vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-4-108-115vguit-3557Research ArticleПищевая биотехнологияFood biotechnologyОбоснование используемого сырья и компонентного состава для производства обогащенных хлебобулочных изделийJustification of the raw materials used and the component composition for the production of enriched bakery productshttps://orcid.org/0000-0002-5457-1613ДевяткинД. И.DevyatkinD. I.

аспирант, кафедра технологии питания, ул. 8 Марта/Народной Воли, 62/45, г. Екатеринбург, 620144, Россия

postgraduate student, Department of Food Technology, 8 Marta/Narodnoy Voli St., 62/45, Yekaterinburg, 620144, Russia

devyatkdim@mail.ruhttps://orcid.org/0000-0001-6765-7064ЛесниковаН. А.LesnikovaN. A.

к.т.н., доцент, кафедра технологии питания, ул. 8 Марта/Народной Воли, 62/45, г. Екатеринбург, 620144, Россия

Cand. Sci. (Engin.), associate professor, Department of Food Technology, 8 Marta/Narodnoy Voli St., 62/45, Yekaterinburg, 620144, Russia

lista507@rambler.ruhttps://orcid.org/0000-0003-0514-9413МысаковД. С.MysakovD. S.

к.т.н., доцент, кафедра технологии питания, ул. 8 Марта/Народной Воли, 62/45, г. Екатеринбург, 620144, Россия

Cand. Sci. (Engin.), associate professor, Department of Food Technology, 8 Marta/Narodnoy Voli St., 62/45, Yekaterinburg, 620144, Russia

mysakov_ds@usue.ruУральский государственный экономический университетРоссияUral State University of EconomicsRussian Federation202423122024864108115Copyright © Девяткин Д.И., Лесникова Н.А., Мысаков Д.С., 20252025Девяткин Д.И., Лесникова Н.А., Мысаков Д.С.Devyatkin D.I., Lesnikova N.A., Mysakov D.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3557

Стремление поддерживать здоровый образ жизни определяет структуру спроса граждан Российской Федерации на продукты питания первой необходимости. Разработка новых технологий и рецептур продукции здорового питания является актуальной задачей для производителей, является приоритетным направлением Министерства здравооохранения и поддерживается на государственном уровне. Основной тенденцией развития хлебопекарного производства является увеличение спроса населения на хлебобулочные изделия специального назначения, а также на функционально-обогащенные продукты. Предпочтение отдается изделиям, не уступающим по качеству продукции традиционного наименования, успешность реализации такой продукции определяется временными и технологическими затратами. При подборе используемых в производстве функциональных пищевых ингредиентов важно учитывать не только их влияние на компонентный состав и качество готовой продукции, но и на особенности ведения технологического процесса. Так, использование сочетания конопляной муки с арабиногалактаном в рецептуре хлеба из пшеничной обойной муки позволяет уменьшить продолжительность замеса и брожения теста, расстойки и выпечки хлеба. Проведенный органолептический анализ готовых изделий показал, что запах, форма, поверхность, состояние мякиша при замещении пшеничной муки на 6 и 8 % конопляной муки и 2,5 % арабиногалактана фактически не изменились. Вносимые добавки замедляют процесс старения хлеба, о чем свидетельствуют проведенные физико-химические испытания. Установлен срок хранения обогащенного хлеба – 3 суток при температуре 20±2 °C. Исследованиями доказано, что внесение биологически активных добавок в хлеб увеличивает антиоксидантную способность, которая по истечению 3 суток хранения снижается на 18 %.

The desire to maintain a healthy lifestyle determines the structure of the demand of citizens of the Russian Federation for essential food. The development of new technologies and formulations of healthy food products is an urgent task for manufacturers, is a priority of the Ministry of Health Protection and is supported at the state level. The main trend in the development of bakery production is an increase in the demand of the population for bakery products for special purposes, as well as for functionally enriched products. Preference is given to products that are not inferior in quality to products of the traditional name, the success of the sale of such products is determined by time and technological costs. When selecting functional food ingredients used in production, it is important to take into account not only their effect on the component composition and quality of finished products, but also on the specifics of the technological process. Thus, the use of a combination of hemp flour with arabinogalactan in the recipe of bread made from wheat flour makes it possible to reduce the duration of kneading and fermentation of dough, proofing and baking bread. The organoleptic analysis of the finished products showed that the smell, shape, surface, and condition of the crumb did not actually change when wheat flour was replaced with 6 and 8 % hemp flour and 2.5 % arabinogalactan. The added additives slow down the aging process of bread, as evidenced by the conducted physico-chemical tests. The shelf life of enriched bread is 3 days at a temperature of 20 ± 2 °C. Studies have proven that the introduction of biologically active additives into bread increases the antioxidant capacity, which decreases by 18 % after 3 days of storage.

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The authors declare that there are no conflicts of interest present.