Flour Weight Research Articles

Recovery of End‐Of‐Life Wood–Plastic Composites (WPC) Products: Influence of Wastes Fields Nature and of a Compatibilizer on Recycled WPC Bending Properties

AbstractA mechanical recovery approach is adopted for two polyethylene (PE) based wood–plastics composites (WPCs) wastes fields, with varying ageing degrees. On the one hand, CDP0 consists of defective decking boards in appearance, which cannot be commercialized. On the other hand, FDV0 is made of end‐of‐life decking boards, exposed for about 10 years outside. CDP0 and FDV0 are first ground, and then reincorporated with an unaged WPC, called WPC‐PE0, through extrusion to generate new profiles. A compatibilizer (maleic anhydride grafted polyethylene (PE‐g‐MA)) is also used to improve processing and mechanical properties of final profiles. The maleic anhydride percentage (MAH%) in PE‐g‐MA differ, as well as the PE‐g‐MA content (2 and 4 wt% relative to the wood flour weight). The bending properties are recovered for both CDP0 and FDV0, when reincorporated at 50 wt% with WPC‐PE0. Moreover, CDP0 can be recycled at 100 wt%. Unfortunately, the compatibilizers do not improve the flexural strengths of the composites. However, they help the wood flour dispersion within the matrix during processing.

ИСПОЛЬЗОВАНИЕ ОВОЩНОГО ПЮРЕ ДЛЯ ПОВЫШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ И РАСШИРЕНИЯ АССОРТИМЕНТА СДОБНЫХ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

The purpose of the work was to substantiate the possibility and expediency of using vegetable puree to increase the nutritional value and expand the range of bakery products. Standard and generally accepted methods were used in the work. The results of experiments conducted to study the effect of carrot/beetroot/pumpkin vegetable puree on the organoleptic and physico-chemical parameters of quality and nutritional value of muffins are presented. It was found that the use of carrot / beetroot / pumpkin puree applied in an amount of 5 %, 10 %,15 % by weight of flour during the pre-cooking process contributes to the darkening of the crust color and gives the crumb of buns a yellow or pink hue, with an increase in the dosage of puree to 10% or more, a vegetable taste and smell appears in the products. The dependences of the effect of vegetable puree on the mass fraction of moisture, acidity, specific volume, shape stability, mass fraction of sugar and fat in bakery products are determined. The recommended dosage of vegetable puree was 10% by weight of flour. It has been proven that the use of carrot/ beetroot /pumpkin puree in the indicated dosage increases the nutritional value of muffins by increasing the content of dietary fiber, vitamins B1, B2, C, PP, beta-carotene, calcium, phosphorus, magnesium, potassium, zinc, iron, iodine in them.

Protein-fat concentrate for enrichment of wheat flour

Wheat flour, especially high grade flour, is significantly impoverished in macro-, micronutrients and other valuable components such as essential amino acids, essential fatty acids, vitamins, minerals, soluble and insoluble dietary fibers. To enrich wheat flour, the authors produced lentil-flax flour (protein-fat concentrate) with the high protein (27.5%) and fat (11.9%) content. The developed technological scheme of the combined grinding of lentil (67%) and flax (33%) seeds included the I–III break systems, sizing system, scratch system, 1–3 reduction systems. When studying physico-chemical and biochemical indicators, it was found that the protein-fat concentrate was close to the corresponding indicators of wheat flour by mechanical characteristics. A significant proportion of the albumin-globulin fraction of soluble proteins (88%), as well as the high content of the most deficient essential α-linolenic acid (6.11% compared to 0.05% in wheat flour with regard to the total fat content) suggest the high nutritional and biological value of the obtained product. Evaluation of an effect of the protein-fat concentrate on the indicators of the finished products (crackers) showed that its introduction in an amount of 15% of the total flour volume not only did not worsen but even improved sensory indices by several criteria. The high total sensory score (32 points) indicates the standard quality of the obtained product. Addition of lentil-flax flour in an amount of 15% of total flour weight in production of bakery products as well as bakery confectionary products will allow extending the assortment of balanced farinaceous products, significantly reducing the deficiency of essential α-linolenic acid in diets upon their consumption according to the physiological norms.

Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour

The article studies the effect of fruit and vegetable powders on the rheological profile of a semi-finished product based on flour from the grain of light-grain rye of the Bambyshev Memory variety. The flour from the grain of light-grain rye of the Bambyshev Memory variety was control sample No.1. Prototype No.2 was with the addition of apple pomace powder in an amount of 15% to the weight of flour. Prototype No.3 was with the addition of pumpkin pulp powder in an amount of 15% to the weight of flour. The rheological properties of semi-finished products were determined using a Mixolab device. The data of mixograms and Mixolab profilers showed differences in the parameters of the rheological profile and Mixolab indices for the studied flour and mixtures. The authors have proved that, when using rye flour with high amylolytic activity, the introduction of fruit and vegetable powders in the mixture allows you to increase the viscosity of the dough, reduce the amylolytic activity and recommend additives as improvers of the properties of rye semi-finished products. When adding fruit and vegetable powders in an amount of 15% by weight of flour, additives are improvers of the properties of rye semi-finished products. The analysis of the rheological profiles of the dough from the experimental mixtures allows us to recommend them for the production of flour confectionery products.

Use of yacon in the technology of bread of graded wheat flour

Expanding the range of raw ingredients with high concentration of nutrients that are deficient in the diets of the population is in line with modern trends in the field of healthy nutrition. These raw materials include yacon, which is known for its high inulin content, which, during storage or hydrolytic cleavage, is converted to fructose and other compounds in the form of fructans. The rationale for the choice of recipe composition of bread from graded wheat flour with the addition of yacon powder was carried out according to the results of studying the dynamics of the biotechnological characteristics of the dough and the quality of finished products. As it was shown by the results of the study, the introduction of 3.5% by weight of flour of powdered semi-finished product from yacon into the recipe composition improves the texture, taste, and aroma of bread made from graded wheat flour. 7% addition equates the sample to the control in terms of the structure of porosity, volume and shape, but darkens the crumb and makes the color of the crust more pronounced. 10.5% addition of yacon powder leads to the decrease in the sensory perception of bread

A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads

The use of a sourdough (SD) preparation based on a fermented chickpea extract (FCE) starter as a leavening and anti-staling agent in gluten-free breads was explored in this study. The FCE starter was prepared by a submerged fermentation (at 37 °C for 15 h) of coarsely ground chickpeas and the gluten-free bread formulations, based on rice and corn flours, were made using a rice sourdough produced with the FCE starter as additional leavening agent; the FCE-SD breads and samples containing merely baker’s yeast as microbial leavener (control) were both prepared at three different levels of added water, i.e., 85, 92 and 100% (flour weight basis). The loaf specific volume significantly (p < 0.05) increased with sourdough inclusion into batters and by increasing the amount of added water. Moreover, inclusion of sourdough into the gluten-free formulations resulted in a finer porous crumb macrostructure and a lower crust moisture content than control breads. Upon bread storage (25 °C for 5 days), water migration from crumb to crust was noted. Staling events were also monitored by compression testing and differential scanning calorimetry, showing an increase in crumb firmness and the apparent melting enthalpy (ΔH) of retrograded amylopectin during bread storage; the values for both parameters decreased with inclusion of FCE-SD and with higher amounts of added water into the gluten-free formulations. Kinetic data in modelling crumb firmness and ΔH values by linear regression analysis and the Avrami equation, respectively, revealed a slower staling rate for breads with sourdough, compared to control formulations; moreover, with increasing level of added water to the batter, the firming rate was reduced, while the amylopectin retrogradation was enhanced. Finally, in vitro enzymatic starch digestibility of the crumb was lower for staled breads stored for 5 days, compared to fresh products, while there was no pronounced effect by sourdough inclusion. Overall, the incorporation of FCE-SD into gluten-free bread formulations seems to be a promising alternative for improving quality and extending the shelf life of gluten-free baked products.

Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared to white bread. Emulsifiers are commonly used to improve dough handling and baking quality during bread production. In present study, five emulsifiers (diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), polysorbate 80, sodium stearoyl lactylate (SSL), soy lecithin, and sucrose esters) were added during dough preparation of the whole wheat flour at 0.2%, 0.5%, and 1.0% (flour weight basis). Dough rheological behavior and bread quality attributes, such as specific loaf volume and hardness, were measured. The results showed that DATEM, sucrose esters, and SSL increased the resistance to extension of the dough, whereas soy lecithin and polysorbate 80 increased the extensibility. Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control. Adding higher levels (1.0%) of sucrose esters, polysorbate 80, and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.

