The results of the influence of the dry powder of the fruits of the Aronia on consumer properties of biscuits, in which wheat flour of the highest grade was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of fruit powder and cocoa powder are presented. Introduction to the recipe of cocoa powder was due to the fact that the Aroniapowder had a dark color, which turned into grey-green in the baked product, therefore affecting the organoleptic properties of baked biscuit, making it unattractive. This was confirmed experimentally during baking samples of biscuits (sample No. 1). Therefore, to eliminate these drawbacks, cocoa powder was introduced into the recipe in a 1: 1 ratio with Aronia. With an increase in the proportion of applied fruit powder of Aronia, the mass amount of moisture decreased, which can be explained by a decrease in the amount of oat flour used (due to its replacement by fruit powder). By its nature, oatflour contains a large amount of dietary fiber, which has a water-holding capacity, therefore, with a decrease in the amount of oat flout in products, their moisture content decreases. The porosity of the finished product is not affected by the added ingredients, nevertheless, this figure is lower than that of biscuits baked from wheat flour of the highest grade (about 75-80%). Alkalinity in all samples of biscuits was 0.3 degrees. In general, the developed model samples of biscuits with the addition of wild fruit and berry raw materials turned out to be of pretty good quality. According to the results of the analysis of organoleptic and physicochemical parameters for the introduction into mass production, it is possible to recommend samples of biscuits with the addition of 10% of Aronia powder. When establishing expiration dates, it was found that the process of staling proceeds in the samples rather slowly, and the recommended expiration dates for the finished product are 96 hours.
This article presents the results of the effect of the dry powder of wild rose hips on the consumer properties of biscuit, in which the premium wheat flour was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of the powder, are presented. Studies have shown that the addition of plant powder does not have a strong effect on changes in physicochemical parameters, however, organoleptic parameters do change. In the sample with an additive content of 5%, crumbs were wetter than others, and cracks appeared on the surface during baking. For all samples, without exception, the porosity indicator is slightly below the norm, which is associated with the replacement of wheat flour of the highest grade of oatmeal, rich in dietary fiber. With an increase in the proportion of the introduced powder of rosehip fruit, the mass fraction of moisture in the samples decreases. This can be explained by the fact that the content of the main ingredient – oatmeal, rich in dietary fibers that retain moisture – is reduced by replacing it with rosehip fruit powder. Alkalinity in all model samples is 0.3 deg. The introduced ingredients the assertiveness of biscuits does not strongly affect, but, nevertheless, this figure is lower (60-61.5%) than that of biscuits baked from wheat flour of the highest grade (about 75-80%). According to the results of the research it is recommended to use dry rose hip powder in an amount of 10% by weight of flour. Examination of samples for the establishment of expiration dates showed that the process of staling proceeds rather slowly, and the recommended shelf life of the finished product is 96 hours.
Currently, a promising direction in baking is the introduction of microelements such as iodine into the recipe of bread and bakery products. The presence of iodine in the formation of the thyroid hormone determines its biological role. This trace element is the only one known that is involved in the construction of hormones. The development of endemic goiter is caused by a lack of iodine in the body. The influence of apple iodine-pectin extract on physical and chemical quality indicators (moisture, acidity and porosity) of rye-wheat bread was studied. During the manufacturing process of a prototype rye-wheat bread, a standard recipe was used with the replacement of part of the water with apple iodine pectin extract obtained using sodium bicarbonate and adding iodine. The addition of this additive to the rye-wheat bread recipe improves organoleptic quality indicators. In terms of physical and chemical characteristics, bread with the addition of apple iodine-pectin extract meets the requirements of regulatory documents and standards. In order to justify the introduction of apple iodine-pectin extract into the rye-wheat bread recipe, the content of phosphorus and iron in bread samples was analysed using a spectrophotometer. A sample bread containing iodcasein from a local manufacturer was used as a benchmark for the purpose of this review. The iodine content was determined by titration of iodine released during the interaction of potassium iodate and potassium iodide. Analysis of the chemical composition showed that the introduction of apple iodine-pectin extract into the formulation contributes to an increase in the content of minerals, macro- and microelements in bread. On comparison of the samples, the test sample containing apple iodine pectin extract proved to stay fresh for longer than a control sample for 12-24 hours.
The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..
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