Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-11-32-36
N. Alekhina
This article presents the results of studies of the effect of freezing methods on changes in the structural and mechanical properties of the crumb, the content of bound moisture, microbiological parameters during the storage of bread and the composition of flavor-forming substances in products from bioactivated wheat grain. The structural and mechanical properties of the bread crumb were determined by using a rheometric information-measuring complex, the number of mesophilic aerobic and facultative anaerobic microorganisms – according to GOST 10444.15–94, the presence of mold, yeast – according to GOST 10444.12–2013, bound moisture – on a refractometer by changing the concentration of sucrose when mixed with the product, the aroma of bread – on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo-quartz resonators of the OAV type with a base oscillation frequency of 10.0 MHz with different film sorbents on the electrodes. It was revealed that grain bread obtained on the basis of frozen baked products had the best rheological properties of the crumb (closest to the sample without freezing) and prepared from frozen dough, was characterized by the highest values of bound moisture content and less microbiological contamination. Bread prepared on the basis of semifinished products of an increased degree of readiness was characterized by the greatest intensity of flavor from the prototypes.
{"title":"The influence of freezing methods on the quality of grain bread","authors":"N. Alekhina","doi":"10.32462/0235-2508-2022-31-11-32-36","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-32-36","url":null,"abstract":"This article presents the results of studies of the effect of freezing methods on changes in the structural and mechanical properties of the crumb, the content of bound moisture, microbiological parameters during the storage of bread and the composition of flavor-forming substances in products from bioactivated wheat grain. The structural and mechanical properties of the bread crumb were determined by using a rheometric information-measuring complex, the number of mesophilic aerobic and facultative anaerobic microorganisms – according to GOST 10444.15–94, the presence of mold, yeast – according to GOST 10444.12–2013, bound moisture – on a refractometer by changing the concentration of sucrose when mixed with the product, the aroma of bread – on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo-quartz resonators of the OAV type with a base oscillation frequency of 10.0 MHz with different film sorbents on the electrodes. It was revealed that grain bread obtained on the basis of frozen baked products had the best rheological properties of the crumb (closest to the sample without freezing) and prepared from frozen dough, was characterized by the highest values of bound moisture content and less microbiological contamination. Bread prepared on the basis of semifinished products of an increased degree of readiness was characterized by the greatest intensity of flavor from the prototypes.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72777087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-5-43-46
N. M. Derkanosova, A. Stakhurlova, T. V. Ponomareva, M. Vukić, D. Vujadinović
The development of enriched bakery products by adding ingredients with proven physiological effects into recipe compositions belongs to the field of healthy nutrition. In accordance with the updated norms of the physiological needs for energy and nutrients, these ingredients include raw materials that can meet the organism need for alimentary fiber. In continuation of previously published studies, the effect of dried and crushed apples husks, as a secondary product in direct pressed juice technology, on the rheological properties of the dough was studied. Model mixtures of first grade wheat flour and apple husks were identified as dietary fiber concentrate. The physical properties of dough were determined on a Brabender extensograph. It has been established that the alimentary fiber concentrate from apples has a significant effect on the stability and extensibility of the dough , as well as on the patterns of changes in these indicators during the resting process. The rheological characteristics of dough from mixtures of first grade wheat flour and alimentary fiber concentrate at a ratio in mass fractions of 90:10 and 85:15 shows the difficulty of achieving the traditional shape, porosity structure, and appearance of finished bakery products. Accordingly, there are required both the development of technology parameters and measures of bread promotion, the functionality of which in terms of alimentary fiber is ensured by the addition of more than 10 % of dietary fiber concentrate from apples.
