Modeling of process of lifting power change of baker's yeast pressed depending on nature and quantity of introduced vegetable component

Белокуров, С. В.; Родионова, Н С; Белокурова, Е. В.; Alexeeva, Tatyana

doi:10.1088/1742-6596/1015/3/032014

Cited by 7 publications

(3 citation statements)

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“…The aim of the work is to study the possibility of intensification of biochemical processes, stabilization of biotechnological properties of liquid rye leaven, reduction of the production cycle by application of biogenic plant raw materials, in particular, composition of herbal extracts (CELT), as well as system analysis of the processes occurring in the process of maturation of liquid rye leaven [5,6].…”

Section: Methodsmentioning

confidence: 99%

Systemic Analysis of the Stabilization of the Biotechnological Properties of Liquid Rye Leaven With the Introduction of Nutritious Plant Material

Белокурова¹,

Sotnikov²,

Скрыпников³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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This paper considers the possibility of intensification of biochemical processes, stabilization of biotechnological properties of semi-finished bakery products, in particular, liquid rye leaven and reduction of the production cycle by the introduction of biogenic plant raw materials, composition of herbal extracts (CELT), proposed formulations and modes of preparation of liquid rye leaven in the production cycle. A systematic analysis of changes in physical-chemical and microbiological parameters, as well as the processes occurring during the maturation of liquid rye leaven is carried out. It is established that the introduction of CELT into liquid leaven at a dose of 4% of the water mass intensifies the processes occurring during the fermentation of leaven.

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Section: Methodsmentioning

confidence: 99%

Systemic Analysis of the Stabilization of the Biotechnological Properties of Liquid Rye Leaven With the Introduction of Nutritious Plant Material

Белокурова¹,

Sotnikov²,

Скрыпников³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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“…За рубежом присутствует достаточный выбор снековых продуктовых линеек различной направленности. На продовольственном рынке в России аналогичная товарная продукция представлена в недостаточной степени и научные исследования в этом направлении весьма актуальны, целью которых, в частности, является разработка товарных линеек снековых батончиков для детей подросткового возраста [1][2][3][4][5][6][7][8].…”

Section: Introductionunclassified

Research of consumer preferences in the production of bioactive pates for nutrition of pregnant women

Alekseeva,

Nazarova,

Orlova

et al. 2022

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

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The article discusses the issues of the need to create and demand in the consumer market of commodity product lines for adolescents. The authors propose the composition of the food system for the enrichment of snack products for teenagers. As components of the food system, the following were chosen: wheat germ cake, whey protein concentrate, food chickpeas and Japanese kelp powder. The selected types of domestic raw materials have a high biopotential, attractive economic characteristics and are very promising in the production of food products for children of the older age group. The protein content in the food system was 47 g per 100 g of product. The use of an enricher in the composition of finished products, with the obtained total protein content, is advisable, since its amount is comparable to the daily norm, which predictably confirms the principles of the functionality of food products. The technological process of production of the food system included the stages of acceptance and preparation of raw materials, dosing and mixing of components, packaging. Based on the data on meeting the daily requirement for nutrients and energy, it can be stated that the content of vitamins A, D, B7, selenium, chromium and copper in the FOS was 15% or less. The concentration of vitamins: B2, B3, B6, B9, B12, C, K and minerals - calcium, phosphorus, potassium, sodium, chlorides, molybdenum, fluorine was within 20-50%. At the same time, the content of iron, zinc, magnesium and vitamin E is set to more than 50% or at the level of the average daily requirement, which allows the food system to be included in products as a fortified supplement. The rich vitamin and mineral composition of the fortifier predictably ensures the maintenance of many functions of a rapidly developing adolescent organism, including ensuring the proper functioning of the skeletal system, muscles, heart and brain, the production of enzymes and hormones. The high biological value of the additive suggests the prospect of its use as a protein and vitamin-mineral fortifier in the production of high-carbohydrate confectionery products, in particular snack bars.

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“…Программный продукт написан на императивном, структурированном, объектноориентированном языке программирования Delphi, который является диалектом Object Pascal. Данный язык идеально подходит для анализа и визуализации данных[14][15][16][17][18].На рисунках 1-3 представлены варианты скриншотов интерфейсов работающей программы подбора компонентного состава ПОС, которая позволяет находить конкретное количество каждого ингредиента ПОС при заданном соотношении -6 и -3 жирных кислот. Рисунок 1.…”

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Modeling of food systems for nutritional correction of the ratio of polyunsaturated fatty acids in people

Алексеева

Здоровцев

Malakova

et al. 2020

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

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The positive effect on the human body of polyunsaturated fatty acids is confirmed by numerous studies. Therefore, it seems relevant to create food systems for the enrichment of consumer goods with physiologically active and essential substances, in particular polyunsaturated fatty acids. The effect of alimentary shunting of the human body with polyunsaturated fatty acids depends on many factors, the most important are their amount in the diet, composition, ratio of polyunsaturated and saturated fatty acids, the presence of antioxidants. The aim of the research is to develop a methodology for managing the quality of food systems to balance the ratio of (-6 and (-3 polyunsaturated fatty acids. A software product was developed that allows you to select the ratio of the components in the food composition for the given ratios (-6/(-3. As an example, a food enrichment system was selected, consisting of oilcake of wheat germ, amaranth and pumpkin oils. The created software product allows you to work with other food systems. As a result of data processing, a nomogram was obtained to determine the percentage ratio of (-6/(-3 fatty acid components in the food system. A software product has been developed that makes it possible to select the content of the third component in food compositions according to two fixed quantitative values of the components that satisfies the given ratio of (-6/(-3 acids. A variant of the food composition is proposed and the work of the developed software product is tested. It has been established that a food enrichment system based on cake of wheat germ oil, amaranth oil and pumpkin oils can be used to enrich food products with polyunsaturated fatty acids, and this creates the possibility of targeted regulation of the ratio of (-6/(-3 fatty acids. The developed software allows, in production conditions, depending on the availability of certain types of raw materials, to select the best options for food compositions and choose the most suitable option in the current production situation, make decisions on the movement of raw materials at the enterprise after analyzing the data.

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Modeling of process of lifting power change of baker's yeast pressed depending on nature and quantity of introduced vegetable component

Cited by 7 publications

References 0 publications

Systemic Analysis of the Stabilization of the Biotechnological Properties of Liquid Rye Leaven With the Introduction of Nutritious Plant Material

Systemic Analysis of the Stabilization of the Biotechnological Properties of Liquid Rye Leaven With the Introduction of Nutritious Plant Material

Research of consumer preferences in the production of bioactive pates for nutrition of pregnant women

Modeling of food systems for nutritional correction of the ratio of polyunsaturated fatty acids in people

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