Efficiency of application of electroactivated aqueous solution in the production of bread low acidity

Пономарева, Е. И.; Лукина, С. И.; Алтайулы, С.; Zubkova, Elena

doi:10.20914/2310-1202-2016-2-158-161

Cited by 2 publications

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“…Производители пищевых продуктов используют добавки химического происхождения для понижения себестоимости продукции, но использование вторичного сырья или отходов производства более перспективно с экономической точки зрения [5][6][7][8].…”

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Quality of bread with hops

Дерканосова¹,

Orinicheva²

2017

Journal IAR

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Most diseases, including metabolic ones, result from malnutrition. Introduction of common hops leaves to bread formulation gives a product rich in essential vitamins, minerals and dietary fibers which are deficient in human body. The new product allows reducing fat content from 1.19 to 1.10 g, the one of carbohydrates -from 68.95 to 62.74. Energy content of bread with hops leaves is lower by 8.9 % than the one of the bread produced by traditional technology. Amino-acid score of proteins in the bread with the addition of common hops leaves showed that scores of valine, isoleucine, phenylalanine and tryptophan are higher than the standard values by 4.8; 5.6; 2.4; 7.7 % respectively. Analysis of the antioxidant activity in two types of bread showed that the content of antioxidants in the bread produced by the new formula is almost twice higher than the one in the bread produced by traditional technology. The bread with the addition of hops leaves ordinary contained 5,205 grams of dietary fiber, which is 26 % of the daily human diet. The developed bread s a functional product containing only healthy ingredients without chemical additives. The use of this bread allows people to maintain healthy lifestyle as well as to expand the range of healthy and tasty food at a low price, as waste products of hops manufacturing are used for the making the bread in question.

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Quality of bread with hops

Дерканосова¹,

Orinicheva²

2017

Journal IAR

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Dependence of the acidity of gluten-free bread on the introduced additives

Popov,

Hajrullina,

Sadykova

2022

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

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In recent years, there has been an increased interest of Russians in their health, a healthy lifestyle in general, to maintain which it is necessary to eat right. Scientists have proved that most of the diseases of the world's population occur due to improper, not rational nutrition, which in most cases causes chronic diseases. Everyone has the right to decide what to eat, what physical activity to set for themselves and other characteristics of a healthy lifestyle. Increasingly, Russians, regardless of age, gender, marital status and material wealth, are beginning to move to a healthy lifestyle. It should be noted that these are not always people suffering from certain diseases, on the contrary, they are Russians who have realized the need for a healthy lifestyle. One of the factors that affects healthy lifestyle is proper nutrition. Every day people eat bread and bakery products, this is the main food for many Russians, but today many people change their preferences in its use and choose bakery products with functional additives or gluten-free bread. The aim of the study is to study the dependence of the acidity of gluten-free bread on the additives introduced by modeling. Reducing the acidity in bread, including gluten-free bread, will have a beneficial effect on the body of people suffering from celiac disease and at the same time expand the segment of gluten-free products. The objective of the study is to conduct an experiment by modeling the acidity of gluten-free bread depending on the additives introduced. As a result of the simulation, a mathematical model of the accumulation of the acidity of gluten-free bread was calculated depending on the prescription components: whey, flaxseed flour and yeast. According to the obtained model, whey and flaxseed flour have an almost equivalent effect on increasing the acidity of bread crumb. At the same time, baking yeast has a negligible effect on the process of increasing acidity.

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Efficiency of application of electroactivated aqueous solution in the production of bread low acidity

Cited by 2 publications

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Quality of bread with hops

Quality of bread with hops

Dependence of the acidity of gluten-free bread on the introduced additives

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