Bakery Products Research Articles

Characterization and Prevalence of Antibiotic Resistance Staphylococcus aureus in Street Food: A Public Health Concern

Food samples containing Staphylococcus aureus pose a serious health risk. This study aimed to examine the prevalence of S. aureus strains in various food samples sourced from Mailsi and Multan. Many food samples including yogurt, bakery products, and raw and cooked food were examined for S. aureus. The isolated strains were confirmed through Mannitol agar fermentation, catalase, coagulase, and urease tests. Hemolysis on blood agar and biofilm formation were also assessed to determine toxin production. Antibiotic sensitivity testing was conducted using the Kirby Bauer method on MH agar, and multiple antibiotics were tested. Out of all samples, a total of 50 S. aureus strains were obtained, mainly from milk and milk-based products. Yellow colonies on mannitol salt agar confirmed S. aureus presence, with all isolates testing positive for coagulase, catalase, and urease. The presence of hemolysins: beta, gamma, and alpha were revealed by hemolysis assays. Biofilm assay results showed variation among the strains, with some categorized as strong, moderate, or weak biofilm formers. Regarding antibiotic sensitivity, most strains exhibited multidrug resistance, particularly against certain antibiotics. Vancomycin showed varying susceptibility patterns, some strains showed susceptibility and intermediate resistance, whereas only milk samples showed resistance. This study emphasizes the prevalence of MDR S. aureus strains in food samples. The study underscores the significance of antimicrobial stewardship programs and stringent food safety measures in preventing the spread of antibiotic-resistant strains and reducing foodborne illnesses. Further research is needed to explore the mechanisms behind antibiotic resistance and toxin production in S. aureus strains from food samples.

Impact of high‐intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm‐kernel lipid matrices

AbstractThe ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi‐solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat‐based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm‐kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high‐intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (G′, G″, δ), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBCc) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBCp). Results show that both OBCc and OBCp were positively correlated with the sample's SFC (rs = 0.912, p < 0.001; rs = 0.777, p < 0.001), storage moduli (G′) (rs = 0.674, p < 0.001; rs = 0.526, p = 0.017), hardness (rs = 0.793, p < 0.001; rs = 0.812, p < 0.001), enthalpy (rs = 0.842, p < 0.001; rs = 0.812, p < 0.001), and the number of crystals (rs = 0.655, p < 0.001; rs = 0.728, p < 0.001); respectively. While no correlation between OBCp and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (rs = −0.782, p < 0.001), phase angle (δ) (rs = −0.801, p < 0.001), and crystal diameter (rs = −0.470, p = 0.004) was documented for OBCc. These results suggest oil binding capacity of palm‐kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.

Technique of functional simulation as a tool for providing the required quality of fortified bakery products

Relevance. The problem of irrational and unbalanced nutrition is relevant for almost all regions of Russia. There is a need to enrich everyday products with micronutrients that are of particular importance in the diet. Fortified bread and bakery products with specified consumer properties in the diet can be one of such valuable products.Methods. The methodology of structural analysis and design of systems (Structured Analysis and Design Technique, SADT) is often used in life cycle management of complex high-tech products and has not found wide application in the food industry. The authors substantiate the need to introduce tools for functional and graphical modeling of business processes that implement the SADT methodology in life cycle management to ensure the quality of finished bakery products.Results. An original generalized functional and logical model of the process “To produce enriched bread (bakery products) with regionally significant micronutrients” has been developed. The analysis of the technology of enriched bakery products, carried out at various levels of decomposition of the process, revealed that the quality of the finished product is significantly influenced by the choice of the technological stage of applying the components of the mixture proposed for the enriching composition. It has been established that preference should be given to organic forms of additives — components of the enriching composition. To preserve the nutritional properties of bakery products, an enriching composition is proposed to be applied to the surface of the finished product. The proposed method has been tested in experimental production conditions. Its manufacturability and controllability of the proposed technical solutions are proved. The approach to functional and graphical modeling of food technologies developed by the authors on the example of bakery products opens up prospects for improving the quality of finished products and can be widely used in food engineering.

