Grade Wheat Flour Research Articles

Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder

Grapefruit pomace, has been considered a valuable waste byproduct and a rich source of health promoting and functional components. The present work aims to prepare a flour by hot air drying of grapefruit pomace, in order to explore and incorporate it into the formulation of cookies at a level of 0, 5, 10 and 15% replacement with the straight grade wheat flour. The effect of grapefruit pomace powder on the physical, bioactive, chemical, textural and organoleptic properties of the cookies was assessed. Results showed the presence of 8.25% fibre, 9.63% ash, 8.96 mg/GAE g total phenolic content, 3.64 mg QE/g total flavonoid content, 2.05 mg/g total carotenoid contents and 42.12% antioxidant activity (DPPH assay) in the grapefruit pomace powder. The addition of pomace powder at varying amount in the cookies resulted in significant (p < 0.05) change in the chemical and bioactive composition. A significant increase in the fibre (1.58–3.10%), ash content (0.58–1.25%) and fat (20.19–22.05%) and significant decrease in crude protein content (6.79–5.20%) was observed in the cookies having 0–15% grapefruit pomace powder. Similarly, bioactive contents and antioxidant activity of the cookies was also significantly (p < 0.05) increased as the level of incorporation of grapefruit pomace powder was increased. Significant changes in the physical properties of the cookies were also observed, as diameter and thickness were decreased and hardness of the cookies was increased. Cookies containing 10% grapefruit pomace powder got significantly high scores in terms of taste and overall acceptability. It could be concluded that the use of grapefruit pomace powder has potential to enhance the nutritional and antioxidant potential of the cookies.

ПРИМЕНЕНИЕ ГРЕЧИХИ В РЕЦЕПТУРЕ ХЛЕБА

The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of bread. The study was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Fe¬deral State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The results of the chemical composition of buckwheat varieties Agidel, Zemlyachka, Ilishevskaya, Inzerskaya selection of the Republic of Bashkortostan for the 2019–2021 harvest, as well as the use of flour from sprouted buckwheat grains on the quality indicators of wheat bread are presented. Based on nutritional value, the buckwheat variety Inzerskaya was selected for the production of buckwheat flour for inclusion in the bread recipe. The physicochemical parameters of flour from sprouted buckwheat grain, as well as the content of flavonoids in buckwheat flour, were determined. Optimal parameters for germination of buckwheat grain have been identified, which prove an improvement in the physico-chemical parameters and antioxidant activity of the resulting flour, which confirms the need to use this flour in the bread recipe. The optimal content of flour from sprouted buckwheat grain as part of a composite mixture with first-grade wheat flour was identified, which was 10%, which improves the organoleptic and physicochemical properties of bread.

Prospects for using powders from pumpkin pulp and rose hips in bakery products

Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Department of Technology and Organization of Food Production of Novosibirsk State Technical University. The objects of the study are two types of powders made using infrared drying of pumpkin pulp and rose hips, and products using these herbal additives. A flowchart for producing these powders has been developed and demonstrated. The use of infrared radiation as a drying method allows you to preserve a larger amount of useful substances, including vitamin C. Three samples of products were made with different mass fractions of pumpkin and rosehip powders instead of wheat flour. The introduction of powders into products led to an improvement in the organoleptic parameters of the samples. The appearance has remained virtually unchanged, but the texture has improved, and the taste and smell have acquired a light fruity tint. The optimal mass fraction of powders was 4+4 % relative to the mass of wheat flour, which corresponds to experimental sample 3, which has a more pleasant taste and attractive appearance compared to control sample 1. A comparative analysis of the nutritional value of these samples has been carried out. Sample 3 contained beta-carotene and ascorbic acid absent in the control sample 1. The cost of a raw material set for a product sample with an optimal mass fraction of powders weighing 480 g increased by 6.4 rubles (43.8 %) compared to the control sample and is justified by the presence of pumpkin and rosehip powders increasing the organoleptic properties and nutritional value of the product. The resulting product can be sold to a wide range of consumers with different income levels.

