Khleboproducty最新文献

{"title":"Investigation of the influence of soybean okara on the quality of waffle cups","authors":"N. Berezina, Т.О. Kunitsyna, L. Samofalova","doi":"10.32462/0235-2508-2022-31-2-42-48","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-2-42-48","url":null,"abstract":"The enrichment of recipes for products containing only refined raw materials, such as waffle cups for ice-cream, is a modern trend in relation to such products. The use of soy okara in wet and dried form for these purposes allows us to unlock the potential of this raw material as an improver of the quality of waffle products. In the recipe of the cups, soy okara was introduced instead of flour dry matter in an amount of 10–30% i increments of 5%. In the waffle test, the mass fraction of moisture and spreadability were determined, in finished products – the mass fraction of moisture and wetness. It was found that the use of wet and dry soy okara instead of flour dry matter in the formulations of waffle cups for ice cream can increase the moisture content of the dough by 2,3–4,9% and 3,6–8,8% and reduce its spreadability by 2–13 mm and 2–7 mm, respectively. In ready-made waffle cups, the introduction of wet and dry soy okara contributes to an increase in the mass fraction of moisture by 0,1–0,4% and 0,1–0,9%, a decrease in wetness by 2–22% and 2–15%, respectively, compared with the control sample. According to the totality of indicators, a rational dosage of wet and dry soy okara instead of flour dry matter in the formulations of waffle cups, 15% wet soy okara and 20% dry soy okara are accepted. At the same time, the wetness of finished products is reduced by 5–6%, which will positively affect the consumer properties of finished products when stored with ice cream.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82169862","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":"Study of the effect of activated rye sourdough on the technology of wheat-rye bread preparation","authors":"A. Zolotareva, L. Khalapkhanova, YU.S. Safronova, A. N. Vtorushina","doi":"10.32462/0235-2508-2022-31-8-26-30","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-8-26-30","url":null,"abstract":"Modern research shows that rye-wheat sourdough bread is characterized by high nutritional value and digestibility compared to yeast bread. The use of sea buckthorn meal to activate the rye starter culture of spontaneous fermentation, reduces the duration of the preparation of the starter culture by 40%. The optimal ratio for obtaining a rye starter of spontaneous fermentation is the addition of 3% sea buckthorn meal. It was found that the introduction of sea buckthorn meal intensifies the process of acid accumulation of the starter culture. A recipe for wheat-rye bread using activated rye sourdough of spontaneous fermentation has been developed. This article considers the possibility of using a starter culture of spontaneous fermentation activated by the introduction of sea buckthorn meal for the preparation of wheat-rye bread. The positive effect of the introduction of sea buckthorn meal into the starter culture on acid accumulation and fermentation time of starter cultures has been studied.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83687577","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 baking properties of flour mixtures","authors":"N. M. Derkanosova, T. Ponomareva, A. Stakhurlova, I.I. Zaizeva, M. Vukić, D. Vujadinović","doi":"10.32462/0235-2508-2022-31-1-44-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-1-44-47","url":null,"abstract":"Enriched bakery projection requires an integrated approach to satisfy consumers, both in the sensory characteristics of the product and in its composition. When implementing this approach, it is advisable to research the influence of enriching ingredients on the baking properties of flour mixtures, in which these ingredients are introduced. As an enriching ingredient was selected dried and milled husks from apple juice of direct spinning, which relates to semi-concentrated alimentary fiber. The results of studying the behavior of model mixtures of wheat flour and concentrated apple alimentary fiber, carried out on Brabender devices – amylograph and farinograph – showed a significant change in baking properties. With an increase in the dosage of the semi-concentrated alimentary fiber in the mixture till 15 %, the dough formation time and its viscosity increase, the stability and complex quality characteristics according to the farinogram decrease, thinning grows. The established patterns can be due to the moisture redistribution in dough because of high water-absorbing and water-retaining ability of alimentary fiber. Established patterns should be taken into account when choosing the type of enriched product, the dosage of the enriched ingredient and technology parameters of enriched bakery.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"120 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89829027","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":"Updating of regulatory documentation regulating the organization and maintenance of the technological process at elevators and grain receiving enterprises","authors":"M. A. Yanova, E. Oleynikova, А.V. Sharopatova, V. N. Nevzorov","doi":"10.32462/0235-2508-2022-31-12-41-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-12-41-45","url":null,"abstract":"The article provides an analysis of legislation and regulatory documents regulating the organization and maintenance of the technological process at grain elevators and grain receiving enterprises. In the course of research, the state of regulatory and legal regulation and mandatory requirements for the implementation of the activities of enterprises, compliance with which is subject to verification in the implementation of control and supervisory measures in the field of production organization and ensuring the quality and safety of grain and its processed products, has been determined. The substantiation of the improvement of technical regulation and the creation of a unified system of technical regulation at grain processing enterprises is given. The special significance for the elevator industry of changes in the Federal Law of the Russian Federation №4973-1 «On Grain», which contributed to the development of state regulation of the grain market, including the creation of the federal state information system «Grain» for the traceability of grain and its processed products, was noted.