Improvement of wheat bread technology enriched with nonconventional plant ingredients

Yevchuk, Ya. V.; Lyubich, V.

doi:10.33249/2663-2144-2019-78-5-58-67

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…At the same time, changes in the surface of bread and the color of the crumb are due to the presence of coloring substances in the paste. This has been proven in studies [27], where the addition of fruit and vegetable raw materials changed the sensory performance of bread due to coloring substances. Other studies [28] have found that the sweet taste of bread crumb is due to the presence of pumpkin sugar in the paste.…”

Section: Discussion Of Results Of the Study Of Expanding The Range Of...mentioning

confidence: 86%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

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The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

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Section: Discussion Of Results Of the Study Of Expanding The Range Of...mentioning

confidence: 86%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

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show abstract

“…Pumpkin flour is a promising raw material for enriching flour products with valuable nutrients [3]. It is known [4] that pumpkin flour contains 6.1 % water, 8.2 % protein, 0.7 % fat, 2.3 % ash, 27.4 % dietary fiber, which includes soluble (10.2 %) and insoluble (17.2 %) fiber.…”

Section: Introductionmentioning

confidence: 99%

Development of the recipe of pasta with pumpkin flour

et al. 2023

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The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved. In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour. A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81. The developed recommendations can be used by enterprises with low productivity during the production of pasta products

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“…During consumption, the smell and taste of milk thistle is felt. Promising is the use of flour from hawthorn fruit [5], powder of dried apples, raspberries, calendula leaves, pumpkin oil [6].…”

Section: Introductionmentioning

confidence: 99%

Devising a recipe for muffins with pumpkin paste

Liubych

Novikov

Zheliezna

et al. 2023

EEJET

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The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste. The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins was investigated. It has been established that the addition of pumpkin paste reliably (p≤0.05) increases the content of vitamin A (RAE), as well as indicators of integrated score, baking, shrinkage, and moisture content of the muffin. The volume of muffins is significantly reduced by adding 10–50 % of pumpkin paste. This trend is due to the high humidity of pumpkin paste. Owing to a sociological survey, it was determined that most respondents (55 %) liked muffins whose content of pumpkin paste was 15–20 %. It should be noted that 30 % of respondents liked muffins whose content of pumpkin paste was 25–30 %. This trend is due to the fact that the smell and taste of pumpkin in a muffin with the addition of 15–20 % of pumpkin paste is leveled by aromatic compounds. Increasing the amount of pumpkin paste to 25–30 % determines the average level of pumpkin sensory sensation. In the technology of muffin production, it is optimal to add 15–20 % of pumpkin paste. According to this formulation, the integrated score of vitamin A (RAE) is 21–23 %, humidity – 22.9–25.9 %, baking shrinkage – 8.9–10.0 %, shrinkage due to drying – 2.1–2.2 %, volume – 166–177 cm3/100 g of dough. The porosity is 7–9 points, surface color - light brown, crumb color – yellow, crumb consistency – soft, pumpkin taste level – weak or absent (7.0–8.3 points). A distinctive feature of the results is the differentiated use of pumpkin paste in the muffin recipe. Based on the survey, it was established that the amount of pumpkin paste could be 15–20 % and 25–30 %. The devised recommendations can be used by confectionery enterprises of low productivity during the production of muffins.

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Improvement of wheat bread technology enriched with nonconventional plant ingredients

Cited by 3 publications

References 2 publications

Development of wheat bread recipe with pumpkin paste

Development of wheat bread recipe with pumpkin paste

Development of the recipe of pasta with pumpkin flour

Devising a recipe for muffins with pumpkin paste

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