Khleboproducty最新文献

{"title":"The influence of freezing methods on the quality of grain bread","authors":"N. Alekhina","doi":"10.32462/0235-2508-2022-31-11-32-36","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-32-36","url":null,"abstract":"This article presents the results of studies of the effect of freezing methods on changes in the structural and mechanical properties of the crumb, the content of bound moisture, microbiological parameters during the storage of bread and the composition of flavor-forming substances in products from bioactivated wheat grain. The structural and mechanical properties of the bread crumb were determined by using a rheometric information-measuring complex, the number of mesophilic aerobic and facultative anaerobic microorganisms – according to GOST 10444.15–94, the presence of mold, yeast – according to GOST 10444.12–2013, bound moisture – on a refractometer by changing the concentration of sucrose when mixed with the product, the aroma of bread – on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo-quartz resonators of the OAV type with a base oscillation frequency of 10.0 MHz with different film sorbents on the electrodes. It was revealed that grain bread obtained on the basis of frozen baked products had the best rheological properties of the crumb (closest to the sample without freezing) and prepared from frozen dough, was characterized by the highest values of bound moisture content and less microbiological contamination. Bread prepared on the basis of semifinished products of an increased degree of readiness was characterized by the greatest intensity of flavor from the prototypes.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72777087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of the concentrated apple alimentary fiber on the rheological properties of the dough","authors":"N. M. Derkanosova, A. Stakhurlova, T. V. Ponomareva, M. Vukić, D. Vujadinović","doi":"10.32462/0235-2508-2022-31-5-43-46","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-43-46","url":null,"abstract":"The  development  of  enriched  bakery  products  by  adding  ingredients  with  proven  physiological  effects  into  recipe  compositions  belongs  to  the  field  of  healthy  nutrition.  In  accordance  with  the  updated  norms  of  the  physiological  needs  for  energy  and  nutrients,  these  ingredients  include  raw  materials  that  can  meet  the  organism  need  for  alimentary  fiber.  In  continuation  of  previously  published  studies,  the  effect  of  dried  and  crushed  apples  husks,  as  a  secondary  product  in  direct pressed  juice  technology,  on  the  rheological  properties  of  the  dough  was  studied.  Model  mixtures  of  first  grade  wheat  flour  and  apple  husks  were  identified  as  dietary  fiber  concentrate.  The  physical  properties  of  dough  were  determined  on  a  Brabender  extensograph.  It  has  been  established  that  the  alimentary  fiber  concentrate  from  apples  has  a  significant  effect  on  the  stability  and  extensibility  of  the  dough , as  well  as  on  the  patterns  of  changes  in  these  indicators  during  the  resting  process.  The  rheological  characteristics  of  dough  from  mixtures  of  first grade  wheat  flour  and  alimentary  fiber  concentrate  at  a  ratio  in  mass  fractions  of  90:10  and  85:15  shows  the  difficulty  of  achieving  the  traditional  shape,  porosity  structure,  and  appearance  of  finished  bakery  products.  Accordingly,  there  are  required  both  the  development  of  technology  parameters  and  measures  of  bread  promotion,  the  functionality  of  which  in  terms  of  alimentary  fiber  is  ensured  by  the  addition  of  more  than  10 %  of  dietary  fiber  concentrate  from  apples.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77042490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pneumatic screen fractionation of barley and wheat flour for extraction of protein and carbohydrate fractions","authors":"R. Kandrokov, G. Tsybina, A. Budová","doi":"10.32462/0235-2508-2022-31-6-52-57","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-52-57","url":null,"abstract":"A technology has been developed for separating grains of wheat and barley into anatomical parts using pneumatic classification for maximum extraction of protein and carbohydrate fractions. To obtain a concentrated protein fraction, it is advisable to carry out centrifugal pneumosieve fractionation of crushed wheat flour, extracting small (up to 18 microns) light particles of protein and starch into one fraction, the yield of which should not exceed 15%. The final separation of protein and starch particles should be based on the difference in their density in a centrifugal-axial rotary pneumatic classifier. The highest content of starch differ fractions of barley flour, obtained by descending from sieves with holes of 40 and 30 microns (respectively 82,72% and 85,26%). In larger fractions, the starch content drops sharply (51,24% and 61,59%), which is explained by the presence of shell and protein particles in them. The protein content correlates with the ash content of the fractions, and the minimum ash content (0,97%) and protein content (7,51%) differ in the fraction obtained by passing a sieve with 63 μm holes and leaving a sieve with 40 μm holes. The maximum protein content (14,08%) is characterized by the finest fraction obtained by passing a sieve with a hole size of 30 μm. At the same time, the protein content in it is 1,9 times higher than in the fraction with a hole size of 30μm.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80435262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Wheat-rye bakery products with soy okara","authors":"Т.