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy. In this research, the quality of dough and final products was analyzed by replacing 10–50% of the typical flour (wheat, rice, and corn) with chokeberry pomace flour. The instrumental color measurements and the sensory analysis showed that the dough and the muffins made with the fruit flour were significantly different from the control samples. Flour substitutions of over 10%, while enriching muffins with chokeberry flour, led to a decrease in product quality (texture, dough rise, sensory quality), especially for muffins with gluten. The sensory study showed that a substitution of 10% of typical flour resulted in products acceptable to potential consumers, but a higher substitution reduced the overall quality. It was found that the use of chokeberry pomace in making muffins was limited and more feasible for gluten-free products.

A bibliometric review of functional ingredients and their efficacy in developing functional biscuits

Introduction Numerous studies have concluded that the functional ingredients benefit human health. Similarly, present times have seen exponential growth in functional food in bakery product segments like breads and biscuits. However, there is a lack of information on functional ingredients and their usefulness in developing functional bakery products. This bibliometric study addresses this gap by identifying the current research trends in functional ingredients. Objective To investigate current research trends on functional ingredients and their usefulness in developing functional biscuits. Method The study followed the “Scientific Procedures and Rationales for Systematic Literature Reviews” standards for retrieving literature. The study went through three major stages, “assembling”, “arranging”, and “assessing” to retrieve 612 articles from the Scopus database from 2013 to 2023. Through further filtering, 395 articles were selected. Result The analysis was conducted using R Studio and VOS viewer. The performance analysis and science mapping tools were used to evaluate the articles. The results showed a 5.76% annual growth in publication trends. The most researched functional ingredients were antioxidants, bioactive compounds, and dietary fiber. The review summarized the most studied foods used to develop functional biscuits and highlighted the most experimented technological advancements. Conclusion The study revealed the need for future research studies on functional ingredients with a focus on studying the implications of technical implications of technical advancements in extracting functional ingredients from foods. The study highlights the significance of future studies based on the acceptance of functional biscuits and their sensory properties focusing on the mass population. The study derives the knowledge on possible applicability of functional ingredients in developing new formulations from publications and their usefulness in developing new formulations. This insight on the applicability of functional ingredients provides an opportunity for biscuit/cookie manufacturing to boost consumption among the population to a new ascending graph.

Technological aspects of managing the structural and mechanical properties of wheat bread crumb

This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process, which is a transfer of the amorphous structure of starch grains into the crystalline state, which predetermines an increase in the values of the hardness parameters and hardness index. The aim of the work was investigation of an effect of the state of carbohydrate-amylase and protein-proteinase complex of wheat flour by introduction of wheat malt and dry gluten on the structural-mechanical properties of crumb of bakery products and their staling rate during storage. In this study, the authors used baker’s wheat flour of the highest grade, wheat malt, dry gluten, bread from baker’s wheat flour of the highest grade that was made using the straight dough method by the experimental laboratory baking. The authors established an effect of dosing wheat malt and dry wheat gluten on changes in the water absorption of wheat dough in the process of mixing, on its rheological properties, on the structural-mechanical properties of crumb of wheat bread made by the experimental laboratory baking as well as on the rate of its staling during storage. The optimal dosage of wheat malt was 5%, which ensured the falling number equal to 235 s. The dose of dry gluten of 3% ensured the total gluten content in dough of 31.3%, dough moisture of 43.1% and dough consistency equal to 640 FU. Simultaneous introduction of wheat malt and dry wheat gluten ensured a decrease in the hardness index of wheat bread crumb by 55% and the rate of its staling by 3.3 times.

Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes

This study explores the potential of utilizing quinoa protein as an egg substitute in bakery products for customers with health, culture/religion, or dietary restrictions. Quinoa protein was prepared from quinoa seed by alkaline solubilization followed by isoelectric precipitation and drying. Four different formulations of egg-free cakes were prepared by incorporating quinoa protein in egg equivalents of 50 g (Formulation 1), 75 g (Formulation 2), 100 g (Formulation 3), and 150 g (Formulation 4). The research involved Fourier-transform infrared spectroscopy and revealed such functional properties as proximate composition, physical properties, color, texture, microstructure, and sensory characteristics for the batters and the cakes. The incorporation of different quinoa protein concentrations significantly (p < 0.05) affected all the functional properties of the batters and the cakes. Such variables as crude protein and ash increased while moisture and fat contents decreased. The baking loss went down as the share of quinoa protein went up. The structural analysis showed an increase in gumminess and chewiness accompanied by a decrease in cohesiveness and elasticity. The analysis also revealed hardness and non-uniform changes. The lightness (L*) and yellowness (b*) of the cake surface and crumb decreased while the redness (a*) increased. The cakes prepared according to Formulation 4 with the greatest share of quinoa protein had a high nutritional value with reasonable concentrations of essential amino acids in general and a high level of lysine in particular. The same sample also received the highest score for overall sensory properties. The sensory assessment proved that quinoa protein could meet consumer expectations of egg-free cakes.

Enhancing biscuits with muskmelon seed flour: a study of physicochemical, textural, and nutritional characteristics

The baking industry is continuously innovating to develop new product formulations that appeal to consumers through both taste and enhanced nutritional value. Biscuits, one of the most popular bakery products globally, serve as an ideal medium for the fortification of essential nutrients. Muskmelon seeds, rich in protein, oil, vitamins, min-erals, and amino acids, offer a natural source for the fortification of various food products. This research focuses on incorporating muskmelon seed flour into biscuit formulations to enhance protein, dietary fiber, mineral, and phytochemical content while preserving textural quality. Five formulations were tested, with T0 (control) containing 100% wheat flour, T1 containing 95% wheat flour and 5% muskmelon seed flour, T2 containing 90% wheat flour and 10% muskmelon seed flour, T3 containing 85% wheat flour and 15% muskmelon seed flour, and T4 containing 80% wheat flour and 20% muskmelon seed flour. The effect of substituting wheat flour with muskmelon seed flour on bis-cuit development was assessed by examining physical, proximate, textural, nutritional, and sensory characteristics. The inclusion of muskmelon seed flour significantly increased biscuit thickness (from 53.66 ± 0.68 mm to 73.00 ± 0.36 mm) and hardness (from 18.57 ± 0.03% to 47.61 ± 0.02%) to maintain its proper shape and texture while also enhancing crude protein (from 5.69 ± 0.07% to 16.41 ± 0.08%), ash (1.13 ± 0.01% to 1.70 ± 0.05%), and dietary fiber content (from 1.58 ± 0.03% to 1.88 ± 0.04%). Additionally, the substitution improved total phenolic content (TPC, from 85.52 ± 0.05 to 210.54 ± 0.04 mg GAE/mL), total flavonoid content (TFC, from 54.84 ± 0.09 to 142.28 ± 0.03 mg CE/g), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (from 48.63 ± 0.04% to 65.54 ± 0.05%). Among various treatments, T2, which incorporated 10% muskmelon seed flour, was the most acceptable treatment. Further research is recommended to assess sensory characteristics more precisely using trained panelists.

Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.

Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. PRACTICAL APPLICATION: Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.

Quercetin: Potential antidiabetic effects through enzyme inhibition and starch digestibility

AbstractDiabetes mellitus involves high blood sugar levels due to insufficient insulin action. Furthermore, enzymes such as α‐amylase and α‐glucosidase break down carbohydrates into glucose, leading to postprandial hyperglycemia. Flavonoids, particularly quercetin, inhibit these enzymes, slowing carbohydrate digestion and reducing glucose absorption. Quercetin has significant hypoglycemic effects with inhibitory concentration (IC50) values comparable to acarbose, a standard inhibitor, suggesting its potential as a natural alternative for diabetes management. In silico models, including molecular docking, molecular dynamics (MD) simulations, and quantitative structure‐activity relationship (QSAR) approaches, help researchers understand the molecular interactions of therapeutic agents. These techniques identify potential inhibitors, determine enzyme‐inhibitor structures, and calculate binding energies, correlating findings with in vitro or in vivo data. Molecular docking predicts molecular orientations, MD simulations offer insights into enzyme–inhibitor dynamics, and QSAR models predict inhibitory potential based on structural properties. Studies have shown that quercetin effectively inhibits α‐glucosidase and α‐amylase by forming hydrogen bonds with specific amino acid residues. Quercetin interacts with starches and reduces their digestibility, increases the formation of resistant starch, lowers the glycemic index, and inhibits digestive enzymes. Studies show that the effects of quercetin on starch digestion vary with concentration and type of starch, and its incorporation into foods such as bakery products, pasta, etc. can significantly decrease starch hydrolysis. The incorporation of quercetin into starch matrices may aid in the development of functional foods aimed at improving glycemic control.

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

The re-integration of former foodstuffs, such as bakery products (BP), into pig feed reduces the feed-food competition and increases the sustainability of pig production. Nevertheless, there are concerns about the altered fatty acid profile in BP compared to standard diets and their effects on meat quality and the intestinal microbiome. The present study investigated the effects of replacing 30% cereal grains with BP in the diet on performance, microbiome composition and metabolites in feces of fattening pigs, economic aspects and meat quality characteristics. A total of 132 pigs (Large White × Piétrain; 11 weeks of age) were fed two diets containing 0 or 30% BP until reaching slaughter weight in three replicate batches. Fecal samples were collected for 16S rRNA amplicon sequencing after 6 weeks, whereas body fat samples were collected after 9 weeks on the diet. The results showed that BP can replace cereals in pig diets by up to 30% without impairing animal performance, while improving feed efficiency and reducing feed costs by 9% compared to the control. Additionally, pigs fed the BP diet had a 50%-higher n-3 fatty acid content in the neck and abdominal fat compared to the control. The improved feed efficiency in BP-fed pigs may be related to positive effects on the fecal microbiome, such as a higher alpha diversity and a reduction of fungi and yeasts. Our study provides valuable insights into the benefits of including BP in diets of fattening pigs, which should be investigated in future studies on other BP types.

Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking.

This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout baking at high temperature. A double-coating procedure was applied, involving the encapsulation of bacterial cells in calcium alginate, which was further coated with chitosan. The encapsulation efficiency (EE) did not show significant difference between alginate and alginate-chitosan (97.97 and 96.71%, respectively). The higher number of L. paracasei bacteria was preserved in double-coated microbeads, with survivability rates of 89.51% and 96.90% in wet and dried microbeads, respectively. Encapsulated bacteria demonstrated effective fermentation ability, while double gel-coated cells exhibited slower acidification during sourdough fermentation, maintaining higher efficiency in the second fermentation cycle. The addition of freeze-dried, alginate-based gel-encapsulated bacteria (2-4%, w/w flour) significantly (p < 0.05) improved bread quality and extended its shelf life. A double-layer coating (alginate-chitosan) can be introduced as an innovative strategy for regulating the release of lactic acid bacteria and optimizing fermentation processes. Powdered alginate or alginate-chitosan gel-based L. paracasei microcapsules, at appropriate concentrations, can be used in the production of baked goods with acceptable quality and sensory properties, achieving a lactic acid bacteria count of approximately 106 CFU/g in the crumb, thereby meeting the standard criteria for probiotic bakery products.

Physico-chemical Characteristics of Millet Based Muffins during Storage

Millets are excellent source of protein, minerals and dietary fibers, and therefore they can be supplemented in bakery products and plays a therapeutic role in human health. The present study is aimed at optimizing the level of pearl millet, finger millet and little millet flours for preparation of muffins. In the present study, pearl millet, finger millet and little millet flour was used at the rate of 10%, 20% and 10% respectively for treatment S1and for treatment S2, pearl millet, finger millet and little millet flour % was 10%, 15% and 15% respectively. For treatment S3, pearl millet, finger millet and little millet flour content was 10%, 10% and 20% respectively. Control samples were prepared using wheat flour in treatment S0. And after, the formulation of the samples, all the muffins were undertaken for proximate composition. The standardization of samples were done based on sensory scores. The results showed that samples of S1 treatment scored highest in color, texture and overall acceptability in organoleptic evaluation. Therefore, S1 sample was optimized and was further kept for storage studies. The moisture, fat, protein, carbohydrate and ash % was found to be 22.20, 18.21, 12.64, 45.23 and 1.94% respectively in muffin sample of S1 treatment which was considered as the standardized product. And after, the samples of S1 treatment were subjected to storage studies at room temperature, it was found that the muffin samples remained acceptable up to 60 days of storage as there was no microbial spoilage found on the product.

Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes - a review.

This review describes some processes for converting plantain pulp into flour and semolina and the influences that operating conditions can have on some of the technological characteristics (functional and pasting) of this flour. Some traditional African dishes that can be prepared with plantain flour are also presented. A literature review was conducted using a list of keywords and expressions on platforms such as Google, Google Scholar, and ResearchGate. The results show that work carried out to date has mainly focused on a few well known traditional bakery products such as bread, cakes, and biscuits. There has been relatively little research on transforming plantain pulp into flour as part of the preparation of traditional African dishes such as foutou or amala. This work has often been carried out in the laboratory, without any link to local artisanal processes or knowledge of consumer preferences. There is a need to standardize local culinary practices for processing plantain into flour or semolina. The data from this review opens the door for applied research into innovative technological procedures for processing plantain to add value to local dishes adapted to new urban lifestyles, to meet local consumer needs, and to reduce post-harvest losses. © 2024 Society of Chemical Industry.

Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production

Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production

Применение озона в хранении и переработке зерна (обзор)

Green technologies are gaining popularity in agriculture and the food industry, including such areas as disinfection and detoxification of grain and its products. Ozonation is an effective disinfection procedure. However, scientific data on grain ozonation are scattered and incomplete. The article offers a review and a critical analysis of scientific publications that feature ozonation in grain processing and storage. The keyword search covered publications indexed in eLIBRARY.RU, Google Scholar, ScienceDirect, MDPI, and Springer Link in 2013–2023. In grain storage and processing, ozonation serves as a green technology of disinfection and detoxification of raw materials and finished products. It increases storage life but does not affect human or animal health. Ozone proved to possess antimicrobial, fungicidal, and insecticidal properties. It was able to degrade mycotoxins and pesticides. The publications reviewed did not report any evidence that ozone reduces the quality of grain or bakery products. On the contrary, it disintegrated quickly, without developing any toxic compounds. Ozone treatment depends on many factors, e.g., raw material humidity, ozone concentration, treatment time, environmental pH and temperature, form of application, etc. In general, ozonation was reported to improve the quality of wheat flour and its products. However, rational variables require additional research. Ozonation of grain and its products was often described as cost-effective. Ozonation has the potential to find extensive application as a green technology that ensures disinfection and detoxification of grain raw materials and finished products, which also means good prospects for grain storage and processing.

Разработка технологии хлебобулочных изделий с использованием цельносмолотой полбяной муки

Spelt flour is rich in protein and adds nutritional value to bakery products, thus rendering them qualities of functional foods. The article introduces a new technology for preparing functional puff pastry with whole-grain spelt flour. The research featured yeast and yeast-free puff pastries made of whole-grain spelt flour. The samples obtained were analyzed with standard methods of sensory and physicochemical research and covered such variables as moisture content, acidity, quantity and quality of gluten, and falling number. The optimal share of whole-grain spelt flour amounted to 30% of total flour. The quality indicators met State Standard GOST 9511-80. The experiments made it possible to obtain the optimal formulations and technologies for yeast and yeastfree whole-grain spelt puff pastries with added nutritional value. The chemical composition and energy value per 100 g of finished product were determined by calculation. In the yeast puff pastry, adding 30% whole-grain spelt flour raised the protein content by 32.3%, carbohydrates by 31.7%, dietary fiber by 63.0%, and minerals by 43.2%. The fat increased only slightly, i.e., by 1.6%. In the yeast-free puff pastry, adding 30% whole-grain spelt flour raised the protein content by 13.5%, carbohydrates by 23.3%, dietary fiber by 3.6%, and minerals by 21.6%. The fat increase was also insignificant (2.5%). Whole-grain spelt flour proved able to expand the range of fortified puff pastries. The new yeast-free functional puff pastry demonstrated better consumer characteristics than the experimental sample with yeast.

Development of a bread recipe with added french willow infusion

The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product.

Synergies of bioactivities, mechanisms, dietary factors and functional food applications of medicinal insulin plant (Costus pictus D.): a review

SummaryModernisation has significantly altered lifestyles, particularly eating habits, contributing to the increase of chronic diseases, with diabetes mellitus being a predominant metabolic disorder. Medicinal herbs such as Costus pictus (C. pictus), commonly known as the Insulin plant, offer a promising approach to managing these conditions. It is a perennial plant from the Costaceae family rich in proteins, fibres, minerals (K, Ca, Cr, Fe, Mn, Cu, Zn), and bioactive compounds. This review highlighted the plant's potential in mitigating chronic diseases and metabolic disorders due to its diverse bioactivities, including hepatoprotective, anti‐inflammatory, anticancer, antidiabetic, and antioxidant properties. These benefits are primarily attributed to its phytochemicals, mainly flavonoids and phenolic compounds. The antidiabetic mechanism involves suppressing metabolic enzymes essential for carbohydrate metabolism, while its antioxidant activity helps reduce excessive reactive oxygen species (ROS) levels implicated in various diseases. Furthermore, C. pictus can be incorporated into functional foods such as bakery and confectionery products, functional drinks, and edible coatings. We discussed the dietary factors, bioactivities, and underlying mechanisms associated with Costus pictus D., emphasising its applicability in functional food formulations. The synthesis of current research highlights the plant's role in modulating glucose metabolism, enhancing antioxidant defences, and its potential in mitigating diseases such as diabetes. By delving into the synergies between its dietary factors and bioactivities, this review aims to elucidate the multifaceted benefits of Costus pictus D., thereby fostering its integration into sustainable agricultural practises and contributing to public health nutrition.

Milk and dairy products market: creation of dairy clusters

In modern conditions, public health as a strategic resource is one of the most important indicators that determine the level and quality of life, and is ensured by saturating the market with high-quality food products with high consumer properties. The authors have studied the current state of production of milk and its processed products, which are in the second place in demand after bakery products. In each region of the republic there are processing enterprises of the dairy industry, but not all producers supply goods of high quality. Purpose - development of practical recommendations to provide the domestic market with high-grade and competitive dairy products on the basis of formation and development of dairy clusters. Methods - the system approach was used to determine the value chain from raw materials to finished products, statistical and comparative analysis - to study the dynamics, state, potential opportunities of the dairy subcomplex, economic entities, generalization method - to summarize the results of the study. Results - the main problems existing in the dairy industry of Kazakhstan are revealed: insufficiency of milk for food products, underutilization of production capacities, lack of large farms producing conditioned raw materials in the required volumes, high import dependence, purchase prices for raw milk. Conclusions - the authors recommend the formation of territorial dairy cluster structures. The implementation of this direction will allow to meet the needs not only of the domestic market, but also to achieve a high export potential of the dairy industry, to solve the issues of supply of necessary equipment, fodder for livestock, to increase the competitive advantages of dairy products, the level of utilization of the existing production potential, as well as to expand the raw material base. Of particular importance is the study of promising areas of the dairy industry, since milk and dairy products are necessarily present in the food basket of every family.