White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development. Adding NSP generally resulted in significantly increased loaf volumes and decreased hardness. The glycaemic potency (glycaemic glucose equivalents (GGE) g) of bread was found to be reduced with the addition of NSP at all levels (1, 3 and 5% w/w based on flour weight). Increasing the concentration of xanthan gum and lambda-carrageenan did not show any further decrease in the glycaemic potency. Notably, adding 5% w/w psyllium husk significantly reduced the glycaemic potency from ~49 GGE/100 g in the reference bread to 32 GGE/100 g. The reduction in the glycaemic potency was attributed to viscosity effects (for xanthan) and starch–NSP interactions (for psyllium husk). Overall, the 5% w/w psyllium husk bread sample was most promising in terms of both physical characteristics and its effect on in vitro glucose release.

Investigation of the effect of graphene nanosheets on the properties of beech/polylactic acid flour composites

In this study, the effect of different amounts of graphene on the physical and mechanical properties of polylactic acid beech wood fiber composites were investigated. Beech flour and graphene were used as reinforcing phases with different weight percentages (0, 0.5, 1.5 and 2.5%). Samples were prepared by solution method and after pressing, mechanical properties such as flexural strength, flexural modulus, impact resistance and tensile strength and physical properties including differential scanning calorimetry test (DSC) and X-ray scattering test were measured. The results of analysis of variance showed that the effect of treatment was significant for flexural strength ( p &lt; .05) and flexural modulus, impact resistance and tensile strength ( p &lt; .01). The highest flexural strength, flexural modulus and tensile strength were related to treatment 8, which included 30% beech flour, 67.5% polylactic acid and 2.5% graphene, and the highest impact resistance was related to treatment 2, which included 20%. The weight of beech flour was 79.5% by weight of polylactic acid and 0.5% by weight of graphene, which were significantly different from other treatments ( p &lt; .05). Based on the DSC, the melting temperature of the polymer matrix was transferred to higher temperatures by adding graphene nanosheets. The results of X-ray diffraction test showed that for all three treatments there is a similar trend in terms of peak graph and with increasing the concentration of graphene nanoparticles, only the peak intensity changed. It can be said that the addition of nanographene to beech-polylactic acid flour composites has improved the mechanical and physical properties.

Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour

Background: Gluten free biscuits are at high demand at present which is suitable for celiac patient. Many changes takes place during the preparation of biscuit may be due to ingredients used or baking process. Therefore, this research was conducted to evaluate the physical and textural properties of gluten free biscuit containing rice flour, soya flour and buckwheat flour. Methods: The experiment was carried out during the period from January, 2018 to April, 2018. Gluten free biscuits were prepared from composite flours of two varieties of rice flours, soya flour and buckwheat flour. The physical and textural properties were investigated using standard procedures. Result: Due to addition of buckwheat flour and soya flour weight and hardness of the developed biscuit was increased and diameter, thickness was decreased. Colour tends to redness and yellowness. This is due to addition of soya flour and buckwheat flour in other treatments. Therefore, gluten free biscuit can be prepared by using rice flour, soya flour and buckwheat flour with good physical and textural properties.

INCREASING THE BIOLOGICAL VALUE OF YEAST TEST DUE TO THE USE OF SKIMMED RAW MATERIALS

The prospects of using dry protein-carbohydrate semi-finished product (SBVN) in yeast dough technology are proved. The indicators of active and titrated acidity of the dough were studied, the presence in the system of SBVN helps to reduce the active and increase the titrated acidity of dough samples. The positive effect of SBVN on the quality of gluten dough has been proved. It is established that the use of SBVN in the technological process of yeast dough production provides an opportunity to adjust the strength of the flour and purposefully influence the rheological properties of the dough. As a result of the conducted researches it is established: For indicators of active acidity it is established that the use of SBVN with a concentration of 5; 10 and 15% helps to reduce the active acidity, which reaches its optimal pH value of 5.71… 5.72 after 90 · 60 s of fermentation. Sample dough with a concentration of SBS 20% reach the same pH value after (180… 210) · 60 s fermentation, due to reduced activity of lactic acid bacteria and inhibition of yeast activity The titer of titratable acidity in samples with a concentration of SBVN 5; 10 and 15% increases rapidly and reaches the optimal value of 3.2… 3.30H after 90 · 60 s of fermentation. The sample of the test with a concentration of SBVN 20% reaches the optimal value of the titrated acidity after (150… 180) · 60 s of fermentation, which is explained by the decrease in the activity of lactic acid bacteria. Adding SBVN to the dough leads to an increase in the yield of dry gluten by 2-7% for the batch of flour №1 and by 2-9% for the batch №2. The elasticity indicators increase by 15% for the flour lot №1 and decrease by 5% for the flour lot №2. There is also an increase in the elongation of gluten by 16% for a batch of flour №1 and a decrease in this indicator for a batch of flour №2 by 5%. SBVN helps to increase the amount of crude gluten by 2-13% for the batch of flour №1 and 5-7% for the batch №2 compared to the control. At this stage of research, the optimal concentration of SBVN to the weight of flour was 15%.

Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase

SummaryAnthocyanins are well‐known compounds that can improve gastrointestinal effects and have the potential to be utilised as an ingredient in functional foods. However, the true pharmacological role that they carry out in human body has been largely elusive. Thus, this study was aimed to investigate the inhibitory action of anthocyanins in a cake matrix on intestinal enzymes – α‐glucosidase, sucrase and lipase. Anthocyanin‐rich black rice extract powder (ABREP) was incorporated into cake at the levels of 0, 0.25, 0.5, 1 and 2% of flour weight. The physicochemical properties and in vitro digestibility of the cake, as well as enzyme inhibitory effects of anthocyanins were investigated. Degradation of anthocyanins in the batter occurred up to 68% at the 2% fortification level while the cake matrix asserted a protective effect on the remaining anthocyanins, keeping them by up to 84% after baking. The antioxidant capacity of cakes was increased by nine times when cake was fortified with 2% ABREP. The digestion rate of sucrose was reduced by 4.6 times at a 2% fortification level as compared to the control. Furthermore, cake with 2% ABREP addition showed 150%, 41% and 278% higher inhibitory effects against sucrase, α‐glucosidase and lipase as compared to the one with 0.5% addition, respectively. This study provides an in‐depth understanding of the potential of anthocyanin‐fortified foods for helping people with elevated blood glucose and triglyceride levels.

Justification of the feasibility of using wild-growing inulin-containing plants in bread technology

This article discusses the use of additives from the roots and rhizomes of inulin-containing plants in baking. A method has been developed for the production of bread with the addition of powders of wild-growing inulin-containing plants at a dosage of 1.5%, which makes it possible to obtain a new type of bread while reducing the consumption of baker’s yeast by 10-15%, or reducing the duration of dough fermentation by 15-20%. The content of inulin in 100 g of bread made from wheat flour with the addition of 1.5% to the mass of high elecampane powder is 0.41 g/100 g (S.V.), the fructose content is 0.35 g/100 g (S.V. ). It was found that the added additives do not reduce the microbiological safety of bread. So, QMAFAnM in the sample with high elecampane - 3.5 × 102, in the sample with dandelion officinalis - 1.0 × 102, in the sample with greater burdock 2.3 × 102, which meets the requirements of SanPiN. The quality indicators of powders from roots and rhizomes have been determined, their influence on the technological process of bread production has been studied. A rational dosage was established in the amount of 1.5% by weight of flour, which makes it possible to obtain bread with high quality indicators, increased nutritional value.

REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS

The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills,bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The articleanalyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on thequality of flour products. The change of properties of trial baking in comparison with the control sample is investigated.The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with therequirements of GSTU 46.004-99. The composition of model mixtures of wheat flour: potatoes in the ratios 96...90:4...10, as well as mashed potatoes and mash 5-10% was developed. Physicochemical parameters of laboratory bakingof bread were determined for the obtained samples.Extrusion of model mixtures of grain with raw potatoes at a temperature of + 100-120 °C and a vapor pressureof 0.2 MPa. Extruded mixtures of wheat and potatoes were added to wheat flour TM "Bogumila" in the amount of 5; 7.5and 10 % by weight of flour before kneading the dough and performed a test baking of bread. Organoleptic andphysicochemical parameters were evaluated for the obtained bread samples. Changes in the baking properties of flourwith the addition of similar crushed extrudates in different proportions have been studied. It was found that the starchcontent in extruded samples increases with increasing humidity and reaches a minimum value with a minimum contentof potatoes and grains of 1.6 and 0.6 mm.It was found that the addition of 7.5 % raw potato pulp and raw 5 % mashed potato in patent baking wheat flouris optimal due to the best quality indicators of products without significant deterioration of traditional organolepticproperties and somewhat delayed staling. Extruded wheat flour obtained from a mixture of wheat and potato, is recommendedas an additive to baking flour in an amount of not more than 7.5 %.

