Development of technology for bakery products of functional purpose using non-traditional raw materials

Соловьева, Е. А.; Сьянов, Д. А.

doi:10.20914/2310-1202-2017-3-104-108

Cited by 2 publications

(1 citation statement)

References 1 publication

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“…Отечественный ассортимент специализированных хлебобулочных изделий развивается в направлении использования в рецептурах природных ингредиентов, позволяющих повысить в готовых изделиях содержание биологически активных веществ, которые придают функциональную направленность изделиям [4].…”

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The influence of fireweed powder on the quality of wheat bread

Belyaev

Ковалева

Pyanikova

2019

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

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This paper presents the results of studying the effect of dry-leaved Chamerion angustifolium (L.) Holub dry powder on quality indicators of wheat bread, in which part of the highest-grade wheat flour was replaced by 3, 5 and 10% of powder. The study showed that the addition of narrow-leaved powder in different amounts (3, 5 and 10% by weight of wheat flour) at the stage of cooking, the dough has a different impact on the quality indicators of the products. With the increase in the amount of the infusion of narrow-leaved powder, the organoleptic and physico-chemical indicators change: the color of the product changes from dark golden to dark brown, the presence of the additive increases in taste and smell, but the products have the correct form, without explosions and cracks, elastic, very soft crumb, with a thin-walled and uniform porosity. With an increase in the amount of the added additive, the porosity decreases, but it does not reach the lower limit of the standard. Acidity and humidity increase, which negatively affects the quality and reduced shelf life of the finished product. Therefore, it is proposed to use dry powder of narrow-leaved fireweed in the amounts of not more than 3% by weight of the flour. Studies have shown that during storage at the bakery product with a 3% additive of dry leaf powder for 72 hours, the total crumb strain is reduced by 32 units. AP-4/2 penetrometer, while in the control sample - by 44 units. Thus, the process of staling bread with the addition of narrow-leaved fireweed powder is slower than that of the control sample, and the recommended shelf life of the finished product is 72 hours.

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The influence of fireweed powder on the quality of wheat bread

Belyaev

Ковалева

Pyanikova

2019

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

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The influence of secondary raw materials of grain processing on the rheological properties of the dough

Yessembek,

Tarabayev,

Omaralieva

et al. 2024

jour

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The development of technologies and new recipes for bakery products with increased nutritional value is a promising direction for the food industry. The expansion of the assortment is due to the introduction of additional raw materials, one of the options of which is rice and buckwheat flour. Rice and buckwheat flour contain a wide range of biologically active substances that, when added to food, have a beneficial effect on the human body. The main objects of research were flour composite mixtures obtained by mixing wheat flour of the first grade, rice, and buckwheat flour in a percentage ratio of 95:2:3, 90:3:7, 85:4:11, 80:5:15, 75:6:19, accordingly. The aim of the study was to study the influence of secondary raw materials of grain processing on the rheological properties of the dough to justify their introduction into the production of bakery products for functional purposes. The study of semifinished product samples was carried out using the following devices: Chopin alveograph (NG with the prefix alveolink) and Mixolab 2 (CHOPIN Technologies, France). The study of the rheological properties of the test samples under study showed that the introduction of secondary raw materials of grain crops – rice and buckwheat flour into the formulation of wheat bread in a dosage of 4% - 11%, respectively, improved the rheological and physico-chemical properties of the dough, which contributed to the development of the formulation and technology of a new type of enriched bread.

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Development of technology for bakery products of functional purpose using non-traditional raw materials

Cited by 2 publications

References 1 publication

The influence of fireweed powder on the quality of wheat bread

The influence of fireweed powder on the quality of wheat bread

The influence of secondary raw materials of grain processing on the rheological properties of the dough

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