TECHNOLOGY FOR PRODUCTION AND QUALITY OF BREAD BAKED FROM WHOLE GRIND WHEAT FLOUR

This article examines the possibility of improving and expanding the range of functional breads. A number of laboratory bakings of bread were carried out from the whole-ground wheat flour of various sizes obtained by us; bread made from grade 1 wheat flour, baked in the laboratory of the Muhlenchemie Technology Center of Synar Group LLP (Almaty), was taken as control. The purpose of this work was to study the quality of bread made from whole-ground flour of various grindings. The flour used for baking bread was treated with an inert gas – nitrogen. Nitrogen treatment was used to increase the safety of flour during storage.Coarsely ground bread was characterized by a lower volume of 1670 cm3 and a low crumb porosity of 43.56%. which is significantly lower than the performance of bread made from medium and fine flour. The results of laboratory baking of bread from medium-ground whole-ground wheat flour, in comparison with other samples, showed better baking properties. Thus, with a crumb porosity of 63.87%, the volumetric yield of bread from medium-ground flour was 2180 cm3; from fineground flour, the volume of baked bread was 15% lower than from medium-ground flour and amounted to 1770 cm3.In terms of fat content, bread samples differ significantly, more than 2 times higher in comparison with bread made from 1st grade wheat flour. The mass fraction of carbohydrates in samples of bread made from whole-milled flour of various grindings is lower than in bread made from 1st grade wheat flour. Thus, in bread made from whole-ground coarse flour, the amount of carbohydrates was 45.96%; average 45.13%; small 43.37%.

Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period

Flour confectionery products have an unstable polyphase structure that needs stabilization. The nutrient composition of these products is characterized by a high content of sugar and saturated fatty acids. The content of protein, dietary fiber, vitamins, and minerals is low. This predetermines the feasibility of using the latest raw materials. This paper has proven the possibility of using flour from extruded sunflower seed kernels (FESSK). FESSK is a unique protein-mineral raw material ingredient that contains essential amino and polyunsaturated fatty acids, as well as biologically active substances. In FESSK, compared to high grade wheat flour (HGWF), the content of protein increases by 3.1–3.3 times; minerals – 13.80–13.82 times; fiber – 98.91–98.93 times; fat – 2.54–2.56 times; the total amount of essential amino acids – by 3.15–3.19 times. One should note the balance of amino acid composition and the usefulness of FESSK proteins (amino acid number (AAN) of essential amino acids approaches 100 %). Compared to HGWF, FESSK has increased biological value index and utilization rate of amino acid composition, by 48.74 % and 39.29 %, respectively. Of the 13 vitamins necessary for the human body, 12 vitamins (92.3 % of the total amount of vitamins) were identified as part of the FESSK composition. In FESSK, compared to HGWF, fat-absorbing capacity increases by 1.50–1.52 times and water retention capacity by 3.62–3.64 times. It was found that the addition of 10.0 % FESSK increases wettability by 6.58–11.19 %; expansion rate by (1,0±0,1) %; ash content – 5.71–13.33 times; fat content by 2,19–6,17 %; protein content by 8.29–21.37 %. The integrated quality indicator increases by 5.1–6.8 %. Alkalinity decreases by 1.04–2.06 %. The expediency of the production of crackers with improved nutritional properties to improve the food supply of servicemen in a special period has been proven.

The use of flour from germinated buckwheat in bread recipes

The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established.

Разработка творожного полуфабриката с функциональными свойствами

Cottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in the calculation of the nutritional and energy value of products. Dietary fibers positively affect the work of the gastrointestinal tract, normalize cholesterol metabolism, participate in the elimination of heavy metal salts from the body, therefore, pectin is used in the diets of therapeutic and preventive nutrition. The article is devoted to the development of a curd semifinished product with a high content of dietary fiber. The food fibre source is represented by the use of natural apple pectin introduced in various dosages into curd cheesecakes instead of prime grade wheat flour. Organoleptic quality parameters were carried out and the best experimental sample was selected, which was subsequently frozen under shock freezing conditions and after storage in a refrigeration chamber, was examined for compliance with organoleptic, physicochemical and microbiological safety parameters. Analytical calculations were carried out on the content of dietary fiber and integral scrap in the developed curd semi-finished product. A 6-fold increase in dietary fiber content compared to the control has been proven. The iron content was increased by 4.8%, which is associated with the peculiarities of the mineral composition of the introduced natural apple pectin. The regulated quality and safety indicators when storing curd semi-finished products using apple pectin for 30 days did not change and corresponded to the data of regulatory documents. Thanks to the research done, a curd product with functional properties and high quality and safety indicators was obtained, which can be recommended for feeding various groups of the adult population and in the diets of therapeutic and preventive nutrition.

