Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-1-36-43
A. Abushaeva, I.R. Gafurova, M. Sadygova, T. Anikienko
The results of studies of the formation of aroma forming substances in flour confectionery products based on flour from grain of light grain rye with the use of vegetable processing products are presented. The instrumental assessment of the smell of the products was carried out in the research laboratory on the laboratory odor analyzer «MAG-8» with the methodology «electronic nose». During the study, it was proved that for the samples submitted for testing, the smell is correct and not pronounced, the presence of aromatic additives and odor enhancers, as well as destructive processes and mold formation are absent. For custard cakes, the alcohol content (ketones, PEG-2000) in sample №2 is lower than in the control and sample №3 by 7,89 % and 4,88 %, respectively. The highest acid content (MO/MNT) in sample №3 is equal to 26,86, more than in the control and sample №2 by 3,95 and 1,86 %. There is also an increase in the acid content (Tween) in sample №3 equal to 29,59, less than in the control and sample №2 by 4,33 and 4,21 %. For shortbread cookies «Kisher», the content of all components decreases, except for the content of alcohols (ketones, PEG-2000), which increases by 11,23 %. While sample №2 has a richer flavor compared to the control, due to an increase in the alcohol content (ketones, PEG-2000) by 12,86 %, the amine content (BCS/MNT) by 1,67 % and the amine content (PDEGS) by 3,59 %. For the shortbread «Kisher» from rye flour, an increase in the alcohol content (ketones, PEG-2000) by 6,14 and 7,03 %, the acid content (MO/MNT) by 2,65 and 4,45 % and a decrease in the acid content (Tween) by 6,97 and 8,85 %, respectively, is observed for sample №2 and sample №3.
{"title":"The influence of flour from grain of light grain rye and vegetable processing products on the formation of the aroma of products","authors":"A. Abushaeva, I.R. Gafurova, M. Sadygova, T. Anikienko","doi":"10.32462/0235-2508-2022-31-1-36-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-1-36-43","url":null,"abstract":"The results of studies of the formation of aroma forming substances in flour confectionery products based on flour from grain of light grain rye with the use of vegetable processing products are presented. The instrumental assessment of the smell of the products was carried out in the research laboratory on the laboratory odor analyzer «MAG-8» with the methodology «electronic nose». During the study, it was proved that for the samples submitted for testing, the smell is correct and not pronounced, the presence of aromatic additives and odor enhancers, as well as destructive processes and mold formation are absent. For custard cakes, the alcohol content (ketones, PEG-2000) in sample №2 is lower than in the control and sample №3 by 7,89 % and 4,88 %, respectively. The highest acid content (MO/MNT) in sample №3 is equal to 26,86, more than in the control and sample №2 by 3,95 and 1,86 %. There is also an increase in the acid content (Tween) in sample №3 equal to 29,59, less than in the control and sample №2 by 4,33 and 4,21 %. For shortbread cookies «Kisher», the content of all components decreases, except for the content of alcohols (ketones, PEG-2000), which increases by 11,23 %. While sample №2 has a richer flavor compared to the control, due to an increase in the alcohol content (ketones, PEG-2000) by 12,86 %, the amine content (BCS/MNT) by 1,67 % and the amine content (PDEGS) by 3,59 %. For the shortbread «Kisher» from rye flour, an increase in the alcohol content (ketones, PEG-2000) by 6,14 and 7,03 %, the acid content (MO/MNT) by 2,65 and 4,45 % and a decrease in the acid content (Tween) by 6,97 and 8,85 %, respectively, is observed for sample №2 and sample №3.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84811193","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: 10.32462/0235-2508-2022-31-2-36-41
N. Ivanova, I. Nikitin, A. Terekhova
The article presents the results of research on the development of an assortment of flour confectionery products recommended for the nutrition of pregnant and lactating women. During the research, the methods of trial laboratory baking were used, followed by the evaluation of the obtained samples according to organoleptic and physico-chemical quality indicators using standard techniques. Studies have shown the possibility of using non-traditional raw materials (amaranth, barley and chickpea flour, fruit and vegetable puree, Jerusalem artichoke fiber) that contribute to increasing the nutritional value of flour confectionery products. The use of Jerusalem artichoke syrup and date syrup allows you to reduce the prescription amount of sugar without deterioration of organoleptic and physico-chemical quality indicators. The use of additional raw materials also improves the consumer properties of products, giving the products new shades of taste and aroma. The prototypes of the products met the requirements of the regulatory documentation. The developed flour confectionery products are characterized by increased nutritional value. The consumption of 100 g of products covers the daily need of pregnant and lactating women of more than 15% in protein and phosphorus (baklava «Zhemchuzhina»), dietary fiber (pastry «Isida»), or iodine and iron (cupcake «Zimnij vitamin»). The products are also enriched with polyunsaturated fatty acids, vitamins B, A, E, D, C and minerals – calcium, potassium, magnesium, phosphorus. Developed butter cookies, oriental flour sweets and cupcakes can be included in the diet of pregnant and lactating women, as well as people who adhere to a healthy lifestyle. Scientific novelty is confirmed by patents of the Russian Federation № 2751211 «Method for producing butter biscuits», №2749917 «Method for making flour based oriental sweets», № 2756531 «Cupcake production method», №2756529 «Cupcake production method».
