RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)

L N Krikunova,V P Osipova,E V Dubinina

doi:10.21323/2618-9771-2019-2-3-29-33

L N Krikunova, V P Osipova + Show 1 more

Open Access

https://doi.org/10.21323/2618-9771-2019-2-3-29-33

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Abstract

The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.

Highlights

The trends observed in Russian alcohol market for shift in consumer demand towards alcoholic drinks with original taste and aroma characteristics, for example, whiskey, fruit vodka and others, lead to the need to search for new non-traditional types of raw materials
Biochemical composition features of different types of starch-containing raw materials Depending on recipe and method of bakery products production, samples of returnable waste from bakery production were divided into following groups: group I; group II; group III; group IV; group V
The main indicators of biochemical composition of these returnable waste groups were evaluated in comparison with traditional types of starch-containing raw materials — wheat, rye grain (Table 1)

Summary

Introduction

The trends observed in Russian alcohol market for shift in consumer demand towards alcoholic drinks with original taste and aroma characteristics, for example, whiskey, fruit vodka and others, lead to the need to search for new non-traditional types of raw materials. Due to increasing interest of domestic consumers in this group of strong alcoholic drinks, All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry specialists developed a number of innovative technologies for distillates from starch-containing raw materials (different types of grain and malt), Jerusalem artichoke, and cultivated and wild fruit raw materials [1,2,3,4,5]. One of the new, promising types of raw materials for distillates production may be returnable waste from baking industry. The grain balance of the country from this annually loses about 3 million tons of wheat and rye. For bakery industry, this costs an average of 30 billion rubles a year. The use of baking production returnable waste is, an urgent task

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