Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-4-32-37
N. Ivanova
The article presents the developed methodology for determining the complex indicator of consumer properties of new types of food products on the example of confectionery. A comprehensive assessment of the consumer properties of the confectionery products being developed includes the stages of determining the nomenclature of quality indicators of finished products, weighting coefficients of the nomenclature groups, selecting basic quality indicators in each group, measuring quality indicators and bringing them to a comparable form, calculating the indicator of a comprehensive assessment taking into account certain weighting coefficients and drawing up a conclusion. The approbation of the developed methodology was carried out on the example of new types of flour confectionery products of increased nutritional value. The proposed indicator of a comprehensive assessment of consumer properties of new types of confectionery products is designed to help food industry specialists (both technologists and marketers) to obtain an objective assessment of consumer properties of the developed types of food products based on mutually influencing organoleptic andphysico-chemical quality indicators, and can be used to compare a new product with existing analogues, competitors' products, as well as to predict the behavior of the product when it is put on the market.
{"title":"Methodology for determining the complex indicator of consumer properties of new types of food products and its approbation on the example of flour confectionery products","authors":"N. Ivanova","doi":"10.32462/0235-2508-2022-31-4-32-37","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-4-32-37","url":null,"abstract":"The article presents the developed methodology for determining the complex indicator of consumer properties of new types of food products on the example of confectionery. A comprehensive assessment of the consumer properties of the confectionery products being developed includes the stages of determining the nomenclature of quality indicators of finished products, weighting coefficients of the nomenclature groups, selecting basic quality indicators in each group, measuring quality indicators and bringing them to a comparable form, calculating the indicator of a comprehensive assessment taking into account certain weighting coefficients and drawing up a conclusion. The approbation of the developed methodology was carried out on the example of new types of flour confectionery products of increased nutritional value. The proposed indicator of a comprehensive assessment of consumer properties of new types of confectionery products is designed to help food industry specialists (both technologists and marketers) to obtain an objective assessment of consumer properties of the developed types of food products based on mutually influencing organoleptic andphysico-chemical quality indicators, and can be used to compare a new product with existing analogues, competitors' products, as well as to predict the behavior of the product when it is put on the market.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85300275","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: 10.32462/0235-2508-2022-31-6-47-51
N. Ivanova, I. Nikitin, E. Cheremnyh, G. V. Posnova
The article presents the results of the determination of toxicity and bioavailability on test cultures of Tetrahymena pyriformis samples developed at the Department of Biotechnology of Food from Plant and Animal Raw Materials of the Moscow State University of Technology named after K.G. Razumovsky (PKU) flour confectionery - cake «Zimnii Vitamin» and butter cookies «Isida». Studies have shown that the average cell growth factor of ciliates after 24 hours is higher in prototypes of the developed products compared to traditional ones, which indicates their higher nutritional value and bioavailability (for the «Zimnii Vitamin» cake, 2,48 times higher than the values for capital cupcake prototype, for butter cookies «Isida» 1,1 times higher than the prototype of butter cookies «Glagolici»). Also, the experimental samples had high growth rates of ciliates cells in comparison with the control sample (distilled water), which indicates their biological safety. Positive results of the biological assessment allow for further clinical studies by including the developed products in the diets of the studied consumer groups.
