Вивчено роль процесу мікрокапсулювання мікроорганізмів з метою їх захисту від несприятливих факторів. Доведено доцільність створення синбіотичного комплексу і вивчено його вплив на фізико-хімічні і структурно-механічні властивості помадних мас. Надані результати по розробці технології помадних цукерок з синбіотичним комплексом, в якому в якості пробіотичних культур використовували мікрокапсульовані біфідобактерії, а в якості пребіотика-лактулозу. ключові слова: мікрокапсульовані біфідобактерії, пребіотик лактулоза, синбіотики, мікрокапсулювання, помадні цукерки.
This paper considers the prospects of using phytomaterials to solve the problems of baking industry, caused by the instability and defects of wheat flour, and analyses the main methods of regulating structural and mechanical properties of wheat dough and improving the quality of products made from weak flour. The prospects of using phytomaterials as natural alternatives to synthetic additives and baking improvers are presented. The chemical composition and the content of active substances in rosehips (the dogrose fruit) and hawthorn fruit are analyzed as to their effect on increasing the nutritional value and improving the protective properties of products as well as their effect on the course of the technological process, the quality of semi-finished and finished products. The methods of processing the phytomaterials have been suggested, and the optimum parameters of their extraction have been determined as to their effect on the protein-proteinase complex. Water and milk whey are suggested as extractants with the 1:10 ratio between the raw materials and the extractant, while the optimal temperature (100°C) and duration (60 minutes) of extraction were determined experimentally. Rational doses of phytoextracts have been found on the basis of their influence on gluten elasticity and the physical properties of wheat dough during its mixing and fermentation (30% of the rosehip water extract, 45% of hawthorn water extract, and 15% of whey extracts to the weight of flour). It has been established that proposed phytoextracts can increase the water absorption capacity of flour with weak and medium-strength gluten during dough mixing, improve its formation, stability, and elasticity, and decrease the degree of dilution according to the study of rheological properties of the dough using farinograph and extensograph. The mechanism of interactions and conformational changes in the structure of gluten proteins with the active substances of phytoextracts, especially pectins, polyphenols, and organic acids, has been suggested. It has been proven that fruit phytoextracts can be used as alternatives to synthetic improvers to process weak flour. Their usage allows solving the problems of regulating the properties of the gluten network and obtaining baked products with high physical, chemical, and sensory qualities. The proposed methods are effective and relatively easy to implement, which is important for small bakeries and restaurant establishments.
The problems considered in the paper are the incidence of dysbiosis in the Ukrainian people, the reasons for it, and the methods of improving the diet of those suffering from microfloral disorders. Useful properties and effects of the microorganisms Bifidobacterium and Lactobacillus, and of inulin and lactulose have been studied as well as the ways in which they help to restore a person’s normobiocoenosis. After a research in vitro, with the conditions imitating the human gastrointestinal tract, the survival rate of encapsulated cells of bifidobacteria and lactobacilli in an unfavourable environment has been determined. It has been grounded how necessary microencapsulated forms of microorganisms are in the production of confectionery – firstly, to ‘protect’ them against physiological and technological factors, and secondly, to help them reach the lower regions of the small intestine where their capsules are destroyed and the bacteria are released. The reasons have been given why fatty filling for waffles, as an object to be enriched with useful ingredients, should be preferred when developing healthy and wholesome confectionery. It has been shown how promising probiotics and prebiotics are if used in confectionery technology. The two synbiotic complexes SC 1 and SC 2 have been developed, and such parameters have been determined as the optimum weight fractions of inulin and lactulose in the formulation of the filling, and the number of probiotic microorganisms. It has been established that lactulose can reduce sugar in the formulation of the filling, and using inulin results in replacement of an equivalent amount of fat. To prove how practical it is to add synbiotics to waffles, and to determine the product’s consumer appeal, a tasting assessment of the new types of waffle products has been made. It has been proved that adding synbiotic complexes to the formulations of waffles will result in the consistent high quality of the products, and in their better sensory characteristics. Besides, it can contribute to making the people of Ukraine healthier and fitter for work.
One of the main directions in the confectionery industry is creating new functional-purpose products. Besides meeting the dietary demand, they are supposed to be wholesome and health-giving. That is why so topical a task is enriching the composition of confections with synbiotics. They will have a positive effect on the manufacturing technology and impart physiological properties to final products.The paper studies how the synbiotic complex consisting of a synbiotic (microencapsulated bifidobacteria in a pectin matrix) supplemented with a prebiotic (inulin) determines changes in the structural and mechanical properties of flour confections, in particular, of fatty fillings for wafer biscuits. The mass fraction of inulin has been established after introducing 10, 20, and 30% of it into the filling to replace the equivalent amounts of fat. The quantity of bifidobacteria included in the recipe was determined considering the fact that in functional-purpose products, the physiologically active level of microorganisms should amount to 106–107 CFU/g of the intestinal contents.It has been studied how the synbiotic effects on the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, critical shear stress, and density. It has been found that introducing the synbiotic into the fatty filling and increasing the proportion of inulin adds to the effective viscosity in the test samples of the filling. Besides, the synbiotic makes the samples of filling stronger, which reduces the maturation time of wafer blocks. Thus, in the control sample, the blocks rest for 14 min, but in the test samples containing 10, 20, and 30% of inulin, this time is reduced to 12, 8, and 6 min respectively. With an increase in the mass fraction of inulin, the specific pull-off force has been established to decrease, as compared with the control sample.Experimentally, it has been revealed that there is dependence between the wafer filling density and the air phase characteristics (the size and number of air bubbles in the filling). It has been determined that the higher the density of the filling, the fewer air bubbles there are in the samples. The experimental findings prove that using the synbiotic in the wafer technology is practical.
Наведені результати розробки синбіотичного комп-лексу, який складається з іммобілізованих форм біфі-добактерій та інуліну. Досліджено вплив даної добавки на структурно-механічні властивості жирової начин-ки і органолептичні показники вафельних виробів. Встановлено збільшення ефективної в'язкості і плас-тичної міцності начинки. Комбіноване застосування інуліну та іммобілізованих біфідобактерій дозволить покращити консистенцію і смак готових виробів Ключові слова: іммобілізовані біфідобактерії, іну-лін, синбіотичний комплекс, структурно-механічні властивості, вафельні вироби Приведены результаты разработки синбиотиче-ского комплекса, который состоит из иммобилизо-ванных форм бифидобактерий и инулина. Исследовано влияние данной добавки на структурно-механиче-ские свойства жировой начинки и органолептические показатели вафельных изделий. Установлено увели-чение эффективной вязкости и пластической прочно-сти начинки. Комбинированное применение инулина и иммобилизованных бифидобактерий позволит улу-чить консистенцию и вкус готовых изделий Ключевые слова: иммобилизованные бифидобак-терии, инулин, синбиотический комплекс, структур-но-механические свойства, вафельные изделия
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