The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).
pasta and food concentrates technology Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039 Проведено аналiз проблем, що виникають при виробництвi борошняних виробiв без цукру або зi зниженим його вмiстом. Дослiджено технологiчнi властивостi борошна з нових видiв пшеницi-ваксi сорту Софiйка, обумовленi станом його бiлково-протеїназного комплексу. При оцiнцi сили даного борошна за структурно-механiчними властивостями утворюваного з нього тiста встановлено, що воно характеризується як бiльш слабке порiвняно з хлiбопекарським борошном. Обґрунтовано переваги використання бiльш слабкого безамiлозного борошна для виробництва виробiв iз дрiжджового тiста, в тому числi галет, при замiнi цукру на порошок топiнамбура. Менший прояв пружних властивостей утворюваного iз борошна ваксi-пшеницi тiста поряд з характерною для нього високою газоутворювальною здатнiстю дозволить частково нiвелювати труднощi, що виникають при виробництвi виробiв на дрiжджах. В рамках проведених дослiджень визначено вплив борошна з пшеницi ваксi i порошку топiнамбура в залежностi вiд стадiї його внесення на змiну структурно-механiчних i поверхневих властивостей тiста для галет без цукру в ходi його технологiчної обробки-вилежування-вистоювання i прокатки. Пiд час вилежування спостерiгається зменшення граничної напруги зсуву та пiдвищення здатностi тiста до прилипання. Прокатка супроводжується зворотнiм впливомзбiльшенням його мiцностi та зниженням адгезiйної напруги. Показана доцiльнiсть внесення порошку топiнамбура в рiвних долях на стадiях замiсу опари i тiста при виробництвi галет-данi зразки характеризувались бiльш розпушеною структурою в порiвняннi зi зразком, для приготування якого порошок топiнамбура вносили при замiсi опари. Встановлено, що сумiсне використання борошна з пшеницi ваксi з порошком топiнамбура при приготуваннi напiвфабрикатiв для галет без цукру сприяє отриманню тiста з меншими мiцнiсними, адгезiйними властивостями i пружнiстю та добре розпушеною структурою в порiвняннi з контролем Ключовi слова: борошно з пшеницi ваксi, структурно-механiчнi властивостi тiста, галети без цукру
This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.
There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex. Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one. There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.
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