Investigation of influence of inulin made from cycoria on structural-mechanical properties of wheat dough

Bondarenko, Yulia; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Khalikova, Esma; Fain, Albina

doi:10.15587/2312-8372.2019.162674

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…Результати досліджень (Bondarenko et al, 2019) показали ефективність використання інуліну для поліпшення якості готових виробів за дозування 5 % до маси борошна. Для більшого збагачення хлібобулочних виробів харчовими волокнами рекомендовано використовувати дозування інуліну 10 % до маси борошна, але застосовувати при цьому технологічні заходи для поліпшення якості виробів.…”

Section: результати та їх обговоренняunclassified

Enrichment of bakery products with non-traditional raw materials

Ovsienko

2024

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Mass consumption products such as a bread and bakery products have insufficient nutritional value due to the low content of complete proteins, dietary fibers, vitamins and minerals. The analysis of the nutritional value of bakery products shows the expediency of balancing their chemical composition, increasing the biological value, eliminating the deficiency of individual components due to enrichment with biologically active ingredients. A promising direction of increasing the nutritional value of bakery products is the inclusion of non-traditional plants raw materials in the recipe, which allows to increase their nutritional value, improve organoleptic and physicochemical indicators. The subject of the study is to increase the nutritional value of bakery products by using various technological methods, introducing raw materials of natural origin, in particular, non-traditional raw materials of plant origin, which is a natural biocorrector with a high content of biologically active substances. The purpose of the work was to conduct an analysis of literary sources devoted to scientific research on the use of non-traditional raw materials in baking. Analytical methods of research were used in the formation of the article. The use of non-traditional raw materials of vegetable origin in the production of bakery products enriches them with certain nutrients, diversifies the taste properties, but can have different effects on the characteristics of the dough and the quality of baked products. The use of non-traditional plant raw materials in the technology of bakery products to enrich them with useful nutrients and create products with health-promoting properties is substantiated.

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Section: результати та їх обговоренняunclassified

Enrichment of bakery products with non-traditional raw materials

Ovsienko

2024

SMLNUVMBF

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Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment

Galenko,

Shevchenko,

Ceccanti

et al. 2024

Eur Food Res Technol

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Pumpkin seed protein concentrate, a promising raw material with high biological value, holds potential for incorporation into bread technology. Protein structural changes occur during the bread-making process. This study aimed to investigate how pumpkin seed protein concentrate incorporated at different concentrations (5, 10, and 20%) affected the structural, mechanical properties, and conformational changes in protein substances within dough and bread made from wheat flour, utilizing near-infrared reflection spectroscopy. The gas- and shape-holding capacities of dough enriched and unenriched by pumpkin seed protein concentrate resulted similar. This aspect is important for the impact of the final product as bread on the consumers. The near-infrared reflection spectroscopy analysis revealed that the enrichment of bread with pumpkin seed protein concentrate not only introduced higher protein and unsaturated fat content in bread but also reduced the level of lignin, enhancing the digestibility of the final product. A deeper investigation into the nutraceutical and nutritional value of this enriched bread as well as of physio-chemical features investigated in the present work could be useful for the introduction of a new functional food in the market. Moreover, the enriched bread was acceptable in terms of sensory quality analysis, especially using 10% pumpkin seed protein concentrate. Therefore, to better understand the market potentiality of the enriched bread proposed in this study, future research should investigate how consumer acceptability could increase with a higher concentration of nutritional components perceived as beneficial for a lifestyle by specific consumer segments.

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Investigation of influence of inulin made from cycoria on structural-mechanical properties of wheat dough

Cited by 2 publications

References 7 publications

Enrichment of bakery products with non-traditional raw materials

Enrichment of bakery products with non-traditional raw materials

Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment

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