The purpose of the study was to analyze the total content of antioxidants (TAC) in the national Khakass product talgan consisted of oats grain. Talgan was prepared according to traditional (frying, grinding) and innovative (grinding, frying) methods. In this series of experiments, three oat cultivars were used: Argument (chaffy caryopsis), Tubinsky (chaffy caryopsis) and Golets (bare-grained). All samples were grown on the territory of the Beysk state section of the Republic of Khakassia, which was characterized by favorable climatic conditions for growing grain with a high antioxidant content. For TAC determination in grain, 2 solvents were used - bidistilled water and 70% ethanol. The TAC measurement was performed on ‘Tsvet Yauza-01-AA’. Gallic acid was used as a reference sample. In oat talgan, prepared according to the traditional method from chaffy caryopsis samples, the total content of antioxidants had a higher value than that before processing (regardless of the nature of eluting solvent). However, the opposite tendency was observed in the case of bare-grained sample. Higher rates among all samples were recorded when using hot bidistilled water as eluting solvent. The use of innovative method for production of talgan showed that the total content of antioxidants in all samples had higher values in comparison with the traditional method. Using a three-factor analysis, it was found that the TAC values in oat talgan were two-thirds dependent on the method of preparing the product; solvent nature and genotype affected much less.
Introduction. New long-storage flour baking mixes are a promising direction in the development of healthy diets. The research objective was to identify the rational parameters for using continuous vibration mixers in flour production. Study objects and methods. The study featured wheat flour baking mixes. A correlation analysis helped to build mathematical models of the mixing process in vibration mixers using the sequential dilution method. By comparing the smoothing ability of several mixers, the authors identified their feasibility. The research included two full-factor laboratory experiments. Results and discussion. The paper gives a brief review of modern mixing equipment and describes the effect of uneven feeding of bulk materials on the quality of the finished mixes. The vertical vibration mixers proved to be an optimal technical solution. The experiment featured the effect of the amplitude A (m), vibration frequency f (Hz), vibration angle β (°), and the height of the vibrofluidized bed on the process. Conclusion. The research revealed the following optimal technological parameters: A = 0.0046 m, f = 33.48 Hz, the share of food salt = 0.05. Continuous vibration mixers provided uniform high-quality baking mixes.
Introduction. Bread and bakery are products of mass consumption. However, bread can hardly be considered as a perfectly balanced healthy product. To improve the quality of bread and bakery products, it is necessary to develop new formulations of baking mixes that can improve the nutritional and biological value of the finished product. New varieties of healthier, better quality bread with high nutritional and biological value can improve the diet of the population. Study objects and methods. The present research featured baking mixes made up of the following components: wheat baking flour, wholemeal barley flour, wholemeal lentil flour, textured lentil flour, brown rice flour, buckwheat flour, wholemeal wheat flour, rye bakery flour, milk whey, and demineralized milk whey. The research employed generally accepted standard methods, as well as the quick dough method. Results and discussion. The shape stability of the bread was calculated as the ratio of its height to diameter. The research yielded five composite baking mixes: mix 1 – a diabetic mix with barley wholemeal flour; mix 2 – a diabetic mix with buckwheat flour and dry cheese whey; mix 3 – a diabetic mix with buckwheat flour and dry demineralized whey; mix 4 – a mix with lentil wholemeal flour and brown rice wholemeal flour; mix 5 – a mix with textured lentil flour and brown rice wholemeal flour. All five samples demonstrated satisfactory sensory, physical, and chemical quality indicators. The authors also determined nutritional value and percentage from the daily requirements of an adult diet. The results proved that the finished products had a high content of proteins, dietary fibers, and minerals. An analysis of the granulometric composition of the baking composite mixes showed that the particle size varied from 5 to 600 microns. The content of particles in the range from 10 to 50 microns was 30–35% of the total volume. There was no significant difference in the particle size distribution in the samples. The mixes were close to homogeneous, which makes it possible to predict the uniform distribution of prescription components in the storage process and the production of high-quality bakery products. Conclusions. The obtained characteristics of the developed mixes make it possible to introduce them into the existing technological schemes of bakery production without using special equipment for dosing and storage.
The results of studies on the effect of enzyme preparation with phytase activity on the quality and preservation of bread freshness from composite flour are described. In grain products there is rather a higher content of the antinutrient–phytic acid, which reduces the bioavailability of phosphorus, calcium, magnesium and other minerals, and thus it reduces the quality of bread. In order to solve this problem, it is proposed to add an enzyme preparation with phytase activity to the formula of bread from composite flour. The degree of staleness of bread samples was estimated by changing the loading force on the indenter in the process of deforming the crumb and removing the load. The total deformation of bread crumb was determined on the “ST-2 Structurometer.” Assessment of the loading force on the indenter during the crumb deformation was carried out 24 and 72 hours after baking the bread. The control sample was the bread without enzyme preparation. It was found that the crumb of the bread sample from composite flour with the introduction of 0.08% of the enzyme preparation with phytase activity is characterized by the lowest staling rate 72 hours after baking. It is concluded that it is appropriate to include the enzyme preparation with phytase activity in composite bakery mixtures in the amount of 0.08%.The use of the enzyme preparation with phytase activity will not only improve the quality of bread from composite mixtures with whole grain flour and bioavailability of mineral substances but is also provide prolonged preservation of bread freshness.
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