Flour Confectionery Products Research Articles

ВОЗМОЖНОСТИ ПРИМЕНЕНИЯ ЛЬНЯНОЙ МУКИ И СЕМЯН ЛЬНА ДЛЯ РАЗРАБОТКИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The article is devoted to the study of flax seed flour for flour confectionery products. The goal of the study is to carry out a comparative assessment of the quality of flax flour and flax seed with wheat flour for use in technologies of flour confectionery products. Flax flour is 1.7 times more rich in protein, 32 times more in fat but 2 times less in carbohydrates. However, it has almost 8 times as much dietary fibre, which characterises it as a functional product. Flax meal is also dif-ferentiated from wheat flour by its vitamin composition. This is especially true for the B vitamins. Of fat-soluble vitamins - vitamin K should be noted. Of the micronutrients a great saturation of potassium, calcium, magnesium, iron, manganese, copper, selenium and phosphorus. The amino acid composition favourably distinguishes flax meal from the highest grade of wheat flour by the presence of a high concentration of the essential amino acids: arginine, valine, leucine, lysine, me-thionine, threonine, tryptophan, phenylalanine, histidine and isoleucine. A comparative analysis of the chemical composition of two types of flour: high-grade wheat flour and linseed flour shows the potential possibility to use linseed flour for the production of flour confectionery products made of shortbread dough, which can be recommended as functional foodstuffs.

Quality forming patterns in the cupcake enriched with pumpkin slices

This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slices on the technological properties of the cupcake. A comparative analysis of the technological properties of the cupcake with the addition of different quantities and shapes of pumpkin slices has been carried out. A change in the technological properties of the cupcake depending on the volume of pumpkin slices has been established. The use of fresh pumpkin slices reliably improves shrinkage during baking, humidity, and acidity of the cupcake. The volume of the cupcake is significantly reduced in this case. Porosity is significantly impaired when adding 30‒50 % of slices. The slice shape does not significantly affect the technological parameters of the cupcake. Social research was conducted; the main priorities for buyers of flour confectionery products were established. It is proved that the greatest importance when choosing food by consumers is given to the physical appearance of the finished product. Based on the research, it was found that in the technology of cupcake production, it is optimal to add 5‒25 % of fresh pumpkin slices of different shapes by weight of the dough. Applying this volume of slices makes it possible to bake a cupcake with a porosity of 9 points, a shrinkage at baking of 6.9–8.5 %, humidity of 6.9–12.8 %, a volume of 176–203 cm3, the acidity of 1.5–1.7 degrees. In addition, it is possible to use 30‒35 % of pumpkin slices. The porosity of a cupcake with such a formulation is at the level of 6.5–8.0 points. The cupcake quality meets the requirements set out by DSTU 4505:2005 and ISO 22000:2018. The difference from the conventional technique of utilizing non-traditional raw materials is the use of different quantities and shapes of fresh pumpkin slices. The use of pumpkin slices makes it possible to reduce the volume of dough in the finished product. The devised recommendations could be used by low-productivity grain processing enterprises when making flour confectionery products

Creation of flour confectionery products with an improved nutritional profile by modeling their recipe composition using natural functional food ingredients

The article deals with the issues of creating flour confectionery products with an improved nutritional profile due to the modeling of the recipe composition. In order to do it, there was used a technique to reduce the amount of critically important substances, followed by compaction of the recipe composition with ingredients with increased nutritional value: whole seeds and cereals. As a result, ways to create flour confectionery products with an improved nutritional profile were determined.

Expanding the range of gluten-free flour confectionery products based on the analysis of consumer preferences

The relevance of the chosen topic is due to the need to expand the range of enriched flour confectionery products without gluten. A recipe for gluten-free cookies enriched with dietary fiber and omega-3 fatty acids, with a balanced amino acid composition without additional food additives with a minimum set of ingredients characteristic of a “Clean Label” has been developed.

Prospects for using a regional vegetable ingredient in the production of flour confectionery

The necessity of developing functional additives for flour confectionery products is considered. Rose hips is a regional herbal ingredient that can be used as a functional supplement. The useful properties of rose hips are listed. The positive effects of plant components on the human body are described.

