Scientific support for innovative development of wheat bread long-term storage production

Natalia Zavorokhina,Natalia Pankratyeva,Nadezhda Goncharova,O Loretts,A Ruchkin,N Ojha,S Vinogradov,V Kukhar,J.L Lopez Garcia

doi:10.1051/e3sconf/202017603021

Natalia Zavorokhina, Natalia Pankratyeva + Show 7 more

Open Access

https://doi.org/10.1051/e3sconf/202017603021

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Abstract

Nowadays in the context of innovative development the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation.The aim of the study was the development of long-term storage bread from wheat flour, preserving consumer characteristics throughout the shelf life.The synergism of betulin,nisin and ascorbic acid was studied for the first time when they are used together to inhibit potato bread disease (hereinafter CBH). It is proved that the use of additives, including 0.015% nisin together with 0.005% betulin to the mass of flour increases the shelf life of wheat bread up to 7 days since betulin inhibits CBH, nisin inhibits the development of mold under pH conditions in the range of 5.5-6.5.For the first time, a technique is proposed for producing betulin nanosuspension with a high degree of dispersion. The effect of betulin nanosuspension with emulsifiers of calcium lactylate, polyglycerol fatty acid esters, lecithin on the inhibition of CBH and an increase in the shelf life of wheat bread was studied.

Highlights

Development of recipes of wheat bread, preserving nutritional value and a set of necessary consumer properties within 7-10 days is one of the innovative directions of the food industry
In the context of a digital economy the development of this direction is primarily due to the territorial length of the Russian Federation and the complexity of logistics operations in severe climatic conditions
In the strategy for improving the quality of food products in the Russian Federation until 2030, it was noted that “the consumption of food products with low consumer properties is the reason for reducing the quality of life and the development of a number of diseases of the population, including due to unreasonably high calorie content of food products, reduced nutritional value, excess saturated fat intake, micronutrient and fiber deficiency”

Summary

Introduction

Development of recipes of wheat bread, preserving nutritional value and a set of necessary consumer properties within 7-10 days is one of the innovative directions of the food industry. In the strategy for improving the quality of food products in the Russian Federation until 2030, it was noted that “the consumption of food products with low consumer properties is the reason for reducing the quality of life and the development of a number of diseases of the population, including due to unreasonably high calorie content of food products, reduced nutritional value, excess saturated fat intake, micronutrient and fiber deficiency”. By the end of 2019, 5957 thousand tons of non-food baking were produced, i.e. 859 thousand tons less than in 2010 [19]. In 2019, 468.1 thousand tons of such products were produced, i.e. almost 30% more than in 2010 - 363 thousand tons [20]

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