Research Quality of the Wheat–rye Bread With Addition of the Polyfunctional Food Supplement «magnetofood»

Abstract

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life.

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

“…The introduction of the polyfunctional food supplement "Magnetofооd" contributes to an increase in the yield of rye-wheat dough semi-finished product and the finished product all experimental samples by 2.9 % and 3.45 % on average, respectively [21]. It is associated with the moisture-retaining capacity and complex-formation properties of the food supplement "Magnetofооd", which contributes to maintaining the required humidity of dough.…”

“…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.…”

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

“…In the process of performing the experimental work, standard research methods were used [22][23][24][25][26][27][28][29][30].…”

“…The assessment of freshness was carried out on a 5-point scale of the following gradation: very fresh 5, fresh 4, moderately stale 3, stale 2, very stale 1 [22].…”

“…Porosity was determined by the standard method [23,24]. The mass fraction of bound damp was detected by indicator medote [22,25]. The structural and mechanical properties of bread crumb (elasticity, shrinkage) were determined on a penetrometer AP-4/2 [22,24].…”