{"title":"Influence of the concentrated apple alimentary fiber on the rheological properties of the dough","authors":"N. M. Derkanosova, A. Stakhurlova, T. V. Ponomareva, M. Vukić, D. Vujadinović","doi":"10.32462/0235-2508-2022-31-5-43-46","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-43-46","url":null,"abstract":"The development of enriched bakery products by adding ingredients with proven physiological effects into recipe compositions belongs to the field of healthy nutrition. In accordance with the updated norms of the physiological needs for energy and nutrients, these ingredients include raw materials that can meet the organism need for alimentary fiber. In continuation of previously published studies, the effect of dried and crushed apples husks, as a secondary product in direct pressed juice technology, on the rheological properties of the dough was studied. Model mixtures of first grade wheat flour and apple husks were identified as dietary fiber concentrate. The physical properties of dough were determined on a Brabender extensograph. It has been established that the alimentary fiber concentrate from apples has a significant effect on the stability and extensibility of the dough , as well as on the patterns of changes in these indicators during the resting process. The rheological characteristics of dough from mixtures of first grade wheat flour and alimentary fiber concentrate at a ratio in mass fractions of 90:10 and 85:15 shows the difficulty of achieving the traditional shape, porosity structure, and appearance of finished bakery products. Accordingly, there are required both the development of technology parameters and measures of bread promotion, the functionality of which in terms of alimentary fiber is ensured by the addition of more than 10 % of dietary fiber concentrate from apples.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77042490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-6-52-57
R. Kandrokov, G. Tsybina, A. Budová
A technology has been developed for separating grains of wheat and barley into anatomical parts using pneumatic classification for maximum extraction of protein and carbohydrate fractions. To obtain a concentrated protein fraction, it is advisable to carry out centrifugal pneumosieve fractionation of crushed wheat flour, extracting small (up to 18 microns) light particles of protein and starch into one fraction, the yield of which should not exceed 15%. The final separation of protein and starch particles should be based on the difference in their density in a centrifugal-axial rotary pneumatic classifier. The highest content of starch differ fractions of barley flour, obtained by descending from sieves with holes of 40 and 30 microns (respectively 82,72% and 85,26%). In larger fractions, the starch content drops sharply (51,24% and 61,59%), which is explained by the presence of shell and protein particles in them. The protein content correlates with the ash content of the fractions, and the minimum ash content (0,97%) and protein content (7,51%) differ in the fraction obtained by passing a sieve with 63 μm holes and leaving a sieve with 40 μm holes. The maximum protein content (14,08%) is characterized by the finest fraction obtained by passing a sieve with a hole size of 30 μm. At the same time, the protein content in it is 1,9 times higher than in the fraction with a hole size of 30μm.
{"title":"Pneumatic screen fractionation of barley and wheat flour for extraction of protein and carbohydrate fractions","authors":"R. Kandrokov, G. Tsybina, A. Budová","doi":"10.32462/0235-2508-2022-31-6-52-57","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-52-57","url":null,"abstract":"A technology has been developed for separating grains of wheat and barley into anatomical parts using pneumatic classification for maximum extraction of protein and carbohydrate fractions. To obtain a concentrated protein fraction, it is advisable to carry out centrifugal pneumosieve fractionation of crushed wheat flour, extracting small (up to 18 microns) light particles of protein and starch into one fraction, the yield of which should not exceed 15%. The final separation of protein and starch particles should be based on the difference in their density in a centrifugal-axial rotary pneumatic classifier. The highest content of starch differ fractions of barley flour, obtained by descending from sieves with holes of 40 and 30 microns (respectively 82,72% and 85,26%). In larger fractions, the starch content drops sharply (51,24% and 61,59%), which is explained by the presence of shell and protein particles in them. The protein content correlates with the ash content of the fractions, and the minimum ash content (0,97%) and protein content (7,51%) differ in the fraction obtained by passing a sieve with 63 μm holes and leaving a sieve with 40 μm holes. The maximum protein content (14,08%) is characterized by the finest fraction obtained by passing a sieve with a hole size of 30 μm. At the same time, the protein content in it is 1,9 times higher than in the fraction with a hole size of 30μm.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80435262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-3-49-55