{"title":"Application of the method of bioastesting on test cultures for the determination of bioavailability and toxicity of flour confectionery products","authors":"N. Ivanova, I. Nikitin, E. Cheremnyh, G. V. Posnova","doi":"10.32462/0235-2508-2022-31-6-47-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-47-51","url":null,"abstract":"The article presents the results of the determination of toxicity and bioavailability on test cultures of Tetrahymena pyriformis samples developed at the Department of Biotechnology of Food from Plant and Animal Raw Materials of the Moscow State University of Technology named after K.G. Razumovsky (PKU) flour confectionery - cake «Zimnii Vitamin» and butter cookies «Isida». Studies have shown that the average cell growth factor of ciliates after 24 hours is higher in prototypes of the developed products compared to traditional ones, which indicates their higher nutritional value and bioavailability (for the «Zimnii Vitamin» cake, 2,48 times higher than the values for capital cupcake prototype, for butter cookies «Isida» 1,1 times higher than the prototype of butter cookies «Glagolici»). Also, the experimental samples had high growth rates of ciliates cells in comparison with the control sample (distilled water), which indicates their biological safety. Positive results of the biological assessment allow for further clinical studies by including the developed products in the diets of the studied consumer groups.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"183 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86441033","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: 10.32462/0235-2508-2022-31-6-44-48
D.M. Kolmykov, R. Kandrokov, N. Labutina
The reduction of sown areas both in Russia and around the world leads to a decrease in the amount of grain grown such crops as rye and wheat, which are the main ones for the production of bakery and flour confectionery. There is a need to develop, for the purpose of agricultural use, less favorable areas around the world, which in turn leads to the impossibility of using classic crops. This situation led to the emergence of a new agricultural crop, which combined the properties of both wheat and rye, called triticale. It has been established that the amount of mineral substances in the triticale grain, when moving from the edge of the grain to its center, does not change linearly, but has pronounced zones of maximum and minimum values. Three characteristic zones of the peripheral parts of the triticale grain of the Nemchinovsky 56 variety can be distinguished in terms of the content of mineral substances: the first is the zone of the outer shells of the caryopsis, characterized by a moderate content of mineral substances (removal percentage from 0 to 4,33%), the ash content of the hulled triticale grain is 1,78%; the second - the zone of the medial (middle) shells, characterized by an extremely low content of minerals (the percentage of removal from 4,33 to 6,81%), the ash content of the hulled grain of triticale is 1,71%; the third is the zone of deep shells, characterized by a high content of mineral substances (the percentage of removal from 6,81 to 13%), the ash content of the hulled grain of triticale is 1,39%.
{"title":"Establishing the content of minerals in different layers of the shells of the triticale grain","authors":"D.M. Kolmykov, R. Kandrokov, N. Labutina","doi":"10.32462/0235-2508-2022-31-6-44-48","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-44-48","url":null,"abstract":"The reduction of sown areas both in Russia and around the world leads to a decrease in the amount of grain grown such crops as rye and wheat, which are the main ones for the production of bakery and flour confectionery. There is a need to develop, for the purpose of agricultural use, less favorable areas around the world, which in turn leads to the impossibility of using classic crops. This situation led to the emergence of a new agricultural crop, which combined the properties of both wheat and rye, called triticale. It has been established that the amount of mineral substances in the triticale grain, when moving from the edge of the grain to its center, does not change linearly, but has pronounced zones of maximum and minimum values. Three characteristic zones of the peripheral parts of the triticale grain of the Nemchinovsky 56 variety can be distinguished in terms of the content of mineral substances: the first is the zone of the outer shells of the caryopsis, characterized by a moderate content of mineral substances (removal percentage from 0 to 4,33%), the ash content of the hulled triticale grain is 1,78%; the second - the zone of the medial (middle) shells, characterized by an extremely low content of minerals (the percentage of removal from 4,33 to 6,81%), the ash content of the hulled grain of triticale is 1,71%; the third is the zone of deep shells, characterized by a high content of mineral substances (the percentage of removal from 6,81 to 13%), the ash content of the hulled grain of triticale is 1,39%.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"522 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86886132","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: 10.32462/0235-2508-2022-31-1-48-52
G. Akopyan, I. Reznichenko, T. Efremova, V.S. Sivenya
Low moisture bakery products (donuts, rusks, bread) occupy a certain place in the diet of the population as food products with attractive consumer characteristics. The purpose of the work was to compare the quality indicators and consumer properties of seven product samples. In the form of consumer selection criteria, the packaging, labeling and net weight of the samples, as well as their organoleptic characteristics, were assessed. Quality indicators were determined in accordance with the requirements of regulatory documents. Organoleptic and measuring test methods were used in the work: moisture was determined by drying in an oven, acidity by titration, swelling coefficient of donut products in accordance with GOST 32124, crispness of loaves in accordance with GOST 9846. The results of comparative studies to assess the quality and consumer properties of samples of donut products an loaves testify to the compliance of quality indicators with standardized requirements and the absence of unacceptable defects. It has been established that manufacturers fulfill the requirements for product labeling, information is available and sufficient to meet consumer demand about the properties of products. As a recommendation to the manufacturers of crispbreads, the indication on the labeling of the content of dietary fiber can be noted, because the products are declared as cereals and whole grains, while crisp-breads can be positioned as a source of dietary fiber if their amount is at least 3 per 100 g. Humidity and acidity of product samples is within acceptable limits. New data on the identification of compliance with the requirements of regulatory documents of products sold in the consumer market indicate its quality and compliance with the regulated requirements.
