The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes

Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered or extracted. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. One control sample and five test samples of bread were made. Control sample contains wheat flour, rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of buckwheat flour as well as wheat and rye flours. The content of buckwheat flour was calculated as a percentage of the total mass of flour according to the recipe. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. The average score for each indicator for each sample was not less than 4.5 points. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of buckwheat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. Content of nutrients in bread sample containing 15 % of buckwheat flour was calculated. Taking into account calculated content and daily intake of nutrients it can be concluded that obtained bread can be regarded as functional which provides the human body with iron.

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Technology of functional bread using buckwheat flour

Temnikova

Rudenko

Senchenko

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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The study of heat and mass transfer during dehydration of gelatin from waste products of hydrobionts

Алексанян

Максименко

Iakubova

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Fish processing waste is rich in collagen and promising as a source of raw materials for the production of gelatin. Gelatin today remains one of the most popular collagens in various industries, while the main share in the Russian gelatin market is occupied by imported products. Given there are structural, mechanical and foam structural characteristics of gelatin extract, including from fish processing waste, one of the ways to increase the effectiveness of dried gelatin technology will be its radiation dehydration in foamy form. The formation of a stable foam structure leads to a significant intensification of the moisture removal operation due to the growth of the phase contact surface during transfer and exchange of thermal energy and substance, a decrease in adhesion between the drying object and the working surface of the unit and, as a result, to simplification of the separation of the dehydrated material from it and the elimination of the energy-intensive crushing operation finished products. The purpose of this research was to develop rational drying regimes of gelatin extract based on the study of kinetic laws of choosing ways to intensify the process of moisture removal. Foamed gelatin extract was dried in the form of round rods with volumetric convective and convective-radiation energy supply. Based on the results of experimental and analytical studies of convective and convective-radiation foam drying of gelatin, practical recommendations are given on the hardware design of the drying process, including the design of a complex convective-radiation drying installation, which is applicable both to the production of dry gelatin and similar complex properties thermolabile elastic-viscous, gel-like and paste-like materials.

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The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes

Cited by 2 publications

References 6 publications

Technology of functional bread using buckwheat flour

Technology of functional bread using buckwheat flour

The study of heat and mass transfer during dehydration of gelatin from waste products of hydrobionts

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