Scientific works of KubSTUIssues → № 9, 2019

Table of contents for # 9, 2019

По материалам VI Международной научно-практической конференции «Хлебобулочные, кондитерские и макаронные изделия XXI века», 19–21 сентября, г. Краснодар

Based on the materials of the VI International scientific and practical conference "Bakery, confectionery and macaroni products of the XXI century", September 19-21, Krasnodar

The use of microalgae Clorella vulgaris in technology of bakery products

D.S. Dvoretsky, V.V. Aparsheva

The prospects of using Clorella vulgaris in the technology of bakery products are analyzed. The influence of microalgae on organoleptic and physico-chemical quality indicators of finished bakery products is studied. The antibacterial effect of components of Chlorella suspension in relation to mold spores is established. Experimental studies of the effect of Clorella vulgaris on the microbiological stability of bread during storage are conducted.

Keywords: bakery products, biologically active substances, microalgae, Clorella vulgaris.
733 kB

Effect of processing of protein products from sesame seeds by electromagnetic fields of extremely low frequencies on their functional properties

N.A. Bugaets, A.K. Kaloeva, I.A. Bugaets

Vegetable raw materials are currently one of the most promising sources of protein and protein products. A large number of proteins of plant origin and relatively low production costs make it possible to significantly compensate for their protein deficiency in the diet of people. The aim of the research is to study the effect of the electromagnetic field of extremely low frequencies (EMF) on the functional properties of protein products from sesame seeds. We propose a formal algorithm for solving this problem, implemented by means of packages Statistica V. 10 and MathCAD V. 15. The use of the proposed mathematical models describing the processes of processing EMF knch, allowed to establish effective parameters (duration, frequency, current), intensifying the modification of the protein. It is established that processing of full-fat flour from sesame seeds ELF EMFs increase water retention and fat emulsion ability.

Keywords: sesame, protein products, electromagnetic fields of extremely low frequencies, functional properties.
421 kB

Autolytic activity of wheat flour with reduced baking properties

N.A. Shmalko

Autolytic activity as an indicator of the quality of flour determines its technological value, taking into account the characteristics of the carbohydrate-amylase complex of raw materials. The quality of bakery products is formed on the basis of instrumental evaluation for defecting of processed flour, which allows to make a choice of corrective actions. The introduction of amylolytic activity improvers provides the effect of predicting a given level of semi-finished bakery products quality. Selection and study of improvers in the processing of wheat flour with reduced baking properties is effective in the conditions of in-plant control. The method of investigation of the amylolytic activity of flour is the standard method of falling and liquefaction numbers, characterizing the activity of alpha-amylases. The compositions of grain products as improvers of flour quality are differing in the increased amylolytic activity and high saccharifying ability in relation to wheat starch acting.

Keywords: wheat flour, reduced baking properties, amylolytic activity, grain products.
623 kB

Autolytic activity of cereal flour

N.A. Shmalko

Thecereal flour differs from baking flour in specific technological properties, including in some cases the lack of the ability to form gluten. Autolytic activity of such raw materials due to a special technology for producing cereals and removing anatomical parts is determined not so much by the activity of amylolytic enzymes that cleave starch to low-molecular dextrins and oligosaccharides, but is determined by the degree of autolysis of starch and the accumulation of water-soluble substances during heating of water-flour suspensions. The quality of cereal products can be determined based on instrumental evaluation of flour samples by the standard method of falling number, implemented in the conditions of in-plant control. As improvers amylolytic activity of cereal flour should be considered grain products and their compositions, determining the receipt of phenomenological forecasting model cooking properties of the finished product.

Keywords: cereal flour, technological properties, amylolytic activity, grain products.
714 kB

Autolytic activity of rye flour with reduced baking properties

N.A. Shmalko

Autolytic activity of rye flour is a mandatory indicator for assessing its quality, taking into account the specific properties of the carbohydrate-amylase complex. The choice of amylolytic activity improvers is due to the need to process raw materials with a given level of saccharifying ability of flour welding used in the preparation of a nutrient medium for liquid fermentation semi-finished products. The study of the improvers and their compositions in the processing of rye flour with reduced baking properties is effective during in-plant control. The standard method of falling number allows estimating the degree of starch amylolysis under the action of alpha-amylases or autolysis of aqueous flour suspension. As amylase activity improvers of flour composed by grain products which high sugar, reduced capacity compared to the starch rye flour.

Keywords: rye flour, reduced baking properties, amylolytic activity, grain products.
622 kB

Functional properties of dietary fibers derived from vegetable processing products

R.A. Drozdov, M.A. Kozhukhova, M.M. Borisova, T.A. Drozdova

The article studies the kinetics of the swelling process, the water-holding and sorption abilities of carrot and pumpkin fiber concentrates obtained from secondary raw materials for juice production. The results confirm the promise of using dietary fiber in vegetables as part of bakery and confectionery products, not only as a source of functional ingredients, but also as an additive of natural origin, capable of forming the organoleptic properties of the finished product.

Keywords: dietary fiber of vegetables, secondary raw materials, kinetics of swelling, water-holding and sorption ability.
444 kB

About the project results “Development of functional food products for gluten-free and elderly persons nutrition, including for the prevention of osteoporosis»

I.M. Zharkova, S.V. Lavrov, А.А. Samokhvalov, A.V. Grebenshchikov, L.A. Miroshnichenko

The main results obtained during the PNIER on the topic “Development of functional foods for gluten-free and herodietic nutrition, including for the prevention of osteoporosis” are presented. The analysis of the production current state of flour products from the group “health” was done; the requirements for the nutritional composition of foods for the gluten-free diet, as well as for the nutrition for the elderly were systematized; the requirements for the nutritional composition of foods for the prevention of osteoporosis were summarized. Information about raw materials, including non-traditional for the baking industry, that being used and promising for the correction of the nutritional value of food products intended for the gluten-free diet and for the elderly was summarized. The possibilities of grain bread using for the prevention of age-related diseases was considered. The technologies for the cereal bread production for herodietic nutrition “Zlakovik new”, gluten-free cake “Pharaoh”; gluten-free bread “Amaranth novelty”, that contributes to the prevention of osteoporosis, were worked out. Their preclinical and clinical studies were carried out.