ANALYSIS OF THE RUSSIAN MARKET OF FLOUR CONFECTIONERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS

The article presents an analysis of the market for enriched and functional flour confections. As a result of the analysis, it was revealed that the market for flour confectionery products from non-traditional raw materials in Russia and in the world is constantly growing, the industry is very promising. Among buyers, adherents of a healthy lifestyle, there is an interest in the use of products with functional properties.

Technological parameters of production and formulation of low-calorie semi-finished product "Brownie"

Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritional properties of Brownie semi-finished products. The technological parameters and the recipe for the production of semi-finished Brownie products related to low-calorie products have been developed. Wheat flour was replaced with rice, corn and flaxseed flour, the ratios of which were derived as a result of experimental studies of the recipe. Butter was replaced with soft cottage cheese, which reduced the caloric content of the product. Yogurt has been replaced with a fruit supplement (in the form of frozen apple pomace) to increase nutritional value. Instead of sugar, the sweetener "Prebiosweet" is used, which includes the sweetener erythritol, lactulose, sweetener stevia extract. In contrast to the classical production technology in the developed one: the number of technological operations is reduced; the operation of whipping the egg mixture is excluded. Mixing of ingredients was carried out in two stages: at the first stage, all dry components were mixed; at the second stage, all liquid components were mixed. Then the liquid and dry mixtures were mixed to a homogeneous consistency. The duration of mixing was reduced to 2-3 minutes. and it was carried out at low speeds of the kneading machine. The Brownie semi-finished product was baked at a temperature of 175 ℃ for 60 minutes. The addition of rice, corn and flax flour will expand the diet of people who monitor their health, apple squeezes.

Development of waste-free production technologies for the food industry

The article is devoted to the research of processed raw materials and the development of flour confectionery products on their basis. Since flour confectionery products are currently in high demand among the population of the Russian Federation, the main disadvantages of which are the high nutritional value and the absence of dietary fiber, water-soluble vitamins, and minerals in the chemical composition of this product, which the human body needs for normal functioning. Therefore, research aimed at developing a technology for obtaining flour confectionery products of increased nutritional value is acquiring special relevance. Based on the data carried out, it was revealed that the defatted viburnum oil meal is a promising source of dietary fiber and protein. It is proposed to obtain powder from viburnum oil meal. A recipe and a technological scheme for the production of sandy semi-finished product with viburnum opulus oil meal have been developed. The regulated indicators of the quality of the sandy semi-finished product with the common viburnum meal (physicochemical, microbiological, organoleptic) have been determined.

Butter biscuit technology for specialized nutrition

Flour confectionery products are considered one of the most popular food products, but the nutritional value does not allow them to be included in the diet of people leading a healthy lifestyle. The recent trend is the expansion of the flour confectionery products’ range by imparting functional properties. Considering the worldwide growth in the level of alimentary-dependent diseases, it is urgent to develop butter biscuits of increased nutritional value characterized by a reduced sugar content. Improving the butter biscuits technology by introducing non-traditional types of flour and topinambour processing products into the recipe will make it possible to scientifically approach the problem’s solution of the flour confectionery products’ disadvantage of increased nutritional value and reduced calorie content, improve their assortment and ensure widespread consumption in everyday life. The study presents the research results on the technology development of butter biscuits enriched with dietary fiber, minerals and vitamins. The decrease in the recipe sugar content by replacing its part with topinambour syrup is substantiated, as well as the introduction of barley flour, chickpea flour and topinambour fiber into the recipe. The developed butter biscuits are distinguished by a reduced content of granulated sugar and an increased content of dietary fiber, magnesium, calcium, potassium, and phosphorus.

