Justification of the optimal ratio of components in macaroni products enriched with composite mixture

Аптрахимов, Денис Рафаилович; Mardar, Maryna; Евтушенко, А И; Smolnikova, Farida; Prokhasko, L S; Rebezov, Мaksim; Khayrullin, Mars

doi:10.14419/ijet.v7i4.38.27817

Cited by 2 publications

(1 citation statement)

References 3 publications

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“…Improving the properties of yeast, the preparation of special enzymatic semi-finished products [6,7]. In addition to a large number of additives that improve the physical and technological properties of bread products, vitamin and mineral supplements are used today to increase the value of products for the health of consumers -from ascorbic acid and iodine to protein and vitamin-mineral complexes [8,9,10]. The purpose of this study is to develop the dietary salt free bread with addition of bioadditives and study its physical-chemical properties.…”

Section: Correction Of the Baking Properties Of Flour And Doughmentioning

confidence: 99%

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

Smolnikova¹,

Moldabayeva²,

Kenijz³

et al. 2019

IJRTE

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Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

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Section: Correction Of the Baking Properties Of Flour And Doughmentioning

confidence: 99%

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

Smolnikova¹,

Moldabayeva²,

Kenijz³

et al. 2019

IJRTE

Self Cite

View full text Add to dashboard Cite

show abstract

A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta

Zhamel,

Iskakova,

Izembayeva

et al. 2023

Agrarnaâ nauka

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Relevance. Celiac disease is a disease of intolerance to cereal proteins (gluten). For patients with celiac disease, it is necessary to create special types of cereal products from raw materials that do not contain gluten. For gluten-free products, flour is a key raw material component, so technology is focused on the selection of flour. In this regard, the creation of gluten-free pasta based on domestic vegetable raw materials, in particular corn and buckwheat flour, will create products aimed at preserving and improving the health of the population.Material and methods. Corn and buckwheat flour were used for the experiments. The main indicators characterizing the quality and value of buckwheat and corn flour are standard physico-chemical and organoleptic, as well as indicators characterizing nutritional value.Results. Corn flour and buckwheat flour obtained by grinding corn grains of the domestic Budan 237 variety and buckwheat of the Shortandinskaya 3 variety were used. The organoleptic, physico-chemical parameters and chemical composition of corn and buckwheat flour were determined to justify the feasibility of using grain processing products in the technology of gluten-free pasta.

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Justification of the optimal ratio of components in macaroni products enriched with composite mixture

Cited by 2 publications

References 3 publications

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta

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