The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied. The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics. It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days. The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies".
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.
Біопроцеси, біотехнологія харчових продуктів, БАР
Проведено аналіз давніх традицій хлібопечення з огляду вибору стратегії розвитку сучасних підприємств хлібного і ресторанного бізнесу: удосконалення технологій, асортименту і покращення якості хлібних виробів. Значну увагу приділено проблемам, що гальмують впровадження технологій продукції на спонтанних заквасках. Підкреслено актуальність формування теоретичного підґрунтя таких технологій, конкретизації вимог до сировини, напівфабрикатів і продукції, гармонізації прийнятих у світовому хлібопеченні термінології, технологій і нормативної документації. Обґрунтовано доцільність вивчення автентичних для України пшеничних спонтанних заквасок -хмелевої та на винних дріжджах, а також традиційної для Кавказу горохово-анісової закваски. Встановлено значний вплив рецептури і характеристик сировини на якість заквасок. Доведено, що завдяки використанню винних дріжджів у розвідному циклі закваска набуває необхідної якості за 1-3 доби. Хмелева закваска для дозрівання потребує 7-8 діб, горохово-анісова -15 діб. Закваски мають загальні та специфічні ознаки -бродильну здатність і кислотність, особливі органолептичні і біотехнологічні властивості, мікробіологічний склад. Це впливає на перебіг технологічного процесу і потребує коректування параметрів ведення заквасок та приготування хліба на їх основі. Характерними для хліба на спонтанних заквасках є яскраві органолептичні характеристики. Показано здатність заквасок гальмувати черствіння продукції і попереджувати її мікробіологічне псування. Встановлено, що хмелева та горохово-анісова закваски стабільні протягом 90, а закваска на винних дріжджах 30 діб ведення. Отримані результати дають підстави стверджувати про перспективність використання спонтанних заквасок у хлібному та ресторанному бізнесі. Це може стати підґрунтям для розробки рекомендацій по вирішенню проблем і формуванню продукції високої якості, розширення асортименту на сучасних промислових та крафтових виробництвах Ключові слова: спонтанні закваски, хмелева закваска, горохово-анісова закваска, винні дріжджі, національний хліб
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