Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-11-34-39
G. V. Posnova, N. Ivanova, I. Nikitin, G.A. Shinov
The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a mixture of rice (17%) and sesame (11%) and the replacement of butter with camelina butter in an amount of 5% by weight of the product was justified. It was found that the introduction of functional raw materials gives the products a moderately sweet milk taste with a pleasant nutty aftertaste and orange color. The resulting products are characterized by a balanced fatty acid composition of ω-3 and ω-6, enriched with minerals and vitamins. Calculation of the nutritional value showed that the consumption of 100 g of the developed biscuits covers the daily need of an adult for polyunsaturated fatty acids of the ω-3 and ω-6 families by 37–75% and 19,4–31,5, respectively. The protein content rises by 1,5 times, and the carbohydrate content decreases by 1,16 times. At the same time, the degree of satisfaction of the daily requirement for potassium increases – by 2,3%, in calcium – by 7–7,5%, in phosphorus – by 12,6%, in magnesium – by 16,3%, in iron – by 7,3–13,3%. The degree of satisfaction of the daily requirement for vitamins B1 also increases – by 19,7–20,9%, B2 – by 2,2–2,3%, PP – by 8,1–9,3%, E – by 1,6–1,7% compared to the control sample of dairy cakes. The developed products can be recommended for preventive nutrition, people adhering to a healthy lifestyle, as well as school-age children, pregnant and lactating women who have a deficiency of ω-3 and ω-6 fatty acids in the diet
{"title":"Technology of biscuits with a balanced fatty acid composition","authors":"G. V. Posnova, N. Ivanova, I. Nikitin, G.A. Shinov","doi":"10.32462/0235-2508-2021-30-11-34-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-11-34-39","url":null,"abstract":"The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a mixture of rice (17%) and sesame (11%) and the replacement of butter with camelina butter in an amount of 5% by weight of the product was justified. It was found that the introduction of functional raw materials gives the products a moderately sweet milk taste with a pleasant nutty aftertaste and orange color. The resulting products are characterized by a balanced fatty acid composition of ω-3 and ω-6, enriched with minerals and vitamins. Calculation of the nutritional value showed that the consumption of 100 g of the developed biscuits covers the daily need of an adult for polyunsaturated fatty acids of the ω-3 and ω-6 families by 37–75% and 19,4–31,5, respectively. The protein content rises by 1,5 times, and the carbohydrate content decreases by 1,16 times. At the same time, the degree of satisfaction of the daily requirement for potassium increases – by 2,3%, in calcium – by 7–7,5%, in phosphorus – by 12,6%, in magnesium – by 16,3%, in iron – by 7,3–13,3%. The degree of satisfaction of the daily requirement for vitamins B1 also increases – by 19,7–20,9%, B2 – by 2,2–2,3%, PP – by 8,1–9,3%, E – by 1,6–1,7% compared to the control sample of dairy cakes. The developed products can be recommended for preventive nutrition, people adhering to a healthy lifestyle, as well as school-age children, pregnant and lactating women who have a deficiency of ω-3 and ω-6 fatty acids in the diet","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75444929","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-8-46-51
V. Novitsky, Y. Belova, D.I. Pechikin, E.Yu. Bol`shakov
The article discusses the methods, stages and some results of designing a complex information and analytical system for planning, accounting, control, monitoring and analysis of production efficiency for a bakery: from accepting orders to dispatch products. Based on the study of current trends, solutions using artificial intelligence methods for bakeries are proposed. End to end automated processes are described and proposed, including the receipt and processing of bread products orders; a model for optimizing the loading of lines; video monitoring and control of personnel work based on the configuration production and use of a modern neural network, as well as analysis of the activities of bakery workers using innovative technology data Mart.
{"title":"Development of control systems with artificial intelligence for bakeries","authors":"V. Novitsky, Y. Belova, D.I. Pechikin, E.Yu. Bol`shakov","doi":"10.32462/0235-2508-2021-30-8-46-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-8-46-51","url":null,"abstract":"The article discusses the methods, stages and some results of designing a complex information and analytical system for planning, accounting, control, monitoring and analysis of production efficiency for a bakery: from accepting orders to dispatch products. Based on the study of current trends, solutions using artificial intelligence methods for bakeries are proposed. End to end automated processes are described and proposed, including the receipt and processing of bread products orders; a model for optimizing the loading of lines; video monitoring and control of personnel work based on the configuration production and use of a modern neural network, as well as analysis of the activities of bakery workers using innovative technology data Mart.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77353737","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-8-42-44
E. Strigulina
The article presents the results of a study of consumer preferences in Russia. The main questions in the marketing research were: the shape of pasta, frequency of consumption, price, quality, packaging material.
