Optimization of a gluten-free diet with new products

Zharkova, Irina; Zvyagin, A.A.; Мирошниченко, Л. А.; Slepokurova, Yu.I.; Roslyakov, Yu.F.; Koryachkina, S. Y.; Густинович, Василий Григорьевич; Oliva», Voronezh Ooo «Russkaya

doi:10.20953/1727-5784-2017-6-59-65

Cited by 6 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Обзор литературы показывает, что среди научных работ в данном направлении особое место занимают исследования, связанные с созданием различных композиций зерновых культур для понижения количества глютена, для придания более высоких потребительских свойств в состав добавляются различные пищевые добавки [4][5][6][7]. Ученые отмечают, что формирование продукта перед термообработкой должно сопровождаться приданием определенных реологических свойств, которые благоприятно будут влиять на процесс теплопередачи, а значит, и на процесс термообработки 1 [8][9][10].…”

Section: обзор литературыunclassified

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Shelekhov

2021

Engineering Technologies and Systems

View full text Add to dashboard Cite

Introduction. The article presents the results of a study of using various methods for thermal processing of bakery products. It is shown that the infrared method is one of the most promising methods of heat treatment. The analysis showed that when combining different methods of heat treatment, the products retain their consumer qualities and the time of the technological cycle is reduced. The author proposes to use the method of thermal processing in the fast food industry. Materials and Methods. The subject of the study is a new method of thermal processing of bakery products made from wheat-rye flour using infrared radiation. For the study, a heating unit was manufactured in accordance with the patent for utility model No. 199820, where heating elements made using the grid-screen printing technology were installed; the performance of heating elements was controlled by a device with a PID controller of the TRM 148-T brand with an RS-485 interface. Results. The article shows that this method can be used to create a uniform product heating. The results of studies on the control of temperature conditions for baking bread are presented. It has been shown that the time of baking bread decreased by more than 25%, while the consumer quality of the product did not change. Discussion and Conclusion. The studies have shown that the use of the method for thermal processing opens up new opportunities for the fast food industry and other sectors of the national economy. The results of the study showed that together with a set of experimental data, this method will be possible to use in the individual sector and to carry out the intellectualization of the process of preparing various food products.

show abstract

Section: обзор литературыunclassified

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Shelekhov

2021

Engineering Technologies and Systems

View full text Add to dashboard Cite

show abstract

“…Для этого используют муку цельнозерновую, гречневую или льняную, муку из амаранта, киноа, каштана, кэроба (порошка из плодов рожкового дерева) и др. [2,3,[7][8][9][10]. Для обогащения используют различное белоксодержащее растительное сырье (соя, нут, фасоль, люпин) [3,11,12], ферментированные отруби [13], ферментированный пробиотиками сублимированный порошок шампиньонов [15].…”

Section: Introductionunclassified

The effect of stevia powder on the quality of gluten-free cookies

Nilova,

Malyutenkova,

Shmakova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness

show abstract

“…Enriching baked goods with nutrient-enhanced raw ingredients is one of the trends in the healthy nutrition research. Bread belongs to the products of daily and mass consumption and, accordingly, is a factor for adjusting the structure of the population's diet [1][2][3][4]. It should be noted that any change in the component proportions of this product group, as a rule, accompanied by new sensory characteristics, does not always find understanding among consumers.…”

Section: Introductionmentioning

confidence: 99%

The model for calculating the proportions of a baking mixture to produce enriched products taking into account fluctuations in characteristic quality and safety indicators

Derkanosova

Василенко

Shelamova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

When developing a new method, the formulation must ensure the stability of the quality and safety of the finished product, provided that the target indicator is reached. A method is proposed for calculating the dosage of an enriching raw ingredient when the boundary conditions for the enriching effect and the quality of the finished product are met. Amaranth extrudate is selected as the enriching ingredient. The enriching effect is predicted in relation to protein while achieving the effect on dietary fiber and calcium content. The authors defined classes of technological and financial limitations, the main of which relate to baking properties of the flour mixture – the amount of gluten as a factor in forming the shape, appearance, crumb structure, ash content, factors like the color of breadcrumb. It was found that it is not possible to expect sensory characteristics identical to the traditional ones for bread with the addition of amaranth extrudate. Within the limits of acceptable changes in organoleptic characteristics, the enriching effect can be achieved with a dosage of flour from amaranth extrudate not exceeding 23 %. The method is implemented by means of modern information technologies and can be used as a tool in the decision support system for the development of new technologies and recipes for enriched bakery products ensuring quality and safety.

show abstract

Optimization of a gluten-free diet with new products

Cited by 6 publications

References 0 publications

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

The effect of stevia powder on the quality of gluten-free cookies

The model for calculating the proportions of a baking mixture to produce enriched products taking into account fluctuations in characteristic quality and safety indicators

Contact Info

Product

Resources

About