{"title":"Comparative assessment of quality and consumer properties of bakery products","authors":"G. Akopyan, I. Reznichenko, T. Efremova, V.S. Sivenya","doi":"10.32462/0235-2508-2022-31-1-48-52","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-1-48-52","url":null,"abstract":"Low moisture bakery products (donuts, rusks, bread) occupy a certain place in the diet of the population as food products with attractive consumer characteristics. The purpose of the work was to compare the quality indicators and consumer properties of seven product samples. In the form of consumer selection criteria, the packaging, labeling and net weight of the samples, as well as their organoleptic characteristics, were assessed. Quality indicators were determined in accordance with the requirements of regulatory documents. Organoleptic and measuring test methods were used in the work: moisture was determined by drying in an oven, acidity by titration, swelling coefficient of donut products in accordance with GOST 32124, crispness of loaves in accordance with GOST 9846. The results of comparative studies to assess the quality and consumer properties of samples of donut products an loaves testify to the compliance of quality indicators with standardized requirements and the absence of unacceptable defects. It has been established that manufacturers fulfill the requirements for product labeling, information is available and sufficient to meet consumer demand about the properties of products. As a recommendation to the manufacturers of crispbreads, the indication on the labeling of the content of dietary fiber can be noted, because the products are declared as cereals and whole grains, while crisp-breads can be positioned as a source of dietary fiber if their amount is at least 3 per 100 g. Humidity and acidity of product samples is within acceptable limits. New data on the identification of compliance with the requirements of regulatory documents of products sold in the consumer market indicate its quality and compliance with the regulated requirements.","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":"77910191","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: 10.32462/0235-2508-2022-31-3-56-57
S. Tarasenko, S.A. Kazakov
The article presents the results of studies of chickpea peeling in order to develop a technology for its processing into cereal products, as well as a quantitative assessment of the physical-chemical parameters of the process. Based on the research carried out, recommendations are presented for adjusting the existing standard technology for the production of cereals from peas with the possibility of processing chickpeas. Due to the peculiarities of the anatomical structure of the chick pea grain, it is recommended to additionally apply two peeling systems.