Influence of prescription components on the physical and chemical properties of wheat dough

The purpose of this work is to determine the quality of wheat dough with the addition of rice flour-a by-product in the production of cereals. The study revealed a pattern of changes in the physical and chemical properties of wheat dough with the addition of rice flour. Based on the results of the study, it can be concluded that the use of the EKA-1000 improver increases the amount of rice flour introduced (15 % to the total weight of wheat flour) in the recipe, which reduces the cost of the finished product and increases the nutritional value of 1st grade wheat flour, which improves test quality.

The use of processed gourds products to improve properties of bakery products

Currently, the food industry uses frozen semi-finished products in the baking of new products. A new type of frozen semi-finished products used to improve the baking properties of flour is widely used in North America, Western Europe, Japan, etc. The use of cryopreservation makes it possible to obtain high quality bakery products. The studies were carried out in the laboratory of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University and Volgogradsky CAS. Raw materials such as peeled rye flour, first grade wheat flour, thick rye sourdough, pressed baker's yeast, table salt, nardek with dried apricots were used. The dough was prepared with a 60:40 ratio of peeled rye and first grade wheat flour (Wstarter = 50%) by the developed recipe. The moisture content in the dough was 49.5%. The dough was prepared in a Diosna machine for 5-7 min. The required amount of salt was added as a saline. Yeast suspension was used. The generalization of these processes, which determine the transformation of recipe components into a finished product, provide the basis for scientific foundations of the baking technology using frozen semi-finished products and contributes to the development of methods for predicting the quality of finished products.

TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE

In this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been investigated. The best quality of the finished product is achieved by adding 10% leguminous mixture to the mass of first grade wheat flour. The research results showed that the developed combined flour with the introduction of leguminous crops made it possible to obtain bread with increased nutritional value, characterized by good organoleptic and physicochemical characteristics.

Влияние концентрата пищевых волокон из яблок на реологические свойства теста

The development of enriched bakery products by adding ingredients with proven physiological effects into recipe compositions belongs to the field of healthy nutrition. In accordance with the updated norms of the physiological needs for energy and nutrients, these ingredients include raw materials that can meet the organism need for alimentary fiber. In continuation of previously published studies, the effect of dried and crushed apples husks, as a secondary product in direct pressed juice technology, on the rheological properties of the dough was studied. Model mixtures of first grade wheat flour and apple husks were identified as dietary fiber concentrate. The physical properties of dough were determined on a Brabender extensograph. It has been established that the alimentary fiber concentrate from apples has a significant effect on the stability and extensibility of the dough , as well as on the patterns of changes in these indicators during the resting process. The rheological characteristics of dough from mixtures of first grade wheat flour and alimentary fiber concentrate at a ratio in mass fractions of 90:10 and 85:15 shows the difficulty of achieving the traditional shape, porosity structure, and appearance of finished bakery products. Accordingly, there are required both the development of technology parameters and measures of bread promotion, the functionality of which in terms of alimentary fiber is ensured by the addition of more than 10 % of dietary fiber concentrate from apples.

Нутрициологический потенциал фасоли в создании пищевых продуктов

The aim of this research work was to study nutritional value of food beans for medical and biological justification of the possibility of combining it with wheat flour for the production of functional foods. The objects of the study were models of hearth bread made from: first grade wheat flour (100%), bean seed flour (white and red) (100%), as well as samples of hearth bread made from composite mixtures based on beans containing 50 and 75% of beans. Nutritional and biological value of the studied products was determined by calculation, comparing nutrient composition, protein digestibility amino acid score (corrected/uncorrected) and glycemic index. The authors found that nutrient composition and energy value of bread models based on bean flour (white and red beans) in terms of nutritional and energy value are superior to hearth wheat bread, including according to protein by 48, 73 and 97%, respectively, to the percentage of bean flour in hearth bread 50, 75 and 100%. The fat content in hearth bread when bean flour is added is reduced by 33, 47 and 62%, respectively, to the percentage of bean flour. At the same time, the amount of carbohydrates remains practically unchanged. The energy value of bread is increased due to the increase in the amount of protein in bean flour. Protein digestibility-corrected amino acid score (PDCAAS) of hearth bread is increased proportionally to the increase in the bean component by 1.95 times when adding 50% of flour, by 2.2 times – when adding 75% of flour, regardless of the type of beans. Adding beans to hearth bread significantly increases the content of calcium and magnesium – by 4 and 1.4–1.8 times, respectively. The glycemic index is decreased in proportion to the increase in the share of beans in hearth bread, while with a complete replacement of wheat flour with bean, the index is decreased by 2 times. Key words: bean flour, nutritional value, hearth bread, functional foods