Т.О. Kunitsyna, N. Berezina, E. Khmeleva, L. Samofalova, O.V. Klimenkova
The enrichment of mass-produced varieties of bakery products, such as wheat and rye, is an urgent task at the present time. The use of soy okara for this purpose is due to its rich chemical composition and high ability to swell and bind moisture. The purpose of the research was to determine the effect of replacing dry soy okara flour on the properties of semi-finished products and the quality of wheat-rye bakery products. The technological properties of okara, flour and their mixtures were determined by the indicators of water binding capacity, the degree of swelling, the quantity and quality of gluten and the number of drops. Soy okara was added in an amount of 3–12% in increments of 3% instead of flour. Okara was not added to the control sample. In the test, the acidity was determined by titration, the maximum shear stress and adhesion on the device Structurometer ST-1. The quality of the finished bread was evaluated according to the indicators of the mass fraction of moisture, porosity, specific volume, organoleptic indicators by standard and generally accepted methods. The preservation of the freshness of bakery products was assessed by the change in the moisture content of the crumb and its swelling during storage. It was found that in soy okara, the water binding capacity and the degree of swelling are higher than in flour by 2,45–2,8 times and 20–25%, respectively. The introduction of soy okara helps to reduce the amount of raw gluten by 0,45–1,8%, the IDCindex by 2–8 units of the device, and also reduces the number of drops by 8–35 seconds compared to the control. As a result of the conducted studies, it was found that the moisture, acidity, viscosity increases in the experimental samples of the test with soy okara and the adhesion decreases accordingly by 1,8–5,2%, 0,1–0,7%, 7,2–28,8%, 2,3–11,2%. The introduction of 9% soy okara instead of flour does not reduce the quality of finished products. At the same time, the yield increases by 13,7%, the freshness retention period by 24 hours, the calcium and fiber content increases by 20,3% and 4 times, respectively, the biological value increases by 3%, and the energy value decreases by 10% compared to the control.
{"title":"Wheat-rye bakery products with soy okara","authors":"Т.О. Kunitsyna, N. Berezina, E. Khmeleva, L. Samofalova, O.V. Klimenkova","doi":"10.32462/0235-2508-2022-31-3-49-55","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-3-49-55","url":null,"abstract":"The enrichment of mass-produced varieties of bakery products, such as wheat and rye, is an urgent task at the present time. The use of soy okara for this purpose is due to its rich chemical composition and high ability to swell and bind moisture. The purpose of the research was to determine the effect of replacing dry soy okara flour on the properties of semi-finished products and the quality of wheat-rye bakery products. The technological properties of okara, flour and their mixtures were determined by the indicators of water binding capacity, the degree of swelling, the quantity and quality of gluten and the number of drops. Soy okara was added in an amount of 3–12% in increments of 3% instead of flour. Okara was not added to the control sample. In the test, the acidity was determined by titration, the maximum shear stress and adhesion on the device Structurometer ST-1. The quality of the finished bread was evaluated according to the indicators of the mass fraction of moisture, porosity, specific volume, organoleptic indicators by standard and generally accepted methods. The preservation of the freshness of bakery products was assessed by the change in the moisture content of the crumb and its swelling during storage. It was found that in soy okara, the water binding capacity and the degree of swelling are higher than in flour by 2,45–2,8 times and 20–25%, respectively. The introduction of soy okara helps to reduce the amount of raw gluten by 0,45–1,8%, the IDCindex by 2–8 units of the device, and also reduces the number of drops by 8–35 seconds compared to the control. As a result of the conducted studies, it was found that the moisture, acidity, viscosity increases in the experimental samples of the test with soy okara and the adhesion decreases accordingly by 1,8–5,2%, 0,1–0,7%, 7,2–28,8%, 2,3–11,2%. The introduction of 9% soy okara instead of flour does not reduce the quality of finished products. At the same time, the yield increases by 13,7%, the freshness retention period by 24 hours, the calcium and fiber content increases by 20,3% and 4 times, respectively, the biological value increases by 3%, and the energy value decreases by 10% compared to the control.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83372237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-11-37-39
G. Zakladnoy
Scientific projects are described, according to which for more than 90 years researches have been carried out in our country related to the protection of grain from pests.