{"title":"Study of the process of peeling food varieties of chickpeas for processing it into cereal products","authors":"S. Tarasenko, S.A. Kazakov","doi":"10.32462/0235-2508-2022-31-3-56-57","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-3-56-57","url":null,"abstract":"The article presents the results of studies of chickpea peeling in order to develop a technology for its processing into cereal products, as well as a quantitative assessment of the physical-chemical parameters of the process. Based on the research carried out, recommendations are presented for adjusting the existing standard technology for the production of cereals from peas with the possibility of processing chickpeas. Due to the peculiarities of the anatomical structure of the chick pea grain, it is recommended to additionally apply two peeling systems.","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":"78787671","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: 10.32462/0235-2508-2022-31-4-38-41
G. Sidorenko, V. Popov, G. B. Zinyukhin, E. V. Voloshin, H. Dusaeva
The results of a study of the technology for the production of krupeniks using the electrocontact method of baking are presented. The quality of krupeniki was evaluated by physicochemical parameters: weight yield, volume yield, specific volume, acidity. Evaluation of krupenik according to organoleptic indicators was carried out by the method of ranking according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of krupenik, a complex indicator of organoleptic properties was developed, which was calculated as the sum of points for individual indicators of organoleptic properties, multiplied by the corresponding significance coefficients. The influence of the egg dosage in the recipe of krupeniks on the change in the current strength and temperature of the samples in the process of electric contact baking was studied. A significant effect of the dosage of eggs on the nature of the change in temperature and current strength during electric contact baking of krupeniks was not revealed. With an increase in the dosage of eggs, the duration of baking and the maximum value of the current strength during electric contact baking decrease. The influence of the egg dosage on the organoleptic and physico-chemical parameters of the krupeniks has been established. It was revealed that with an increase in the dosage of eggs to 20% of the total mass of raw materials, the volumetric yield and specific volume increase, with a further increase in the dosage of eggs, they decrease. Weight yield and acidity decrease with increasing egg dosage. The optimal dosage of eggs was established, equa to 20% in the recipe of krupeniks baked by the electrocontact method, which makes it possible to obtain finished products with the best combination of organoleptic and physico-chemical properties.
{"title":"Research of technology krupenik production with using the electric contact baking method","authors":"G. Sidorenko, V. Popov, G. B. Zinyukhin, E. V. Voloshin, H. Dusaeva","doi":"10.32462/0235-2508-2022-31-4-38-41","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-4-38-41","url":null,"abstract":"The results of a study of the technology for the production of krupeniks using the electrocontact method of baking are presented. The quality of krupeniki was evaluated by physicochemical parameters: weight yield, volume yield, specific volume, acidity. Evaluation of krupenik according to organoleptic indicators was carried out by the method of ranking according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of krupenik, a complex indicator of organoleptic properties was developed, which was calculated as the sum of points for individual indicators of organoleptic properties, multiplied by the corresponding significance coefficients. The influence of the egg dosage in the recipe of krupeniks on the change in the current strength and temperature of the samples in the process of electric contact baking was studied. A significant effect of the dosage of eggs on the nature of the change in temperature and current strength during electric contact baking of krupeniks was not revealed. With an increase in the dosage of eggs, the duration of baking and the maximum value of the current strength during electric contact baking decrease. The influence of the egg dosage on the organoleptic and physico-chemical parameters of the krupeniks has been established. It was revealed that with an increase in the dosage of eggs to 20% of the total mass of raw materials, the volumetric yield and specific volume increase, with a further increase in the dosage of eggs, they decrease. Weight yield and acidity decrease with increasing egg dosage. The optimal dosage of eggs was established, equa to 20% in the recipe of krupeniks baked by the electrocontact method, which makes it possible to obtain finished products with the best combination of organoleptic and physico-chemical properties.","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":"81690536","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: 10.32462/0235-2508-2022-31-5-50-59
V.V. Loose, K. B. Gurieva, S. L. Beletsky, T.G. Kostromina
Conducting research to clarify the mechanism of temperature migration inside reinforced concrete silos is relevant, since there is little data in the literature on the study of the dynamics of changes in internal temperatures in reinforced concrete silos, more over, they were obtained quite a long time ago. The purpose of experimental research is to study the dynamics of grain temperature change in the center of the silo in the traditional way using thermal suspensions, as well as a long horizontal layers, to determine the thickness of the near wall grain layer subject to the greatest heating / cooling, as well as to highlight the critical layer in it. The article presents an analysis of the results of monitoring the temperature regime of wheat storage using a measuring system of thermohygrometers (loggers) of the DS1923-F5 type. The studies were carried out during the annual cycle in the outer silos of an elevator located in the temperate climate of the West Siberian climatic region. The distribution of temperatures along the vertical of silos at three levels (upper, middle and lower), the distribution of temperatures along the horizontal of silos (at different distances from the wall of the silo from 5 to 75 cm) was studied. A comparative analysis of the data on the temperature regime in silos located on the southern and northern sides of the elevator was made. New original data from thermohygrometers were obtained, which were statistically processed. The thickness of the near wall layer of the grain mass, which is most susceptible to undesirable temperature effects for the outer silos of the southern and northern sides of the elevator, has been determined. near-wall layers of grain and spaced from the outer wall up to one meter. It is shown that the most critical with a higher temperature is the upper level, where it is necessary to more carefully control the quality of the grain. The middle and lower levels are in more favorable temperature conditions of preservation. The most critical horizontal layers of grain (i. e., having a temperature above 15 ° C in summer) at the lower level are the layers from the near-wall to the silo separated from the walls by 35 cm, and at the upper level all layers from the near-wall to the silo separated from the walls at 75 cm.
