Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

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This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95.2–99.1 °C in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22.84 °C in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration. The results can be used in the production of baked goods to better ensure the quality and safety of the final product

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

Tungyshbayeva

Mannino

Uazhanova

et al. 2021

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“…The modern environmental situation is one of the conditioning factors of the nutritional status of the population and food safety [1]. Every year the problem of environmental degradation, removal of heavy and radioactive metals from the human body is becoming more and more urgent all over the world [2].…”

Section: Introductionmentioning

confidence: 99%

Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

KURMANBAYEVA

Nabiyeva

Stoyanova³

et al. 2022

Currently, ensuring the high quality and safety of food is the most important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The modern environmental situation is one of the conditioning factors of the nutritional status of the population. It is known that more than 70 % of the total amount of pollutants entering the human body falls on food. The purpose of this work is to improve the safety and quality of raw materials and grain products for whole-grain bread technology using enzyme preparations and extracts of plant origin during grain defrosting. Reasonable effective doses of enzyme preparations have been determined. Cellolux was introduced at a dose of 0.03–0.08 % by weight of grain solids. To reduce the content of toxic elements in the grain, 0.05 % of the mass of grain solids was chosen, the optimal duration of defrosting is 6 and 12 hours, but depending on the efficiency of the time ‒ 6 hours. The grain was soaked at a temperature of 23 °C (room temperature). Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant material. The use of these plant raw materials is explained by the fact that their leaves and bran extracts contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. For disinfection and purification of grain from heavy metals, a content of 0.05 % of the grain weight was selected. The effect of plant extracts on the microbiological contamination of grain during soaking and in preparation for the production of grain bread and preventing microbial spoilage of bakery products during storage has been studied. And extracts of rosehip leaves and sea buckthorn stalk have a pronounced antimicrobial effect against fungi of the genus Pénicillium. That will make it possible to exclude diseases of bread and improve its rheology

“…Modern nutrition science testifies to the need to harmonize nutrition, to fully provide the human body with the necessary nutrients and energy [1]. Given this, adding foods of increased nutritional value to the diet is the most effective and internationally recognized way to solve the problem of good nutrition [2].…”

Section: Introductionmentioning

confidence: 99%

Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

Serikbaeva

Tnymbaeva

Mardar

et al. 2021

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In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition