Development Of Recipe Research Articles

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.

Improving the technology of creating gluten-free bakery products based on compound flours

The article provides for the development of a gluten-free bread recipe, studying the quality indicators of composite flours from various cereals in order to update and improve the technology of gluten-free bakery products. Several alternatives have been proposed for this purpose. They demonstrated methods for obtaining the finished product using the composite addition of flour from various cereals that do not contain or have a very low gluten content, as well as using various technological treatments. It is devoted to the nutrition of patients with gluten intolerance, expansion and development of the range of bakery products from rice, buckwheat, corn flour in order to increase the adequacy of treatment, improve the quality of life of the patient and family. Production and consumption of such products - when choosing the most suitable assortment for this category of patients, it is considered important to germinate special types of necessary bread from them. For this purpose, grain crops grown in Kazakhstan were obtained -rice, buckwheat, corn flour. In addition, the studies reviewed the usefulness for the human body of the percentages of the necessary substances in the physico-chemical composition of buckwheat, corn and rice flour for patients with celiac disease. This information is also used in further research to develop special gluten-free bakery products with composite flour. In the process of making bread, 4 samples were taken. When determining the amino acid content in finished gluten-free bakery products, the capillary electrophoresis system "Kapel-105" was used. M-04-38-2009 investigated using methodology. The general patterns of changes in the nutritional value of the new gluten-free product were studied, as well as experimental baking works were carried out. Baking works were carried out experimentally, as a result of which it was found that sample No. 3 meets the requirements for gluten-free bread. The resulting samples are uniform in color, the surface color is brown, the softness of the bread is elastic, soft, porous, without foreign odors and the taste harmoniously matches the gluten[1]free bread product.

Alternative Recipes SMA 11 with EAF FE-NI SLAG Aggregates the Only Possibility of Increasing the Safety and Comfort of Driving on The Highway

Objective: The objective of this study is to investigate the possibilities of using the slag of the electric arc furnace, for the development of the alternative recipe SMA 11, as one of the possibilities of increasing the safety and comfort of driving on the highway. Theoretical Framework: Theoretical, EAF (electric arc furnace slag) is an intermediate product, that during the melting process about 75% of the ore turns into slag, chemical and physical-mechanical properties of which make it a valuable aggregate for industry and especially for the development of recipes for asphalt concretes with advanced properties. The use EAF slag aggregates would be a good possibility for the development of an alternative asphalt concrete recipe for highways with comfort driving and high safety. Method: The methodology adopted for this research comprises chemical, mechanical-physical research methods, as well as the evaluation of the performance indicators of the consumable layer AC, developed according to the alternative recipe SMA 11. Results and Discussion: EAF Fe-Ni slag is classified as non-hazardous waste and has properties almost similar to conventional aggregates, and in some cases even better. The results obtained of the research have shown that the alternative recipe SMA (stone matrix aggregate) has an excellent skid coefficient, which guarantees high driving safety on the highway. Originality/Value: The use of EAF slag, in addition increasing the safety and comfort of driving on the highway, at the same time, show positive effects in terms of the rational use of natural resources, energy resources and environmental protection.

Comparing the cost-effectiveness and yarn quality improvement with PVA versus conventional maize starch as the sizing agents

The clothing industry is striving to reduce material use and energy consumption during the production process to maximize resource efficiency. The production of high-quality fabrics is driven by key materials such as sizing agents. While starch and its derivatives stand as the most prevalent natural sizing agents, they are without their drawbacks, particularly during the de-sizing process. Maize starch is the most widely used sizing agent in Ethiopia’s textile sector, yet its use presents challenges both in terms of the efficiency of the weaving process and in terms of the quality of the textiles. This study focuses on the development of a new size recipe for textile fabric processing, which is exclusive to PVA synthetic sizing material. Various criteria, such as viscosity, production improvement, environment sustainability, fabric quality, ease of de-sizing, low breakage rate, and cost-effectiveness, have been considered in selecting PVA sizing agents. The study assessed parameters such as size regain, yarn elongation loss, and fabric production. The study demonstrates the potential for substantial improvements in textile production by exploiting PVA's special properties and addressing shortcomings related to traditional sizing material. This shift to PVA based sizing formulations is not only expected to improve the quality and production efficiency of the fabric, but also to meet the wider sustainability objectives of the textile industry.

Development of almond flour bread recipe

The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.

ПРИМЕНЕНИЕ АМАРАНТОВЫХ ОТРУБЕЙ В ТЕХНОЛОГИИ ПРОИЗВОДСТВА РЫБНЫХ КОТЛЕТ ДЛЯ ПРИДАНИЯ ФУНКЦИОНАЛЬНЫХ СВОЙСТВ

The purpose of the study is to improve the recipe and technology for the production of fish cutlets using amaranth bran. Objectives: development of technology and recipe for fish cutlets using amaranth bran; conducting an examination of the quality of the finished dish with calculation of its nutritional and energy value; determination of economic efficiency. The objects of the study were samples of fish cutlets with partial replacement of wheat bread with amaranth bran, as well as a control sample of fish cutlets made according to a traditional recipe. The introduction of amaranth bran was carried out in the following proportions, % of the weight of wheat bread: 1st version of the experiment – 50; 2nd version of experience – 75; 3rd experience option – 100. Replacing 75 % of wheat bread in fish cutlets with amaranth bran helps maintain the juicy consistency of the product, giving a light, pleasant taste and smell. The option with replacing 75 % of the bread with bran showed an increase in the content of proteins, fats, carbohydrates, dietary fiber, and minerals, which demonstrates its readiness for use in catering establishments as a replacement for the control. The nutritional and energy value of this option was calculated. The amount of protein increased by 2.22 %; fat – by 0.44; carbohydrates – by 6.58 %. The amount of minerals increased: K – by 18.02 mg; Ca – by 18.21; Mg – by 28.81; P – by 63.24; Fe – by 0.87 mg. And the content of dietary fiber is higher than the control variant – by 0.93 g. The energy value per 100 g of the experimental sample is 28 kcal higher than the control one. Based on calculations, it was found that the cost of raw materials increased, which led to an increase in the cost of the product. The price of fish cutlets with the addition of amaranth bran was increased, which increased the profit from the sale of one product by 2.05 rubles. The profitability of manufacturing new items increased by 2.8 %, which is considered an indicator of economic efficiency.

Использование семян льна-долгунца при производстве безалкогольного пива «Светлое»

Research is presented on replacing part of the barley malt with flax seeds in the production of beer wort and its effect on physicochemical parameters. The greatest value for the duration of saccharification and filtration was obtained with the addition of 4% fiber flax seeds. The duration of saccharification increased from 5 to 15 minutes, and the duration of filtration from 75 to 180 minutes. When replacing barley malt with 1% fiber flax seeds, the acidity and mass fraction of moisture do not exceed the GOST requirements. The use of fiber flax seeds in the production of beer wort did not affect the transparency of the finished product, but a pleasant nutty smell and mild taste appeared. The production of beer wort, the optimal proportion of flax seeds when replacing barley malt is 1%. Since when it increases to 4%, the acidity and mass fraction of moisture in the wort do not meet the requirements of GOST, this may affect the quality of the finished product and its shelf life. The results obtained must be taken into account in the further development of the non-alcoholic beer recipe. Keywords: FIBER FLAX, BARLEY MALT, BEER WORTH, NON-ALCOHOLIC BEER

Development of a semi-finished biscuit recipe for vegans

Development of a semi-finished biscuit recipe for vegans

Development of a novel digestive cookies' recipe valorising rice by-products serving circular bioeconomy

Development of a novel digestive cookies' recipe valorising rice by-products serving circular bioeconomy

Development of beer drinks recipe and technology with fruit and berry raw materials

This study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics. Beer drinks were the objects of the study. The main ingredients for the beer drink were unfiltered light beer "Prazhskoye" from a private brewery in Kemerovo, as well as cherry, raspberry, and blackcurrant juice. The study used generally accepted methods of analysis of organoleptic, physicochemical, and microbiological quality indicators. Recipes and technology of beer drinks were developed. The dosages of cherry, raspberry, and currant juices were determined during the study of the influence of the introduced juices, the complex estimation of qualitative indicators of beer drinks was performed, and the shelf life was determined. The obtained results enable the company to expand its beer product line and meet customer demand for high-quality domestic beverages made from fruit and berries.

An NMR-based approach for the design of crystallization processes for rigid molecules and effects of molecular rigidity and impurities on crystallization pathways

A methodology based on NMR analysis to enable development of crystallization procedures for relatively rigid molecules is presented. The number of relatively stable conformers in solution and their relative proportions are determined from peak splitting of equivalent protons and their relative areas as measured by NMR. Experimental data indicated that slow conformational interconversion was limiting crystallization at low temperatures. Variable temperature NMR analysis was utilized to determine rotamers’ peak coalescence and identify a suitable crystallization solvent. This NMR-based approach led to the development of a manufacturing crystallization recipe of a relatively rigid molecule that was impossible to crystallize via a scalable process. Furthermore, prediction of relatively stable conformer in gas phase, determined by Molecular Dynamics (MD) calculations were in acceptable agreement with data obtained from NMR analyses. Finally, the effects of molecular rigidity and impurities on crystallization and oiling-out pathways are described and an approach to avoid oiling-out is presented.

Improving the technology of dry mixes for craft flour confectionery products

The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and quality of flour confectionery products. Standard methods of analysis were used for research. The quality of finished food products was controlled by physicochemical parameters and calculation of nutritional value. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. The relevance of creating and improving the technology of dry mixes for the production of low-calorie muffins with functional ingredients is substantiated in the work. This will allow to embrace a bigger market segment of consumers. Recipes for muffins based on a dry mixture were developed and a number of physico-chemical quality indicators were determined, nutritional and energy values were calculated. It has been established that the use of carob and sweetener in muffin recipes has a significant effect on the properties of the dough and its quality, especially on density and moisture. With a 10 % share of carob in the dry mixture, the moisture content of the finished dough decreases by 4.7 % relative to the control, and in the sample with 15 % of carob, it increases by 0.29 %. The density of the dough prepared on the basis of a dry mixture with the addition of 10...15 % carob increases compared to the control (1.108 g/cm3) by 0.276...0294 g/cm3. Ready-made muffins made on the basis of a dry mixture with carob and sweetener have a 4.7–9.5 % higher flow-up index compared to the control sample. It was determined that under the conditions of 10 and 15 % dosage of carob in the dry mix, the moisture content of finished products increases by 2.53...6.56 % compared to the control sample with sugar and cocoa. In the samples of muffins prepared on the basis of a dry mixture with carob and sweetener, an increase in wettability was noted – 129.8...135.38 % against 122.8 % in the control, and porosity – 53.85...59.4 % against 45.8 %, respectively. Ready-made muffins prepared on the basis of a dry mixture with carob and sweetener have an energy value lower than the control sample by 18.7...19.6 %. Implementation of the proposed technology will allow to expand the assortment of flour confectionery products with increased biological value to enable producer provide sufficient impact upon final consumer.

Neue Forschungen zu Glashandwerkern unter den Karolingern und ihren Nachfolgern ( 8. bis 10. Jahrhundert )

Abstract So far, the history of early Medieval glassmakers has mainly been derived from archaeological sources. Significant in this context was, more than half a century ago, the discovery of a new glass recipe, which began to spread in Europe from the ‘deepest’ early Middle Ages; the question of how this could develop is still subject of various discussions. A new contribution was published by Alexis Wilkin in 2019. According to this contribution, the early Medieval glass artisans owed the technological foundations of their new recipe to their collaboration with metal artisans. There is some clear evidence for this theory, but besides the technical innovation the social conditions of the artisans should not be forgotten. The glassmakers of the early Middle Ages were not free entrepreneurs, in the historical texts they are dependent on their landlords. This dependency, however, gives rise to a purely historical method of investigation: new finds of early Medieval glassworks manufactured according to the altered glass recipe can be assigned to the territories of specific landlords. This paper examines the extent to which family connections can be made visible in the passing on of glassmakers belonging to these families, perhaps also in the development of the new glass recipe.

Development of an ice cream recipe using mare's milk and polysaccharides

The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.

Development of a pasta recipe using vegetable powders

In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise JSC "Kostanay flour mill" was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated

Development of the VGF Crystal Growth Recipe: Intelligent Solutions of Ill‐Posed Inverse Problems using Images and Numerical Data

AbstractDevelopment of the Vertical Growth Freeze crystal growth process is a typical example of solving the ill‐posed inverse problem, which violates one or more of Hadamard's well‐posedness criteria of solution existence, uniqueness, and stability. In this study, different data‐driven approaches are used to solve inverse problems: Reduced Order Modelling method of Proper Orthogonal Decomposition with Inverse Distance weighting (ROM POD InvD), an approximation method of Kriging and Artificial Neural Networks (ANN) employing images, combination of images and numerical data and solely numerical data, respectively. The ≈200 training data are generated by Computational Fluid Dynamics (CFD) simulations of the forward problem. Numerical input data are related to the temperatures and coordinates in 10 characteristic monitoring points in the melt and crystal, while the image input data are related to the interface shape and position. Using the random mean squared error as a criterion, the Kriging method based on images and numerical data and the ANN method based on numerical data are able to capture the system behavior more accurately, in contrast to the ROM POD InvD method, which is based solely on images.

Recipe for Brown Rice Milk-based Vegan Ice Cream

The market for plant-based proteins, particularly alternatives to dairy products, is growing due to health benefits and environmental concerns. Many people are adopting plant-based diets, due to lactose intolerance, vegan and vegetarian lifestyles; thus, promoting lactose-free and cholesterol-free alternatives to milk-derived products such as ice cream. Rice, which is a lactose and gluten free product, as well as low in fat, and calories, could be a promising substitute for dairy milk in foods such as ice cream. In the current study, the development of a novel recipe for ice cream based on brown rice milk was investigated. After standardizing the rice milk production protocol, six combinations of hydrocolloids were used as emulsifiers, as well as four sweeteners for granulated sugar substitution were tested. In all formulations, meltdown and overrun parameters were measured and at the final stage organoleptic evaluation was conducted to determine the level of sensory panel acceptance. In conclusion, it was evident that the rice milk-based ice cream, which combines xanthan gum, guar gum, k-carrageenan, with 30% sugar substitution with stevia, was the formulation with the highest acceptance in the physiological characteristics and sensory evaluation.

Development of functional chocolate recipe

The article discusses important issues in creating balanced food products for school children. Domestic oil-containing raw materials of plant origin were chosen as sources of functional ingredients. These raw materials have physiologically and biologically active properties, which make it possible to obtain confectionery products, such as chocolate mass, of increased biological and nutritional value for functional nutrition.

Development of wheat bread recipe with pumpkin paste

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

Self-supervised Calorie-aware Heterogeneous Graph Networks for Food Recommendation

With the rapid development of online recipe sharing platforms, food recommendation is emerging as an important application. Although recent studies have made great progress on food recommendation, they have two shortcomings that are likely to affect the recommendation performance. (1) The relations between ingredients are not considered, which may lead to sub-optimal representations of recipes and further result in the neglect of the user’s personalized ingredient combination preference. (2) Existing methods do not consider the impact of users’ preferences on calories in users’ food decision-making process. In this article, we propose a Self-supervised Calorie-aware Heterogeneous Graph Network (SCHGN) to model the relations between ingredients and incorporate calories of food simultaneously. Specifically, we first incorporate users, recipes, ingredients, and calories into a heterogeneous graph and explicitly present the complex relations among them with directed edges. Then, we explore the co-occurrence relation of ingredients in different recipes via self-supervised ingredient prediction. To capture users’ dynamic preferences on calories of food, we learn calorie-aware user representations by hierarchical message passing and compute a comprehensive user-guided recipe representation by attention mechanism. The final food recommendation is accomplished based on the similarity between a user’s calorie-aware representation and the user-guided representation of a recipe. Extensive experiment results on benchmark datasets demonstrate the effectiveness of the proposed method.