Keywords: achloride products, gluten-free products, herodietic products, functional foods.
577 kB

Polysaccharide-protein complexes-new biologically active components for the food industry

V.A. Zubtsov, D.P. Efremov, I.M. Zharkova

The article presents the results of a study on polysaccharide-protein complexes with biologically active properties. The use of them in the production of functional and specialized foodstuffs for different groups of the population is relevant. Three products designated are: P 1, P 2, P 3 of flax seed mucus, which have biologically active properties. The most active were the product P 2 and P 3. Technological techniques are offered to maximize the release of polysaccharide-protein complexes from flaxflour processed by various solvents. Further research on their impact on the properties of finished products in the food industry is recommended.

Keywords: flax seeds, polysaccharadno-protein complex, mucus/protein, hexane, ethanol, isopropanol.
915 kB

Study of the influence of beet food fibers Bio-Fi Pro WR 200 on organoleptic and physical-chemical indicators of quality of jelly marmelade

V.V. Rumyantseva, V.V. Kolomytseva, S.I. Dmitrenko

Currently, the technology of production of jelly marmalade using non-traditional raw materials to improve food and biological values, reduce sugar content, improve organoleptic and physico-chemical quality indicators. The aim of the work is to study the effect of beet fiber brand Bio-fi PRO WR 200 on organoleptic and physico-chemical quality indicators of jelly marmalade. It is established that the optimal dosage is 2% of dietary fibers to the mass of sugar on dry matter introduced at the stage of tempering in dry or reduced form, as the finished marmalade meets the requirements of GOST 6442-2014.

Keywords: jelly marmalade, beet fiber, Bio-Fi PRO WR 200, quality indicators.
468 kB

Research on the possibility of using sesame seeds in the production of biscuit

L.M. Kononenko

The article is devoted to the study of the possibility of using sesame seeds in the production of biscuit. The chemical composition of sesame, its nutritional value is considered, and the feasibility of use in the production of biscuit due to the content of proteins, fats, carbohydrates, a large number of trace elements, especially calcium and vitamin E is substantiated. This increases the nutritional value of the biscuit. It was found that the introduction of dried sesame seeds in an amount of 7% by weight of flour allows to obtain flour confectionery products (biscuit), which have high organoleptic quality indicators, including the original taste and aroma, as well as dietary and preventive properties. This method allows you to diversify the range of flour confectionery.

Keywords: premium wheat flour, biscuit, nutritional value.
597 kB

Implementation of lean production tools on the example of the confectionery plant “Kuban”

V.K. Kochetov, N.V. Ageeva

By solving the problems and implementing the methods and tools of Lean Production for 6 months, the following activities were implemented at the Kuban Confectionery Plant aimed at “Optimizing the production process on the K-3 line” and the enterprise as a whole: service areas for production personnel (operators) were revised; reduced staff movements; in some areas, modernization of technological equipment was carried out; defined and visualized minimum stocks of production assets (raw materials, packaging, materials and finished products); zoning and visualization of the storage areas of the work in progress; 5 people were released in an optimized process; SOP developed; the “Goal Tree” has been developed, KPI motivation systems (key performance indicators) and PPU (suggestions for improvement) are being developed; information centers of the general director and workshop were organized and started to work; advertising booklets are published to inform the enterprise personnel about their participation in the pilot lean manufacturing project with duplication of this information on the company’s website in the “Lean manufacturing” section.

Keywords: pilot project, Lean Production, optimization of the production process, service areas, production personnel.
635 kB

Use of millet flour in the production of cupcakes

S.YA. Koryachkina, T.N. Lazareva

Millet flour has a rich chemical composition, so it is a promising type of raw material to increase the nutritional value of cupcakes. During the trial laboratory baking, the possibility of using millet flour instead of an equivalent amount of wheat flour was studied (up to 90% of wheat flour was replaced with millet flour with a step of 10 ). The analysis of organoleptic, physico-chemical and structural-mechanical properties of baked products. A control cake prepared according to the recipe of the cake “Stolichnyj”. Proved the feasibility of replacing 60 wheat flour millet, which allowed to get the right shape cupcakes with a brown surface and uniform porosity of the yellow crumb with a pronounced rich smell and taste, the specific volume and porosity of which is 1.4 % and 4.8 % more control.

Keywords: cupcakes, wheat flour, millet flour, quality indicators.
620 kB

Development of chocolate with finely ground additions

N.V. Linovskaya

Among the group of chocolate products of particular interest is milk chocolate. At the same time, its excessive consumption violates the balance of the diet in terms of nutrients and calories, which is explained by the high content of fat and sugar in it and the low amount of dietary fibers, micro – and macronutrients. The aim of the research is to develop milk chocolate recipes using non-traditional vegetable raw materials. Research was carried out using conventional methods of analysis: physico-chemical and organoleptic. We studied the basic physical and chemical parameters of cocoa products, milk powder and fruit and vegetable powders. Developed a recipe for milk chocolate with the replacement of sugar on the composition of apple and raspberry powder. Analysis of the comparative nutritional value of classic milk chocolate and the developed product revealed a decrease in energy value, an increase in protein by 10%, dietary fibers by 28%. The proportion of minerals and vitamins increased: potassium 1.7 times, calcium 2.4 times, ascorbic acid 10 times, vitamin PP 2.7 times. The use of non-traditional vegetable raw materials is a promising direction of correction of nutritional value, consumer properties and expansion of the range of chocolate with finely ground additions.

