Development of Composite Mixes of Flour for Production of Bread of the Increased Nutrition Value

Вершинина, О. Л.; Зернаева, Е.А.; Бондаренко, А. Н.

doi:10.26297/0579-3009.2018.1.15

Cited by 3 publications

(7 citation statements)

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“…Однако сами по себе эти полимеры являются био-и хемоинертными, поэтому становится необходимым предварительная активация их поверхности для изменения химической структуры надмолекулярного слоя [124]. Поэтому для создания на поверхности полимерных матриц активных центров для иммобилизации БНС были использованы различные методы химической активации, такие как: термощелочное окисление 20% водным раствором химически чистого гидроксида натрия [125]; активация 20% или 37% растворами пероксида водорода в присутствии соли Fe(II) [126]; методами бромирования и бромирования с последующим гидролизом связи С-Hal [127].…”

Section: гибридные материалы на основе органических полимерных матриц...unclassified

“…Как показали многочисленные исследования [117][118][119][120][121][122][123][124][125][126][127][128][129][130], наиболее эффективным способом иммобилизации БНС на поверхность полимерных матриц при разработке гибридных материаловэто метод химической сорбции. Этот метод характеризуется образованием относительно прочных химических связей (водородные связи, Ван-дер-Ваальсовы взаимодействия, ковалентные связи) БНС с полимерами за счет взаимодействия реакционноспособных групп иммобилизата и полимера.…”

Section: гибридные материалы на основе органических полимерных матриц...unclassified

“…Причем наличие спейсера (например, в виде привитого на поверхность поливинилового спирта или акриламида) увеличивает степень свободы присоединенного БНС. Изменением полярности спейсера можно регулировать микроокружение иммобилизованного соединения, подавляя или повышая активность иммобилизата за счет снижения или увеличения сорбции реагента на носителе [117][118][119][120][121][122][123][124][125][126][127][128][129][130]. Структура получаемого гибридного материала, который должен быть сконструирован оптимальным образом, отвечает модели физиологически активных полимеров «прививочного типа», предложенной Рингсдорфом.…”

Section: гибридные материалы на основе органических полимерных матриц...unclassified

“…Число порфириновых фрагментов или БНС, приходящихся на одно элементарное звено полимера, может меняться в значительных пределах, но оно всегда значительно ниже единицы [127]. Такая модель связывания БНС с химически активированной поверхностью полимерной матрицы характерна для всех нами полученных гибридных материалов, единственным исключением являются материалы с иммобилизованными ионами меди и серебра.…”

Section: гибридные материалы на основе органических полимерных матриц...unclassified

“…Здесь реализуется связывание БНС с матрицей за счет хелатообразования [122]. Свойства полученных таким образом гибридных материалов наглядно подтверждаются данными каталитических и биоцидных исследований [117][118][119][120][121][122][123][124][125][126][127][128][129][130]. Результаты наших исследований [117][118][119][120][121][122][123][124][125][126][127][128][129][130] позволяют говорить о том, что образующиеся на поверхности полимера функциональные группы являются активными центрами, по которым становится возможной иммобилизация БНС, как, впрочем, и других химически активных соединений.…”

Section: гибридные материалы на основе органических полимерных матриц...unclassified

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Chemistry of Liquid Systems and Functional Materials Based on Coordination Compounds of Linear and Cyclic Polypyrroles

2023

Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol.

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The review presents a generalization of research on the chemistry of solutions and materials based on linear and cyclic polypyrrole compounds carried out at the Department of Inorganic Chemistry of the Ivanovo State University of Chemistry and Technology. The review focuses on key areas related to synthetic approaches to the preparation of boron complexes with pyrrole derivatives, as well as complexes of a wide range of metals of the periodic system with substituted derivatives of the phthalocyanine ligand. Spectroscopic, luminescent, acid-base properties of synthesized compounds and their practical application in sensor systems are considered separately. In addition, the possibilities of obtaining hybrid and functional materials, including derivatives of borondipyrrins and tetrapyrrole macroheterocyclic compounds, which have increased catalytic and biological activity in liquid-phase processes are shown. For citation: Vashurin A.S., Bobrov A.V., Botnar A.A., Bychkova A.N., Gornukhina O.V., Grechin O.V., Erzunov D.A., Kovanova M.A., Ksenofontova K.V., Kuznetsov V.V., Lefedova O.V., Latypova A.R., Litova N.A., Marfin Yu.S., Pukhovskaya S.G., Tarasyuk I.A., Tikhomirova T.V., Rumyantsev E.V., Usoltsev S.D., Filippov D.V. Chemistry of liquid systems and functional materials based on coordination compounds of linear and cyclic polypyrroles. ChemChemTech [Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol.]. 2023. V. 66. N 7. P. 76-97. DOI: 10.6060/ivkkt.20236607. 6840j.

