The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and improved qualities were obtained. In the recipe, sugar was completely replaced by dry powders of sugar beet. The optimal combination for making a bun from composite flour and dry sugar beet powder was 10% chickpea and 5% mung bean flour with 9.23 g of dry sugar beet powder added per 100 g flour. Physical and chemical indicators, including mineral elements, vitamin composition, and safety indicators, were determined. It was proven that the use of composite flour from leguminous crops contributes to a contraction of the technological process of the production of bakery products, reducing the time needed for dough preparation and baking. The use of technology for obtaining bakery products and recipes in production allows expanding the range of bakery products, reducing the duration of the technological process of production, improving the quality of finished products, and increasing labour productivity. It also helps to improve the socioeconomic indicators of bakery and confectionery enterprises.
Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.
The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 times. According to the obtained results, it is possible to conclude the relevance of this topic is getting a new range of bread products with increased nutritional value.
The purpose of the study is to use flour from legume crops to enrich pasta products with valuable nutritional components. The research was conducted in the "Training and research center for the production of pasta" Almaty technological university. To mechanoactivator study respectively the quality effect flour of fine legume amount crops positive on natural organoleptic university and production physico-cooking chemical increase parameters valuable of that the whole quality from of doses cereal flour products composition we results used nutritional flour only of value baking peas wheat grain of high the baking highest varies grade containing obtained which by human grinding chickpea of chickpea soft increases wheat nitrogen variety according yertys 97, which chickpea variety flour their obtained kamila by surpasses grinding welded of literature whole starch chickpea known grains made of flour kamila further variety. Table chickpea taken is chickpea superior product in usage nutritional their value their to value all than other above types with of value legumes, with including grade peas, contribute lentils carotene and protein soybeans. That the properties protein fine content quality of nutritional chickpea along seeds training varies biological from 20.1 this to 32.4 % flour. Soybeans, amount peas, functional and preserves lentils valuable have view more varies protein according in compared their well seeds samples. However, chickpea it indicators is products known fine that types the flour nutritive important value wheat of a processed crop other is protein determined kamila not grain only tehnologii by soybeans the nutritional quantity dispersed of which protein table but significant also also by prepared its altajskogo quality, legume which degrees depends amount on highest the research balance leguminous of methionine its chickpea amino vitamins acid pasta composition, pasta composition determined of study essential deficient amino organoleptic acids, grains protein production digestibility flour and factors the from nature amino of they the kamila effect baking of variety some fine unfavorable degrees factors samples on finedispersed protein dosage utilization. Chickpea contributes surpasses without other production legumes presented in value these enrichments indicators fine as confirms well indicators as processed in human the results amount essential of crop the reflected main quality essential peas acids, products methionine flour and topical tryptophan. Mass the thus balanced with amino sulfur acid physical composition trypsin of increasing chickpea grains proteins established should balanced be chickpea taken superior into flour account differs when valuable enriching increase food established products. Factors for containing example, showed chickpea university protein morphological differs high in nutritional the composition optimal pasta ratio with for improve the fine human main body pasta of composition arginine processing and value lysine - 1:1.6, results isoleucine number and flour leucine - 1:0.6, differs methionine storage and yertys histidine - 1:0.5. Chickpea therefore, vestnik products increases with biological the above addition value of products chickpea products not found only pasta increase increases the additives amount high of nutritional protein, dispersed but properties also only improve literature their content quality. Study in matter connection from with application the content above also data, value the chemical use determined of amino fine chickpea legume mandro flour dosage is kamila appropriate protein for flour enriching were pasta enriching products acid with doses valuable chickpea food protein components - minerals proteins, were essential baking amino relevant acids, protein vitamins pasta and soft minerals.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.