Khleboproducty最新文献_第6页

Technology of biscuits with a balanced fatty acid composition 脂肪酸组成均衡的饼干工艺

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-11-34-39

G. V. Posnova, N. Ivanova, I. Nikitin, G.A. Shinov

{"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}

引用次数: 0

Development of control systems with artificial intelligence for bakeries 面包店人工智能控制系统的开发

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-8-46-51

V. Novitsky, Y. Belova, D.I. Pechikin, E.Yu. Bol`shakov

引用次数: 0

Analysis of marketing research of consumer preferences for pasta 消费者对面食偏好的市场研究分析

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-8-42-44

E. Strigulina

引用次数: 0

Bioconversion of wheat triticale flour for bread fortification 小麦小黑麦粉在面包强化中的生物转化

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-8-44-45

T. G. Bogatyreva, I. Belyavskaya, M. I. Alekseev

引用次数: 0

Use of apple pectin in bakery products 苹果果胶在烘焙产品中的应用

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-9-42-43

L. Lavrova, E. Bortsova

引用次数: 0

Flour fortification efficiency at the flour mill 面粉厂的面粉强化效率

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-10-52-54

L. V. Vanina

引用次数: 0

Influence of the duration of extrusion on the quality indicators of textured grains from cereals 挤压时间对谷物膨化粒品质指标的影响

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-12-41-43

M. A. Yanova, S. Khizhnyak, E. Muchkina, I. V. Fedorovich

{"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}

引用次数: 0

Research of technology gluten-free muffin production with using electric-contact baking method 电接触烘烤法生产无谷蛋白松饼的工艺研究

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-12-53-57

G. Sidorenko, V. Popov, P. Medvedev, O.G. Kireeva, T. V. Khanina

{"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}

引用次数: 0

Requirements for the metrological characteristics of measuring instruments for monitoring the optical properties of pasta by analyzing a digital image 通过分析数字图像来监测面食光学特性的测量仪器的计量特性要求

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-8-39-41

T. S. Shteinberg, O. Morozova

引用次数: 0

Use of bean grain-based mixtures in the baking industry 在烘焙工业中使用豆粒基混合物

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-10-36-40

S. Zverev, Yu. V. Bondarenko, E. Glukhova

引用次数: 0