Study of the influence of wheat leather “Grantum” on the quality and safety of bakery products

Савкина, О.А.; Kuznetsova, L.I.; Parakhina, O.I.; Локачук, М.Н.; Pavlovskaya, E.N.

doi:10.21323/2071-2499-2020-5s-309-313

Cited by 2 publications

(7 citation statements)

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“…The study of the microflora of the fermented liquid rye sourdough showed that replacing 25, 50, 75 and 100% of flour with bread crumbs also showed a decrease in the content of lactic acid bacteria. Thus, the decrease in the acidity of the experimental sourdough was possibly due to a decrease in the content of spontaneous microflora in the nutrient mixture introduced with flour and participating in the acid formation process along with starter microorganisms introduced during sourdough propagation [13,18,21].…”

Section: Discussionmentioning

confidence: 99%

“…Nutrition mixtures for sourdoughs preparation (flour, water and bread crumbs in different proportion given in Table 1) were investigated. The sugar content in the sourdough nutrition mixtures was determined using Bertrand's method, which is based on the collection of copper oxide precipitate formed during the reduction of an alkaline copper solution in the presence of reducing sugars and analyzed by the manganimetric method [18].…”

Section: Nutrition Mixture Sourdough and Dough Assessmentsmentioning

confidence: 99%

“…Titratable acidity was determined by titration with 0.1 N solutions of NaOH [18]. Pore volume was evaluated as the ratio of crumb pore volume to the total bread volume, pore volume was determined as the difference between the volume of product and the volume of nonporous mass.…”

Section: Assessment Of Qualitymentioning

confidence: 99%

“…Crumb compressibility was determined on the automatic penetrometer Labor (Hungary). The crumbliness of the crumb was investigated in a 24 and 96 h of storage [18].…”

Section: Assessment Of Qualitymentioning

confidence: 99%

“…The volatile acids content was estimated by neutralizing the evaporated volatile acid using a 0.1 n. solution of NaOH. The alcohol content was determined by iodometric method based on sodium thiosulfate titration [18].…”

Section: Assessment Of Qualitymentioning

confidence: 99%

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Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Савкина¹,

Kuznetsova²,

Parakhina³

et al. 2021

E3S Web Conf.

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Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving. In order to optimize the old bread recycling process and to improve the quality of finished products, a new resource-saving technology for rye–wheat bread was developed. It was found that use under 25% of bread crumbs instead of flour was possible in a liquid sourdough with a moisture content of 70%. When old bread dosage increased from 50 to 100%, acid accumulation slowed down, the lifting force deteriorated, the viscosity increased, which may makes it difficult or impossible to pump the sourdough in industrial technological process. The liquid sourdough made with 25% of old bread had a better lifting capacity and contained more alcohol and volatile acids than the control. The quality of bread made using sourdough with 25% of old bread was comparable in quality to control bread made using traditional sourdough. Liquid rye sourdough with recycled old bread allowed the bread shelf life extension by slowing down the bread staling. No effect on mold rate was found when using recycled old bread in sourdough.

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Section: Discussionmentioning

confidence: 99%

Section: Nutrition Mixture Sourdough and Dough Assessmentsmentioning

confidence: 99%

Section: Assessment Of Qualitymentioning

confidence: 99%

“…Crumb compressibility was determined on the automatic penetrometer Labor (Hungary). The crumbliness of the crumb was investigated in a 24 and 96 h of storage [18].…”

Section: Assessment Of Qualitymentioning

confidence: 99%

Section: Assessment Of Qualitymentioning

confidence: 99%

See 3 more Smart Citations

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Савкина¹,

Kuznetsova²,

Parakhina³

et al. 2021

E3S Web Conf.

View full text Add to dashboard Cite

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The influence of food additives on the production technology and quality indicators of whole grain bread

et al. 2023

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The innovative development of sustainable food systems is primarily aimed at preserving the health of the population, providing it with safe and nutritious products. The current trend in the consumer market is the growing demand for bakery products with the addition of cereals. The approach to solving the problem is provided through the development of prescription formulations and technologies of new types of bakery. In the course of the conducted research, recipes for whole-grain wheat-rye bread based on hop ferments were developed. The use of rye bran in bread recipes and the use of starter cultures with the addition of hops, unfermented malt and licorice root allows you to get a product with high organoleptic characteristics. The products acquire a golden color, have the right shape, a pleasant bread taste and smell. The use of the developed recipes of sourdough for bread has an effect on porosity, reduces the acidity and moisture content of the crumb, allows you to slow down the process of moisture loss during storage. Thanks to the components used in bread recipes, the content of dietary fiber, vitamins B1, B2, B9, E, PP, A and β- Carotene increases, bread is enriched with a number of macronutrients.

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Study of the influence of wheat leather “Grantum” on the quality and safety of bakery products

Cited by 2 publications

References 0 publications

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

The influence of food additives on the production technology and quality indicators of whole grain bread

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