Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-Stored Bakery Products

Bondarenko, Yulia; Mykhonik, Larisa; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Andronovich, Galina; Hetman, Inna

doi:10.21303/2504-5695.2019.00973

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…ISSN 2664-9969 pieces standing [9]. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages.…”

Section: Methods Of Researchmentioning

confidence: 99%

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

Bilyk

Burchenko

Kochubei-Lytvynenko

et al. 2021

TAPR

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The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.

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“…ISSN 2664-9969 pieces standing [9]. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages.…”

Section: Methods Of Researchmentioning

confidence: 99%

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

Bilyk

Burchenko

Kochubei-Lytvynenko

et al. 2021

TAPR

Self Cite

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“…Важным источником пищевых волокон, полноценного белка, ненасыщенных жирных кислот, минеральных веществ и витаминов являются зерновые и масличные культуры [5].…”

Section: результаты и обсуждениеunclassified

“…Мука зеленой гречки имеет более светлый цвет по сравнению с темной гречневой. Ее технологические свойства мало изучены, но есть исследования, утверждающие, что ее пищевая и биологическая ценность превышает таковую у темной гречневой муки из-за отсутствия гидротермальной обработки [5].…”

Section: результаты и обсуждениеunclassified

Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review

Ruban,

Kolosova,

Ryseva

et al. 2023

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

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Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.

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“…Согласно медико-биологическим требованиям к полноценному сбалансированному продукту, содержащему все необходимые для жизнедеятельности организма белки, жиры, углеводы, витамины, минеральные вещества, была предпринята попытка разработки рецептуры творожного продукта [2][3][4][5][6][7][8][9][10][11][12][13][14][15]. Содержание массовой доли белка в контрольном образце составило 3,86%.…”

Section: Introductionunclassified

Influence of the degree of green buckwheat grinding on the assessment of the storage capacity of cottage cheese products

Глаголева

Толбинская

2021

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

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In the course of the work, the influence of the amount of crushed green buckwheat on the organoleptic characteristics of the product was studied, taking into account the degree of grinding. 1, 2, 3, 4 and 5% fraction of green buckwheat were added to the curd base. On the first day of storage, the chemical composition of the samples was analyzed. The results show that the percentage of fat in the image samples was increased compared to the control - from 1.77 to 1.88. The content of the proportion of protein in the control sample was 3.86%. An increase in the size of protein compression was noted in all samples. The ash content in the samples showed a tendency to increase in comparison with the control and varied in the range from 0.72 to 0.90%. The moisture content in the control sample was 86.67%, in the remaining samples - from 83.96 to 85.92%. In the course of the analysis, the change in the samples of the experiment with green buckwheat during storage was studied, taking into account the organoleptic indicators. Analysis of the data obtained shows that initially the pH changes little up to 15 days of storage, then gradually decreases. Initial CFU values were 6.00 ? 107 for sample (2%), 7.50 ? 107, 5.00 ? 107, and 6.50 ? 107 for sample (3%), sample (1%), and sample 2 (3% ). ) respectively. B shows a trend towards a tracked decrease before the end of the shelf life. The guaranteed shelf life of the green buckwheat curd product is 14 days at a temperature of 4 ± 2?С, which is experimentally substantiated. This storage time is a satisfactory indicator. The product is promising for sale to consumers.

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Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-Stored Bakery Products

Cited by 6 publications

References 15 publications

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review

Influence of the degree of green buckwheat grinding on the assessment of the storage capacity of cottage cheese products

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