{"title":"Analysis of marketing research of consumer preferences for pasta","authors":"E. Strigulina","doi":"10.32462/0235-2508-2021-30-8-42-44","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-8-42-44","url":null,"abstract":"The article presents the results of a study of consumer preferences in Russia. The main questions in the marketing research were: the shape of pasta, frequency of consumption, price, quality, packaging material.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88551940","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-8-44-45
T. G. Bogatyreva, I. Belyavskaya, M. I. Alekseev
The work demonstrates the results of a study of wheat-tritkale bread with the addition of triticale flour as a leaven and an enzymatic hydrolysate. Physicochemical and organoleptic analyzes have been carried out, and the quality of the bread has been assessed. The optimal type of additive for enrichment of wheat triticale bread was determined.
{"title":"Bioconversion of wheat triticale flour for bread fortification","authors":"T. G. Bogatyreva, I. Belyavskaya, M. I. Alekseev","doi":"10.32462/0235-2508-2021-30-8-44-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-8-44-45","url":null,"abstract":"The work demonstrates the results of a study of wheat-tritkale bread with the addition of triticale flour as a leaven and an enzymatic hydrolysate. Physicochemical and organoleptic analyzes have been carried out, and the quality of the bread has been assessed. The optimal type of additive for enrichment of wheat triticale bread was determined.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90613847","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-9-42-43
L. Lavrova, E. Bortsova
The article considers the possibility of use of apple pectin as a source of food fibers in the production of bakery products. During the work, its impact on regulated quality indicators (organoleptic and physicochemical) and microbiological safety indicators of experimental samples was studied. Calculation of nutritional and energy value has been carried out. It was found that by the content of dietary fibers experimental samples cover more than 15% of the daily norm, which corresponds to their functional orientation.
{"title":"Use of apple pectin in bakery products","authors":"L. Lavrova, E. Bortsova","doi":"10.32462/0235-2508-2021-30-9-42-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-9-42-43","url":null,"abstract":"The article considers the possibility of use of apple pectin as a source of food fibers in the production of bakery products. During the work, its impact on regulated quality indicators (organoleptic and physicochemical) and microbiological safety indicators of experimental samples was studied. Calculation of nutritional and energy value has been carried out. It was found that by the content of dietary fibers experimental samples cover more than 15% of the daily norm, which corresponds to their functional orientation.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88078401","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-12-41-43
M. A. Yanova, S. Khizhnyak, E. Muchkina, I. V. Fedorovich
The research on the influence of extrusion time in obtaining textured products from extruded wheat, barley and oats was based on the study and determination of optimal extrusion modes that affect the fat content and ash content in extrudates. Texturates obtained from extruded grains of wheat, barley and oats were taken as objects of research. Covariance analysis using time as a quantitative factor and the type of grain raw materials as a qualitative factor confirmed that both the transit time (p<0.001) and the type of raw materials (p<0.001) affect the fat content and ash content. Post-hoc tests (Duncan's test and Fisher's test) showed that all types of raw materials differ statistically significantly (p<0.001) in ash content during extrusion, except for variants of naked forms of barley and oats, statistically significant differences between which were not revealed. With an increase in the extrusion time, there is a decrease in the fat index in the extrudates of the main grain crops. The increase in the time spent by the grain in the extruder does not actually affect the change in the ash content, the ash content in the extrudates of grain crops changes slightly. The conducted studies allowed us to determine the extrusion time for each type of grain crops, at which the quality indicators improve. Thus, the optimal extrusion time for wheat and filmy barley is 9.1 seconds, naked barley 7.6, filmy oats 8.2, naked oats 6.3.
{"title":"Influence of the duration of extrusion on the quality indicators of textured grains from cereals","authors":"M. A. Yanova, S. Khizhnyak, E. Muchkina, I. V. Fedorovich","doi":"10.32462/0235-2508-2021-30-12-41-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-12-41-43","url":null,"abstract":"The research on the influence of extrusion time in obtaining textured products from extruded wheat, barley and oats was based on the study and determination of optimal extrusion modes that affect the fat content and ash content in extrudates. Texturates obtained from extruded grains of wheat, barley and oats were taken as objects of research. Covariance analysis using time as a quantitative factor and the type of grain raw materials as a qualitative factor confirmed that both the transit time (p<0.001) and the type of raw materials (p<0.001) affect the fat content and ash content. Post-hoc tests (Duncan's test and Fisher's test) showed that all types of raw materials differ statistically significantly (p<0.001) in ash content during extrusion, except for variants of naked forms of barley and oats, statistically significant differences between which were not revealed. With an increase in the extrusion time, there is a decrease in the fat index in the extrudates of the main grain crops. The increase in the time spent by the grain in the extruder does not actually affect the change in the ash content, the ash content in the extrudates of grain crops changes slightly. The conducted studies allowed us to determine the extrusion time for each type of grain crops, at which the quality indicators improve. Thus, the optimal extrusion time for wheat and filmy barley is 9.1 seconds, naked barley 7.6, filmy oats 8.2, naked oats 6.3.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76995235","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-10-52-54
L. V. Vanina
The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.