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Section: гибридные материалы на основе органических полимерных матриц...unclassified

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Chemistry of Liquid Systems and Functional Materials Based on Coordination Compounds of Linear and Cyclic Polypyrroles

2023

Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol.

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Development of a functional bread technology based on a grain baking mixture

Alekhina

2021

Vestnik MGTU

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One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characterized by an increased content of macro- and micronutrients, antioxidants, and a reduced amount of phytin. However, the preparation of grain bread based on a baking mixture of bioactivated wheat crushed by the disintegration wave method with a moisture content of 10.0 ± 0.5 % led to the production of products with a sticky, strongly jamming crumb. The aim of the research was to develop a baking mixture of bioactivated wheat and functional grain bread of improved quality based on it. At the first stage of the research, the composition of the baking mixture based on bioactivated wheat grain was selected to obtain the best quality product, at the second stage, the chemical composition of bread was evaluated based on the developed baking mixture. The change in the properties of the dough during fermentation, the quality indicators of bread after 20 hours of storage and its chemical composition were evaluated in accordance with the methods specified in the current standards. The best properties of the dough and the quality of the bread have been observed in a sample obtained on the basis of a baking mixture, in 100 g of which 75 % of the grain products are dry bioactivated wheat crushed by the disintergation-wave method, and 25 % - baking wheat flour of the first grade. As a result of the assessment of the chemical composition of the developed product, it has been found that it belongs to functional food products. The preparation of grain bread using this technology will also allow us to solve one of the tasks of the state policy in the field of healthy nutrition aimed at increasing the production of functional products.

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Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye

Alekhina,

Ponomareva,

Bakaeva

2023

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Introduction: In connection with the acquisition of new data in the field of metabolic aspects of food pharmacology and toxicology, the production volume of functional products is growing every year and is one of the important priority directions for the development of the food industry. To enrich bakery products, bioactivated grain, flour from whole wheat and rye, and bakery mixes using these types of flour have been widely used lately. The preparation of grain bread based on a bakery mix made from wheat and rye bioactivated by the disintegration-wave method leads to products with a sticky, highly kneadable crumb.Purpose: To develop a bakery mix using flour from whole grain bioactivated wheat and rye and a technology for functional bread of improved quality based on it.Materials and Methods: The objects of research were ten samples from baking mixes with different compounding components. In the fermentation test, the fermentation activity was determined on the National rhizograph, the acidity was determined by titration. The quality of bread after 20 hours of storage and its chemical composition were evaluated in accordance with generally accepted methods specified in current standards.Results: The best dough properties and bread quality were observed in the sample made based on the bakery mix without the use of dry wheat gluten, with an increased dosage of ascorbic and citric acids, whey, in which 100 grams contained equal parts of flour from whole grain bioactivated rye and wheat, peeled rye flour, and first-grade wheat flour (each at 23.63%). As a result of evaluating the chemical composition of the developed product, it was found that it is classified as a functional food due to its significant content of magnesium, phosphorus, iron, thiamine, and riboflavin.Conclusion: The choice of a bakery mix composition using flour from whole grain bioactivated rye and wheat has been justified to produce functional bread with a nearly non-kneadable crumb. A preparation technology has been developed, which will intensify the technological cycle of product production by eliminating the dough fermentation stage.

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Development of Composite Mixes of Flour for Production of Bread of the Increased Nutrition Value

Cited by 3 publications

References 0 publications

Chemistry of Liquid Systems and Functional Materials Based on Coordination Compounds of Linear and Cyclic Polypyrroles

Chemistry of Liquid Systems and Functional Materials Based on Coordination Compounds of Linear and Cyclic Polypyrroles

Development of a functional bread technology based on a grain baking mixture

Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye

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