Keywords: chocolate, fruit and vegetable powders, quality, added sugar, nutritional value.
920 kB

Complex food additives for low-calorie confectionery

M.N. Nazarenko, T.V. Barkhatova, M.A. Kozhukhova, R.A. Drozdov

The paper presents data on the classification of sweet substances. The important functions of carbohydrates are described, their possible negative effect on the human body with excessive consumption. The data on the most popular individual sweeteners are given: erythritol, sucralose and stevioside. The main advantages of the new domestic complex nutritional supplement under the brand name “Steverit” are described. The dependence of the solubility of the complex food additive on temperature and sweetness coefficient is shown. Data are presented on the change in the freezing point of an aqueous solution of a complex food additive on its concentration and sweetness coefficient. The dependence of the boiling point of an aqueous solution of a complex food additive is considered, depending on its sweetness coefficient and concentration.

Keywords: complex food additive, ingredient, confectionery.
833 kB

The influence of bread improver Amilox-6-3 the quality and degree of freshness of bakery products from wheat baking flour

M.V. Nosova, G.F. Dremucheva

Currently, the baking industry of the Russian Federation, foreign and domestic manufacturers offer a wide range of baking improvers for various functional purposes. Moreover, not only foreign companies, but also domestic manufacturers of baking improvers use enzyme preparations of foreign production. The objective of this work is to determine the influence of a baking improver based on domestic enzyme preparations (FP) on the quality indicators and the degree of callousness of sliced bread sticks made from premium wheat flour. The work was carried out at the Research Institute of NIIHP within the framework of research work No. 0593-2019-0005 “Improving and developing the methodological base and technological solutions to improve the quality and safety of bakery products, environmental friendliness and competitiveness of production.” Studies have shown the high technological efficiency of the baking improver Amilox-6-3, created on the basis of domestic FPs, in the production of bakery products from wheat flour.

Keywords: bakery improver, enzyme preparations, the quality of the sliced loaves, the loading force of the indenter, the degree of callousness.
765 kB

New non-traditional ingredients in the production of wheat flour bread

S.I. Lukina, E.I. Ponomareva, S.M. Pavlovskaya, A.E. Alekseev

Research relevant to the development of food products for therapeutic and dietary nutrition is relevant. The aim of the work was to establish the feasibility of using turmeric and liquid grape sugar in the technology of bakery products. It has been established that their use improves the organoleptic and physico-chemical characteristics of bread, increases its nutritional value, and gives the product a preventive focus.

Keywords: turmeric, bakery product, quality indicators.
611 kB

A method of producing a marshmallow with the use of protein extracts from legumes

I.V. Plotnikova, V.V. Gubkovskaya, M.A. Kolpakova, D.S. Pisarevskiy, V.E. Plotnikov

In the production of marshmallows, egg protein is used as a foaming component, which can not be used by certain categories of the population – children suffering from allergic diseases, vegetarians and fasting. It is important to develop a method for obtaining marshmallow using vegetable protein instead of animal, for example from legumes. In the work, freshly prepared and preserved protein extracts from white beans, lentils and chickpeas were used as objects of research, their foaming properties were investigated. The effect of the dosage of protein extract from lentils on the quality of marshmallow mass was studied. Organoleptic evaluation of marshmallow samples showed that they have a pleasant taste without foreign smell. The best sample in consistency, structure, shape and surface was a marshmallow mass with an extract content of 19 % (to the total mass). Calculation of nutritional value of marshmallow showed that the product contains more proteins, minerals and vitamins, the energy value of the developed sample marshmallow amounted to 311,5 kcal, which is 23 kcal less than the control on the egg white.

Keywords: marshmallow, legume extracts, quality indicators, nutritional value.
663 kB

Textured grain products are promising raw materials for the baking and confectionery industry

M.A. Yanovа, YU.F. Roslyakov

The article deals with the use of textured products from extruded grain as a promising raw material for the baking and confectionery industry. Extrusion processing allows you to modify the properties of biopolymers of grain raw materials, which contributes to the production of food products with new characteristics. The objects of research were: texturates from extruded wheat, barley and oats. Textured products obtained by grain extrusion have a high nutritional value, since during the extrusion process, the availability of nutrients increases. They can be one of the types of additional raw materials for bakery and flour confectionery products that affect the fermentation processes in the dough and determine the taste properties of products and the quality of the finished product.

Keywords: textured products, extrusion, cereals, grain, flour, bread.
1 MB

New method for preparing confectionery

V.V. Litvyak, YU.F. Roslyakov, V.K. Kochetov, V.V. Gonchar

The developed method of producing confectionery products by introducing various fortifying additives will allow regulating the protein-carbohydrate-vitamin-mineral status of the product and, as a result, obtain a diverse range of enriched confectionery products that have high nutritional and biological value, as well as good organoleptic properties.

Keywords: confectionery, extrusion, additives, enrichment.
661 kB

Assessment of the quality of cookies made with the addition of innovative semi-finished products derived from sprouted wheat grain

A.E. Bazhenova, O.S. Rudenko, M.A. Pesterev, I.M. Svyatoslavova

In order to improve the technology of flour confectionery products and increase their nutritional value, as well as to obtain an innovative semi-finished product from sprouted wheat grain using the process of microbial transformation, a number of studies were conducted. Because of the research, the basic methods of isolating cellulose-releasing microorganisms from various natural biotopes have been developed and an algorithm for isolating pure cultures has been compiled. The use of culture liquid cellulose-reducing microorganisms allowed to accelerate the process of germination of wheat grains in 1,2-2,3 times. Sprouted wheat grain was used to make a semi-finished product to replace part of the flour in the formulation of the product. Comparative analysis showed differences in rheological characteristics of the test with semi-finished products from grain sprouted with QL of different strains of microorganisms. The results showed an improvement in the rheological characteristics of the test with the addition of semi-finished products in 1,4-2,5 times. The use of QL obtained using oats as a biotope showed a significant decrease in the microbiological contamination of finished products. Organoleptic analysis of the samples showed good taste characteristics. The products had a more porous structure, the density of products decreased by 45%. The comparative analysis showed an improvement in the nutritional value of cookies. Cookies made on the basis of semi-finished products can be considered a source of vitamin B1, as well as a high content of dietary fiber. Fiber content increased 3 times, vitamins 2 times.