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78046101","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":"Assessment of physico-chemical and technological parameters of grain of various varieties of spring and winter wheat and their suitability for baking purposes","authors":"S. Terentiev","doi":"10.32462/0235-2508-2022-31-12-46-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-12-46-51","url":null,"abstract":"The article presents the results of many years of field experience in the Smolensk Agricultural Academy with spring and winter wheat varieties in order to assess the physicochemical and technological parameters of grain and flour and to select the most suitable varieties for baking purposes, zoned in the soil and climatic conditions of the Non-Chernozem zone of Russia. The study involved eight varieties of spring and winter wheat of Russian, Russian-Belarusian and German breeding. It is established that in production conditions, to increase the mass of 1000 grains, it is necessary to use biointensive and digital technologies for growing grain, which contributes to an increase in weight by more than 3–4 g. Winter wheat proved to be the most productive and valuable in terms of baking and technological qualities, surpassing spring wheat in gluten content, which makes it possible to use flour from its grain for the production of cereals, confectionery and pasta. Laboratory studies have shown that the level of vitreousness depends on the weight of the grain. Thus, in the smaller grain varieties of spring wheat Trizo and Agate, the vitreousness was 65–67%. In addition, the vitreousness is influenced by the humidity level: in wet years, the vitreousness of grains of all varieties of spring and winter wheat decreased by 8–12% relative to the hydrothermal coefficient of growing conditions. All varieties of winter and spring wheat in the conditions of field experience showed plasticity in various climatic conditions and the ability to form a full-scale weight from 736 to 809 g/l corresponding to the genotype of the studied variety. There were no fundamental differences in nature between the varieties. The least variability of nature depending on the soil and climatic conditions of the growing years was observed in intensive varieties of spring wheat, Madam, Agate, Zlata and Radmir, and in winter wheat varieties Volzhskaya 22, Lgovskaya 8, Nemchinovskaya 85. According to the results of the study, the varieties of spring wheat Radmir and Madam, winter wheat – Volzhskaya 22, Measure, Nemchinovskaya 85 have the highest baking properties.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79482765","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":"The influence of duration and storage conditions on the sowing qualities of grain and seeds","authors":"K. Guryeva, N. A. Khaba, S. Beletskiy","doi":"10.32462/0235-2508-2022-31-4-42-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-4-42-47","url":null,"abstract":"Grain stored in reserve storage is mainly used as raw materials for processing, however, it is advisable to know whether its biological properties are preserved if it is used as a seed material. The results of a study of the sowing qualities of grade 3 food wheat grain after storage at the stages of 3,5 years and 6 years are given. It is shown that wheat, after long term storage, retained its biological durability, and germinated under favorable conditions. Exposure to temperatures above 30°C for a long time leads to a complete loss of the sowing qualities of wheat and rye grains and loss of their biological durability. The effect of negative temperatures allows you to preserve the germination of wheat and rye grains well enough. This is confirmed by the experimental storage of seeds in permafrost conditions on the Taimyr.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"95 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77619974","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":"Fatty acid composition of lipids in defatted flaxseed flour","authors":"N. V. Snegireva, M. A. Yanova","doi":"10.32462/0235-2508-2022-31-6-40-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-40-43","url":null,"abstract":"The article describes the technology of producing defatted flax meal consisting in extrusion and subsequent grinding of flax cake in mills. The extrusion process improves the digestibility and availability of the nutrients of flax cake. The purpose of the study was to study the fattyacid composition of flax cake lipids. The material for the study was flax cake samples obtained by «cold» oil extraction methods of pressing flax seeds of Isilkulsky, Legur and August varieties grown on the experimental field of the State Agrarian University of Northern Trans-Urals, Tyumen. Tyumen (2020). Skimmed flour was obtained by passing it through a grain EC-100 extruder and grinding it on a laboratory mill. Fatty acid composition of lipids was analyzed by gas-liquid chromatography of