Effect of the complex improver on consumer properties of bakery products

Bilyk, Olena; Khalikova, Esma; Шевченко, Анастасія; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Fain, Albina

doi:10.24263/2304-974x-2020-9-1-13

Cited by 5 publications

(4 citation statements)

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“…Його використання в кількості 2,0 % від маси борошна дає можливість збільшити об'єм, покращити стійкість та пористість виробів і зменшити процес бродіння до 20 хвилин. За рахунок уповільнення ретроградації крохмалю, коагуляції білків під час випікання і збільшення кількості декстрози, час зберігання без пакування подовжується до 72 годин (Bilyk et al, 2020).…”

Section: вступunclassified

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

Karpyk,

Sventa

2024

SMLNUVMBF

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The article aims to study the issue of improving the baking properties of wheat flour. This is an urgent task because, according to the agrarians, regardless of the amount of the harvested crop, there are problems with the grain quality. An analysis of the causes of problems with grain and flour was carried out, and ways of solving them from the point of view of bakers were considered. Quality control was carried out for batches of high-grade wheat flour. One sample with low baking properties, namely weak gluten, was selected. Since the gluten frame is the basis for the retention of carbon dioxide in the dough and ensures the formation of pore walls and the shape of bakery products, attention was paid to the conditions of the technological process and the recipe composition of the products, which would contribute to obtaining high-quality products. The possibility of using existing food additives was analyzed to improve the quality indicators of flour semi-finished products and finished products. It was proposed to use an improver of plant origin – fruit and vegetable concentrate. Its positive effect on the elasticity and extensibility of gluten has been established. The optimal dosage of the additive was selected, for which bread with acceptable volume, dimensional stability, porosity, and taste was obtained – 25 % of the flour mass. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread.

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Section: вступunclassified

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

Karpyk,

Sventa

2024

SMLNUVMBF

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“…Proses pembuatan roti memerlukan campuran tepung terigu dan air untuk menghasilkan matriks gluten yang mampu menangkap gas karbondioksida dari hasil fermentasi ragi. Mutu roti manis juga dipengaruhi oleh bahan lain yang ditambahkan, seperti improver (Kartikasari et al 2019;Bilyk et al 2020), jenis sumber lemak (Raghavendra et al 2022), dan ragi (Filipović et al 2020).…”

Section: Pendahuluan1unclassified

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

2022

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Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.

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“…The most important drivers which influence sugar supply and demand include: population growth, per capita incomes, the price of sugar and alternative sweeteners and health concern debate (Krejčí et al, 2016;Nagyová et al, 2011;Bilyk et al, 2020). It is also necessary to mention an important fact related to the state of the global sugar market and it is its extreme concentration -especially trade concentration as top five exporters (Brazil, Thailand, EU, Australia, India) are responsible on average for nearly 70% of the world trade in -2020(F.O.Licht, 2020.…”

Section: Literature Reviewmentioning

confidence: 99%

Sugar prices development: The relation among selected commodity stocks exchange

Smutka¹,

Ровны²,

Palkovič³

2020

Journal of International Studies

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World sugar market has been oscillating between surplus and deficit states. After the long-term period of surpluses, we recorded several deficits during the last ten years development and the state of global sugar stocks decreased to about 85 mln. tonnes in 2019/2020. The volume of consumption (176 mln. tonnes) passed over the volume of production (167 mln. tonnes). The last years sugar market development put world sugar prices under bearish pressure. Brazil and Australia are the only ones with a rather liberal, unprotected sugar market, while in all other countries at least the domestic market is affected by regulations. The processed paper is interested to analyse the world sugar price development at the level of several markets/stock exchanges. The objective is to identify whether there are existing or not some common features and relations influencing global and regional sugar price development. Causality and direction of causal relationship (causality in statistical meaning, better said precedency) was investigated by using Granger causality test. Evidence of long run equilibrium and number of cointegration vectors between markets was investigated by Johansen test. In final, was estimated relationship between markets by vector error correction mechanism. Reaction of prices in key markets to external impulse was expressed using impulse-response function. Based on above mentioned analyses,

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Effect of the complex improver on consumer properties of bakery products

Cited by 5 publications

References 0 publications

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Sugar prices development: The relation among selected commodity stocks exchange

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