Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

Малютина, Т. Н.; Туренко, В. Ю.

doi:10.20914/2310-1202-2016-4-166-171

Cited by 6 publications

(2 citation statements)

References 1 publication

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“…Существенным моментом при производстве макаронных изделий является использование различных добавок, которые чаще всего применяются для повышения пищевой ценности готовой продукции и улучшения органолептических показателей (цвета и вкуса) [4][5][6][7][8][9][10]. На сегодняшний день перечень добавок, используемых в макаронном производстве, достаточно велик.…”

Section: Introductionunclassified

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

Iskakova

Iztaev

Магомедов

et al. 2019

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

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Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

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Section: Introductionunclassified

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

Iskakova

Iztaev

Магомедов

et al. 2019

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

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“…3, pp. 454-469 Влияние дозировки муки из полбы на механическую прочность изделий, Н[81] Effect of the dose of spelt wheat flour on the mechanical strength of the product, Н[81]…”

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Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

Смирнов¹,

Фазуллина²,

Fazullina

2019

Food Processing: Techniques and Technology

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The article features the problems of improving the range of pasta products. The quality of food and the overall balance of the human diet are crucial in the state of health and quality of life. Macaroni products are in great demand among all population groups, so it can be considered as an object for the introduction of enriching and functional components. Pasta industry produces scores fortified products with dietary and/or functional orientation, but their percentage remains insignificant. Given the popularity of pasta, it can be a promising direction to include non-traditional raw materials in the pasta dough in order to change its chemical composition and increase nutritional value. The research employed methods of systematization, analysis, and generalization. The research was conducted on the premises of the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of Federal Research Center of Nutrition and Biotechnology. The article contains an overview of the scientific works by Russian and foreign researchers on improving the range of pasta products, namely pasta with functional properties, using non-traditional raw materials. It also describes some ways of expanding the use of existing raw materials, new formulations and technologies for the production of functional pasta with non-traditional raw materials. The research revealed some problems and trends in the pasta industry. The study is of theoretical importance and can be useful for scientists and producers in the development of new formulations and/or technologies of pasta with desired functional properties using non-traditional raw materials.

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The quality of pasta products made from various kinds of flour

Zavalishina

Кузнецова

Korneeva

2021

IOP Conf. Ser.: Earth Environ. Sci.

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In Russia, pasta is one of the most common food products, the demand for which has remained stable for many decades. The average consumption of these products is 7 kg / year per person. The raw material for the production of pasta in our country is mainly macaroni semolina which is obtained from soft high-glassy wheat varieties. The main disadvantages of soft wheat pasta are its low nutritional value and high caloric value. In recent years, vitaminized pasta has been becoming increasingly common, but of immediate relevance is the development of production technologies using unconventional raw materials and additives, with the help of which it is possible to increase the content of vitamins, macro- and microelements and other biologically valuable substances in a product and ensure the stability of product quality at the same time. A comparative evaluation of the quality of pasta manufactured by OJSC “Altai Macaroni” under various trade marks (TM): spiral, “Pasta Veneta” TM, group A, premium; spiral, “Almak” TM, group B, premium; spiral, “Product For Health” TM, group B, with the addition of buckwheat flour, premium; spiral, «Product For Health” TM, group B, with the addition of soy flour, premium has been undertaken. Organoleptic, physico-chemical indicators of product quality as well as its consumer characteristics have been taken as evaluation criteria.

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Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

Cited by 6 publications

References 1 publication

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

The quality of pasta products made from various kinds of flour

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