To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.
Technology for producing composite triticale-hemp flour was designed. Cannabis seeds are of high nutritional value: they contain essential fatty amino acids (EFAs), vitamins A, D, E and group B, trace elements (calcium, iron, sodium), and dietary fiber. The possibility of co-grinding the triticale-hemp mixture for the first time was shown, which allowed us to develop the technology of triticale flour enriched with essential fatty acids ω-3 (linolenic acid) and ω-6 (linoleic acid). The total yield of triticale-hemp flour was quite high and amounted to 73.9% with an ash content of 1.26%. With the introduction of 10% hemp seeds into the grinding mixture in the obtained baking triticale-hemp flour, the fat content increased by 3.9 times, and the protein content by 20.5%. Indicators rheological properties of the test of triticale and triticale-hemp flour are at a low level. The time of formation and stability of the test according to the pharynograph increased by 2.5 and 3 minutes. accordingly, the valorimetric score increased by 16 EVal. against the background of a slight decrease in dilution of the test by 15 EF. The use of hemp seeds contributed to a marked improvement in the physical characteristics of the triticale-hemp flour dough. In terms of organoleptic characteristics, bread made of composite triticale-hemp flour enriched with polyunsaturated fatty acids turned out to be comparable to bread from varietal triticale flour. The volumetric yield of bread baked from triticale-hemp flour (367 cm3) was 107 cm3 higher than that of bread from the control triticale flour (260 cm3).
The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.
Научная статья посвящается исследованию процесса прогрева ржано-пшеничного хлеба из замороженных полуфабрикатов высокой степени готовности. В статье изложены цели и задачи проводимого исследования, приведена методика измерений и представлены схемы исследования. Описаны полученные результаты исследования, даны выводы на основании проведенных исследований. Приведены графики зависимости температуры от продолжительности выпечки ржано-пшеничного хлеба из замороженных полуфабрикатов высокой степени готовности. Объектом исследования являлся формовой ржано-пшеничный хлеб, при выпечке которого использовались добавки жировых продуктов растительного и животного происхождения, муки из семян чиа. В качестве методов исследования выпечки ржано-пшеничного хлеба использовали радиационно-конвективный способ, а для исследования процесса прогрева электро-контактный способ. При данных способах выпечки проводился контроль температуры всех слоев выпекаемой тестовой заготовки, анализ изменения высоты в процессе выпечки ржано-пшеничного хлеба, оценивался упек в процессе выпечки, также проводился контроль качества по физико-химическим показателям выпекаемых тесовых заготовок высокой степени готовности и готового ржано-пшеничного хлеба из замороженных полуфабрикатов высокой степени готовности.
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