Подходы к разработке специализированных мучных кондитерских изделий для питания беременных и кормящих женщин

The article presents the results of research on the development of an assortment of flour confectionery products recommended for the nutrition of pregnant and lactating women. During the research, the methods of trial laboratory baking were used, followed by the evaluation of the obtained samples according to organoleptic and physico-chemical quality indicators using standard techniques. Studies have shown the possibility of using non-traditional raw materials (amaranth, barley and chickpea flour, fruit and vegetable puree, Jerusalem artichoke fiber) that contribute to increasing the nutritional value of flour confectionery products. The use of Jerusalem artichoke syrup and date syrup allows you to reduce the prescription amount of sugar without deterioration of organoleptic and physico-chemical quality indicators. The use of additional raw materials also improves the consumer properties of products, giving the products new shades of taste and aroma. The prototypes of the products met the requirements of the regulatory documentation. The developed flour confectionery products are characterized by increased nutritional value. The consumption of 100 g of products covers the daily need of pregnant and lactating women of more than 15% in protein and phosphorus (baklava «Zhemchuzhina»), dietary fiber (pastry «Isida»), or iodine and iron (cupcake «Zimnij vitamin»). The products are also enriched with polyunsaturated fatty acids, vitamins B, A, E, D, C and minerals – calcium, potassium, magnesium, phosphorus. Developed butter cookies, oriental flour sweets and cupcakes can be included in the diet of pregnant and lactating women, as well as people who adhere to a healthy lifestyle. Scientific novelty is confirmed by patents of the Russian Federation № 2751211 «Method for producing butter biscuits», №­2749917 «Method for making flour based oriental sweets», № 2756531 «Cupcake production method», №2756529 «Cupcake production method».

Жирнокислотный состав липидов обезжиренной льняной муки

The article describes the technology of producing defatted flax meal consisting in extrusion and subsequent grinding of flax cake in mills. The extrusion process improves the digestibility and availability of the nutrients of flax cake. The purpose of the study was to study the fattyacid composition of flax cake lipids. The material for the study was flax cake samples obtained by «cold» oil extraction methods of pressing flax seeds of Isilkulsky, Legur and August varieties grown on the experimental field of the State Agrarian University of Northern Trans-Urals, Tyumen. Tyumen (2020). Skimmed flour was obtained by passing it through a grain EC-100 extruder and grinding it on a laboratory mill. Fatty acid composition of lipids was analyzed by gas-liquid chromatography of fatty acid methyl esters according to GOST R ISO 5508:2010. Nineteen fatty acids were identified. Saturated fatty acids comprised 11% of the total mass, 67,5% were polyunsaturated fatty acids (ω-3 and ω-6) and 21,5% were monounsaturated fatty acids (ω-9). Unsaturated fatty acids include a high content of palmitic acid (6,5418–7,105%) and stearic acid (4,1302–4,2686%). Essential polyunsaturated acids were dominated by α-linolenic acid (47,7785 to 49,1669%) and linoleic acid (17,2283 to 17,2410%). Monounsaturated fatty acids have a high content of oleic acid – 20,3278 to 21,8171%. The high content of polyunsaturated fatty acids determines the relevance of introducing linseed nonfat flour in the recipes of bakery and flour confectionery products.

Разработка рецептуры и оценка качества мучных восточных сладостей шакер-чурек, обогащенных мукой конопляной

A recipe for flour oriental sweets shaker-churek of increased nutritional value using hemp flour has been developed. The characteristics and chemical composition of hemp flour are presented. It was revealed that hemp flour has a high protein content, which is characterized by a complete set of essential amino acids; fiber, unsaturated fatty acids, vitamins, micro and macro elements, which determines the prospects for its use to increase the nutritional value of flour oriental sweets. The influence of hemp flour on the baking properties of wheat flour, the quality indicators of wheat dough and the quality of ready-made flour oriental sweets was studied, their organoleptic and physico-chemical evaluation was carried out. The optimal dosage of hemp flour has been established, equal to 15% by weight of baking wheat flour, which allows maintaining optimal organoleptic and physico-chemical parameters. The influence of hemp flour on the nutritional value of flour oriental sweets has been studied. The addition of hemp flour to the recipe of flour oriental sweets increases the amount of proteins by 24.7% and changes the vitamin and mineral composition: the content of vitamin B1 increases by 22.7%, vitamin B2 – by 38.7%, vitamin B6 – by 2.1 times, vitamin B9 – by 16.8%, vitamin PP – by 22.2%, manganese – 4.2 times, zinc – 7.1 times, copper – 12.7 times, iron – 19.6 times, potassium – by 60.3%, calcium – by 2 times, phosphorus – by 2.2 times, magnesium – by 4.1 times, which together contribute to an increase in the nutritional value of the developed products. The level of satisfaction of the daily requirement for basic nutrients was calculated when using 100 g of the developed flour oriental sweets by various categories of the population. The recipe solutions presented in the paper for the production of shaker-churek flour oriental sweets using non-traditional vegetable raw materials – hemp flour can be recommended to expand the range of flour confectionery products of increased nutritional value.

Влияние муки из зерна светлозёрной ржи и продуктов переработки овощей на формирование аромата изделий

The results of studies of the formation of aroma forming substances in flour confectionery products based on flour from grain of light grain rye with the use of vegetable processing products are presented. The instrumental assessment of the smell of the products was carried out in the research laboratory on the laboratory odor analyzer «MAG-8» with the methodology «electronic nose». During the study, it was proved that for the samples submitted for testing, the smell is correct and not pronounced, the presence of aromatic additives and odor enhancers, as well as destructive processes and mold formation are absent. For custard cakes, the alcohol content (ketones, PEG-2000) in sample №2 is lower than in the control and sample №3 by 7,89 % and 4,88 %, respectively. The highest acid content (MO­/MNT) in sample №3 is equal to 26,86, more than in the control and sample №2 by 3,95 and 1,86 %. There is also an increase in the acid content (Tween) in sample №3 equal to 29,59, less than in the control and sample №2 by 4,33 and 4,21 %. For shortbread cookies «Kisher», the content of all components decreases, except for the content of alcohols (ketones, PEG-2000), which increases by 11,23 %. While sample №2 has a richer flavor compared to the control, due to an increase in the alcohol content (ketones, PEG-2000) by 12,86 %, the amine content (BCS/MNT) by 1,67 % and the amine content (PDEGS) by 3,59 %. For the shortbread «Kisher» from rye flour, an increase in the alcohol content (ketones, PEG-2000) by 6,14 and 7,03 %, the acid content (MO/MNT) by 2,65 and 4,45 % and a decrease in the acid content (Tween) by 6,97 and 8,85 %, respectively, is observed for sample №2 and sample №3.

Методика определения комплексного показателя потребительских свойств новых видов пищевой продукции и её апробация на примере мучных кондитерских изделий

The article presents the developed methodology for determining the complex indicator of consumer properties of new types of food products on the example of confectionery. A comprehensive assessment of the consumer properties of the confectionery products being developed includes the stages of determining the nomenclature of quality indicators of finished products, weighting coefficients of the nomenclature groups, selecting basic quality indicators in each group, measuring quality indicators and bringing them to a comparable form, calculating the indicator of a comprehensive assessment taking into account certain weighting coefficients and drawing up a conclusion. The approbation of the developed methodology was carried out on the example of new types of flour confectionery products of increased nutritional value. The proposed indicator of a comprehensive assessment of consumer properties of new types of confectionery products is designed to help food industry specialists (both technologists and marketers) to obtain an objective assessment of consumer properties of the developed types of food products based on mutually influencing organoleptic and­physico-chemical quality indicators, and can be used to compare a new product with existing analogues, competitors' products, as well as to predict the behavior of the product when it is put on the market.

Современные тенденции в употреблении хлебопродуктов в РФ и подходы к разработке хлебобулочных изделий для здорового питания

The article presents statistical data on the level of consumption of bread and bread products in Russia. The rise in grain and flour prices in 2020 contributed to the emergence of two processes in the grain market conjuncture. On the one hand, there was a tendency for the quality of mass-produced bread varieties to deteriorate, the prices of which practically did not change, and producers were forced to work with cheaper low-quality flour. On the other hand, a segment of the market of bakery products for healthy nutrition, produced with the use of non-traditional cereals, seed and dietary supplements, sold at a higher price, began to form. The article presents the development of an assortment of bakery and flour confectionery products for functional and specialized purposes, contributing to the prevention of a number of alimentary diseases by covering the needs for scarce nutrients, and providing a better adaptive ability of the body both under normal conditions and in cases of extreme conditions and increased loads.