{"title":"Approaches to the development of specialized flour confectionery products for nutrition of pregnant and lactating women","authors":"N. Ivanova, I. Nikitin, A. Terekhova","doi":"10.32462/0235-2508-2022-31-2-36-41","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-2-36-41","url":null,"abstract":"The article presents the results of research on the development of an assortment of flour confectionery products recommended for the nutrition of pregnant and lactating women. During the research, the methods of trial laboratory baking were used, followed by the evaluation of the obtained samples according to organoleptic and physico-chemical quality indicators using standard techniques. Studies have shown the possibility of using non-traditional raw materials (amaranth, barley and chickpea flour, fruit and vegetable puree, Jerusalem artichoke fiber) that contribute to increasing the nutritional value of flour confectionery products. The use of Jerusalem artichoke syrup and date syrup allows you to reduce the prescription amount of sugar without deterioration of organoleptic and physico-chemical quality indicators. The use of additional raw materials also improves the consumer properties of products, giving the products new shades of taste and aroma. The prototypes of the products met the requirements of the regulatory documentation. The developed flour confectionery products are characterized by increased nutritional value. The consumption of 100 g of products covers the daily need of pregnant and lactating women of more than 15% in protein and phosphorus (baklava «Zhemchuzhina»), dietary fiber (pastry «Isida»), or iodine and iron (cupcake «Zimnij vitamin»). The products are also enriched with polyunsaturated fatty acids, vitamins B, A, E, D, C and minerals – calcium, potassium, magnesium, phosphorus. Developed butter cookies, oriental flour sweets and cupcakes can be included in the diet of pregnant and lactating women, as well as people who adhere to a healthy lifestyle. Scientific novelty is confirmed by patents of the Russian Federation № 2751211 «Method for producing butter biscuits», №2749917 «Method for making flour based oriental sweets», № 2756531 «Cupcake production method», №2756529 «Cupcake production method».","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82749243","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: 10.32462/0235-2508-2022-31-11-27-31
N. Shmalko, I. Nikitin, O. Orlovtseva, I. V. Sokolov, M. F. Khayrullin
Statistical accounting of observations as results of experience is subjected to grouping of the collected data in order to achieve a representative sample. As a rule, statistical grouping of observation results is carried out by presenting distribution series based on a ranking operation. When defining the members of the empirical population in the variational series of distribution, the goal is to reveal the pattern of variation of the trait under study. In the technology of bakery production, a special role is assigned to monitoring the quality of the processed grain and obtained from it flour, including when defects are detected, most of which are violations of the quality standards of washed gluten and the falling number. The purpose of this work was to statistically group the results of observations of the falling number of wheat flour into an interval series for a sample with a reduced enzymatic activity that does not correspond to the upper limit of the quality standard. For the investigated indicator – the falling number, when compiling a discrete and intervalless series, you can only study the characteristics of a dimensional feature, its coefficient of variation and compliance with the standard distribution of a random variable, and when compiling an interval series, also an empirical feature distribution function. The representativeness of the obtained sample with a given probability of 0.95 provides the result when the average value for a larger sample does not go beyond the found confidence interval for the general average. In a practical sense, the obtained results of the analysis of variance are important for the statistical accounting of observations and the compilation of an empirical population of the falling number experimental data with the subsequent presentation of data in distribution series and obtaining an empirical distribution function of the characteristic measured in the experiment.
