Development of Integrated Technology and Assortment of Long-Life Rye-Wheat Bakery Products

Nevskaya, E.V.; Бородулин, Д. М.; Potekha, V. L.; Nevskiy, Andrey Aleksandrovich; Лобасенко, Б. А.; Shulbaeva, M. T.

doi:10.21603/2308-4057-2018-1-99-109

Cited by 9 publications

(4 citation statements)

References 10 publications

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“…In order to solve this problem, it is necessary not only to select equipment, but also to properly configure its operation. In order to assess the quality of mixers to be the most effective, three types of mixtures with different content of components were prepared [12][13][14][15]. Their composition is presented in table 1.…”

Section: Methodsmentioning

confidence: 99%

Development and research of centrifugal mixer for baby food

2021

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The study was carried out on two mixers of different designs: basic and developed. To evaluate and analyze the finished mixture, the method of high performance liquid chromatography was used. Taurine was used as a key component. The paper describes how the rational parameters of the mixer were selected, according to which recipes the mixture was prepared, and also how the final assessment of the effectiveness of the mixing equipment was carried out. The mixtures were prepared on the equipment according to three recipes. According to the first recipe, 81 experiments were carried out, with various parameters of the mixer operation, which helped to determine their rational value. For two different mixers, they turned out to be identical, so further mixing took place with the same parameters. Based on the data obtained, graphs of dependences were built, which clearly demonstrated the difference in the obtained values of the coefficient of heterogeneity. And they made it possible to judge the influence of each individual parameter. The developed mixer design showed a lower coefficient of heterogeneity in comparison with the base one. It did not exceed 10%, unlike the latter.

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Section: Methodsmentioning

confidence: 99%

Development and research of centrifugal mixer for baby food

2021

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“…Grain was dried in warmed up air heated in a heater with a gradual increase in temperature from 30 to 75 °C. Ready sprouted grains were unloaded at the plant and sent for grinding [14][15][16][17][18][19]. Sprouted grains contain a sufficient set of ingredients necessary for a balanced dietproteins, carbohydrates which are easily digested, dietary fiber, minerals, vitamins and others.…”

Section: Methodsmentioning

confidence: 99%

Biological value in milk-protein concentrates with malt ingredients

Грек¹,

Onopriichuk²,

Tymchuk³

2019

Ukr. food j.

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Introduction. It is actual to study of biological value of milk-protein concentrates with malt ingredients. Biological value characterizes the quality of the protein composition with the ability to evaluate it according to physiological norms. Materials and methods. Milk protein concentrates without and with malt ingredients used for research. The biological value and amino acid composition of the samples was determined by ion exchange chromatography on LC 3000 automatic analyzer. Protein digestibility in vitro was determined by hydrolysis of samples using a solution of 6N hydrochloric acid at a temperature of (120 ± 2) ºС for 24 hours. Results and discussion. The total amino acid content in milk protein concentrates with malt ingredients increased compared to control due to the addition of germinated cereals (wheat, barley, oats, corn). The amino acid score for the studied samples has been calculated. When preparing the mixture: milk-protein concentrate + malt ingredients, the content of limiting amino acids increasesmethionine + cystine and threonine. Biological value of the experimental samples is increased. So, with wheat malt this indicator is 65.82%, barley-65.57%, oat-64.11%, corn-63.95%, while for control purposes the value is fixed at 62.84%. The rationality coefficient of amino acid composition is 0.74±0.12, which is 3% higher than in milk protein concentrate obtained by traditional technology. The in vitro digestibility of proteins under the action of enzymes (pepsin + trypsin) with the introduction of malt ingredients in milk protein concentrates is accelerated. This is due to previous hydrolysis and destruction of protein substances during malting of cereals. Conclusion. Milk protein concentrates with malt ingredients have an increased biological value of 1.11-2.98%.

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“…Therefore, the improvement of the quality and composition of bread has a positive effect on the nutritional quality of broad population groups and allows them to satisfy their need for nutrients. The most important direction in this area, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro-and micronutrients [1][2][3]. In addition to the direct impact on the nutritional quality of the population, products enriched with these substances cause increased demand from consumers [4].…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of wheat dough with the addition of green buckwheat flour

Gur’ev,

Ivanova,

Korovyansky

et al. 2023

E3S Web Conf.

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Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample.

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Development of Integrated Technology and Assortment of Long-Life Rye-Wheat Bakery Products

Cited by 9 publications

References 10 publications

Development and research of centrifugal mixer for baby food

Development and research of centrifugal mixer for baby food

Biological value in milk-protein concentrates with malt ingredients

Rheological properties of wheat dough with the addition of green buckwheat flour

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