Effect of plant-based enriching ingredients on the cost-effectiveness of food production

The article presents an assessment of the cost-effectiveness from the introduction into the production of the developed method of producing a layered cookie based on a cracker enriched with food fibres and a fruit lipstick mass with amaranth dyes. Based on the analysis of the current state of the regional market and consumer preferences for enriched flour confectionery products, as well as based on innovative trends in the development of the bakery and confectionery industries, it is proposed to expand the range of enriched cookies by introducing non-traditional components from domestic vegetal raw materials obtained using resource-saving technology, namely: for baked semi-product - finely dispersed powder from squeezes of pumpkin pulp of Muscat grade dried by low-temperature vacuum evaporation; for finishing semi-product (lipstick mass) - water-and-alcohol extract from leaf mass of amaranth of Valentine grade. Theoretically justified and experimentally confirmed the positive effect of the use of technological solutions in the production of layered cookies, there was an improvement in the chemical composition and consumer properties of layered cookies, which allows to more fully satisfy market needs, increase the competitiveness of finished products along with reducing production costs. The calculation of economic efficiency from production of traditional and developed technology of enriched layered cookies is presented. Economic calculations show the profitability of layered cookies such as the cracker “Custom New”.

Development of Pastry Formulas with High Antioxidant Content

The article presents the results of a study of the effect of prescription components on the antioxidant activity of flour confectionery products. The main raw material used was light grain rye flour of the Saratov selection of the varieties Solnyshko and Pamyati Bambysheva. Vegetable powders from carrots and beets, as well as jam and candied carrots were used as vegetable components. Phenolic compounds contained in flour from light-grain rye and processed vegetables from carrots and beets have extensive biological functions and have a beneficial effect on living organisms, which makes their research relevant. The measurements are carried out on the analyzer of antioxidant activity TsvetYauza-01-AA in comparison of the received signal with the signal of the quercetin standard. In experimental samples of flour confectionery products based on wheat flour with vegetable processing products, the content of antioxidants increases 2.4 times, compared with the control sample. Whereas in experimental samples of flour confectionery products based on flour from light grain rye, the content of antioxidants increases 3-4 times, compared with the control sample from wheat flour. However, when comparing control samples in a sample based on flour from the grain of light grain rye variety Solnyshko, the content of antioxidants is 1.8 times higher, in contrast to the sample from wheat flour.

Analysis of the Modern Market of Flour Confectionery Products of Functional Purpose

Analysis of the Modern Market of Flour Confectionery Products of Functional Purpose

Development of flour confectionery products with reduced sugar content

The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial replacement of the prescription sugar with a 15 % solution of sucralose in glycerin, which most closely correspond to the organoleptic characteristics (taste, smell, texture) of traditional flour confectionery products. The results of the organoleptic evaluation of coded prototypes of gingerbread with the involvement of experts have shown that a decrease in sugar concentration by 25 % does not lead to a statistically significant change in organoleptic parameters in comparison with control samples. Substitution of more than 30 % sugar leads to an increase in the plasticity of the dough complicating the operation of the dosing mechanisms; at the same time, the taste of the products changes (these changes are noted during the tasting assessment); their consistency becomes denser. In the process of research, the stability of the quantitative and qualitative properties of gingerbread during storage has been proved. Experimental samples of gingerbread with 25 % reduced sugar content retain all the indicators established by GOST for their storage for 90 days without statistically significant changes. The decomposition of sucralose in the manufacture of the dough is 0.1 %, in the baking process - 2.6 %, during storage for 120 days - 6.7 % (of the loaded product). The developed recipe allows enterprises to expand the range of confectionery products with reduced sugar content.

The usage of niche seeds flour in cupcake production technology

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.