{"title":"Statistical grouping of the observation results of the fall number into the interval variation series","authors":"N. Shmalko, I. Nikitin, O. Orlovtseva, I. V. Sokolov, M. F. Khayrullin","doi":"10.32462/0235-2508-2022-31-11-27-31","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-27-31","url":null,"abstract":"Statistical accounting of observations as results of experience is subjected to grouping of the collected data in order to achieve a representative sample. As a rule, statistical grouping of observation results is carried out by presenting distribution series based on a ranking operation. When defining the members of the empirical population in the variational series of distribution, the goal is to reveal the pattern of variation of the trait under study. In the technology of bakery production, a special role is assigned to monitoring the quality of the processed grain and obtained from it flour, including when defects are detected, most of which are violations of the quality standards of washed gluten and the falling number. The purpose of this work was to statistically group the results of observations of the falling number of wheat flour into an interval series for a sample with a reduced enzymatic activity that does not correspond to the upper limit of the quality standard. For the investigated indicator – the falling number, when compiling a discrete and intervalless series, you can only study the characteristics of a dimensional feature, its coefficient of variation and compliance with the standard distribution of a random variable, and when compiling an interval series, also an empirical feature distribution function. The representativeness of the obtained sample with a given probability of 0.95 provides the result when the average value for a larger sample does not go beyond the found confidence interval for the general average. In a practical sense, the obtained results of the analysis of variance are important for the statistical accounting of observations and the compilation of an empirical population of the falling number experimental data with the subsequent presentation of data in distribution series and obtaining an empirical distribution function of the characteristic measured in the experiment.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81726747","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: 10.32462/0235-2508-2022-31-12-61-63
E. Bortsova, L. Lavrova
Improvement of technological processes entails the need to revise the shelf life and identify possible risks. Using the example of frozen condensed milk pancakes, risks were identified and a hazard analysis was conducted for safety indicators at all stages of the technological process. Preventive measures regulated by the HACCP system have been developed. The effectiveness of the measures was evaluated, which was confirmed by laboratory studies with the justification of shelf life. A program of confirmation of shelf life was drawn up when determining shelf life for 20 days with a reserve factor of 1.3, according to which laboratory studies of frozen pancakes with condensed milk were carried out according to physical and chemical quality parameters. Chemical and biological risks were investigated when confirming the shelf life of this flour product. The results obtained indicate the effective organization of incoming control and mandatory preventive measures.
