The aim of the present work was to study the technological impact of incorporating canola protein concentrate (extract) into gluten-free bread formulation made of white rice flour. The main properties of the obtained dough and bread were compared to two control formulations made of 100% wheat flour and 100% rice flour. The canola protein concentrate was added at 3, 6 and 9% supplementation level of the rice flour. The bread making process was conducted by approved technology and the obtained results showed that addition of canola protein concentrate to rice flour significantly improved the overall quality of the resulted bread even if its mass volume (1.777 mL/g) and honeycomb structure were of lower quality compared to those of control bread which was made of 100% wheat flour (2.518 mL/g). However, the mass volume of rice bread supplemented with canola protein concentrate was significantly higher than that of bread made of 100% rice flour (1.417 mL/g. In summary, this project demonstrated the positive impact of canola proteins incorporation into white rice flour-based gluten-free bread. These results contribute to the progress of current research focusing on substituting gluten by other proteins having good techno-functional properties. Moreover, a mathematical model was used to explain the impact of the added canola protein concentrate on the intensity of the reactions involved in the dough matrix during oven baking. The obtained model clearly highlighted the significant effect of both the baking time and temperature.
The secondary raw materials have been studied as sources of pectic substances necessary for the endo-ecological protection of the organism in the globally deteriorating living conditions of modern humans. The article reveals the significance and long-term benefits of such sources of pectic substances as fruit and seed coats, which are obtained in considerable quantities as a secondary raw material during the implementation of the technological process, and often do not find rational use. Research has been carried out on new prospective sources of pectin substances – secondary resources of processing soybean Glycine max (L.) Merrill, sainfoin Onobrýchis arenária, rapeseed Brassica napus L. oleifera, Sarepta mustard Brassica juncea (L.) Czern, and black mustard Brassica nigra (L.) W.D.J. Koch, castor bean Ricinus communis L., sunflower Helianthus annuus L. Fruit and seed coats of these plant species have been studied. The prospects of their secondary resources for pectin production have been shown. The assessment of the quantitative and qualitative characteristics of the pectic substances of the objects under study, as well as their fractional composition and analytical indicators, make it possible to characterize the potential functional, technological and therapeutic properties of pectin preparations. It has been indicated that in the polyuronid component (fraction of galacturonic acid), all the studied samples of surface tissues of soybean, mustard, sainfoin, sunflower, one rape variety meet international requirements for food pectin (52.87–73.22%), and one of them, the pectin from seed coat of the Valenta variety, meets the requirements for pectins for medical purposes (75.83%). Pectic substances of soybean, mustard, castor bean varieties are characterized by a high degree of esterification (62.37–76.88%) in contrast to the varieties of sainfoin and sunflower (45.29–55.15%). According to the degree of esterification, rape varieties are close to low-esterified pectiс substances – 59.34–61.48%. The prospects of using seed and fruit membranes as an unconventional secondary plant raw material to improve the environmental performance of production and to obtain a valuable therapeutic-and-prophylactic food ingredient have been substantiated.
