Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

Osokina, Nina; Liubych, V. V.; Novikov, Volodymyr; Leshchenko, Ivan; Petrenko, Vasyl; Khomenko, Svitlana; Zorunko, Viktor; Балабак, Олександр; Москалец, В.В.; Москалец, Т.З.

doi:10.15587/1729-4061.2020.217018

Cited by 6 publications

(6 citation statements)

References 29 publications

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“…Processing of experimental data allowed to propose the dependence of wheatgrass density on pressing pressure to describe by the equation of the form.  = АLnР + В, (5) where A and B are empirical coefficients depending on the product temperature.…”

Section: Fig 4 Dependence Of Absolute Deformation Of Wheat Grain On C...mentioning

confidence: 99%

Section 28. Wheat Grain Flattening on the Roller Device

Borankulova

2023

Sustainable Food Chain and Safety Through Science, Knowledge and Business

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Section: Fig 4 Dependence Of Absolute Deformation Of Wheat Grain On C...mentioning

confidence: 99%

Section 28. Wheat Grain Flattening on the Roller Device

Borankulova

2023

Sustainable Food Chain and Safety Through Science, Knowledge and Business

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“…Natural ingredients containing vitamins, macro-and microelements with therapeutic, prophylactic, and functional properties are introduced into the formulation. The use of fruit and berry products in the confectionery industry is relevant [9].…”

Section: Devising the Recipe For A Cake With Fresh Sliced Pumpkin Acc...mentioning

confidence: 99%

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

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“…Several studies are underway aimed at improving the biological value of food [19]. Paper [20] proved the expediency of the use of uncommon crops in the technology of food production [20]. In cupcake technology, solid fat is replaced with vegetable oil [21].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Quality forming patterns in the cupcake enriched with pumpkin slices

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

Self Cite

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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

show abstract

Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

Cited by 6 publications

References 29 publications

Section 28. Wheat Grain Flattening on the Roller Device

Section 28. Wheat Grain Flattening on the Roller Device

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Quality forming patterns in the cupcake enriched with pumpkin slices

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