The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.
The authors of the paper found that the nature and direction of the seasonal dynamics of the content of microbial biomass in typical black soil in grain-fallow crop rotation differ depending on the slope direction, the cultivation system and the soil layer. The characteristics of the dynamics of the content of microbial biomass in typical black soil in the agroecosystem of grain-fallow crop rotation, depending on the slope direction and the type of soil cultivation are revealed. The influence of the slope direction on the dynamics of the microbial biomass in the soil is more pronounced in the layer of 10-20 cm. The need to ensure the supply of a sufficient amount of post-harvest residues and organic fertilizers to the soil is shown. The increase in the uniformity of the upper layer of typical black soil is associated with the constant mechanical man-made impact on it. The obtained results about the nature of the impact of the studied factors on the seasonal and spatial variability of microbial biomass can be used in the development of systems for the management of the biological activity and reproduction of organic matter in black soils in order to improve their ecological state. The results of studies of the ecologically and agronomically important soil component i.e. microbial biomass are necessary for the development of systems for the regulation of soil fertility in order to increase their productivity, as well as for the development of a control system for the content of microbial biomass in black soils. The experimental data can serve as the basis for a database on the microbial pool of various soils and ecosystems, which is advisable to use for model predictive calculations, including in different ecological scenarios. The assessment of the state of organisms living in the soil and their biodiversity are important in the solution of the problems of environmental practice: identification of zones of ecological disadvantage, calculation of damage caused by man-made activities, determination of the stability of the ecosystem and the impact of certain anthropogenic factors.
Producing sugar from sugar beet is a combination of physical and chemical processes not related to microbial life. Microorganisms in fact are pests for sugar production, as they negatively affect the production rates, lead to a loss of sucrose, and reduce the resulting sugar output while also worsening its quality; the products of microbial life reduce the pH value of sugar products, which leads to a faster corrosion of the equipment and piping. Microorganisms can come from sugar beet itself as well as from water, air, the staff, or the equipment. Non-compliance with the production standards may as well result in contamination. The entire sugar production process is negatively affected by microorganisms, as they cause a considerable loss of sucrose. Beet chips and juice are a good growth medium for pathogens that consume sucrose as a part of their metabolism.
Flour confectionery products, including semi-finished biscuit products, are of interest for conducting experiments aimed at obtaining new types of enriched products with various micronutrients. For the enrichment of the products, a powder from the grass of the willow-herb was used. Because it is known from the literature that willow-herb contains a large amount of micronutrients and is a medicinal plant. The collection of the herb willow-herb also has many medicinal properties and has a positive effect on the human body. In this paper, we consider the recipes for the production of semi-finished biscuit products with the replacement of flour in them with the powder of willow-herb in different percentage concentrations. The obtained samples of semi-finished biscuit products were examined in order to determine their quality indicators. An organoleptic evaluation was carried out, which allowed us to identify the best sample. Studies have been conducted to determine the amount of content of certain elements. The dependence of the content of these elements on the amount of the addition of willow-herb to the recipes of experimental samples of sponge semi-finished products is revealed. The quantitative indicators of the content of elements such as iron and phosphorus, important for the human body, in the samples were determined. Infrared spectra of experimental samples of biscuit products were obtained, and their analysis was carried out.
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