Мучные гарниры с повышенным содержанием йода

The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determination of dry substances mass fraction (GOST R 54607.4–2015 «Catering services. Methods of laboratory control of catering products. P. 4. Methods for determining moisture and dry substances»); determination of fat content (GOST R 54607.5–2015 «Catering services. Methods of laboratory control of catering products. P. 5. Methods for determining fat»); determination of protein content (GOST R 54607.7–2016 «Catering services. Methods of laboratory control of catering products. P. 7. Determination of protein by the Kjeldahl method»); determination of iodine by titrimetric method; determination of sugars (GOST R 54607.6–2015 «Catering services. Methods of laboratory control of catering products. P. 6. Methods for determining sugar»); microbiological methods (GOST R 54607.9–2016 «Catering services. Methods of laboratory control of catering products. P. 9. Microbiological trials»); determination of dietary fiber content was carried out by calculation. It is proved that the developed flour garnish can be attributed to a functional food product, since the iodine content in it is more than 15% of the average daily consumption rate.

Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade with the use of ion-ozonized water, whey and natural starter have been developed. The dough was prepared in a safe way under pressure in a kneading-beating ion-ozone cavitation unit. The recipe components (raw materials) of the dough were loaded into the kneading body of the unit, then the dough was replaced for 5 minutes at a kneading body rotation frequency of 5 s-1 in different rotation modes and times. Then the ion-ozone treatment was carried out using an excess pressure of 0.40 MPa (cavitation) and the dough was knocked down. The nutritional value, safety and shelf life of the developed no yeast bakery products with the addition of whey, starter and ion-ozonized water have been determined. It was found that in terms of organoleptic and physicochemical indicators, bread samples prepared from first grade wheat flour and ion-ozonized water without yeast and using whey are almost 2 times inferior to the quality of the control sample. As a result, it was found that churning for 3–5 minutes at a kneading body rotation frequency of 4–5 s-1 will be the optimal mode for obtaining a no yeast dough made from first grade flour on starter with the addition of whey and ion-ozonized water

The use of secondary raw materials of food production for bakery flour mixtures

Secondary raw materials formed in the technological process of production of such products as pumpkin juice, beet sugar, etc. is a promising source of useful components, including fiber, pectin substances, macro- and microelements in bioavailability form, etc. It was determined that the water-binding capacity of powders from pumpkin pomace and sugar beet pulp, as well as oat flour, is higher than that of wheat and rye flour by 20.9-22.8%. The study developed the composition of a flour mixture including, %: peeled rye flour - 60, second grade wheat flour - 20, pumpkin pomace powder - 6.3, sugar beet pulp powder - 5.7, oat flour - 8. It is determined that preliminary soaking of powders of pumpkin pomace and sugar beet pulp, as well as oat flour has a positive effect on the physical and chemical properties of bakery products, as well as the content of aromatic compounds in them. The content of dietary fiber in the developed products is 20% of the daily requirement, which makes it possible to classify the developed bread as functional food products.