{"title":"Risk-oriented approaches to the justification of shelf life flour products","authors":"E. Bortsova, L. Lavrova","doi":"10.32462/0235-2508-2022-31-12-61-63","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-12-61-63","url":null,"abstract":"Improvement of technological processes entails the need to revise the shelf life and identify possible risks. Using the example of frozen condensed milk pancakes, risks were identified and a hazard analysis was conducted for safety indicators at all stages of the technological process. Preventive measures regulated by the HACCP system have been developed. The effectiveness of the measures was evaluated, which was confirmed by laboratory studies with the justification of shelf life. A program of confirmation of shelf life was drawn up when determining shelf life for 20 days with a reserve factor of 1.3, according to which laboratory studies of frozen pancakes with condensed milk were carried out according to physical and chemical quality parameters. Chemical and biological risks were investigated when confirming the shelf life of this flour product. The results obtained indicate the effective organization of incoming control and mandatory preventive measures.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80027233","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: 10.32462/0235-2508-2022-31-6-48-53
L. P. Vogman
The physicochemical and fire-hazardous properties of sunflower seeds are considered, the peculiarities in the manifestation of the propensity of the product in violation of storage conditions and regimes (high humidity, temperature, high weeds, increased acid number of raw materials and, as a consequence, the manifestation of the vital activity of microorganisms and insects) to self-heating and spontaneous combustion are revealed. Under favorable conditions of heat accumulation and air inflow, spontaneous combustion can turn into open. This is especially typical for the processes of thermal and thermo-oxidative destruction of sunflower seeds enriched with oil, and because of the high well content, also with oxygen in the air. In buildings of sunflower floor storage, fire extinguishing when detected by fire alarm systems is carried out with the use of water and water-based means. The most acceptable and effective way to suppress the burning of vegetable raw materials and compound feeds, and to safely unload it from granaries is the combined method.
{"title":"Features of the fire hazard of sunflower seeds, methods of its storage and extinguishing","authors":"L. P. Vogman","doi":"10.32462/0235-2508-2022-31-6-48-53","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-48-53","url":null,"abstract":"The physicochemical and fire-hazardous properties of sunflower seeds are considered, the peculiarities in the manifestation of the propensity of the product in violation of storage conditions and regimes (high humidity, temperature, high weeds, increased acid number of raw materials and, as a consequence, the manifestation of the vital activity of microorganisms and insects) to self-heating and spontaneous combustion are revealed. Under favorable conditions of heat accumulation and air inflow, spontaneous combustion can turn into open. This is especially typical for the processes of thermal and thermo-oxidative destruction of sunflower seeds enriched with oil, and because of the high well content, also with oxygen in the air. In buildings of sunflower floor storage, fire extinguishing when detected by fire alarm systems is carried out with the use of water and water-based means. The most acceptable and effective way to suppress the burning of vegetable raw materials and compound feeds, and to safely unload it from granaries is the combined method.","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":"81716134","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: 10.32462/0235-2508-2022-31-6-33-37
G. V. Posnova, N. Ivanova
The article presents the results of the development of a new type of shortbread, characterized by increased vitamin and mineral value. To this end, it is proposed to replace part of wheat flour with a mixture of rice flour and pumpkin seed flour, add sea buckthorn puree and chopped dried apricots, as well as replace water with drinking milk. It was noted that due to the introduction of sea buckthorn berries with high acidity into the formulation of the products being developed, the complete neutralization of alkaline compounds formed as a result of the decomposition of chemical leavening agents took place in the finished product, therefore it was recommended to determine the acidity index in them, which did not exceed 3 degrees, which ensured the appearance of a pleasant sour taste in the finished product. The calculation of nutritional value showed that in comparison with the control sample, the developed shortbread contains 1.5 times more protein, 2.6 times less fat, 3.1 times more dietary fiber, 4 times more potassium. The amount of calcium and phosphorus increased by 2.2 times, and magnesium and vitamin E – by about 5 times. The energy value of the new cookie decreased by 26.5% compared to the control. Based on the conducted research, a recipe for a new type of shortbread " Solnyshko" with a high content of minerals and vitamins has been developed, which can be recommended for inclusion in the diet of people who adhere to a healthy lifestyle, as well as those who have a deficiency in these vitamins, minerals and polyunsaturated fatty acids.