Keywords: cellulosolytic microorganisms, germination of grain, pastry, rheological properties, dietary fiber.
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The use of functional raw materials in the production of jelly marmelade

T.V. Savenkova, E.N. Krylova, T.V. Baulina, E.N. Mavrina

Recently, there has been a sharp increase in the attention to nutrition problems from representatives of medicine, scientists and practitioners. One of the ways to create food products that can provide consumers with the opportunity to create a healthy diet is to use the so-called “functional” food ingredients in their composition, which, when consumed, provide a person with the ability to control and optimize the vital functions of the body, contributing to maintaining health. An analysis of the nutrition of the Russian population showed that fiber deficiency is ~ 40%. Dietary fiber is one of the six essential nutrients along with proteins, fats, carbohydrates, vitamins and minerals. They stimulate the growth of intestinal bifidobacteria, which receive a source that ensures their active growth. This phenomenon is called the prebiotic or bifidogenic effect. Dietary fiber does not increase blood sugar and does not stimulate insulin secretion. The aim of the research is to develop: technologies for producing jelly marmalade of increased nutritional value using dietary fiber. Scientific research was carried out on the basis of VNIIKP – a branch of the Federal State Budget Scientific Institution Food Science Center named after V.M. Gorbatov “RAS using generally accepted methods: physicochemical, rheological and organoleptic. Jelly marmalade was chosen as the object of research, since it has low nutritional value, a large amount of carbohydrates ~ 70%. To enrich the product, soluble dietary fiber oligosaccharides in the form of an inulin preparation were used in an amount of 6% by weight of yield, which corresponds to the characteristic of a product with a “high content” of dietary fiber (according to TR TS 022/2011). Gelatin in the amount of 7% to the jelly mass was used as a gelatinizing agent. In the process of research, the optimal ratio of sugar and molasses was found to be 2: 1, respectively, the effect of dietary fiber on the physicochemical and structural-mechanical parameters of the jelly mass was investigated.

Keywords: jelly marmalade, gelling agent, dietary fiber, inulin, functional ingredients.
691 kB

Using natural raw ingredients to improve the consumer properties of bakery products

A.A. Stakhurlova, N.M. Derkanosova, I.N. Ponomareva

Adding 15% of amaranth flour preserves the characteristics of traditional bread, adding the aroma of roasted nuts and Golden brown color. Additionally, according to the national standard GOST R 55577-2013 “ specialized and functional food Products. Information about distinctive features and effectiveness”, bread with a content of 15% amaranth flour can be positioned as a source of protein, dietary fiber and phosphorus.

Keywords: amaranth, bakery products, enrichment, laboratory baking, extrudate.
926 kB

Principles of creation of specialized sugar cookies for baby food

M.A. Taleysnik, N.A. Shcherbakova, T.V. Gerasimov, I.I. Mizinchikova

Urgency and timeliness of creation of specialized sugar cookies for baby food is proved. At the heart of the developed principles of creation of cookies the complex approach providing modeling of structure, the main provisions of system approach and physico-chemical mechanics is put. The principal scheme of creation of cookies according to which technological receptions of preparation of two-phase systems from the chosen raw materials, an emulsion of the test and finished products are developed is resulted. The expediency of using mixtures of high-grade wheat flour with whole wheat of different types, which allows to increase the amount of dietary fiber, protein and phosphorus in 1,5-2,0 times, magnesium up to 30 times. The optimal ratio of prescription components of sugar cookies for baby food, providing a fat content of less than 18 %, less than 22 % sugar, salt less than 0.3 g/100g, dietary fiber more than 3.0 g/100g.

Keywords: sugar biscuit, specialized product, baby food, integrated approach, composition modeling, technological method, suspension, whole wheat flour.
784 kB

Pea as a prosperous pulse for food production

N.A. Tarasenko, Z.S. Mukhametova, A.A. Minasueva

Every year the main points of FAO reports remain cattle breeding influencing ecology negatively and malnutrition of a greater part of world population. These problems could be solved by assertive introduction of vegetable protein and derived products. This article assesses possibilities of compensating lack of protein using pulses, including pea. There sensory, physico-chemical and hygienic characteristics of pea and its products are presented. Experimental data on pea nutritional value are supplied.

Keywords: pulses, pea, sustainability, innovative products, micronization, vegetable protein.
769 kB

Quantity and quality of flour as a function of quality of grain

O.N. Chebotarev

The article shows the influence of various fractions of grain size on the quantity and quality of the finished product – flour. The necessity of separating the fine grain fraction (average grain size delta = 1.935 mm) when conducting the technological process at flour mills in order to increase the quantity and quality of flour is justified. The research results revealed significant differences in the ash content of intermediate products and flour from grain fractions of different sizes.

Keywords: grain size, hydrothermal treatment, quality, flour.
648 kB

The innovative technology of edible vegetable powders

V.YA. Chernykh, O.A. Godunov

An innovative technology for the production of food vegetable powders has been developed based on the use of a combined two-stage thermolabile method for drying vegetable raw materials, which ensures the preservation of vitamins and biologically active substances in ready-made polydisperse powders.