{"title":"Temperature change of the wall layers of wheat grain during its storage in silos of elevators","authors":"V.V. Loose, K. B. Gurieva, S. L. Beletsky, T.G. Kostromina","doi":"10.32462/0235-2508-2022-31-5-50-59","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-50-59","url":null,"abstract":"Conducting research to clarify the mechanism of temperature migration inside reinforced concrete silos is relevant, since there is little data in the literature on the study of the dynamics of changes in internal temperatures in reinforced concrete silos, more over, they were obtained quite a long time ago. The purpose of experimental research is to study the dynamics of grain temperature change in the center of the silo in the traditional way using thermal suspensions, as well as a long horizontal layers, to determine the thickness of the near wall grain layer subject to the greatest heating / cooling, as well as to highlight the critical layer in it. The article presents an analysis of the results of monitoring the temperature regime of wheat storage using a measuring system of thermohygrometers (loggers) of the DS1923-F5 type. The studies were carried out during the annual cycle in the outer silos of an elevator located in the temperate climate of the West Siberian climatic region. The distribution of temperatures along the vertical of silos at three levels (upper, middle and lower), the distribution of temperatures along the horizontal of silos (at different distances from the wall of the silo from 5 to 75 cm) was studied. A comparative analysis of the data on the temperature regime in silos located on the southern and northern sides of the elevator was made. New original data from thermohygrometers were obtained, which were statistically processed. The thickness of the near wall layer of the grain mass, which is most susceptible to undesirable temperature effects for the outer silos of the southern and northern sides of the elevator, has been determined. near-wall layers of grain and spaced from the outer wall up to one meter. It is shown that the most critical with a higher temperature is the upper level, where it is necessary to more carefully control the quality of the grain. The middle and lower levels are in more favorable temperature conditions of preservation. The most critical horizontal layers of grain (i. e., having a temperature above 15 ° C in summer) at the lower level are the layers from the near-wall to the silo separated from the walls by 35 cm, and at the upper level all layers from the near-wall to the silo separated from the walls at 75 cm.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91168420","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: 10.32462/0235-2508-2022-31-9-43-48
G. Sidorenko, V. Popov, E. Maneeva, H. Dusaeva, V. V. Vanshin, A. Berestova
The results of optimization of biscuit production technology with pumpkin seed additive using electrocontact baking method are presented. The dosage and degree of pumpkin crushing were used as influencing factors in the optimization. The output parameters were the complex index of organolethic properties, volumetric yield of biscuit and specific energy consumption for the process of electric contact baking. Organoleptic characteristics of biscuit were evaluated on a five-point scale by indicators: appearance, consistency, smell, taste. The complex index of organoleptic properties was calculated as the sum of points for individual indicators of organoleptic properties multiplied by the corresponding significance coefficients. The pumpkin dosage 7,25–12,5% and degree of pumpkin crushing 4,4–5,4 mm were found to be optimum, at that the complex index of organoleptic properties of a biscuit would be 90–95 points, specific energy expenses for EС-baking would be not higher than 40–45 W/kg, and the volume yield would reach 400–410%.