fatty acid methyl esters according to GOST R ISO 5508:2010. Nineteen fatty acids were identified. Saturated fatty acids comprised 11% of the total mass, 67,5% were polyunsaturated fatty acids (ω-3 and ω-6) and 21,5% were monounsaturated fatty acids (ω-9). Unsaturated fatty acids include a high content of palmitic acid (6,5418–7,105%) and stearic acid (4,1302–4,2686%). Essential polyunsaturated acids were dominated by α-linolenic acid (47,7785 to 49,1669%) and linoleic acid (17,2283 to 17,2410%). Monounsaturated fatty acids have a high content of oleic acid – 20,3278 to 21,8171%. The high content of polyunsaturated fatty acids determines the relevance of introducing linseed nonfat flour in the recipes of bakery and flour confectionery products.","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":"79332904","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":"Using the adaptive potential of plants in creating varieties from ancient wheat species","authors":"S. Temirbekova, M. Begeulov, Y. Afanasyeva, N.V. Merkuriev, I. Sardarova, N. Rebouh","doi":"10.32462/0235-2508-2022-31-9-48-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-9-48-51","url":null,"abstract":"The object of research was the ancient types of wheat: winter spelled and naked spring spelled. On the basis of ancient types of wheat, the country's only winter spelled variety Alkoran, as well as the world's only naked spelled variety Gremme 2U, have been created. Varieties are adaptive, resistant to abiotic and biotic stress factors of a certain region. They form a sufficient yield with high biochemical and fairly satisfactory physical and chemical indicators of grain, are characterized by absolute immunity to powdery mildew, rust types and enzyme-mycosis depletion of seeds. Due to the high content of protein, essential fatty acids, fiber, minerals, antioxidants, the grain of ancient wheat can serve as a valuable raw material for improving the technologies for the production of food products for dietary and therapeutic purposes, which is especially important for strengthening immunity.","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":"74297400","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":"Variations of amaranth flour particle size indicator","authors":"N. Shmalko, I. Nikitin","doi":"10.32462/0235-2508-2022-31-6-37-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-37-43","url":null,"abstract":"The quality of baked goods is mainly determined by the baking properties of the processed flour. The size of flour as a factor determining the rate of biochemical and colloidal processes in the dough, the properties of the dough, the quality and yield of bread, is an essential indicator of its baking value. In the techno chemical control of bakery production, the method for determining the size of flour is used as a method for determining the size of its particles and is carried out in accordance with GOST 27560–1987. The essence of the method of sieve analysis of flour is to control the fineness with the separation of the prepared sample into separate fractions, to establish the percentage of waste and passage through a set of sieves in accordance with GOST 4403–1991 and calculation of the average equivalent particle size. The purpose of this work was to analyze the variation in the size of amaranth flour obtained in laboratory and industrial conditions. For the variable attribute of the empirical population - the size of amaranth flour, as a result of the analysis of variations, interval series were constructed to obtain a median value characterizing the weighted average particle size. Sieve analysis of amaranth flour (6 samples) showed that the size of the flour can meet the requirements of GOST 7045–2017 for the content of the residue on a sieve made of silk fabric № 27 and be no more than 2% as for seeded rye flour; the requirement of GOST 7045–2017 for the passage through a sieve made of silk fabric № 38 and be at least 30% as for rye whole flour; the requirement of GOST 26574–2017 for the passage through a sieve of silk fabric № 38 and be at least 35% as for wheat whole flour; the requirement of GOST 26574–2017 for the passage through a sieve made of silk fabric № 38 and be at least 65% as for second grade wheat flour. Variations in the size index of amaranth flour (out of 6 samples) can be arranged in ascending sequence: 173,74 μm < 175,84 μm < 180,31 μm < 193,35 μm < 211,75 μm < 214,32 μm.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85280843","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":"Experimental and analytical stu dies of the combustion characteristics of organic oils in the aerosol state","authors":"L. P. Vogman","doi":"10.32462/0235-2508-2022-31-10-44-49","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-10-44-49","url":null,"abstract":"The analysis of fire hazard of the technological process of vegetable oil production, which is caused by the circulation of flammable, combustible solid and li quid substances and materials in it, is carried out. Liquid oil aerosols are a high fire hazard when they are released from the process equipment under pressure and at elevated temperatures. When a combustion source occurs in them, a sequential burnout occurs (by analogy with gas combustible mixtures), creating an explosive load. The peculiarities of the combustion of oil aerosols, which are characterized by relatively light gasification (fog formation) and the absence of the need for pre-heating to flash point, are investigated. Extinguishing foams, powders, and aerosol emissions can be used as extinguishing agents for spills of organic oils.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91203811","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}