Keywords: vegetable powders, combined two-stage thermolabile drying method, ready-made polydisperse powders.
801 kB

Integrated use of physical methods of conservation and solutions of natural antiseptics in the production of semi-finished products from topinambur

A.V. Dobrovolskaya, V.YU. Tokarev, N.T. Shamkova, N.A. Bugaets

Jerusalem artichoke tubers are environmentally friendly raw materials with a rich chemical composition. Currently, various methods are known for processing Jerusalem artichoke tubers into semi-finished products. However, most existing technologies have several disadvantages, including low consumer characteristics, short shelf life, and the complexity of the process. In this regard, the aim of the research was to develop technology and formulations of semi-finished products from Jerusalem artichoke tubers for food industry and public catering enterprises with improved consumer characteristics and a long shelf life. The authors proposed the integrated use of physical preservation methods and solutions of natural antiseptics in the production of semi-finished products from Jerusalem artichoke. The effect of the physical method of canning (sous vide heat treatment) on the nutritional value, organoleptic and microbiological parameters of the finished product is studied. The chemical composition of the products was determined by capillary electrophoresis on a device “Drops 103 r”, microbiological indicators – according to TS TP 021/2011 and GOST 30425, organoleptic indicators – according to GOST 8756.18. It is proved that the developed technology provides semi-finished products from Jerusalem artichoke with high consumer characteristics and long shelf life.

Keywords: semi-finished product, Jerusalem artichoke tubers, sous vide, natural antiseptics.
674 kB

Quality assessment and safety of gluten-free pasta products

T.V. Orlova, P.I. Kudinov

A review of the Russian pasta market, its growth dynamics and the volume of visible consumption are presented. The issues of assessing the quality and safety of pasta intended for people suffering from intolerance to wheat protein – gluten are considered. The component composition of gluten-free pasta is mathematically optimized by the ratio of quinoa flour from white seeds, rice flour, corn flour and pregelatinized starch. Quinoa is presented as a promising and non-traditional gluten-free raw material for pasta production, which has a high content of protein and essential amino acids, useful fatty acids, fiber, vitamins and minerals. In gluten-free pasta, quality indicators are determined according to generally accepted methods for assessing the quality of food products. According to organoleptic and physico-chemical indicators, gluten-free pasta meet the requirements of GOST 32908-2014 Gluten-free pasta. General specifications. Microbiological and safety indicators of gluten-free pasta meet the requirements of TR TS 021/2011 “On food safety”.

Keywords: pasta, celiac disease, quinoa, quality indicators, safety.
699 kB

Consumer properties of butter cookies enriched with vegetable protein

D.YU. Bolgova, N.A. Tarasenko

Developments and research in the production of fortified foods are relevant. Of particular importance are food additives derived from vegetable raw materials and enriching food with dietary fibers, macro-and micronutrients and other compounds that increase nutritional and biological value. Organoleptic, physico-chemical and hygienic parameters of the powder obtained on the basis of lupine seeds (PSL) are considered. The possibility of using PSL in the production of butter cookies.

Keywords: protein, Lupin, butter cookies, consumer properties, quality and safety.
806 kB

Comparative characteristics of sweeteners for the production of wafer products

E.N. Vasilyeva, N.A. Tarasenko, A.V. Slozhenkina

Nutrition experts point to excessive sugar consumption by the population. First of all, the attention is paid to the confectionery industry. The possibility of reducing the sugar intensity of products through the use of sweeteners is analyzed. A comparative assessment of two sweeteners: isomalt and steverite. Organoleptic, physico-chemical and hygienic indicators of sweeteners are considered. The kinetics of sorption of water vapor by isomalt, steverite, and sucrose was compared experimentally.

Keywords: alimentary-dependent diseases, sweetener, isomalt, steverite, wafer products, sorption, isotherm.
717 kB

Research prospects of protozoa genus Parametia using in hygienic experiments with food raw materials and food

A.V. Grebenshchikov, I.M. Zharkova, YU.I. Slepokurova, D.P. Efremov

The article presents the research results with using the test organisms Parametium caudatum of model objects (soy protein, wheat bran, α-tocopherol acetate, calcium lactate, refined sunflower oil). It is shown that their introduction into the environment at concentrations of 1: 1000, 1: 10000 and 1: 100000 stimulates a relatively high resistance of the model organism under the influence of a stress factor. It is established that flour from chufa tubers has a beneficial effect on a living organism; carrot powder obtained by the disintegration-conductive method has significant advantages for the production of functional food products in comparison with powders obtained by an electric dryer or by IR method; its biological effect is similar to the product obtained by vacuum freeze-drying. The results of the study of the water extraction parameters effect at a temperature of 40°C of polysaccharides mucus from flax seeds (hydromodule 1:10 and 1:15, duration from 30 to 120 minutes) on the extraction degree of the target product and the biological effectiveness of the extracts are presented. The polysaccharide complex of mucus from flax seeds revealed a high metabolic activity, which contributes the cell membrane resistance increasing to stress factors. The analysis of the results allows us to conclude about the possibility, feasibility and effectiveness of the test organisms Parametium caudatum using for diverse hygienic studies of food raw materials and food products.

Keywords: test organism, biological effectiveness, safety, chufa, carrot powder, flax seeds polysaccharides.
406 kB

Formulation of breads with added barley flour from grain hulless pigmented barley Granal 32

YU.A. Letyago, R.I. Belkina

Development of formulations of bakery products with use of components to enrich them with vitamins, minerals and other nutrients and one of the most important areas of research, which resulted in the optimal variant of the mixture of wheat flour and flour wholemeal from grain hulless pigmented barley varieties Granal 32, which have high antioxidant activity, for use in the production of bakery products. Variants of mixtures of wheat and barley flour in the ratio: 90:10%, 80:20%, 70:30%, 60:40%. Quality indicators of flour and finished products are defined. The evaluation of mixtures of wheat and barley flour revealed the most optimal ratio-90: 10%. This option is recommended for implementation in production for enrichment of wheat flour barley grain hulless pigmented barley varieties Granal 32 with increased antioxidant activity.

