Khleboproducty最新文献_第7页

Improving the formulation of baursaks with the use of eggplant fruit powder 以茄子果粉为原料，改进了包尔萨克的配方

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-11-40-45

A.Y. Abdusheva, M. Sadygova, A. V. Kondrashova

{"title":"Improving the formulation of baursaks with the use of eggplant fruit powder","authors":"A.Y. Abdusheva, M. Sadygova, A. V. Kondrashova","doi":"10.32462/0235-2508-2021-30-11-40-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-11-40-45","url":null,"abstract":"The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remove bitterness. With preliminary freezing of raw materials, there is a slight bitterness in the aftertaste, and when soaked in a 3% salt solution, the taste of the powder is salty. The optimal parameters and modes of convective drying of eggplant fruits for the most complete preservation of biologically active substances in the product are established. The scientific novelty is confirmed by the patent of the Russian Federation № 2733117, a method for obtaining powder from the pulp of eggplant. The formulations of the experimental variants differed in the content of eggplant fruit powder by 15, 20, 25%. With an increase in the amount of eggplant pulp flour in the recipe to 20–25%, the color of the semi-finished product darkens, the dough becomes incoherent, breaks, because the content of raw gluten decreases in mixtures. According to the results of a comprehensive assessment of the quality of finished products, the best sample with the addition of eggplant pulp flour up to 15% in the product formulation. The authors found that in 100 g of baursaks with the addition of eggplant powder, the content of dietary fiber is 37,5% higher, vitamin B6 is 3 times, silicon, manganese, copper is 1,5 times. A new recipe of the national bakery product - baursaks has been developed, which contributes to the expansion of the range of products of increased nutritional value","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74214561","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

Statistical studies of the consumption of bread products as a marker of the causes of the development of diabetes mellitus 统计研究面包产品的消费作为糖尿病发展原因的标志

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-9-50-55

V. Skryabin, I. A. Saboiev, V. P. Sukhareva

引用次数: 0

Wild vegetable raw materials are a source of enriching food additives 野生蔬菜原料是丰富食品添加剂的来源

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-12-48-52

A. E. Tumanova, N. N. Tipsina, E. Strupan, O. A. Sizykh, O. Yabrova

{"title":"Wild vegetable raw materials are a source of enriching food additives","authors":"A. E. Tumanova, N. N. Tipsina, E. Strupan, O. A. Sizykh, O. Yabrova","doi":"10.32462/0235-2508-2021-30-12-48-52","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-12-48-52","url":null,"abstract":"Gentle technologies have been developed for processing wild plant raw materials growing on the territory of the Krasnoyarsk Territory, namely large burdock, medicinal dandelion, medicinal hemophlebus, common yarrow, carried out in order to obtain natural food fortifiers for bakery, flour confectionery and other food products. Vegetable powders of various degrees of grinding, with a particle size of 60-180mkm and less than 60mkm, containing inulin and other substances useful for health, were obtained. The technology of obtaining inulin from burdock and dandelion officinalis has been developed. A method of drying vegetable raw materials with infrared rays of various wavelengths was applied and studied. The obtained kinetic drying curves allowed us to establish that the drying rate depends on the type of raw material. As a result, drying modes (wavelength, heat flux power, duration) were determined for different parts of plants: for the aboveground part (leaves and inflorescences) and roots. The process of storing the obtained powders in sealed polymer packages of 3-5 kg at a temperature of (20±5)°C and relative humidity (70±5)% was studied. According to the results of organoleptic, physico-chemical and microbiological indicators, the shelf life of powders under these conditions is 18 months. Technical documentation for powders has been developed, approved and approved: roots of burdock, dandelion, medicinal hemophlebus and yarrow.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82082470","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

Electromagnetic treatment of seeds for the purpose of maximum realization of their genetic potential 对种子进行电磁处理，最大限度地发挥其遗传潜力

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-7-39-45

G.N. Kovalivker, A. Kosov, Yu. S. Larionov

引用次数: 0

Using by-products of cereal production in order to create products for the prevention of diabetes mellitus 利用谷物生产的副产品来生产预防糖尿病的产品

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-8-36-38

T. Nikiforova, S. Solovykh, G. Sidorenko, I. Khon

引用次数: 0

Production and use of flaxseed malt 亚麻籽麦芽的生产和使用

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-12-44-47

I. E. Minevich, A. A. Goncharova, L. Zaytseva, A. Volkova, V.I. Yschapovsky,

{"title":"Production and use of flaxseed malt","authors":"I. E. Minevich, A. A. Goncharova, L. Zaytseva, A. Volkova, V.I. Yschapovsky,","doi":"10.32462/0235-2508-2021-30-12-44-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-12-44-47","url":null,"abstract":"Nowadays, sprouting grain and seeds has become a steady trend in healthy eating. Sprouted crop seeds are called malt. Malt products improve the quality of baked goods and have a health improving effect on the human body. Flaxseeds contain all the macronutrients needed for a healthy diet. The purpose of the work is to obtain flaxseed malt and evaluate its use as an ingredient in flour products. The objects of the research were oilseeds: initial and sprouted, as well as muffins prepared with their use. Germination of seeds was carried out in special trays at a temperature of 18 – 20°C with the addition of water in a ratio of 2:1. The seeds were germinated for 5 days with periodic moistening. The seed germination process was stopped by drying to the required moisture content. There are proposed methods for obtaining various types of malt products from flax seed. The influence of malt products on the quality of muffins was investigated to assess the prospects for the use of flax malt. The positive effect of flax malt is shown on the technological and organoleptic properties when replacing 10% of wheat flour of muffins when carrying out test laboratory baked goods. Malt contains products of limited hydrolysis of polysaccharides, proteins: oligosaccharides, polypeptides, which have high biological activity. The introduction of such additives into the formulation of products increases their saturation with biologically active substances","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82476992","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

Investigation of the effect of amaranth flour and the protein base of the emulsion gel on the quality of custard cream 苋菜粉和乳凝胶蛋白基对蛋奶冻品质影响的研究

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-7-50-53

Yu.V. Syrets, T. G. Bogatyreva, V.A. Vas'kina

{"title":"Investigation of the effect of amaranth flour and the protein base of the emulsion gel on the quality of custard cream","authors":"Yu.V. Syrets, T. G. Bogatyreva, V.A. Vas'kina","doi":"10.32462/0235-2508-2021-30-7-50-53","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-50-53","url":null,"abstract":"The article presents the results of research on the development of custard technology using amaranth flour, starch complex, sunflower oil and protein-polysaccharide mixture (BPS). To enrich the custard, instead of butter, sunflower oil was introduced, which is a source of vitamin E and essential fatty acids (linoleic and linolenic), does not contain cholesterol, and also serves as a source of energy and plastic material for humans. Soy protein isolate and dry whey were intended as a protein in BPS, and sodium alginate, gum arabic and pectin were intended as polysaccharides. On the basis of physical and chemical studies, the optimal combinations of polysaccharides, the percentage of amaranth flour and starch in the cream have been established. It was found that soy-based protein has better physicochemical and organoleptic characteristics in comparison with whey. Research results show that encapsulation in BPS improves the structure of the cream, reduces the density and cost of the product. Custard recipes have been developed based on soy protein isolate and whey powder, with the addition of vegetable oil and amaranth flour. The use of encapsulation allows you to enrich the product with useful oils and dietary fiber. A functional product has been obtained, without the addition of dairy products and wheat flour.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87238641","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: 3

Bakery products. Analysis of the formation of the main term in the bakery industry 烘焙产品。分析了面包房行业主要术语的形成

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-8-15-19

O.A. Ilyinа

引用次数: 0

Development of thermostable filling for bakery products based on Siberian pear puree 以西伯利亚梨果泥为原料的耐热烘焙馅料的研制

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-10-48-51

E. N. Nepomnyashchikh, N. V. Prisukhina, L. Ermosh

引用次数: 0

Evaluation of the metrological characteristics of a scanning flour analyzer in determining the optical properties of components by digital image analysis 用数字图像分析方法评价扫描式面粉分析仪在测定组分光学特性中的计量特性

Khleboproducty Pub Date : 2021-01-01 DOI: 10.32462/0235-2508-2021-30-7-36-38

T. S. Shteinberg, All-Russian Scientific, O. Morozova

引用次数: 0