The results of research on the influence of potato, carrot, and pumpkin additives in the dough in the production of bakery products are presented. It has been found out that the vegetable components introduced into bread making have a positive effect on the quality of finished products, improving their organoleptic and nutritional properties. It has been discovered that the addition of vegetable purees in an amount of 5 to 25 % significantly improves the quality of raw gluten flour with reduced baking properties. The introduction of natural additives in products not only improves the quality characteristics of products, but also allows expanding the range of products for healthy eating.
The main task of grain storage is to preserve it without loss in mass or with minimal losses, without deterioration in quality, reduce labor costs and expenses per unit of production with the best preservation of indicators. This research paper provides a comparative analysis of two methods of storing wheat grain for food purposes to identify the optimal and most rational method from both process and economic points of view. Two consignments of grain, of the same quality, were placed for storage in an elevator silo and an ordinary grain warehouse. During the storage period, the temperature measurements were carried out in accordance with the recommendations of the regulatory documents. The quality of the stored products was assessed according to the main technological indicators. The economic efficiency of grain masses storage was calculated in different ways. According to the results of the research, the advantages and disadvantages of each of the storage methods have been established.
In Russia, pasta is one of the most common food products, the demand for which has remained stable for many decades. The average consumption of these products is 7 kg / year per person. The raw material for the production of pasta in our country is mainly macaroni semolina which is obtained from soft high-glassy wheat varieties. The main disadvantages of soft wheat pasta are its low nutritional value and high caloric value. In recent years, vitaminized pasta has been becoming increasingly common, but of immediate relevance is the development of production technologies using unconventional raw materials and additives, with the help of which it is possible to increase the content of vitamins, macro- and microelements and other biologically valuable substances in a product and ensure the stability of product quality at the same time. A comparative evaluation of the quality of pasta manufactured by OJSC “Altai Macaroni” under various trade marks (TM): spiral, “Pasta Veneta” TM, group A, premium; spiral, “Almak” TM, group B, premium; spiral, “Product For Health” TM, group B, with the addition of buckwheat flour, premium; spiral, «Product For Health” TM, group B, with the addition of soy flour, premium has been undertaken. Organoleptic, physico-chemical indicators of product quality as well as its consumer characteristics have been taken as evaluation criteria.
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