Влияние сортовой муки на черствение хлеба из пшеничной муки высшего сорта

Влияние сортовой муки на черствение хлеба из пшеничной муки высшего сорта

Кексы с полбяной мукой для питания детей младшего школьного возраста

Цель исследования – разработка рецептурного состава кекса с нетрадиционным сырьем. Работа выполнена в Воронежском государственном университете инженерных технологий на кафедре технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств. Перспективными сырьевыми источниками являются растительные ресурсы, в частности полбяная мука. Обоснован выбор рецептурных компонентов, показана их пищевая и энергетическая ценность. Определяли органолептически (по ГОСТ 5897-90) внешний вид, вкус, цвет, запах, форму, поверхность, вид в изломе изделий, массовую долю сухих веществ (СВ) в сырье, полуфабрикатах и изделиях высушиванием при температуре 130 ºС в сушильном шкафу в течение 40 мин (ГОСТ 5900-2014); щелочность согласно ГОСТ 5898-87, плотность по ГОСТ 15810-2014. Расчет пищевой и энергетической ценности проводили расчетным путем. Проведена замена яблочного пюре на смесь яблочно-грушево-сливово-абрикосово-персикового пюре (соотношение 25:25:20:15:15) в пересчете на сухие вещества. Мука пшеничная первого сорта заменена на полбяную в соотношениях 80:20; 70:30; 60:40; 50:50. Рациональной выбрана дозировка 70:30. По органолептическим показателям разработанные изделия отличает приятный золотистый цвет мякиша, вкус, свойственный фруктовой добавке. Расширен ассортимент мучных кондитерских изделий для питания детей младшего школьного возраста.

Integrated economic analysis and evaluation of competitiveness of wheat flour of top variety at Perm market

Flour is one of the most significant essential commodities, and quality of the final product produced by food enterprises in baking, pasta, confectionery, and catering and modern trade depends on its properties. The aim of the study is comprehensive economic analysis and assessment of competitiveness of premium wheat flour sold by New Family LLC in Perm. Achieving this goal the following tasks were carried out: consideration of theoretical foundations of wheat flour competitiveness, conducting primary and secondary marketing research on the wheat flour market (including sociological survey); quality analysis of premium wheat flour; assessment of competitiveness using economic analysis. The object of research in this article are samples of premium wheat flour of various brands sold in New Family LLC Perm, and directly competing with each other for the final consumer. Within the framework of the article, comprehensive economic analysis was as follows: to conduct an examination of flour quality (determination of organoleptic indicators); assessing quality indicators “quality / price”of flour samples; application of Yudanov method; using the method of integrated competitiveness assessment and Buhl method competitiveness assessment (with the use of point scales). The study showed that the issue of considering competitiveness of products is very important in domestic market. The results of competitiveness assessment indicate that the most competitive premium grade wheat flour is “Tsar”.

Application of the amaranth extrudate in the technology of bread from grade wheat flour

Bakery is products whose composition regulation can have a beneficial effect on the country population’s diets. Among many enriching ingredients amaranth can be distinguished as promising raw materials. Its processed products can act as a basis for the gluten-free food manufacturing or as an ingredients enriching with protein, dietary fiber, squalene, polyunsaturated fatty acids and other nutrients. At the same time, integrated use of the amaranth grain potential should be recognized as the most appropriate. In the article, it was proposed to use ground extruded amaranth Universal as an enriching raw material ingredient for bakery products. The dosage limits of the amaranth extrudate were determined by a technique for calculation the structure of a multicomponent baking mixture for the production of enriched products. The technique includes the statement of the task of calculating the components of the mixture in the form of a stochastic programming problem in the M-statement. Accordingly, the mathematical expectation of the objective function value is optimized for given values of the coefficients variation and the probability of constraints fulfilling. In dosages justified by preliminary calculations, amaranth extrudate is introduced into model mixes with first-grade wheat flour to determine their baking properties. The indicators of the complex strength characteristics of the model mixtures are determined on the valorigraph. Results showed a decrease in baking properties with an increase in the mass fraction of amaranth extrudate in model mixtures up to 30%. At the same time, the numerical value of the valorimetric assessment allows us to consider this dosage of enriched bakery product formulations by introducing the extruded amaranth Universal.

Влияние содержания амилозы в пшеничной муке на процесс черствения и показатели качества хлеба в процессе хранения

Статья посвящена рассмотрению основных аспектов, влияющих на процесс ретроградации крахмала и разработку хлебобулочных изделий длительного хранения. В статье обоснована необходимость разработки данных изделий, направленная на решение, в т.ч. вопросов продовольственной безопасности. Изучены современные подходы к селекции мягкой пшеницы, с целью выведения сортов с низким содержанием амилозы в крахмале. Опытным путем установлено влияние муки из пшеницы сорта waxy на процесс черствения хлебобулочных изделий. В ходе исследований применялись стандартные методы определения амилозы, клейковины в муке пшеничной хлебопекарной 1 сорта, органолептические и физико-химические методы исследования для установления качественных показателей хлебобулочных изделий. Показано, что использование пшеничной муки с низким содержанием амилозы оказывает благоприятное влияние на замедление процесса черствения хлеба и сохранения его потребительских характеристик.&#x0D;