The formation of quality and antioxidant properties of bakery products with cloudberry powder

Abstract

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

Qualitative composition of anthocyanin dye obtained from black currant berries in various methods

“…There is a tendency in the world to increase demand for red anthocyanin pigments with biological activity, since in their composition, in addition to coloring components, they contain useful biologically active substances and have many useful properties such as lower cholesterol, prevent blood clots, increase vascular elasticity, accelerate wound healing, favorably affect vision, contribute to the prevention of cancer [8][9][10][11][12]. In addition, anthocyanin solutions have antiradical activity [13,14].…”

Investigation of the rheological parameters of a complex homogenate (dough model) prepared from flour and fractions of an electrochemically activated water

“…A number of authors have studied various aspects of the effect of ECA water on the development of physicochemical, colloidal, biochemical and microbiological processes [6][7][8][9] occurring in the preparation of semi-finished products for bakery production -dough, sourdough, liquid yeast and dough, as well as on the quality finished products [7,9,10].…”

“…The integral characteristics of semi-finished products of bakery production are rheological parameters, since they determine the quality at all stages of the production cycle, which makes it possible to predetermine the physicochemical and organoleptic indicators of the quality of finished products [6,7,10]. The purpose of this research work is to establish the effect of fractions of ECA water on the rheological parameters of a heterophase homogenate -wheat dough during the formation of its structure during kneading before readiness (rheodynamics) and after kneading using a texture analyzer device (conventional and classical rheological characteristics).…”