{"title":"Optimization of the production technology of sponge cake with pumpkin additive using an electrocontact baking method","authors":"G. Sidorenko, V. Popov, E. Maneeva, H. Dusaeva, V. V. Vanshin, A. Berestova","doi":"10.32462/0235-2508-2022-31-9-43-48","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-9-43-48","url":null,"abstract":"The results of optimization of biscuit production technology with pumpkin seed additive using electrocontact baking method are presented. The dosage and degree of pumpkin crushing were used as influencing factors in the optimization. The output parameters were the complex index of organolethic properties, volumetric yield of biscuit and specific energy consumption for the process of electric contact baking. Organoleptic characteristics of biscuit were evaluated on a five-point scale by indicators: appearance, consistency, smell, taste. The complex index of organoleptic properties was calculated as the sum of points for individual indicators of organoleptic properties multiplied by the corresponding significance coefficients. The pumpkin dosage 7,25–12,5% and degree of pumpkin crushing 4,4–5,4 mm were found to be optimum, at that the complex index of organoleptic properties of a biscuit would be 90–95 points, specific energy expenses for EС-baking would be not higher than 40–45 W/kg, and the volume yield would reach 400–410%.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78266019","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: 10.32462/0235-2508-2022-31-3-46-48
L. Lavrova, E. Bortsova
The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determination of dry substances mass fraction (GOST R 54607.4–2015 «Catering services. Methods of laboratory control of catering products. P. 4. Methods for determining moisture and dry substances»); determination of fat content (GOST R 54607.5–2015 «Catering services. Methods of laboratory control of catering products. P. 5. Methods for determining fat»); determination of protein content (GOST R 54607.7–2016 «Catering services. Methods of laboratory control of catering products. P. 7. Determination of protein by the Kjeldahl method»); determination of iodine by titrimetric method; determination of sugars (GOST R 54607.6–2015 «Catering services. Methods of laboratory control of catering products. P. 6. Methods for determining sugar»); microbiological methods (GOST R 54607.9–2016 «Catering services. Methods of laboratory control of catering products. P. 9. Microbiological trials»); determination of dietary fiber content was carried out by calculation. It is proved that the developed flour garnish can be attributed to a functional food product, since the iodine content in it is more than 15% of the average daily consumption rate.
本文介绍了在自制面条配方中，以2% ~ 6%的干海带粉代替优质小麦粉的最佳添加量的研究结果。测定了样品的感官、理化品质指标和微生物安全指标，确定了样品中碘的含量范围为16.8 ~ 64.1 μg。使用以下方法进行研究:感官(GOST 31986-2012)«餐饮服务。餐饮产品质量的感官评定方法[j];干物质质量分数的测定(GOST R 54607.4-2015«餐饮服务。餐饮产品的实验室控制方法。p . 4。测定水分和干燥物质的方法»);脂肪含量的测定(GOST R 54607.5-2015)«餐饮服务。餐饮产品的实验室控制方法。p . 5。脂肪测定方法»);蛋白质含量测定(GOST R 54607.7-2016)《餐饮服务。餐饮产品的实验室控制方法。p . 7。用凯氏定氮法测定蛋白质;滴定法测定碘的含量糖的测定(GOST R 54607.6-2015)«餐饮服务。餐饮产品的实验室控制方法。p . 6。测定糖的方法»);微生物方法(GOST R 54607.9-2016)«餐饮服务。餐饮产品的实验室控制方法。p . 9。微生物试验»);采用计算法测定膳食纤维含量。经试验证明，所研制的面粉配菜中碘含量超过每日平均食用量的15%，属于功能性食品。
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Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-33-35
N. N. Alyokhina, E. Ponomareva, Kh.Yu. Botasheva
This article presents the results of research on the choice of the dosage of dry sourdough in the technology of grain bread. It is established that the most rational dosages of dry sourdough from bioactivated wheat grain in the production of bread are 10 and 15 %, which allow you to get the best quality products, reduce the technological cycle of their preparation.
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