Development of aerated confectionery products of high nutritional value using triticale flour

Магомедов, Г. О.; Малютина, Т. Н.; Shapkarina, A.I.; Сиротенко, Н. Ю.

doi:10.20914/2310-1202-2016-1-106-109

Cited by 5 publications

(2 citation statements)

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“…Все больший интерес приобретают мучные кондитерские изделия с повышенной пищевой и биологической ценностью [2], функционального назначения [3], а также обогащенные, в том числе печенье, из смеси пшеничной, нутовой, льняной муки [4], c кукурузной мукой [5], с цитрусовым пектином [6], с экстрактом кожуры красного винограда и овсяного β -глюкана [7] и др. При разработке продуктов здорового питания большое внимание таке уделяется кукурузе белой зубчатой, технологическим способам ее обработки [8,9], использование пшеничной и различных видов кукурузной муки ведется исходя из сравнительного анализа содержания минеральных веществ, состава свободных фенольных кислот и антиоксидантной активности [10].…”

Section: Introductionunclassified

Shortbread Consumer Market Analysis in the Republic of Adygea

Beretar,

Khatko,

Tazova

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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Flour confectionery products are attractive to buyers and producers. The index of industrial production of the Russian Federation, including "Production of bakery and flour confectionery products", as of May 2023 amounted to 107.7% compared to the same period in 2022. When evaluating the product, it is necessary to take into account consumer properties and hygienic standards. The main groups of flour confectionery products are weighted and packaged. There is no single method of market segmentation. Segmentation is divided according to geographical and demographic (gender, age, family size, income level, etc.) principles. Flour confectionery products with increased nutritional and biological value, functional purpose, as well as enriched are gaining more and more interest. The aim of the work is to study the consumer market of sand cookies in the Republic of Adygea: analysis of assortment and consumer preferences. The consumer market of shortbread cookies in the Republic of Adygea is studied, assortment and consumer preferences are analyzed. It is established that the domestic industry produces only a small number of names of dietary flour confectionery products including cookies. One third of consumers in the country (31%) use cookies daily, mostly satisfied with their assortment (82%), 22% prefer sandy cookies, more than half (62%) choose cookies without additives and weighted cookies. Two thirds of consumers are interested in information about cookies. However, about one fifth of cookies are interested in the functional orientation of the product, which confirms the need to develop the assortment of flour confectionery products in this direction and the formation of consumer demand for these products. In the republic there is a good raw material base for obtaining non-traditional sources of raw materials, for example, flour from white edible corn "Adygeyskaya", developed in the State Scientific and Research Institution "Adygeysky Research Institute of Agriculture", the use of which in flour compositions will allow to obtain sand cookies of functional purpose (for example, gluten-free, low-gluten, etc.).

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Section: Introductionunclassified

Shortbread Consumer Market Analysis in the Republic of Adygea

Beretar,

Khatko,

Tazova

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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“…The use of processed products of unconventional grain crops, such as triticale, in various sectors of the food and processing industry is currently attracting more and more attention from both researchers and manufacturers in the Russian Federation. This is due to the increase in acreage, the creation of new varieties of triticale grain, numerous studies of the technological, biochemical and biological potential of triticale grain [1][2][3][4][5][6][7]. Triticale is a unique grain crop, created by man by hybridization of wheat and rye, and has high nutritional values, often surpassing those of both parental forms [1].…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Individual Triticale Flour Streams

Кандроков

2021

BJSTR

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Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour

Кандроков

Pankratov

Meleshkina

et al. 2019

Foods and Raw Materials

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The present paper features Triticale grain processing. The research involved two Russian cultivars of Tri- ticale grain, i.e. Ramzes and Saur. We investigated two schemes of processing these grain varieties into high-qua- lity baker’s grade flour. The first scheme was reduced and included only the processes of breaking and reduction, whereas the second scheme was more advanced and included breaking, sieving, sizing, and reduction processes. The paper gives a thorough description of the processing schemes, their parameters, and milling modes. A detailed ana- lysis proved the high efficiency of the advanced scheme which presupposed the use of sieve purifiers. Their expe- diency was determined by the specifics of break dunst products at breaks I, II, and III. The Triticale flour varie- ties were produced by mixing various flows of the central, intermediate, and peripheral parts of the Triticale grain endosperm. The reduced scheme produced a 40% yield for the Ramzes variety (ash content = 0.70%, according to the State Standard 34142-2017*), while the advanced technological scheme resulted in a 63% yield. As for the Saur variety, the advanced scheme produced a total yield of 78%, which was 0.6% higher than in the reduced scheme. The advanced scheme resulted in a 46% yield of the T-60 flour variety, which had the lowest ash content among all the va- rieties of Triticale flour, whereas the reduced scheme failed to produce the flour of this variety. The experiment also involved the first-ever study of the rheological properties of Triticale flour varieties with Mixolab (Chopin Technolo- gies, France). The study revealed significant differences in baking absorption, doughing time, batch, gluten, viscosi- ty, amylase, and retrogradation. The best baking properties were displayed by T-70 and T-80 Triticale flours that were obtained from the central part of the endosperm, both in reduced and advanced processing schemes. However, the advanced scheme proved to be the most effective way of processing Triticale grain into baker’s grade flour.

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Development of aerated confectionery products of high nutritional value using triticale flour

Abstract: Development of aerated confectionery products of high nutritional value using triticale flour Vestnik voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Proceedings of the Voronezh state university of engineering technologies]. 2016, no. 1, pp. 106-109. (In Russ.

Cited by 5 publications

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Shortbread Consumer Market Analysis in the Republic of Adygea

Shortbread Consumer Market Analysis in the Republic of Adygea

Rheological Properties of Individual Triticale Flour Streams

Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour

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