Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
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Issue:3 (25)
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Prospects for the use of secondary raw materials mill products in the technology of bakery products
Annotation
Increasing food and biological value provided targeted correction of the chemical composition of food products through the use of unconventional as additives plant material containing a complex of biologically valuable nutrients. State program provides for an increase in the production of bakery products, dietetic and enriched with micronutrients. Russia annually produced a lot of secondary raw materials and waste products of grain processing. Thus, the processing of buckwheat husks and formed muchka, characterized unique chemical composition, high biological value. Use of additives from the raw waste mill products in the baking industry allows to intensify the process, create the optimum rheology test, improve biotechnological properties of yeast, bakery products expand the range of functionality. Experimentally, as a result of testing the use of buckwheat polish discharge in the formulation of rye-wheat bread «Russian» found that with increasing concentration of the additive increases the intensity of the accumulation of acid, lift the dough, flour decreased autolytic activity. The final products showed increase of lipid fractions, fiber, moisture and increase the porosity of bread. Physico-chemical and organoleptic characteristics of products produced by innovative technology, consistent with the requirements of the state standard. The resulting bakery products characterized by optimum taste, aroma characteristics, attractive appearance, elastic crumb with a uniform porosity.
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Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures