基于谷物烘焙混合物的功能性面包技术的开发

N. Alekhina
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引用次数: 0

摘要

发展食品工业的重点领域之一是增加功能性食品的生产。在开发后者时,使用水果和浆果加工产品,谷物烘焙混合物。与此同时,没有使用生物活性小麦的烘焙混合物,其特点是宏量和微量营养素、抗氧化剂含量增加,而phytin含量减少。然而,利用分解波法粉碎的生物活性小麦的烘焙混合物制备谷物面包,其含水量为10.0±0.5%,导致生产的产品具有粘性、强堵塞的面包屑。本研究的目的是在此基础上研制一种生物活性小麦与功能性谷物混合烘焙的优质面包。在研究的第一阶段,选择了生物活性小麦颗粒烘焙混合物的成分,以获得最优质的产品,在第二阶段,根据开发的烘焙混合物对面包的化学成分进行了评价。按照现行标准规定的方法,对发酵过程中面团性质的变化、面包贮存20小时后的质量指标及其化学成分进行评价。在焙烤混合物的基础上获得的样品中观察到面团的最佳性能和面包的质量,其中75%的谷物产品是用分解波法粉碎的干燥生物活性小麦,25%是一级焙烤小麦粉。经对所研制产品的化学成分进行评估,发现其属于功能性食品。利用这项技术制备谷物面包也将使我们能够解决旨在增加功能性产品生产的健康营养领域的国家政策任务之一。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of a functional bread technology based on a grain baking mixture
One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characterized by an increased content of macro- and micronutrients, antioxidants, and a reduced amount of phytin. However, the preparation of grain bread based on a baking mixture of bioactivated wheat crushed by the disintegration wave method with a moisture content of 10.0 ± 0.5 % led to the production of products with a sticky, strongly jamming crumb. The aim of the research was to develop a baking mixture of bioactivated wheat and functional grain bread of improved quality based on it. At the first stage of the research, the composition of the baking mixture based on bioactivated wheat grain was selected to obtain the best quality product, at the second stage, the chemical composition of bread was evaluated based on the developed baking mixture. The change in the properties of the dough during fermentation, the quality indicators of bread after 20 hours of storage and its chemical composition were evaluated in accordance with the methods specified in the current standards. The best properties of the dough and the quality of the bread have been observed in a sample obtained on the basis of a baking mixture, in 100 g of which 75 % of the grain products are dry bioactivated wheat crushed by the disintergation-wave method, and 25 % - baking wheat flour of the first grade. As a result of the assessment of the chemical composition of the developed product, it has been found that it belongs to functional food products. The preparation of grain bread using this technology will also allow us to solve one of the tasks of the state policy in the field of healthy nutrition aimed at increasing the production of functional products.
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