Development of technology for bakery products

Alashbayeva, Liliya; Shansharova, D. A.; Мынбаева, А.Б.; Боранкулова, А.С.; Soltybayeva, Begzada

doi:10.1590/fst.61120

Cited by 9 publications

(5 citation statements)

References 6 publications

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“…They may be present in large fractions of whole grain breads. The source of infection may be the air in the bakery [7]. Ropiness disease is mainly due to natural microflora and in particular to Bacillus subtilis or Bacillus pumilus.…”

Section: Infection Incidence Of Products With Bacillusmentioning

confidence: 99%

“…Various methods to prevent microbiological infection of bread have been developed: technological, chemical, physical, biological and combined [7] [8] [51] [62] [63]. The study by Black et al [64], includes factors analysis influencing the germination rate of Bacillus subtilis spores by very high pressure.…”

Section: Infection Incidence Of Products With Bacillusmentioning

confidence: 99%

“…Statistics show that over the past decade, the number of small and medium-sized enterprises engaged in the production of bread and bakery products using non-traditional vegetable raw materials such as bran, seeds, grains, and legumes has increased. Such products are in demand among consumers, but the raw material is often a source of Bacillus bacteria, which requires the use of safe preservatives [7]. Considering the high microbiological contamination of raw materials (mainly flour) in the production of bread and bakery products, it is necessary to use complex technologies, as well as products with antimibacterial or antibiotic properties, to prevent the development of a ropiness disease and molding of bread [8].…”

Section: Introductionmentioning

confidence: 99%

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Controlling the Risk of Bacillus in Food Using Berries

Sandulachi¹,

Bulgaru²,

Ghendov-Mosanu³

et al. 2021

FNS

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Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al. has been used to research the

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Section: Infection Incidence Of Products With Bacillusmentioning

confidence: 99%

Section: Infection Incidence Of Products With Bacillusmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Controlling the Risk of Bacillus in Food Using Berries

Sandulachi¹,

Bulgaru²,

Ghendov-Mosanu³

et al. 2021

FNS

View full text Add to dashboard Cite

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“…(Ahmed, 2014). There are a few fibre fixings accessible to the dough puncher and scientists have evaluated their accessible structures, usefulness and other application in different-different wheat flours and wheat communicates with water and can assimilate a lot of water (Hemdane et al, 2018;Alashbayeva et al, 2021;Khan et al, 2020a). Wheat holds water with an assortment of large scale, smaller scale, and atomic level instruments.…”

Section: Introductionmentioning

confidence: 99%

Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network

et al. 2022

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Wheat flour with high protein quality is utilized for a wide scope of heated items particularly bread because of the viscoelastic property of the wheat flour that exhibits both viscous and elastic characteristics when undergoing deformation. Wheat contains the gluten framing proteins that structure a viscoelastic. D-glucans is considered as one of the best hydrocolloids for their gelling capacity and ability to impart the viscosity of aqueous solutions. By framing this viscoelastic mixture, permits the air cell to join and opposes its blend. The blending procedure includes the blending of flour and different fixings with water and which is also affects the last item surface. The target of blending is to shape and form the gluten organizes into a viscoelastic, with the capacity to hold joined air. The acid and basic value of pH is important for every sector such as; food and chemical industries, some important bakery products, and pH (Biscuits; 7.0-7.2, Baker's yeast bread; 5.3-5.8 and Sourdough bread; 3.8-4.6, etc.). Gluten makes them flexible enough to expand as a little inflatable without damaging the air pocket dividers before the bread is proven. The flavor and crunchy texture of wheat pieces of bread sharpen our appetite and satisfy our basic human cravings for comfort as well as nutrition. At the point, when flour produced using pounding these grains are blended in with water, the two proteins join and structure gluten and without water, gluten isn't shaped. According to its summary article, it tries to clarify how the chemical compatible properties of dough work to make and preserve gluten framing proteins. Wheat bran increased dough stability by raising the farinograph property, enhanced dough elasticity by raising elastic modulus and decreased tan of the dough at all gluten contents, according to viscoelastic profiles. The findings help to understand the mode of action of the modification on wheat bran and the formation of the gluten network.

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“…At present, Bacillus subtilis has been widely used in scientific research (Kang et al, 2021;Wang et al, 2019), food (Syahbanu et al, 2020;Alashbayeva et al, 2021), medicine and other fields. Among them, Bacillus subtilis is the most prominent strain, which is recognized as safe (GRAS) by the US Food and Drug Administration (FDA) because of its strong strain safety.…”

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confidence: 99%

Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu

et al. 2023

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The brewing of Chinese Baijiu is a microbial community fermentation system, in which there is a close and complex relationship between microorganisms and flavor quality, but the specific deep-seated mechanism still needs to be explored and interpreted continuously so far. In this review, Maotai flavor Baijiu was briefly introduced, and the microorganisms mainly affected by flavor substances, the main components of flavor substances, the factors affecting flavor formation and the application ways of functional microorganisms in Maotai flavor Baijiu were summarized. It provides a deeper understanding for the research of others flavor Baijiu.

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Development of technology for bakery products

Cited by 9 publications

References 6 publications

Controlling the Risk of Bacillus in Food Using Berries

Controlling the Risk of Bacillus in Food Using Berries

Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network

Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu

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