Abstract

The issues of preserving the quality of wheat-rye bread “Kharkiv Rodnichok”, enriched with the polyfunctional food supplement “Magnetofood”, in the process of storage are considered. The organoleptic analysis was carried out, physico-chemical, microbiological and structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” were compared with the control, which in complex most fully characterize the preservation of bread freshness during storage and the accompanying processes. Organoleptic analysis has revealed that the introduction of the food supplement “Magnetofood” slows down the processes of staling of wheat-rye bread “Kharkiv Rodnichok”. The difference in the degree of freshness of the samples – 2 points was noted after 12 hours. With the help of physico-chemical methods, a change in the quality indices in the process of staling of the experimental samples of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood” was investigated. It was found that the most intense loss of moisture occurs in the first 24 hours of storage of bread: 12.5 % – in the control and 6.25 % – in the bread “Kharkiv Rodnichok” (2 times less). The swelling of the crumbs of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood”, is, on average, 1.5 times higher than in the control; and crumbliness – on average 2.0 times lower. The structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” in the process of its storage were determined. It has been experimentally shown that in the process of storage, the compressibility and elasticity of the crumb of wheat-rye bread is reduced for all the samples, and for bread “Kharkiv Rodnichok” up to the end of storage by 6.5% (elasticity) and 2.5 times (compressibility) is lower than for the control. It is found that in comparison with the control, the specific volume in bread “Kharkiv Rodnichok” is higher by 27.0 %; and dimensional stability – by 30.5 %. It has been experimentally proved that the porosity of wheat-rye bread decreases with time: after 24 hours after baking – by 1.0 % and 0.5 %; after 72 hours – by 5.0 % and 2.75 % (for the control and bread “Kharkiv Rodnichok”, respectively). The microbiological parameters of the experimental samples of bread “Kharkiv Rodnichok” in comparison with the control are determined: after 72 hours QMAFAnM in bread “Kharkiv Rodnichok” is 4 times smaller in comparison with the control, and the number of Вас. subtilis spores after 10 days is 1.5 times lower. The information analysis showed that all known food nanoadditives have a narrow effect and do not show a complex effect on the quality of wheat-rye bread. In addition, synthetic nanoadditives often have a toxic effect on the human body. It has been experimentally found that “Magnetofood” can be used as a polyfunctional food supplement, which has a complex action: it has a beneficial biological effect on the human body; possesses sorption, complexing, emulsifying, moisture and fat-retaining properties; due to bacteriostatic and bactericidal action, it exhibits antimicrobial activity, which leads to improved quality, preservation of freshness and prolongation of the shelf life of bakery products. In addition, the food supplement Magnetofood” at the expense of Fe 2+ can be recommended as an antioxidant and a source of easily digestible iron and antianemic agent. Thus, the introduction of the polyfunctional food supplement “Magnetofood” in wheat-rye bread increases its quality and shelf life. From this point of view, the results of the research are of interest not only for Ukraine, but also for the scientific world of other countries

Highlights

  • Yeast, compressed, kg Experimental samples of the bread were stored at a temperature of (20±2) °C and relative humidity (75±2) %, and in regimes corresponding to the necessary storage conditions [JUU 15.8-37-00032744-004:2005]

  • It has been experimentally found that “Magnetofood” can be used as a polyfunctional food supplement with complex action: it has a beneficial biological effect on the human body; due to the nanosize, well-developed active surface, compatibility with proteins and carbohydrates, the presence of iron cations, possesses sorption, complexing, emulsifying, moisture and fat-retaining properties; due to bacteriostatic and bactericidal action, shows antimicrobial activity, which leads to improvement of quality, preservation of freshness and extension of the terms of storage of bakery products

  • The results of the assessment of freshness showed that the bread staling process proceeds more intensively without the food supplement “Magnetofood”

Read more

Summary

Technology and equipment of food production

Досліджено вплив поліфункціональної харчової добавки «Магнетофуд» на показники якості пшенично-житнього хліба «Харківський родничок» в процесі зберігання. %) зменшує втрати вологи на 6,25 %, крошковатість м’якушки в 2,0 рази, КМАФАнМ в 4 рази, число спор бактерій Вас. Subtilis в 1,5 рази; збільшує набухаємість м’якушки в 1,5 рази, еластичність на 6,5 %, пористість на 2,75 %. Ключові слова: магнетофуд, пшенично-житній хліб «Харківський родничок», антимікробна дія, набухаємість, крошковатість, еластичність, пористість, вологість м’якушки. Исследовано влияние полифункционального пищевой добавки «Магнетофуд» на показатели качества пшенично-ржаного хлеба «Харковский родничок» в процессе хранения. %) уменьшает потерю влаги на 6,25 %, крошковатость мякиша в 2,0 раза, КМАФАнМ в 4 раза, число спор бактерий Вас. Subtilis в 1,5 раза; увеличивает набухаемость мякиша в 1,5 раза, эластичность на 6,5 %, пористость на 2,75 %. Ключевые слова: магнетофуд, пшенично-ржаной хлеб «Харковский родничок», антимикробное действие, набухаемость, крошковатость, эластичность, пористость, влажность мякиша

THE STORAGE PROCESS
Introduction
Literature review and problem statement
The composition of the product
Experimental samples of bread
Findings
Conclusions
Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.