Keywords: hulless pigmented barley, gluten, protein, falling number; flour strength, bread volume, total baking score, the moisture content of the bread, the acidity of bread.
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Assessment of the quality and nutritional value of corn bread with amaranth flour

N.N. Alekhina, E.I. Ponomareva, I.M. Zharkova, N.A. Golovina, A.S. Zheltikova

Currently to prevent the spread of socially significant noncommunicable diseases, it is necessary to expand the range of products of increased food value, including bakery products. For the enrichment of the latter, various types of non-traditional raw materials, including amaranth flour, are used. The aim of the research was the choice of rational dosage of amaranth flour and analysis of the chemical composition of bread from bioactivated wheat grain with its application. It is established that its most rational dosage in the technology of bread from bioactivated wheat grain is 6 % to the mass of native grain. In addition, a new type of grain bread refers to functional foods due to the content of significant amounts of biologically active substances: dietary fiber, magnesium, phosphorus, iron, thiamine, zinc.

Keywords: bioactivated wheat grain, amaranth flour, quality, bread, food value.
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The effect of adding fat products of vegetable origin and flour from chia seeds to the process of warming up when baking rye-wheat pan bread from frozen semi-finished products of high degree of readiness

E.O. Gerasimova

The article is devoted to the study of the effect of adding fat products of plant origin and flour from Chia seeds on the process of heating when baking rye-wheat bread from frozen semi-finished products of high degree of readiness. The purpose of the study: the development of scientific and theoretical justification for the organization of the technological process of preparation of rye-wheat bread from frozen semi-finished products of high readiness. The object of the study is a form of rye-wheat bread, obtained from semi-finished products of high degree of readiness, when baking which used additives of fatty products of plant origin and flour from Chia seeds. Research methods are based on baking radiation-convective method. The article presents graphs of the temperature of the individual layers of the baked dough piece on the duration of baking with various additives of fatty products of plant origin and flour from Chia seeds. The result of the study revealed that the duration of baking with the addition of fatty products of plant origin and flour from Chia seeds increases by 8-10% of the duration of baking the control sample.

Keywords: baking mode, semi-finished products of high degree of readiness, rye-wheat bread, heating process, flour from Chia seeds.
1 MB

Problems and ways of vitaminization of bakery products schools and hospitals

V.L. Kudryashov, N.A. Fursova, N.S. Pogorzhelskaya, V.V. Alekseev

Based on the analysis of scientific research and documents of the Government of Russia, the feasibility, purpose, objectives and methods of solving the problem of fortification of bread for schools and hospitals are substantiated. The qualitative and quantitative composition of vitamin-mineral complexes (VMC) for the enrichment of bread delivered to schools, hospitals and social institutions is substantiated. The role of each vitamin and microelement in VMC is described. The role of each vitamin and microelement in VMC is described. Generalized data on the effectiveness and methods of enrichment of school vitamins, as well as therapeutic and preventive and therapeutic nutrition. The feasibility of producing additives from common domestic plant and secondary food and animal raw materials is justified.The list of recommended plant and secondary raw materials for the production of VMC components, recommendations on the creation of specialized enterprises for their production based on the use of baromembrane processes are given, and methodological recommendations on their introduction into bakery products are recommended.

Keywords: vitamins, microelements, bread enrichment, vegetable raw materials, secondary raw materials, food additives, baromembrane processes.
782 kB

Technology of bread made of whole dispersed Triticum dicoccum grain

E.A. Kuznetsova, L.V. Shayapova, YA. Brindza, E.A Kuznetsova

An urgent problem is the search for unconventional raw materials for baking in order to expand the range of bakery products of increased nutritional value and antioxidant activity for preventive nutrition. Triticum dicoccum (spelt) – one of the ancient types of wheat, which is becoming popular for use in baking due to the health benefits. The aim of the work is to develop the technology of grain bakery products from dispersed grain Triticum dicoccum (spelt). The object of the study was the Triticum dicoccum grain (spelt) of the Saratov variety grown in the Orel region. The paper used standard methods for the study of dough and bread. Developed the technology of bread made of whole dispersed Triticum dicoccum grain, including preliminary soaking in a solution of the complex enzyme preparation cellulose with phytase and use while preparing dough, dense grain sourdough from whole wheat flour. Developed bread had improved quality compared to the control is made according to GOST 25832-89, had longer periods of freshness and possessed antioxidant activity. The developed bakery products allow to expand the range of preventive products.

Keywords: grain, Triticum dicoccum, fermentation, technology, bread.
612 kB

Genetic and biochemical aspects of phenilketonuria and possibilities of its adjustment by food products

V.V. Litvyak, V.V. Shylau, N.I. Beliakova, I.M. Pochitskaya, А.А. Shepshaleu, А.А. Zhurnia, YA.А. Artsiukh, YU.F. Roslyakov

A study of the genetic and biochemical aspects of phenylketonuria disease (PKU) and the possibility of their correction with food have been conducted. It has been established that the PKU disease is associated with a mutation of the gene of the Russian Academy of Sciences of the long arm of the 12th chromosome, which encodes an iron-containing protein-enzyme phenylalanine hydroxylase (PAH) and is inherited in an autosomal recessive manner. In the absence of PAH, the metabolism of phenylalanine (FA) shifts towards the accumulation of phenylpyruvate in the brain, phenylacetate in the liver, and phenyllactate in the kidneys, which causes toxic effects and leads to serious psychosomatic deviations from the normal development of the body. One of the main components of the diet of PKU patients is low protein pasta. Currently, these products in the domestic market are represented only by import manufacturers (EU countries and the Russian Federation). The analysis of the chemical composition of the samples of low protein pasta, the most consumed by patients with PKU, showed that the main prescription ingredient of these products is starch (77,1–85,8%). The mass fraction of protein in the studied samples varied within 0,13–0,37%, and the FA content was 0–27,0 mg/100 g. The energy value was ≈ 308,9–347,1 kcal. In the composition of imported low-protein macaroni, macro- and microelements necessary for the normal growth and development of the organism were found: Ca – 57–187 mg/kg, Mg – 25–45 mg/kg, P – 235–285 mg/kg, K – 83–136 mg/kg, Na – 67–4940 mg/kg, Mn – 0,24–0,97 mg / kg, Fe – 1,9–4,2 mg/kg, Cu – 0,05–0,21 mg/kg, Zn – 0,37–1,3 mg/kg, B – 1,1–2,6 mg/kg. In spaghetti Makaron Spaghetti Balviten gluten-free FA is not detected, they are the most safe and preferred for the nutrition of patients with PKU.

