The development of technological parameters of seed sprouting before extrusion

Чаплыгина, И. А.; Matyushev, V. V.; Shanina, E. V.; Semenov, A. V.; Shmeleva, Zh N.

doi:10.1088/1755-1315/548/4/042067

Cited by 2 publications

(1 citation statement)

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“…The technology for producing such products is based on the principle of enrichment. According to Sycheva O. V. (2020), this means that it is possible to either add a new super-food component with certain functional properties to the recipe of a traditional product, or to make an adequate replacement of the traditional component with the same superfood [13].…”

Section: Introductionmentioning

confidence: 99%

Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour

Sadygova

Marinina

Andreeva³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article studies the effect of fruit and vegetable powders on the rheological profile of a semi-finished product based on flour from the grain of light-grain rye of the Bambyshev Memory variety. The flour from the grain of light-grain rye of the Bambyshev Memory variety was control sample No.1. Prototype No.2 was with the addition of apple pomace powder in an amount of 15% to the weight of flour. Prototype No.3 was with the addition of pumpkin pulp powder in an amount of 15% to the weight of flour. The rheological properties of semi-finished products were determined using a Mixolab device. The data of mixograms and Mixolab profilers showed differences in the parameters of the rheological profile and Mixolab indices for the studied flour and mixtures. The authors have proved that, when using rye flour with high amylolytic activity, the introduction of fruit and vegetable powders in the mixture allows you to increase the viscosity of the dough, reduce the amylolytic activity and recommend additives as improvers of the properties of rye semi-finished products. When adding fruit and vegetable powders in an amount of 15% by weight of flour, additives are improvers of the properties of rye semi-finished products. The analysis of the rheological profiles of the dough from the experimental mixtures allows us to recommend them for the production of flour confectionery products.

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Section: Introductionmentioning

confidence: 99%