Effect of food additives on the structure of the dough

The article presents data on the effect of additives of pre-processed powder from plant raw materials on the structure of yeast dough. Inthe activityof malt from rye, wheat, barley of the "Elf" variety, soybeans, peas and triticale, depending on different concentrations of the substrate. Two important characteristics are obtained – the Michaelis constant and the dependence of the reaction rate on the concentration of substratea. Studies of the amylolytic activity of tritical malt on wheat flour have shown that the sugar-forming ability of flour increases with the addition of dry tritical malt. When carrying out a reaction using not distilled, but tap water, the activity of amylase increases even more, which is not unexpected in accordance with the experiments conducted. The greatest significance of the processes occurring during the kneading of the test: physico-mechanical, colloidal and biochemical can be explained by the swelling of water-insoluble proteins, which form a three-dimensional spongy-mesh structure in the dough. This determines the extensibility and elasticity of the dough. Starch grains of flour adsorption binds a large amount of water. A significant amount of water is also absorbed by rye flour penthozans. The highest value of acidity was characterized by samples with rye malt, introduced in a dosage of 1–3% by weight of flour. The introduction of malt preparation was also reflected in the structural and mechanical properties of the crumb. Elastic deformations with an increase in the dosage of malt are reduced, in contrast to plastic deformations. For use in baking, according to a comprehensive assessment, barley malt is recommended at a dosage of 3% to the mass of flour.

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

SummaryOleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep‐recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.

Использование пряного растительного сырья в технологии заварного полуфабриката

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough.&#x0D; Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples.&#x0D; Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product.&#x0D; Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

Влияние бетаиносодержащих добавок на реологические свойства теста из пшеничной муки

Influencing synthetic betaine of synthetic origin (betaine hydrochloride (HCl), 99% concentration) and Betainex additive (organic betaine content – 23% per a.d.w.) on the rheological properties of wheat dough was studied. Calculating the dosages of experimental ingredients was based on the recommended norms for daily consumption of bakery products (263 g/day), the norms for daily consumption of the biologically active substance – betaine (3 g/day), and the requirements for functional food producing (not less than 15% of a person's daily requirement). Four test samples were studied: control sample – without the addition of betaine-containing additives, the second and third samples – with the addition of betaine HCl in the amount of 1.2% and 0.18% by weight of flour, respectively. The fourth sample – with Betainex additive in 1.08% dosage by weight of flour. The rheological characteristics of the dough were determined using farinograph (Brabender) and alveograph (Chopin) equipment. During the experiment, the following indicators were recorded: water absorption capacity (WAP) of flour, dough stability during kneading, and its elastic-deformation properties. Carried out tests allowed to conclude that betaine-containing additives influence wheat dough properties in different ways. Betaine, obtained synthetically, strengthens the dough, while Betainex, on the contrary, relaxes it. Moreover, the usage of betaine-containing additives in baking as an ingredient could not only increase the nutritional value of the product, but also improve the rheological properties of wheat dough. Expanding the scope for the application of Betainex additive, obtained from the secondary raw materials of baker's yeast production, will provide the enterprise producing baker's yeast with technological and environmental sustainability.

The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The water absorption and development-time of the dough sample increased with the addition of PLP. The increase in the PLP content in the dough sample from 10% to 15% showed significant differences in dough-stability. The energy and extensibility of dough increased for 5 and 10% and then decreased for 15% PLP substitution levels at dough resting time 45, 90, and 135 minutes after production. The specific-volume decreased and the pressure force reversely increased stepwise by 5 up to 15% dosage. Sensory-evaluation indicated that 10% of PLP in the bread is the most acceptable-level, more enriched-bread variants were less acceptable mainly owing to having less significant colour and sensory indices (p < 0.05), meanwhile dough water-absorption and specific-volume had no significant difference compared to less enriched bread samples (p > 0.05). As expected, the colour changed, too, from light brown (the control) to dark green (for 15% the PLP in bread). The moisture, dietary-fiber, protein, ash, and fat content significantly increased in the toast-bread, reflecting the enhancement levels.

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.