Research into efficiency of using the complex baking improver "Svizhist" in order to prolong freshness of bran crispbreads

Bilyk, Olena; Дробот, Віра Іванівна; Bondarenko, Yulia; Halikova, Esma

doi:10.15587/1729-4061.2017.103860

Cited by 3 publications

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References 2 publications

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“…Redistribution of bound and free moisture is carried out in the process of storage of bread -free water evaporates; thus, the system acquires a new equilibrium state. One can determine the degree of staleness by a change in the ratio of free and bound water while storing bread products [22].…”

Section: Results Of Studies Of Rye-wheat Bread Quality With Multicompmentioning

confidence: 99%

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Sylchuk

Bilyk

Ковбаса

et al. 2017

EEJET

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with the use of existing acidulants leads to a rapid staling of the finished products [6].A relevant direction to solve the task of preservation of freshness of rye-wheat bread, which is made by the accelerated technology, is the development of new multicomponent acidulants (MCA). It is expedient to produce such acidulants using organic acids, enzymatic preparations, and nutritional supplements. Literature review and problem statementBread staleness is a result of complex physical, chemical, colloidal, and biochemical processes. Freshly baked products have a distinct taste and flavor, crunchy crust, elastic crumb [7]. During storage, products lose their flavor, crust -its friability, and crumb -its elasticity [8].It is known that bread staleness is associated with the aging of pasteurized starch and denatured proteins, as well IntroductionThe modern concept of development of mini enterprises and restaurant facilities requires an improvement of methods for producing daily-use products [1] from technologists. Except for a general simplification and cheapening of the technology, a producer seeks to obtain products that meet the principles of rational nutrition and products that have specialized or dietary properties. One of such products is the rye-wheat bread [2]. According to the latest marketing research, it was found that about 30 % of consumers prefer rye-wheat bread types. This fact confirms the expediency of improvement of technology of the given product [3].Traditional technologies of rye-wheat bread are long-lasting and involve the use of dense or liquid rye ferments [4]. The improvement of production of such bread for small businesses and restaurants involves a reduction in the technological process through the use of multicomponent acidulants [5]. Shortening of bread technology TECHNOLOGY AND EQUIPMENT OF FOOD PRODUCTION INVESTIGATION OF THE EFFECT OF MULTICOMPONENT ACIDULANTS ON THE PRESERVATION OF FRESHNESS AND AROMA OF RYE-WHEAT BREAD T . S y l c h u kPhD, Associate Professor Department of hotel-restaurant business** E-mail: tsnuft@gmail.com O . B i l y kPhD, Associate Professor* E-mail: bilyklena@gmail.com V . K o v b a s aDoctor of Technical Sciences, Professor* Е-mail: kovbasavm19091@ukr.net V . Z u i k oAssistant Department of restaurant and aurvedens technology** E-mail: virazuiko@gmail.com *Department of Bakery and Confectionary Goods Technology** **National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601Для виробництва житньо-пшенич-ного хліба на міні підприємствах та в закладах ресторанного господарства запропоновано прискорену технологію його виготовлення шляхом використан-ня підкислювачів. Розроблено полікомпо-нентні підкислювачі «Оптимальний 1» та «Оптимальний 2». Їх оптимальне дозування, 2 % до маси борошна, спри-яє скороченню технологічного процесу у 2,5…3 рази та забезпечує збереження сві-жості готових виробів Ключові слова: підкислювач, жит-ньо-пшеничний хліб, черствіння, ретро-градація крохмалю, харчові добавки, органічні кислоти Для производства ржано-пшени...