Keywords: phenylketonuria, phenylalanine, macaroni, low-protein macaroni products, nutrition, genetic and biochemical aspects of the disease.
2 MB

Cupcakes with cultured milk products for schoolchildren

G.O. Magomedov, L.A. Lobosova, E.I. Petukhova, N.A. Selina

Manufacturers are increasingly using fermented milk products in the recipe composition of flour confectionery. Fermented milk products can be consumed by people suffering from intolerance to proteins and carbohydrates of milk in their pure form. Fermented milk proteins are more easily and quickly digested and absorbed by the body. Therefore, it is important to apply these types of raw materials in the recipe composition of flour confectionery. The technology of functional cupcakes with the addition of yogurt has been developed. The objectives of the study: substantiation of the choice of a new prescription component, determination of the quality indicators of muffins Organoleptic characteristics (appearance, taste, color, smell, shape, surface, fracture appearance) were determined according to GOST 5897-90), the mass fraction of solids was determined by drying at 130 ° C in an oven for 40 minutes (GOST 5900-2014) ; alkalinity – according to GOST 5898-87; microbiological indicators of products – standard methods of microbiological analysis; nutritional value – (by calculation). Odor was studied on a laboratory (experimental) odor analyzer MAG-8 with the electronic nose methodology. For the control sample adopted the recipe cake “Stolichniy”. When developing a new cupcake recipe, the amount of melange was reduced by 20% and butter by 15% due to the introduction of yogurt in terms of solids. Organoleptic and physico-chemical indicators meet the requirements of GOST. In the developed product, the number of micronutrients increased: calcium – 2.5 times; iron – in 1.4; phosphorus – in 1.5; zinc – 1.2 due to their content in a dairy product.

Keywords: curdled milk, cupcake, flour confectionery, functional products.
644 kB

Improvement of the recipe and technology of the diet vitaminized chocolate for people with a predisposition for violation of the folate cycle

I.A. Nikitin, S. Mutallibzoda, M.V. Klokonos, D.A. Velina

The formulation and technology for the production of diet fortified chocolate for people with a predisposition to folate cycle disorders has been developed. As an alternative to sucrose, sugar substitutes, xylitol and stevioside, were used to lower the energy value of chocolate. To increase the biological value, we used the active forms of vitamins B6, B9, B12 – pyrodixin, methyl folate, methylcobalamin. The development of dietary fortified chocolate will expand the market for specialized and personalized nutrition products in the Russian Federation.

Keywords: diet chocolate, vitamins, sweeteners, folate cycle, personalized nutrition.
641 kB

Development of a quality assessment method crispy breads from springed buckwheat

E.I. Ponomareva, N.N. Alekhina, O.B. Skvortsova

For consumers, the organoleptic properties of foods have always been important. Appearance is evaluated when choosing products, and palatability – when using it. The aim of this work was to develop a method for scoring crispbread. The results of studies on the effect of sprouted buckwheat on the organoleptic indicators of the quality of bread are presented, the levels of quality of the samples are established and a coefficient of significance for each indicator is introduced.

Keywords: crispbread, organoleptic indicators, score, sprouted buckwheat.
737 kB

Enriched bakery products for cybersportsmen

A.A. Maslyakova, I.G. Belyavskaya, L.N. Shatnyuk, V.M. Kodentsova, O.A. Vrzhesinskaya

The development of enriched bakery products for e-sportsmen has been justified in the article; an overview of food ingredients that affect the performance of human brain activity has been provided; the justification of the recipe of bakery products has been given. The research design included the study of the influence of prescription components on the properties of the dough and the quality of finished products prepared by various methods of dough preparation; the investigation of the influence of the vitamin-mineral premix «Kolos-8» on the quality indicators of bakery products; the calculation of nutritional and biological value and glycemic index of the developed bakery products “Sportacus” and “Sportacus plus” baked from whole-wheat spelt flour with the addition of pumpkin seeds, tomato paste, turmeric, with or without vitamin-mineral premix “Kolos-8”; the assessment of the degree of satisfaction of the daily requirement for basic food substances when consuming 100 g of bakery products for people 18-29 years old of the first group of physical activity.

Keywords: cybersport, e-sports, bakery products, quality indicators, nutritional value, biological value, vitamins, enrichment.
640 kB

Research of the impact of the products of the processing of amaranta’s seeds on the properties of the test and quality of bakery products from wheated

A.A. Medvedeva, E.V. Nevskaya

A problem in human nutrition is a deficiency of protein and vitamins, the inclusion in the diets of products using amaranth processing products is an urgent task. The granulometric composition of grains from amaranth meal was studied. The influence of amaranth meal on the indicators of gas formation and gas retention in the test was studied. It was found that the addition of amaranth meal intensifies the duration of fermentation of the test to 75% depending on the dosage. The influence of amaranth meal on physical, chemical and organoleptic characteristics of bread quality is investigated. The optimal dosage of amaranth meal was selected.

Keywords: amaranth meal, bakery products, gas formation, gas retention, physico-chemical and organoleptic characteristics.
1 MB

Development of bread recipes with biologically active additives from sea buckthorn fruits

M.E. Akhmedov, K.K. Mustafayeva

Recipes of bread with the addition of biologically active additives from the fruits of sea buckthorn of Dagestan have been developed. Developed recipes and technological scheme for the use of dietary SUPPLEMENTS for the production of functional bread. The research results were tested in the production conditions of trial baking of bread made according to the proposed recipe with the addition of a biologically active additive. The optimal dosage of the introduced functional component has been established.