{"title":"Technology of shortbread cookies of increased vitamin and mineral value","authors":"G. V. Posnova, N. Ivanova","doi":"10.32462/0235-2508-2022-31-6-33-37","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-33-37","url":null,"abstract":"The article presents the results of the development of a new type of shortbread, characterized by increased vitamin and mineral value. To this end, it is proposed to replace part of wheat flour with a mixture of rice flour and pumpkin seed flour, add sea buckthorn puree and chopped dried apricots, as well as replace water with drinking milk. It was noted that due to the introduction of sea buckthorn berries with high acidity into the formulation of the products being developed, the complete neutralization of alkaline compounds formed as a result of the decomposition of chemical leavening agents took place in the finished product, therefore it was recommended to determine the acidity index in them, which did not exceed 3 degrees, which ensured the appearance of a pleasant sour taste in the finished product. The calculation of nutritional value showed that in comparison with the control sample, the developed shortbread contains 1.5 times more protein, 2.6 times less fat, 3.1 times more dietary fiber, 4 times more potassium. The amount of calcium and phosphorus increased by 2.2 times, and magnesium and vitamin E – by about 5 times. The energy value of the new cookie decreased by 26.5% compared to the control. Based on the conducted research, a recipe for a new type of shortbread \" Solnyshko\" with a high content of minerals and vitamins has been developed, which can be recommended for inclusion in the diet of people who adhere to a healthy lifestyle, as well as those who have a deficiency in these vitamins, minerals and polyunsaturated fatty acids.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89303555","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: 10.32462/0235-2508-2022-31-11-40-42
I. Kechkin
Federal State Institution «Scientific and Production Association «Special quipment and Communications» of the Ministry of Internal Affairs of the Russian Federation Bread products occupy upto 40 % percent in the diet of our country,most of them are products based on cereals and various types of flour. To enrich wheat flour with polyunsaturated fatty acids and vegetable protein, white flax and lentil seeds were used, with the addition of no more than 15 %. The grinding of a three-component grain mixture was carried out according to a simplified scheme using a torn and six grinding systems. The scheme of grinding a three-component grain mixture included 1 torn and 6 grinding systems. The grinding products were sorted as follows: a 220 μm sieve was used on 1 torn system, and a 132 μm sieve was used on subsequent systems. In general, the fineness of the flour was characterized by the following indicators: the residue on a sieve of 180 microns is not more than 2 %, the passage of a sieve of 140 microns is at least 80 %, which meets the requirements for wheat flour of the 1st grade. The carried out grinding made it possible to establish that the use of cereals instead of wheat grain leads to a significant simplification of the grinding scheme with a high yield of products. The introduction of flax seeds and lentils into the composition of the grinding mixture made it possible to increase the protein content in flour by about 50 %, and the fat content by 2 times. The learned flour, consisting of 85 % wheat groats, 5 % white flax seeds and 10 % lentils, is a product of increased nutritional value and can be used in the production of bakery and confectionery products.
{"title":"Obtaining polycomposite flour from processed products","authors":"I. Kechkin","doi":"10.32462/0235-2508-2022-31-11-40-42","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-40-42","url":null,"abstract":"Federal State Institution «Scientific and Production Association «Special quipment and Communications» of the Ministry of Internal Affairs of the Russian Federation Bread products occupy upto 40 % percent in the diet of our country,most of them are products based on cereals and various types of flour. To enrich wheat flour with polyunsaturated fatty acids and vegetable protein, white flax and lentil seeds were used, with the addition of no more than 15 %. The grinding of a three-component grain mixture was carried out according to a simplified scheme using a torn and six grinding systems. The scheme of grinding a three-component grain mixture included 1 torn and 6 grinding systems. The grinding products were sorted as follows: a 220 μm sieve was used on 1 torn system, and a 132 μm sieve was used on subsequent systems. In general, the fineness of the flour was characterized by the following indicators: the residue on a sieve of 180 microns is not more than 2 %, the passage of a sieve of 140 microns is at least 80 %, which meets the requirements for wheat flour of the 1st grade. The carried out grinding made it possible to establish that the use of cereals instead of wheat grain leads to a significant simplification of the grinding scheme with a high yield of products. The introduction of flax seeds and lentils into the composition of the grinding mixture made it possible to increase the protein content in flour by about 50 %, and the fat content by 2 times. The learned flour, consisting of 85 % wheat groats, 5 % white flax seeds and 10 % lentils, is a product of increased nutritional value and can be used in the production of bakery and confectionery products.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90851623","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: 10.32462/0235-2508-2022-31-11-22-26
S. Terentiev, T. G. Bogatyreva, N. Labutina
The article presents the results of biotechnological research on the adaptation of one of the modern promising grain crops of spring triticale to the technology of baking. The experiment is based on the principles of biotransformation of triticale flour by screening acid-forming microorganisms. The validity of this method is confirmed by indicators of changes in enzymatic and gas-forming activity, as well as data on organoleptic and physico-chemical evaluation of finished products. The use of triticale flour after lactic acid fermentation in the recipe of bakery products allows you to enrich the products with vegetable protein, dietary fibers, micro and macroelements, vitamins.
