynamic processes of changes in the volume and commodity structure of the import of grain and grain products in the XIX – early XX centuries. The article leans on the analysis of sources that contain data on the Russian imports of grain and grain products (annual “Reviews of Russian foreign trade through European and Asian borders”), which characterizes import of grain to the Russian Empire of this period. The study employs the methods of historical, source studies, and statistical analysis. The analysis of sampling relies on the tabular summary of data and graphic representation of data. The novelty lies in the analysis of the key trends in the development of import of grain to the country throughout a prolonged historical period, which is carried out virtually for the first time. Based on examination of the statistical data in the import of grain, the following results were obtained: 1) a significant dependence of the volume of grain imports on the state of domestic grain production and the absence or presence of “lean years” in particular is underlined; 2) the periods of excess of grain imports over exports is determined. 3. The conclusion is made on the significant increase in the volume and transformation of the structure of the Russian grain imports in the beginning of the XX century. It is also indicated that due to insignificant volumes of import, compared to export, the grain imports did not affect the overall level of grain consumption among the Russian population.  

Analysis of automated control systems of equipment for transportation of grain products on elevators

This article presents an analysis of the process of routing process lines in the elevator, which is carried out by an automated control system. The relevance of this topic is justified on the basis of the mismatch of elevator productivity to modern needs and volumes of grain products. As the organizational and functional structure of elevator complexes remains without significant changes, which directly affects the characteristics of the management of the technological process of transportation and as a consequence on the quality of grain products. And since the volumes and requirements will always only increase, the question arises in the increased efficiency of elevator processes under the same conditions, with possible changes that will result in modernization, optimization and improvement of the process itself without changing the technological layout of equipment. Therefore, the purpose of the study was to analyze the methods of organization and management of technological routes of transportation at the elevator complex, to determine opportunities to improve its productivity. During the study of the control process and technological routes of the elevator complex, the structural control scheme and the algorithm for laying the route of grain movement at the specified coordinates were analyzed. According to the found shortcomings, one of the directions of increase and improvement of technological process on the elevator was defined, which consists in improvement of control algorithms towards optimization of technological processes of the elevator on many criteria which should improve not only operational indicators, but also qualitative indicators of production. What is the problem in optimizing the modes and structural parameters of control of the electromechanical complex of the elevator, by improving existing and developing new methods, software and hardware means of operational intervention in the modes of electromechanical equipment of the elevator to improve energy saving and product quality.

Grain and processed grain products market: topical issues and ways of their solution

The goal is to assess the current state of the market for grain and its processed products, to determine the features of its functioning and prospects for further development. Methods - economic, statistical and analytical, which made it possible to identify main trends taking place in grain products subcomplex of the country, draw up a balance of resources, as well as the use of grain and grain products. Results - in the process of studying this problem, it was indicated that as a result of reduction in the own products volume, the resource part of the balance of grain and its use for the analyzed period decreased. It was determined that grain market in Kazakhstan is exportoriented. The analysis indicates a high level of self-sufficiency in grain crops and products of their processing in the republic. It has been determined that grain industry fully meets the needs of the domestic market, thereby contributing to the increase in the level of food security of the country. The negative tendency of reducing production volume and export of flour has been clarified. The presence and relevant use of grain processing facilities are analyzed. The authors note a significant excess of the potential possible processing volume over the actual indicators. Information on the export of flour in the context of exporting countries is presented. The assessment of the export potential of grain market has been carried out. The emphasis is made on the fact that Kazakhstan has a significant reserve of grain and flour exports. Conclusions - measures of State regulation of problems in logistics system, transportation of raw materials and flour, as well as directions of effective support for the development of milling industry, market infrastructure are proposed, including based on the principles of public-private partnership.

The technological properties of winter wheat grain during long-term storage

In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicators at a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1 year of storage (on average by 10 – 30%). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21% compared to the initial values and on 7% – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.

The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains

Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.

Creation of a functional product based on grain mixture for hardtacks for people with intense loads

As a rule, grain products contain deficient protein in their composition. In order to achieve the reference protein in plant foods, a blending method can be used. The development of the formulation and technology of high-protein hardtacks based on wheat wholemeal flour using high-protein biomass will become indispensable in the field nutrition of climbers, militaries and athletes during the competition period.