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Section: Results Of Studies Of Rye-wheat Bread Quality With Multicompmentioning

confidence: 99%

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Sylchuk

Bilyk

Ковбаса

et al. 2017

EEJET

Self Cite

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“…Аналіз останніх досліджень і публікацій. У світовому масштабі постійно проводиться робота щодо створення продуктів функціонального призначення, які мають як широкий спектр дії, так і вузьку спрямованість на організм людини [4]. Одним із можливих шляхів поліпшення структури харчування населення нашої країни є використання у виробництві хлібобулочних виробів нетрадиційної сировини, харчових добавок, комплексних хлібопекарських поліпшувачів [5].…”

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Comparative analysis of the chemical composition of sesame flour for the production of special bakery products

Kononenko¹,

Yevchuk²,

Voitovska³

et al. 2020

CW UNUH

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On a global scale, work is constantly be carried out to create functional products, which have a wider spectrum of action, as well as a narrow focus on a specific organ, disease or category of the population. One of the possible ways to improve the nutritional structure of the population of our country is the use of non-traditional raw materials, food additives, and complex bakery improvers in the production of bakery products. These raw materials must contain a significant amount of easily digestible protein, vitamins, unsaturated fatty acids, minerals and nutrients. The purpose of the study was to study the feasibility of using non-traditional raw materials for baking - sesame seed flour, assessing its chemical composition, for further use in the baking industry in developing technology for bakery products with altered chemical composition and preventive properties. The definition of fats allowed to establish the following pattern: in black their content was 38.2 g, white 37.1 g, in dark and light brown — 35.4 and 36.4 g, gold — 36.8 g. Carbohydrate content varied from 26.87 g for black, up to 26.50 g for gold. In the studied samples, the water content did not vary significantly and was in the range of 0.7 and 0.8 g. Ash compounds ranged from 4.0 g to 4.5 g. It was found that the highest content of basic nutrients in the studied samples was the highest in black and white sesame seeds. The content of vitamins B2 and B5, depending on the color in sesame had the following indicators: black — 0.298 and 3.090 mg, white — 0.285 and 2.925, dark and light brown — 0.267 and 2.725 and 0.245 and 2.565 mg, and gold — 0.275 and 2, 815 mg. The results of research in the determination of Cu in sesame flour indicate that its content was as follows: black — 1611 mcg, w

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Methods of Regulating Physical Properties of Dough Using Phytoextracts

Lebedenko¹,

Korkach²,

Kozhevnikova³

et al. 2019

ХНТ

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This paper considers the prospects of using phytomaterials to solve the problems of baking industry, caused by the instability and defects of wheat flour, and analyses the main methods of regulating structural and mechanical properties of wheat dough and improving the quality of products made from weak flour. The prospects of using phytomaterials as natural alternatives to synthetic additives and baking improvers are presented. The chemical composition and the content of active substances in rosehips (the dogrose fruit) and hawthorn fruit are analyzed as to their effect on increasing the nutritional value and improving the protective properties of products as well as their effect on the course of the technological process, the quality of semi-finished and finished products. The methods of processing the phytomaterials have been suggested, and the optimum parameters of their extraction have been determined as to their effect on the protein-proteinase complex. Water and milk whey are suggested as extractants with the 1:10 ratio between the raw materials and the extractant, while the optimal temperature (100°C) and duration (60 minutes) of extraction were determined experimentally. Rational doses of phytoextracts have been found on the basis of their influence on gluten elasticity and the physical properties of wheat dough during its mixing and fermentation (30% of the rosehip water extract, 45% of hawthorn water extract, and 15% of whey extracts to the weight of flour). It has been established that proposed phytoextracts can increase the water absorption capacity of flour with weak and medium-strength gluten during dough mixing, improve its formation, stability, and elasticity, and decrease the degree of dilution according to the study of rheological properties of the dough using farinograph and extensograph. The mechanism of interactions and conformational changes in the structure of gluten proteins with the active substances of phytoextracts, especially pectins, polyphenols, and organic acids, has been suggested. It has been proven that fruit phytoextracts can be used as alternatives to synthetic improvers to process weak flour. Their usage allows solving the problems of regulating the properties of the gluten network and obtaining baked products with high physical, chemical, and sensory qualities. The proposed methods are effective and relatively easy to implement, which is important for small bakeries and restaurant establishments.

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Research into efficiency of using the complex baking improver "Svizhist" in order to prolong freshness of bran crispbreads

Cited by 3 publications

References 2 publications

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Comparative analysis of the chemical composition of sesame flour for the production of special bakery products

Methods of Regulating Physical Properties of Dough Using Phytoextracts

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