Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour

A bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer properties.

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“…The accumulation of dextrins in the finished products was investigated according to the procedure given in [25].…”

Section: Methods To Study the Quality Of The Pastry Product Containing The Polycomponent Mixture "Solodok"mentioning

confidence: 99%

Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

Bilyk

Kochubei-Lytvynenko²,

Bondarenko³

et al. 2021

EEJET

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“…The National University of Food Technologies (Ukraine) has developed a technology for enrichment of dry milk whey with Mg and Mn [10]. It was found that whey powder enriched with Mg and Mn is a good functional basis in the production of complex bakery improvers [12]. Powdered milk whey enriched with Mg and Mn was selected for the MCM formulation to reduce the activity of enzymes in germinated grains.…”

Section: Introductionmentioning

confidence: 99%

Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

Bilyk

Bondarenko

Kochubei-Lytvynenko

et al. 2021

Self Cite

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The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.

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Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour

Cited by 2 publications

References 15 publications

Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

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