{"title":"Flour fortification efficiency at the flour mill","authors":"L. V. Vanina","doi":"10.32462/0235-2508-2021-30-10-52-54","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-10-52-54","url":null,"abstract":"The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84695894","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-12-53-57
G. Sidorenko, V. Popov, P. Medvedev, O.G. Kireeva, T. V. Khanina
The results of a study of the technology for the production of muffins replacing wheat flour with a mixture of buckwheat, rice and chickpea flour with using the electrocontact (EC) baking are presented. The quality of gluten-free muffins was assessed by physical and chemical indicators: weight yield, volumetric yield, specific volume, moisture. Evaluation of muffins by organoleptic indicators was carried out on a five-point scale according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of muffins, 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 coefficients of significance. The effect of egg dosages in a gluten-free muffin recipe on the change in the current strength and temperature of the samples during EC-baking was studied. A significant effect of the dosage of eggs on the nature of the change in temperature and current strength during EC-baking of muffins was not revealed. With an increase in the dosage of eggs, the duration of baking and the maximum value of the current for EC-baking increase. The influence of the dosage of the apple on the organoleptic, physico-chemical indicators and specific energy costs for the EC-baking process has been established. It was found that with an increase in the dosage of eggs in the recipe from 10 to 20%, the volume yield and the specific volume of muffins increased, with a further increase in the dosage of eggs from 20 to 30%, it decreased. The weight yield and moisture content of muffins increased with increasing egg dosage. The optimal dosage of egg equal to 20% in the formulation of muffin baked by the EC-method has been established, which allows to obtain finished products with the best combination of organoleptic and physico-chemical properties.
{"title":"Research of technology gluten-free muffin production with using electric-contact baking method","authors":"G. Sidorenko, V. Popov, P. Medvedev, O.G. Kireeva, T. V. Khanina","doi":"10.32462/0235-2508-2021-30-12-53-57","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-12-53-57","url":null,"abstract":"The results of a study of the technology for the production of muffins replacing wheat flour with a mixture of buckwheat, rice and chickpea flour with using the electrocontact (EC) baking are presented. The quality of gluten-free muffins was assessed by physical and chemical indicators: weight yield, volumetric yield, specific volume, moisture. Evaluation of muffins by organoleptic indicators was carried out on a five-point scale according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of muffins, 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 coefficients of significance. The effect of egg dosages in a gluten-free muffin recipe on the change in the current strength and temperature of the samples during EC-baking was studied. A significant effect of the dosage of eggs on the nature of the change in temperature and current strength during EC-baking of muffins was not revealed. With an increase in the dosage of eggs, the duration of baking and the maximum value of the current for EC-baking increase. The influence of the dosage of the apple on the organoleptic, physico-chemical indicators and specific energy costs for the EC-baking process has been established. It was found that with an increase in the dosage of eggs in the recipe from 10 to 20%, the volume yield and the specific volume of muffins increased, with a further increase in the dosage of eggs from 20 to 30%, it decreased. The weight yield and moisture content of muffins increased with increasing egg dosage. The optimal dosage of egg equal to 20% in the formulation of muffin baked by the EC-method has been established, which allows to obtain finished products with the best combination of organoleptic and physico-chemical properties.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85036718","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-8-39-41
T. S. Shteinberg, O. Morozova
The requirements for metrological characteristics for measuring instruments the optical properties of the digital image analysis method are established. The requirements are determined on the basis of comparison of reproducibility with differences between the ranges of components along the chain of traceability of group A pasta production, as well as with values due to the influence of different factors (ripening process, the presence of soft wheat).
{"title":"Requirements for the metrological characteristics of measuring instruments for monitoring the optical properties of pasta by analyzing a digital image","authors":"T. S. Shteinberg, O. Morozova","doi":"10.32462/0235-2508-2021-30-8-39-41","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-8-39-41","url":null,"abstract":"The requirements for metrological characteristics for measuring instruments the optical properties of the digital image analysis method are established. The requirements are determined on the basis of comparison of reproducibility with differences between the ranges of components along the chain of traceability of group A pasta production, as well as with values due to the influence of different factors (ripening process, the presence of soft wheat).","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"98 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91465636","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 : 2021-01-01DOI: 10.32462/0235-2508-2021-30-10-36-40
S. Zverev, Yu. V. Bondarenko, E. Glukhova
The article presents the results of research aimed at the development of flour mixtures. The interval of variation of the addition of flour from leguminous crops was estimated. According to a specially developed program, the values of the addition of flour from leguminous grain to traditional baking flour were obtained. The intervals of variation of these additives, in which the mixture has a complete protein, have been revealed.
{"title":"Use of bean grain-based mixtures in the baking industry","authors":"S. Zverev, Yu. V. Bondarenko, E. Glukhova","doi":"10.32462/0235-2508-2021-30-10-36-40","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-10-36-40","url":null,"abstract":"The article presents the results of research aimed at the development of flour mixtures. The interval of variation of the addition of flour from leguminous crops was estimated. According to a specially developed program, the values of the addition of flour from leguminous grain to traditional baking flour were obtained. The intervals of variation of these additives, in which the mixture has a complete protein, have been revealed.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73354326","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}
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