Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

Tsykhanovska, Iryna; Evlash, Victoria; Alexandrov, Alexandr; Свідло, Карина Володимирівна; Gontar, Tatуana

doi:10.15587/1729-4061.2017.111522

Cited by 9 publications

(6 citation statements)

References 12 publications

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“…The aim of adding "Magnetofood" is to increase the moisture-retaining power of rye-wheat gluten and ryewheat flour. "Magnetofood" is a nano-powder with the large specific and active surface [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Moisture-Retaining Power of Rye-Wheat Gluten and Flour With Polyfunctional Food Supplement “Magnetofооd”

Tsykhanovska

Evlash

Alexandrov

et al. 2018

EUREKA: Life Sciences

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The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively. DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”: – adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour); – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour). It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on. The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

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Section: Introductionmentioning

confidence: 99%

Investigation of the Moisture-Retaining Power of Rye-Wheat Gluten and Flour With Polyfunctional Food Supplement “Magnetofооd”

Tsykhanovska

Evlash

Alexandrov

et al. 2018

EUREKA: Life Sciences

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“…It was established that the introduction of the polyfunctional food supplement "Magnetofооd" contributes to the reduction of time of rye-wheat dough fermentation by 13.0 % on average [20,21]. This is related to the activating properties of the food supplement "Magnetofооd", which leads to a reduction in the duration of dough fermentation, as well as decreases temperature and brings down losses during fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Research Into Technological Indicators of a Rye-Wheat Dough Semi-Finished Product With the Addition of the Polyfunctional Food Supplement "Magnetofооd"

Tsykhanovska

Evlash

Alexandrov

et al. 2017

EUREKA: Life Sciences

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We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough. The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd".

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“…The nanopowder based on Fe 3 O 4 (Magnetofood) has the great potential and new operational and technological properties (emulsifying, water-binding, water-holding, fat-binding, fat-holding) and promising technological applications [16,17,[22][23][24][25]. The interaction of Magnetofood nanoparticles with the biopolymers of the food systems (proteins, proteids, carbohydrates, lipids) is a system of complex chemical reactions.…”

Section: Introductionmentioning

confidence: 99%

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

Tsykhanovska¹,

Evlash²,

Alexandrov³

et al. 2019

ChChT

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The interaction mechanism of Fe 3 O 4 nanoparticles with linoleic acid and 1-linoleyl-2-oleoyl-3-linolenoyl-glycerol represented by two-layer coordination model has been determined. By means of Fourier spectroscopy, scanning electron microscopy, energy dispersive X-ray spectroscopy, X-ray photoelectron spectroscopy, X-ray phase and thermal gravitational analysis, the interaction mechanism of lipids (linoleic acid and sunflower oil) with Fe 3 O 4 nanoparticles has been studied. Кeywords: Fe 3 О 4 nanoparticles, linoleic acid, 1-linoleyl-2oleoyl-3-linolenoyl-glycerol, sunflower oil, chemisorption.

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Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

Cited by 9 publications

References 12 publications

Investigation of the Moisture-Retaining Power of Rye-Wheat Gluten and Flour With Polyfunctional Food Supplement “Magnetofооd”

Investigation of the Moisture-Retaining Power of Rye-Wheat Gluten and Flour With Polyfunctional Food Supplement “Magnetofооd”

Research Into Technological Indicators of a Rye-Wheat Dough Semi-Finished Product With the Addition of the Polyfunctional Food Supplement "Magnetofооd"

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

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