介绍了我国90多年来开展的粮食病虫害防治相关科研项目。
{"title":"Retrospective of VNIIZ scientific research on grain protection","authors":"G. Zakladnoy","doi":"10.32462/0235-2508-2022-31-11-37-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-37-39","url":null,"abstract":"Scientific projects are described, according to which for more than 90 years researches have been carried out in our country related to the protection of grain from pests.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88560659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-11-43-47
I. Volkov
The problem of producing environmentally friendly and harmless food products requires not only high-quality raw materials, but also the modification of technological equipment for baking. The main direction of the modification is to reduce the loss of nutritional value of the feedstock in the production of bread, resource saving and environmental friendliness. The implementation of these directions when modifying the design of bread machines is possible based on the application of the principles of desegregation and forced convection. In order to ensure the required parameters of the technological process for the production of bread from whipped yeast-free dough in a modified design of the apparatus, onstructive solutions for improving the baking chamber are proposed. The obtained density indicators of specific isobaric heat capacity, thermal conductivity and dynamic viscosity with an infrared heating system for a dough piece made from whipped yeast-free dough make it possible to determine and correct the characteristics of technical devicesincluding the design of the apparatus. The results of experimental studies of the proposed designs of devices for the production of whipped yeast-free dough and bread baking allow us to conclude that the proposed technical solution provides a reduction in baking time by 27–32 %, heat loss by 23–25 %, energy resources by 17–19 %, material consumption by 20–25 %. The proposed design changes ensure the production of environmentally friendly bakery products through the use of physical principles that do not destroy the molecular structure of the feedstock.
{"title":"A method for modifying the design of a bread machine based on principles of forced convection","authors":"I. Volkov","doi":"10.32462/0235-2508-2022-31-11-43-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-43-47","url":null,"abstract":"The problem of producing environmentally friendly and harmless food products requires not only high-quality raw materials, but also the modification of technological equipment for baking. The main direction of the modification is to reduce the loss of nutritional value of the feedstock in the production of bread, resource saving and environmental friendliness. The implementation of these directions when modifying the design of bread machines is possible based on the application of the principles of desegregation and forced convection. In order to ensure the required parameters of the technological process for the production of bread from whipped yeast-free dough in a modified design of the apparatus, onstructive solutions for improving the baking chamber are proposed. The obtained density indicators of specific isobaric heat capacity, thermal conductivity and dynamic viscosity with an infrared heating system for a dough piece made from whipped yeast-free dough make it possible to determine and correct the characteristics of technical devicesincluding the design of the apparatus. The results of experimental studies of the proposed designs of devices for the production of whipped yeast-free dough and bread baking allow us to conclude that the proposed technical solution provides a reduction in baking time by 27–32 %, heat loss by 23–25 %, energy resources by 17–19 %, material consumption by 20–25 %. The proposed design changes ensure the production of environmentally friendly bakery products through the use of physical principles that do not destroy the molecular structure of the feedstock.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"15 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78148438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-5-40-43
N. Alekhina, E. Ponomareva, H.Yu. Botasheva
This article presents the results of studies of the quantitative and qualitative composition of flavor forming substances in thick, dry starter cultures and grain bread based on them. The aroma of the samples was evaluated on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo quartz resonators of the OAV type with a base oscillation frequency of 10 MHz with different film sorbents on the electrodes. It was revealed that when drying thick semi-finished products, the intensity of their aroma significantly decreased, and there were no significant changes in the qualitative composition. Thick starter cultures from bioactivated wheat, hop compositions and products prepared on their basis had the highest content of aroma forming substances.
