Prospects of Using Whole Grain Flour from Recognized Selection Wheat Varieties of the Far Eastern State Agrarian University in Food Technologies

Gartovannaya, Elena A.; Ermolaeva, Anna

doi:10.1007/978-3-030-91402-8_41

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…The falling number of grain samples was determined by a method based on rapid pasteurization of an aqueous suspension of flour in a water bath with a PCHP-3 device (Ukraine) and subsequent measurement of the degree of dilution of the paste under the action of alpha-amylase in the sample [29].…”

Section: Methods Of Investigation Of Grain Soaking Using An Enzyme An...mentioning

confidence: 99%

Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

KURMANBAYEVA

Nabiyeva

Stoyanova³

et al. 2022

EEJET

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Currently, ensuring the high quality and safety of food is the most important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The modern environmental situation is one of the conditioning factors of the nutritional status of the population. It is known that more than 70 % of the total amount of pollutants entering the human body falls on food. The purpose of this work is to improve the safety and quality of raw materials and grain products for whole-grain bread technology using enzyme preparations and extracts of plant origin during grain defrosting. Reasonable effective doses of enzyme preparations have been determined. Cellolux was introduced at a dose of 0.03–0.08 % by weight of grain solids. To reduce the content of toxic elements in the grain, 0.05 % of the mass of grain solids was chosen, the optimal duration of defrosting is 6 and 12 hours, but depending on the efficiency of the time ‒ 6 hours. The grain was soaked at a temperature of 23 °C (room temperature). Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant material. The use of these plant raw materials is explained by the fact that their leaves and bran extracts contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. For disinfection and purification of grain from heavy metals, a content of 0.05 % of the grain weight was selected. The effect of plant extracts on the microbiological contamination of grain during soaking and in preparation for the production of grain bread and preventing microbial spoilage of bakery products during storage has been studied. And extracts of rosehip leaves and sea buckthorn stalk have a pronounced antimicrobial effect against fungi of the genus Pénicillium. That will make it possible to exclude diseases of bread and improve its rheology

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Section: Methods Of Investigation Of Grain Soaking Using An Enzyme An...mentioning

confidence: 99%

Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

KURMANBAYEVA

Nabiyeva

Stoyanova³

et al. 2022

EEJET

View full text Add to dashboard Cite

show abstract

The effect of plant extracts on the microbiological parameters of grain

Kurmanbayeva,

Nabiyeva,

Muldabekova

et al. 2024

jour

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Currently, ensuring high quality and food safety is an important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The current ecological situation is one of the factors determining the nutritional status of the population. Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant raw materials. The use of these plant raw materials is explained by the fact that their extracts of leaves and stems contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. The effective amount of extracts of plant raw materials has been established. The obtained extracts were injected in an amount of 0.05% by weight of their solids. The optimal duration of hydration is 6 and 12 hours, but depending on the effectiveness of the time ‒ 6 hours. The grain is moistened at 23 ° C (room temperature). The effect of plant extracts on the microbiological sowing of grain during soaking and preparation of grain for production and prevention of microbial destruction of bakery products during storage is investigated. Extracts of rosehip leaves and sea buckthorn stems showed a pronounced antimicrobial effect against fungi of the genus Pénicillium. This eliminates the diseases of bread and improves its rheological properties.

show abstract

Prospects of Using Whole Grain Flour from Recognized Selection Wheat Varieties of the Far Eastern State Agrarian University in Food Technologies

Cited by 2 publications

References 11 publications

Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

The effect of plant extracts on the microbiological parameters of grain

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