О. Kunitsyna, N. Berezina, E. Khmeleva, L. Samofalova, O.V. Klimenkova","doi":"10.32462/0235-2508-2022-31-3-49-55","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-3-49-55","url":null,"abstract":"The enrichment of mass-produced varieties of bakery products, such as wheat and rye, is an urgent task at the present time. The use of soy okara for this purpose is due to its rich chemical composition and high ability to swell and bind moisture. The purpose of the research was to determine the effect of replacing dry soy okara flour on the properties of semi-finished products and the quality of wheat-rye bakery products. The technological properties of okara, flour and their mixtures were determined by the indicators of water binding capacity, the degree of swelling, the quantity and quality of gluten and the number of drops. Soy okara was added in an amount of 3–12% in increments of 3% instead of flour. Okara was not added to the control sample. In the test, the acidity was determined by titration, the maximum shear stress and adhesion on the device Structurometer ST-1. The quality of the finished bread was evaluated according to the indicators of the mass fraction of moisture, porosity, specific volume, organoleptic indicators by standard and generally accepted methods. The preservation of the freshness of bakery products was assessed by the change in the moisture content of the crumb and its swelling during storage. It was found that in soy okara, the water binding capacity and the degree of swelling are higher than in flour by 2,45–2,8 times and 20–25%, respectively. The introduction of soy okara helps to reduce the amount of raw gluten by 0,45–1,8%, the IDC­index by 2–8 units of the device, and also reduces the number of drops by 8–35 seconds compared to the control. As a result of the conducted studies, it was found that the moisture, acidity, viscosity increases in the experimental samples of the test with soy okara and the adhesion decreases accordingly by 1,8–5,2%, 0,1–0,7%, 7,2–28,8%, 2,3–11,2%. The introduction of 9% soy okara instead of flour does not reduce the quality of finished products. At the same time, the yield increases by 13,7%, the freshness retention period by 24 hours, the calcium and fiber content increases by 20,3% and 4 times, respectively, the biological value increases by 3%, and the energy value decreases by 10% compared to the control.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83372237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Retrospective of VNIIZ scientific research on grain protection","authors":"G. Zakladnoy","doi":"10.32462/0235-2508-2022-31-11-37-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-37-39","url":null,"abstract":"Scientific projects are described, according to which for more than 90 years researches have been carried out in our country related to the protection of grain from pests.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88560659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A method for modifying the design of a bread machine based on principles of forced convection","authors":"I. Volkov","doi":"10.32462/0235-2508-2022-31-11-43-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-11-43-47","url":null,"abstract":"The problem of producing environmentally friendly and harmless food products requires not only high-quality raw materials, but also the modification of technological equipment for baking. The main direction of the modification is to reduce the loss of nutritional value of the feedstock in the production of bread, resource saving and environmental friendliness. The implementation of these directions when modifying the design of bread machines is possible based on the application of the principles of desegregation and forced convection. In order to ensure the required parameters of the technological process for the production of bread from whipped yeast-free dough in a modified design of the apparatus, onstructive solutions for improving the baking chamber are proposed. The obtained density indicators of specific isobaric heat capacity, thermal conductivity and dynamic viscosity with an infrared heating system for a dough piece made from whipped yeast-free dough make it possible to determine and correct the characteristics of technical devicesincluding the design of the apparatus. The results of experimental studies of the proposed designs of devices for the production of whipped yeast-free dough and bread baking allow us to conclude that the proposed technical solution provides a reduction in baking time by 27–32 %, heat loss by 23–25 %, energy resources by 17–19 %, material consumption by 20–25 %. The proposed design changes ensure the production of environmentally friendly bakery products through the use of physical principles that do not destroy the molecular structure of the feedstock.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"15 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78148438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative evaluation of the composition of aroma forming substances in starter cultures and grain bread based on them","authors":"N. Alekhina, E. Ponomareva, H.Yu. Botasheva","doi":"10.32462/0235-2508-2022-31-5-40-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-40-43","url":null,"abstract":"This  article  presents  the  results  of  studies  of  the  quantitative  and  qualitative  composition  of  flavor forming  substances  in  thick,  dry  starter  cultures  and  grain  bread  based  on  them. The  aroma  of  the  samples  was  evaluated  on  the «MAG-8»  odor  analyzer  (manufactured  in  Russia)  with  the  «electronic  nose»  methodology  by  using  8  sensors  based  on  piezo quartz  resonators  of  the  OAV  type  with  a  base  oscillation  frequency  of  10  MHz  with  different  film  sorbents  on  the  electrodes. It  was  revealed  that  when  drying  thick  semi-finished  products,  the  intensity  of their  aroma  significantly  decreased,  and  there  were  no  significant  changes  in  the  qualitative  composition. Thick starter  cultures  from  bioactivated  wheat,  hop  compositions  and  products  prepared  on  their  basis  had  the  highest  content  of  aroma forming  substances.