Keywords: CO2 extraction, protein-lipid additive, fruit, sea buckthorn.
808 kB

Lactosidase supplement based on whey in bread from wheat flour

E.I. Ponomareva, S.A. Titov, YU.P. Gubareva

In this work, we studied the effect of the dosage of a lactulose-containing food additive based on cottage cheese whey on the organoleptic and physico-chemical quality indicators of semi-finished and bread from wheat flour of the first grade. A rational enrichment dosage of 45% was established, since the dough and the finished product had the best quality indicators.

Keywords: lactosidase curd whey, cake mix, bread.
921 kB

New recipes of confectionery products from curd dessert using biologically active additives

T.N. Daudova, M.E. Akhmedov, L.A. Daudova

New data on the preparation of cottage cheese dessert with the addition of extracts based on milk and berries are presented. It was found that the proportionate increase in the concentration of the extract increases the acidity of the dessert, and, when using an extract based on barberry berries, it is much higher. The most optimal parameters of the composition of extracts based on milk and berries, which allow using the product based on cottage cheese as a dessert, were determined, and the optimal concentrations of extracts based on milk and berries for the manufacture of products from pastry and cupcake dough were determined.

Keywords: formulation, quality, base, extract, products, concentration.
638 kB

Investigation of emulsifier effect on rheological properties of confectionary glaze

Z.A. Baranova, I.B. Krasina, V.S. Kazaryan

Food additives are specially added to raw materials, semi-products or ready-made food products in order to improve technology, preserve natural qualities of food products, improve their organoleptic properties and stability during storage. Knowledge of the rheological properties of objects is important. Surfactants – plant phosphatide concentrates (soy and sunflower), as well as synthetic emulsifiers such as PGPR (polyglycerol esters and interesterified ricinoleic acids) – are used to reduce the viscosity of glazes and fat consumption in production. The results of the study of rheological properties of confectionery glazes based on the non-laurine type cocoa butter substitute with the addition of PGPR emulsifier from different manufacturers made it possible to determine the sample with the greatest effectiveness in the regulation of rheological characteristics, namely yield stress. The addition of such an emulsifier will allow the flow of the glaze to be controlled and easily manipulated by coating complex surfaces.

Keywords: fats, glaze, emulsifier, viscosity, yield stress.
619 kB

Development of technology and research of consumer properties of a butter bakery product enriched with beta-glucan from concentrate of oat bran

M.V. Osipova, E.V. Barashkina, R.A. Zhuravlev

A promising direction in the production of bakery products, as food products massively consumed by the population of the Russian Federation, is their enrichment with physiologically active substances, among which dietary fiber plays a large role. Currently, there is a shortage of technological solutions in the production of butter bakery products with the addition of beta-glucan, a polysaccharide of plant origin, which has a number of properties useful to the human body. The aim of this work is to develop a bakery product enriched with beta-glucan from oat bran concentrate. A technology has been developed for the production of a bakery product with the inclusion of oat bran concentrate, a source of beta-glucan in the amount of 20 % of the total weight of flour in the formulation. The target product has optimal organoleptic and physico-chemical characteristics that are not inferior to the product made by traditional technology. The developed technology and formulation is recommended for implementation at the enterprises of the baking industry and catering.

Keywords: butter bakery product, dietary fiber, functional ingredient, beta-glucan.
586 kB

Fitness and nutrition

E.V. Krasina, I.B. Krasina

One of the components of achieving high results and maintaining the health of athletes is a balanced diet. The diet of people engaged in various types of physical activity should fully meet the needs of the body in plastic material, energy and biologically active substances. In the works, which are devoted to sports nutrition, special attention is paid to the technological methods of creating specialized products adapted for athletes ‘ nutrition in accordance with the conceptual scheme of designing new food products of functional orientation. In this regard, the development and consumption of fitness bars becomes an adaptogenic factor that helps to optimize the effect of training effects.

Keywords: sports nutrition, specialized products, fitness bars, functional orientation.
601 kB

Enrichment of confectionery products with trace elements

B.O. Khashpakyants, I.B. Krasina, E.V. Krasina

Essential for the formation and improvement of the quality of sugar confectionery products is not only changing and streamlining the assortment list, but also the development of new technologies for the production of enriched foods that contain nutrients which help to enhance the nutritional value, but also to ensure a balance in the composition and quality of the finished product. The article presents data on the study of the possibility of studying the use of CO2-meal of spicy-aromatic plants in the production of fondant products. The results of sensory evaluation of samples showed that the use of CO2-meal of spicy-aromatic plants in the preparation of fondant sweets has a significant impact on the taste and aroma of finished products. An increase in the content of dry and reducing substances in samples with the introduction of CO2-meal of spicy-aromatic plants was found. it is shown that the use of CO2 – meal of spicy-aromatic plants as a spice-aromatic additive is expedient and effective.

Keywords: fondant sweets, enrichment, CO2 meal, functional properties.
453 kB

Development of recipe for bakery products from wheat flour with non-traditional high protein raw material

A.S. Evdokimova, E.V. Nevskaya

The first grade wheat flour was studied with the addition of a protein preparation from the black lion fly flour meal for microbiological parameters and gruinometric composition, the protein-proteinase complex of the mixture, gas-forming and gas-holding abilities of the dough, physicochemical and organoleptic quality indicators of bakery products were evaluated. The nutritional value of the products was calculated. It was found that the introduction of the black lion fly flour in the amount of 7% by weight of flour and dry wheat gluten in the amount of 1% by weight of flour will allow to obtain products by physico-chemical and organoleptic characteristics at the level of the control sample. It was shown that due to the use of 100 g of products, the daily need for protein is covered by 31%.

Keywords: additive from insects, protein additives, bakery products, bread,mathematical modeling.
832 kB
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