{"title":"The use of biotransformed spring triticale flour in the technology of bakery products","authors":"S. Terentiev, T. G. Bogatyreva, N. Labutina","doi":"10.32462/0235-2508-2022-31-11-22-26","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-22-26","url":null,"abstract":"The article presents the results of biotechnological research on the adaptation of one of the modern promising grain crops of spring triticale to the technology of baking. The experiment is based on the principles of biotransformation of triticale flour by screening acid-forming microorganisms. The validity of this method is confirmed by indicators of changes in enzymatic and gas-forming activity, as well as data on organoleptic and physico-chemical evaluation of finished products. The use of triticale flour after lactic acid fermentation in the recipe of bakery products allows you to enrich the products with vegetable protein, dietary fibers, micro and macroelements, vitamins.","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":"79844965","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: 10.32462/0235-2508-2022-31-5-47-49
V. V. Petrichenko, A. E. Tumanova, O.E. Antipova
The granulometric composition of the particles, individual physico-chemical and rheological properties of wheat baking flour in / with and biscuit wheat flour in / with, manufactured by the flour mill according to our recommendations, were determined. It was found that for baking flour with a particle content of less than 80 microns, about 71 % of the total number of particles, the degree of starch destruction is 24,3 % and, as a result, the VPS of flour is reduced to 55 units of the device. Biscuit flour is distinguished by a larger granulometric composition, since particles ranging in size from 160 microns to 100 microns make up 60 % of the total mass of particles, and particles less than 80 microns make up only 20 %. At the same time, the degree of starch destruction in biscuit flour is 15,8 units of the device and a sufficiently high Water absorption is noted 59 %, Stabiliti is 12 minutes and Weakening is 48 units of the device. Compared biscuits made.
{"title":"Technological method of improving the quality of biscuit semi-finished product","authors":"V. V. Petrichenko, A. E. Tumanova, O.E. Antipova","doi":"10.32462/0235-2508-2022-31-5-47-49","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-47-49","url":null,"abstract":"The granulometric composition of the particles, individual physico-chemical and rheological properties of wheat baking flour in / with and biscuit wheat flour in / with, manufactured by the flour mill according to our recommendations, were determined. It was found that for baking flour with a particle content of less than 80 microns, about 71 % of the total number of particles, the degree of starch destruction is 24,3 % and, as a result, the VPS of flour is reduced to 55 units of the device. Biscuit flour is distinguished by a larger granulometric composition, since particles ranging in size from 160 microns to 100 microns make up 60 % of the total mass of particles, and particles less than 80 microns make up only 20 %. At the same time, the degree of starch destruction in biscuit flour is 15,8 units of the device and a sufficiently high Water absorption is noted 59 %, Stabiliti is 12 minutes and Weakening is 48 units of the device. Compared biscuits made.","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":"82845696","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: 10.32462/0235-2508-2022-31-5-26-33
V.B. Feidengol'd
Transformations related to the improvement of grain classification by quality, as well as the technical base of procurement granaries, ensuring the formation of grain batches that meet the requirements for their safety and intended purpose, are considered. A model of optimization of the process of forming grain batches for an elevator with a specific technical equipment is presented, which can be transformed into a task to justify the technical reequipment of the elevator.
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