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75222527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Producing a product of high nutritional value in the form of flakes from rye grain","authors":"V.A. Gunkin, G. Suslyanok, L. E. Rozantseva","doi":"10.32462/0235-2508-2022-31-6-43-46","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-43-46","url":null,"abstract":"The relevance of the production of grain products of a high degree of readiness and the expansion of the raw material base through the use of rye grain is shown. Methods for determining the fractional composition of proteins according to A.I. Ermakov, the content of water-soluble protein according to O.H. Lowry, dextrins according to M.P. Popov and E.F. Shanenko, fiber according to Kurshner and Ganak were used. Rational modes of IR processing of rye grain are substantiated when obtaining a new product from it in the form of flakes with high nutritional and consumer advantages. The effect of IR treatment on the physical and biochemical properties of rye grain has been studied. It is shown that the main parameters determining the modes of IR processing of rye grain are the grain moisture, the density (intensity) of the incident radiant energy flux and the irradiation time. The influence of various modes of IR processing on carbohydrates and proteins of rye grain has been studied. The effect of the intensity of IR processing of rye grain on the degree of starch dextrinization and on the density of grains is shown. The effect of IR treatment on the change in the solubility of proteins as a result of their denaturation is investigated. The effect of IR treatment modes on the degree of denaturation and fractional composition of rye grain proteins has been studied. The effect of grain flattening on the carbohydrate complex and the intensification of IR processing on the consumer advantages of flakes has been studied. The effect of IR treatment on the acidity of water and alcohol extracts, fiber content has been studied. Physicochemical changes in rye grain during its flattening into flakes after IR treatment have been studied. The production of a new fast food product in the form of flakes with high nutritional value and high fiber content, which can be used as a dry breakfast, is justified.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74070184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of technology of rye wheat bread, enriched with calcium for consumers with a genetic predisposition to impaired bone mineral density","authors":"I. Nikitin, S. Terentev, M. Klokonos","doi":"10.32462/0235-2508-2022-31-5-35-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-5-35-39","url":null,"abstract":"The  article  presents  specific  norms  of  nutrient  intake  in  identifying  a  predisposition  to  a  violation  of  bone  mineral  density,  established  taking  into  account  the  introduction  of  additional  multiplying  factors. When  developing  rye-wheat  bakery  products  recommended  for  nutrition  of  persons  with  a  genetic  predisposition  to  bone  mineral  density  disorders  (MDD),  both  traditional  and  non-traditional  types  of  raw  materials,  including  those  of  animal  origin,  can  be  used. A  promising  ingredient  for  expanding  the  range  of  rye-wheat  bakery  products  is  ricotta  whey  cheese. The  article  presents  the  results  of  research  on  the  development  of  calcium fortified  bread  recommended  for  the  nutrition  of  persons  with  a  genetic  predisposition  to  impaired  bone  mineral  density. Based  on  studies  of  the  quality  indicators  of  finished  bread  samples,  the  optimal  ratio  of  ricotta  to  flour  mass  was  established,  which  was  25 %.  The  developed  bread  was  characterized  by  an  increased  content  of  calcium  by  70 %  compared  to  the  control  sample,  as  well  as  other  nutrients  in volved  in  the  formation  of  bone  tissue:  phosphorus  – by  30 %,  selenium  –  by  45 %,  zinc  –  by  29 %,  vitamin  A  –  by  90 %. The  study  was  supported  by  the  world class  scientific  and  educational  center  «The  Russian  Arctic:  new  materials,  technologies  and  research  methods»  and  with  the  support  of  the  RFBR  grant  20-316-90043  «Sub-stantiation  of  approaches  and  development  of  a  methodology  for  designing  products  and  diets  of  personalized  nutrition  for  consumers  with  a  predisposition  to  violation  of  the  mineral  bone  density  and  the  development  of  osteoporosis».","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"270 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79896765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Creation of a mathematical model for the preparation of aerated dough","authors":"N. Ermoshin, S. Romanchikov, I. Volkov","doi":"10.32462/0235-2508-2022-31-8-36-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-8-36-39","url":null,"abstract":"For the scientific substantiation of technical solutions for the modification of technological equipment for food production, a mathematical model for the preparation of aerated dough is proposed. On this basis, new technical means and technological equipment have been developed for the production of bread products from whipped yeast-free dough. The mathematical model makes it possible to investigate the quality indicators of aerated yeast-free dough and in particular, its uniformity, which depends on the geometric characteristics of the kneading chamber, the duration of mixing, and the volume of water. The main parameter that allows mode ling the mixing process is the suspension flow density and the mixing coefficient. The process of equalizing the suspension density along the height of the kneading chamber is modeled by the chamber system is modeled by a system of differential equations. The solution of these equations allows you to determine the optimal geometric parameters of the kneading chambers. Determining the parameters of the kneading chamber for forced mixing of ingredients through the use of mechanical energy makes it possible to calculate the technical characteristics of the design of the apparatus for preparing whipped yeast-free dough, these include the characteristics of the energy source, power plant (electric motor), source of thermal energy, compressor to create pressure in the kneading chamber.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"109 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91113617","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}