Use of pumpkin seed flour in preparation of bakery products

Шевченко, Анастасія; Drobot, Vira; Galenko, Oleg

doi:10.24263/2304-974x-2022-11-1-10

Cited by 7 publications

(7 citation statements)

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“…This was because, during fermentation, microbiological and biochemical processes occurred in the dough, and the hydration of gluten took place [ 33 ]. The wheat flour dough generally reveals a protein secondary structure characterized by α-helix conformations, which, during the fermentation process, helps to capture carbon dioxide bubbles, intensifying the gas formation and gas retention [ 14 , 34 ]. As already specified, adding pumpkin seed flour led to a gluten reduction in the dough and, thus, to lower hydration of the gluten network when compared with the control dough and, consequently, to a loss of the α-helices in the protein structure, reducing its viscosity and elasticity.…”

Section: Resultsmentioning

confidence: 99%

“…The size of the particles of pumpkin seed flour is larger than wheat wholemeal flour, and the water absorption capacity exceeds such an indicator for wheat flour by 1.5 times [ 14 ]. The gas-forming capacity of the dough with this additive decreased, as well as the amount of formed sugars, but, on the contrary, the amount of fermented sugars increased [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Litvynchuk

Galenko

Cavicchi

et al. 2022

Plants

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Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Litvynchuk

Galenko

Cavicchi

et al. 2022

Plants

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“…This continues from 6 to 24 hours. After finishing the extraction and evaporation of the solvent, the remained amount of lipid is measured [18].…”

Section: Fatmentioning

confidence: 99%

Influence of Rice Flour on Conformational Changes in the Structure of Wheat Bread and Its Nutritional Value

SHEVCHENKO,

LITVYNCHUK

2023

FENS

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The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber contentby 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour.

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“…This extraction process typically lasts several hours (6-24 h). After completion of the extraction, the solvent is evaporated, and the mass of lipid remaining is measured [17].…”

Section: Fatmentioning

confidence: 99%

“…The porosity of bread reflects the volume of the pores in a certain volume of the crumb, expressed as a percentage to the total volume [17].…”

Section: Porosity Of Breadmentioning

confidence: 99%

Use of rice flour in wheat bread technology

Шевченко

Drobot

2022

Eureka: LS

Self Cite

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Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8 times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5 times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7 % when replacing 10−40 % of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2 % and 12.1 %, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0 %. The amount of fermented sugars also increased by 19.6−31.8 % with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8 %, as well as the specific volume and porosity of bread

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Use of pumpkin seed flour in preparation of bakery products

Cited by 7 publications

References 0 publications

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Influence of Rice Flour on Conformational Changes in the Structure of Wheat Bread and Its Nutritional Value

Use of rice flour in wheat bread technology

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