{"title":"Comparative evaluation of the composition of aroma forming substances in starter cultures and grain bread based on them","authors":"N. Alekhina, E. Ponomareva, H.Yu. Botasheva","doi":"10.32462/0235-2508-2022-31-5-40-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-40-43","url":null,"abstract":"This article presents the results of studies of the quantitative and qualitative composition of flavor forming substances in thick, dry starter cultures and grain bread based on them. The aroma of the samples was evaluated on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo quartz resonators of the OAV type with a base oscillation frequency of 10 MHz with different film sorbents on the electrodes. It was revealed that when drying thick semi-finished products, the intensity of their aroma significantly decreased, and there were no significant changes in the qualitative composition. Thick starter cultures from bioactivated wheat, hop compositions and products prepared on their basis had the highest content of aroma forming substances.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75222527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-6-43-46
V.A. Gunkin, G. Suslyanok, L. E. Rozantseva
The relevance of the production of grain products of a high degree of readiness and the expansion of the raw material base through the use of rye grain is shown. Methods for determining the fractional composition of proteins according to A.I. Ermakov, the content of water-soluble protein according to O.H. Lowry, dextrins according to M.P. Popov and E.F. Shanenko, fiber according to Kurshner and Ganak were used. Rational modes of IR processing of rye grain are substantiated when obtaining a new product from it in the form of flakes with high nutritional and consumer advantages. The effect of IR treatment on the physical and biochemical properties of rye grain has been studied. It is shown that the main parameters determining the modes of IR processing of rye grain are the grain moisture, the density (intensity) of the incident radiant energy flux and the irradiation time. The influence of various modes of IR processing on carbohydrates and proteins of rye grain has been studied. The effect of the intensity of IR processing of rye grain on the degree of starch dextrinization and on the density of grains is shown. The effect of IR treatment on the change in the solubility of proteins as a result of their denaturation is investigated. The effect of IR treatment modes on the degree of denaturation and fractional composition of rye grain proteins has been studied. The effect of grain flattening on the carbohydrate complex and the intensification of IR processing on the consumer advantages of flakes has been studied. The effect of IR treatment on the acidity of water and alcohol extracts, fiber content has been studied. Physicochemical changes in rye grain during its flattening into flakes after IR treatment have been studied. The production of a new fast food product in the form of flakes with high nutritional value and high fiber content, which can be used as a dry breakfast, is justified.
{"title":"Producing a product of high nutritional value in the form of flakes from rye grain","authors":"V.A. Gunkin, G. Suslyanok, L. E. Rozantseva","doi":"10.32462/0235-2508-2022-31-6-43-46","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-43-46","url":null,"abstract":"The relevance of the production of grain products of a high degree of readiness and the expansion of the raw material base through the use of rye grain is shown. Methods for determining the fractional composition of proteins according to A.I. Ermakov, the content of water-soluble protein according to O.H. Lowry, dextrins according to M.P. Popov and E.F. Shanenko, fiber according to Kurshner and Ganak were used. Rational modes of IR processing of rye grain are substantiated when obtaining a new product from it in the form of flakes with high nutritional and consumer advantages. The effect of IR treatment on the physical and biochemical properties of rye grain has been studied. It is shown that the main parameters determining the modes of IR processing of rye grain are the grain moisture, the density (intensity) of the incident radiant energy flux and the irradiation time. The influence of various modes of IR processing on carbohydrates and proteins of rye grain has been studied. The effect of the intensity of IR processing of rye grain on the degree of starch dextrinization and on the density of grains is shown. The effect of IR treatment on the change in the solubility of proteins as a result of their denaturation is investigated. The effect of IR treatment modes on the degree of denaturation and fractional composition of rye grain proteins has been studied. The effect of grain flattening on the carbohydrate complex and the intensification of IR processing on the consumer advantages of flakes has been studied. The effect of IR treatment on the acidity of water and alcohol extracts, fiber content has been studied. Physicochemical changes in rye grain during its flattening into flakes after IR treatment have been studied. The production of a new fast food product in the form of flakes with high nutritional value and high fiber content, which can be used as a dry breakfast, is justified.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74070184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-5-35-39
