The formation of quality and antioxidant properties of bakery products with cloudberry powder
https://doi.org/10.20914/2310-1202-2018-2-138-143
Abstract
This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.
About the Authors
L. P. Nilova
Peter the Great St. Petersburg Polytechnic University
Russian Federation
Cand. Sci. (Engin.), associate professor, Graduate School Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
Russian Federation
Cand. Sci. (Engin.), associate professor, Graduate School Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
S. M. Malyutenkova
Peter the Great St. Petersburg Polytechnic University
Cand. Sci. (Engin.), associate professor, Graduate School Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
Cand. Sci. (Engin.), associate professor, Graduate School Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
M. S. Kaigorodtseva
Peter the Great St. Petersburg Polytechnic University
graduate student, Graduate School Service and Trade Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
graduate student, Graduate School Service and Trade Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
A. A. Evgrafov
Peter the Great St. Petersburg Polytechnic University
Cand. Sci. (Milit.), professor, Graduate School Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
Cand. Sci. (Milit.), professor, Graduate School Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
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Review
For citations:
Nilova L.P., Malyutenkova S.M., Kaigorodtseva M.S., Evgrafov A.A. The formation of quality and antioxidant properties of bakery products with cloudberry powder. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):138-143. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-138-143
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