Разработаны рецептуры и технологии производства хлебобулочных изделий с продуктами переработки риса в основе состава мучных композитных смесей для повышения их пищевой ценности. Исследованы образцы рисовой муки и мучки, муки кукурузной и пшеничной общего назначения М55-23 отечественных производителей. Контрольный образец – рецептура хлеба из пшеничной муки общего назначения. Опытные образцы состояли из композитных смесей (КС): I КС – мука пшеничная общего назначения и мучка рисовая в соотношении 90 : 10; II КС – мука пшеничная общего назначения, мука рисовая, мука кукурузная и мучка рисовая в соотношении 50 : 20 : 20 : 10. Целевым улучшителем предложен пектин яблочный. Определен максимальный удельный объем образцов формового хлеба, изготовленного с внесением 0,3% пектина в смеси с поваренной солью при последующем растворении полученного состава в воде, см3/100 г: контроль – 289; с I КС – 285; со II КС – 280. Пищевая ценность по белкам составила 8,12; 8,55; 9,12 г/100 г в образцах хлеба контрольном, «Лучик», «Мания» соответственно. Содержание витаминов, мг/100 г: В1 – 0,31; 1,36; 1,46; В2 – 0,26; 1,32; 1,52; РР – 0,47; 3,55; 4,02 в образцах хлеба контрольном, «Лучик», «Мания» соответственно. Установлено, что внесение КС на основе продуктов переработки зерна риса в состав рецептур пшеничного хлеба «Лучик» и «Мания» повышает содержание белков на 6 и 12%, жиров в 2–2,5 раза соответственно по сравнению с контролем. Внесение в рецептуру хлебобулочных изделий мучки рисовой, муки рисовой и муки кукурузной повысило содержание К и Р в 100 гготового продукта в 3–3,5 раза, Mg и Fe в 4–4,5 и 6–6,5 раз соответственно, витаминов В1 и В2 в 4,5–5,5 раз соответственно, витамина РР в 8 раз, что увеличило пищевую ценность по минеральным веществам в 2 раза, а по витаминам – в 7 раз по сравнению с контролем. Энергетическая ценность новых изделий повысилась в сравнении с контролем в среднем на 18%. Установлено, что при употреблении 250 гхлеба «Лучик» на основе I КС степень удовлетворения организма в белке для мужчин и женщин III группы активности в возрасте 30–39 лет и детей в возрасте 14-18 лет составила 26,8% суточной потребности; в минеральных веществах – 15,7; 16,7 и 18,9% соответственно. При употреблении 250 г хлеба «Мания» на основе II КС степень удовлетворения в белке составила 25,6; 30,8 и 28,5% суточной потребности соответственно. Выявлено, что содержание основных пищевых веществ – белка, пищевых волокон и минеральных веществ в вырабатываемом на основе II КС хлебе «Мания» выше на 8,0; 4,0 и 10,7% соответственно по сравнению с хлебом «Лучик». Recipes and technologies for the production of bakery products with rice processing products based on the composition of flour composite mixtures to increase their nutritional value have been developed. Samples of rice flour and flour, corn flour and wheat flour of general-purpose type M55-23 of domestic producers were studied. The control sample is a recipe for bread made from general-purpose wheat flour. The prototypes consisted of composite mixtures (CM): I CM – general-purpose wheat flour and rice flour in a ratio of 90 : 10; II CM – general-purpose wheat flour, rice flour, corn flour and grain rice processing products in a ratio of 50 : 20 : 20 : 10. The target improver is apple pectin. The maximum specific volume of samples of tin bread of adding 0,3% pectin in a mixture with table salt with subsequent dissolution of the resulting composition in water, cm3/100 g was defined: control – 289; with I CM – 285; with II CM – 280. The nutritional value of proteins was 8,12; 8,55; 9,12 g/100 g in the samples of bread control, «Luchik», «Maniya», respectively. Vitamin content, mg/100 g: B1 – 0,31; 1,36; 1,46; B2 – 0,26; 1,32; 1,52; PP – 0,47; 3,55; 4,02 inthe control bread samples, «Luchik», «Maniya», respectively. It was found that the introduction of CM based on rice grain processing products into the recipes of wheat bread «Luchik» and «Maniya» increases the protein content by 6 and 12%, fat by 2–2,5 times, respectively, compared to the control. Adding grain rice processing products, rice flour and corn flour to the recipe of bakery products was increased the content of K and P in 100 g of the finished product by 3–3,5 times, Mg and Fe by 4–4,5 and 6–6,5 times, respectively, vitamins B1 and B2 by 4,5–5,5 times, respectively, vitamin PP by 8 times, which was increased the nutritional value of minerals by 2 times, and vitamins by 7 times compared to the control. The energy value of new products increased by an average of 18% compared to the control. It was found that when using 250 g of bread «Luchik» on based the I CM, the degree of satisfaction of the body in protein for men and women of the III activity group aged 30–39 years and children aged 14–18 years was 26,8% of the daily requirement; in minerals – 15,7; 16,7 and 18,9%, respectively. When using 250 gof bread «Maniya» on based II CM, the degree of satisfaction in protein was 25,6; 30,8 and 28,5% of the daily requirement, respectively. It was found that the content of the main food substances-protein, dietary fiber and minerals in the bread «Maniya» produced on the basis of the II CM is higher by 8,0; 4,0 and 10,7%, respectively, compared with the bread «Luchik».
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