I. Nikitin, S. Terentev, M. Klokonos
The article presents specific norms of nutrient intake in identifying a predisposition to a violation of bone mineral density, established taking into account the introduction of additional multiplying factors. When developing rye-wheat bakery products recommended for nutrition of persons with a genetic predisposition to bone mineral density disorders (MDD), both traditional and non-traditional types of raw materials, including those of animal origin, can be used. A promising ingredient for expanding the range of rye-wheat bakery products is ricotta whey cheese. The article presents the results of research on the development of calcium fortified bread recommended for the nutrition of persons with a genetic predisposition to impaired bone mineral density. Based on studies of the quality indicators of finished bread samples, the optimal ratio of ricotta to flour mass was established, which was 25 %. The developed bread was characterized by an increased content of calcium by 70 % compared to the control sample, as well as other nutrients in volved in the formation of bone tissue: phosphorus – by 30 %, selenium – by 45 %, zinc – by 29 %, vitamin A – by 90 %. The study was supported by the world class scientific and educational center «The Russian Arctic: new materials, technologies and research methods» and with the support of the RFBR grant 20-316-90043 «Sub-stantiation of approaches and development of a methodology for designing products and diets of personalized nutrition for consumers with a predisposition to violation of the mineral bone density and the development of osteoporosis».
{"title":"Development of technology of rye wheat bread, enriched with calcium for consumers with a genetic predisposition to impaired bone mineral density","authors":"I. Nikitin, S. Terentev, M. Klokonos","doi":"10.32462/0235-2508-2022-31-5-35-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-35-39","url":null,"abstract":"The article presents specific norms of nutrient intake in identifying a predisposition to a violation of bone mineral density, established taking into account the introduction of additional multiplying factors. When developing rye-wheat bakery products recommended for nutrition of persons with a genetic predisposition to bone mineral density disorders (MDD), both traditional and non-traditional types of raw materials, including those of animal origin, can be used. A promising ingredient for expanding the range of rye-wheat bakery products is ricotta whey cheese. The article presents the results of research on the development of calcium fortified bread recommended for the nutrition of persons with a genetic predisposition to impaired bone mineral density. Based on studies of the quality indicators of finished bread samples, the optimal ratio of ricotta to flour mass was established, which was 25 %. The developed bread was characterized by an increased content of calcium by 70 % compared to the control sample, as well as other nutrients in volved in the formation of bone tissue: phosphorus – by 30 %, selenium – by 45 %, zinc – by 29 %, vitamin A – by 90 %. The study was supported by the world class scientific and educational center «The Russian Arctic: new materials, technologies and research methods» and with the support of the RFBR grant 20-316-90043 «Sub-stantiation of approaches and development of a methodology for designing products and diets of personalized nutrition for consumers with a predisposition to violation of the mineral bone density and the development of osteoporosis».","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"270 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79896765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-8-36-39
N. Ermoshin, S. Romanchikov, I. Volkov
For the scientific substantiation of technical solutions for the modification of technological equipment for food production, a mathematical model for the preparation of aerated dough is proposed. On this basis, new technical means and technological equipment have been developed for the production of bread products from whipped yeast-free dough. The mathematical model makes it possible to investigate the quality indicators of aerated yeast-free dough and in particular, its uniformity, which depends on the geometric characteristics of the kneading chamber, the duration of mixing, and the volume of water. The main parameter that allows mode ling the mixing process is the suspension flow density and the mixing coefficient. The process of equalizing the suspension density along the height of the kneading chamber is modeled by the chamber system is modeled by a system of differential equations. The solution of these equations allows you to determine the optimal geometric parameters of the kneading chambers. Determining the parameters of the kneading chamber for forced mixing of ingredients through the use of mechanical energy makes it possible to calculate the technical characteristics of the design of the apparatus for preparing whipped yeast-free dough, these include the characteristics of the energy source, power plant (electric motor), source of thermal energy, compressor to create pressure in the kneading chamber.
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