The effect of adding flour from oat flakes on the technological parameters of the preparation of wheat baguette
A. E. Kovaleva,
E. A. Pyanikova,
A. S. Ryazantseva,
E. Y. Kalugin,
E. T. Greshilov,
Е. V. Оvchinnikova https://doi.org/10.20914/2310-1202-2024-1-38-45
Abstract
Functional food products have recently become very popular among the population. This category includes products with added nutritional value, which favorably affect the state of the body and contribute to reducing the risk of developing a number of diseases. One of these ingredients is dietary fiber, the source of which may be oat flakes. The paper examined the influence of oatmeal flour on the technological parameters of the production of wheat baguette, in the formulation of which part of the wheat flour was replaced by this flour. Research results have shown that when kneading dough, due to the high water-absorbing ability of oat flour, water consumption increases, compared with the preparation of dough on wheat flour. During the fermentation process, the temperature of the dough increases and, as a result, the fermentation process accelerates, which can negatively affect the acidity of the baguette. Therefore, ice is added instead of room temperature water. The hardness of such ice water should be 4-6 ° F. In order to obtain a more plastic and elastic dough for baguettes, oat flour with a fat content of no more than 9% and with the replacement of wheat flour in an amount of no more than 50% was used. The use of oatmeal flour in the baguette recipe affects the duration of the "fermentation" operation: it accelerates it due to the presence of a large amount of vitamins, minerals and total sugars, which are a nutrient medium for the development of yeast. Introduction to the baguette production technology of additional processing of molded blanks with a boiling soda solution allows you to get a product with a crisp crust and an airy crumb.
About the Authors
A. E. Kovaleva
South-West State University
Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
E. A. Pyanikova
South-West State University
Cand. Sci. (Engin.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
A. S. Ryazantseva
South-West State University
master student, commodity science, technology and examination of goods departmen, 50 years of October Av., 94, Kursk, 305040 Russia
E. Y. Kalugin
South-West State University
master student, commodity science, technology and examination of goods departmen, 50 years of October Av., 94, Kursk, 305040 Russia
E. T. Greshilov
South-West State University
master student, commodity science, technology and examination of goods departmen, 50 years of October Av., 94, Kursk, 305040 Russia
Е. V. Оvchinnikova
Kursk Institute of Cooperation
Cand. Sci. (Econ.), associate professor, commodity science and technology disciplines department, Radishcheva, 116, Kursk, 305004, Russia
References
1. Shukri R., Alavi S., Dogan H., Shi Y.C. Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour. Carbohydrate polymers. 2021. vol. 253. pp. 117259.
2. Pyanikova E.A., Kovaleva A.E., Tkacheva E.D., Ryazantseva A.S. Gluten-free semi-finished biscuit product and method of its preparation. Patent RF, no. 2775915, 2022.
3. Samsonova E.D., Krasnoshtanova A.A. Technology of bakery products using protein-containing vegetable raw materials. Advances in chemistry and chemical technology. 2020. no. 11. pp. 62–67. (in Russian).
4. Polonsky V.I., Surin N.A., Gerasimov S.A., Lipshin A.G. et al. Study of oat varieties (Avena sativa L.) of different geographical origins in terms of grain quality and productivity. Vavilov Journal of Genetics and Breeding. 2019. no. 23(6). pp. 683–690. (in Russian).
5. Zhang N., Gao Y., Tong L., Li Z. Superheated steam processing improved the qualities of oats flour and noodles. Journal of Cereal Science. 2018. vol. 83. pp. 96-100.
6. Roye C., Van Wayenbergh E., Henrion M., De Bondt Y. et al. Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability. Journal of Cereal Science. 2021. vol. 102. pp. 103360. doi: 10.1016/j.jcs.2021.103360
7. Klochkova I.S., Davidovich V.V. Technology of bakery products using protein-containing vegetable raw materials. Scientific works of Dalrybvtuz. 2018. vol. 46. no. 3. pp. 62-67. (in Russian).
8. Pyanikova E.A., Kovaleva A.E., Tkacheva E.D. et al. Bread made from wheat and buckwheat flour for functional purposes and a method for its preparation. Patent RF, no. 2756117, 2021.
9. Pyanikova E.A., Kovaleva A.E., Krivdina O.A., Ryazantseva A.S. Technological parameters for the production of gluten-free biscuits. Proceedings of VSUET. 2021. vol. 83. no. 4(90). pp. 63–69. doi: 10.20914/2310–1202–2021–4–63–69 (in Russian).
10. Shabolkina E.N., Shevchenko S.N. Results of studying the rheological and baking characteristics of dough obtained from mixtures of wheat flour and products of processing of naked oat grain. Grain legumes and cereal crops. 2020. no. 4 (36). pp. 148-155. doi: 10.24411/2309–348X 2020–11218 (in Russian).
11. Feofilaktova O.V., Ponomarev A.S. Study of technological properties of non-traditional types of flour in the production of products of public catering enterprises. Food industry. 2019. vol. 4. no. 2. pp. 28-34. doi: 10.29141/2500–1922–2019–4–2–4 (in Russian).
12. Krochmal-Marczak B., Tobiasz-Salach R., Kaszuba J. The effect of adding oat flour on the nutritional and sensory quality of wheat bread. British Food Journal. 2020. vol. 122. no. 7. pp. 2329-2339. doi: 10.1108/BFJ-07-2019-0493
13. Abou-Raya M.A., Rabiae M.M., El-Shazly A.S., El–Fadaly E.S. et al. Effect of adding barley and oat flour on the rheological properties of bread dough. Journal of Food and Dairy Sciences. 2014. vol. 5. no. 8. pp. 641-652.
14. Marcin K., Jarosław W., Monika P., Agnieszka W. Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls. CyTA-Journal of Food. 2016. vol. 14. no. 1. pp. 18-26.
15. Zaki H., Hussien A. Chemical, rheological and sensory properties of wheat-oat flour composite cakes and biscuits. Journal of Productivity and Development. 2018. vol. 23. no. 2. pp. 287-306.
16. Morsy M.K. Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour. Annals of Agricultural Science, Moshtohor. 2022. vol. 60. no. 1. pp. 63-72.
17. Farkas A., Szabó E., Horváth A., Jaksics E. et al. Development and application of a laboratory baking test for the characterisation of wholemeal oat flours. Journal of Cereal Science. 2023. vol. 114. pp. 103761.
18. Tamba-Berehoiu R.M., Cristea S., Negoiţă M.I.O.A.R.A., Popa C.N. et al. Bread making potential assessment of wheat-oat composite flours. Romanian Biotechnological Letters. 2019. vol. 24. no. 3. pp. 522-530.
19. Majzoobi M., Raiss Jalali A., Farahnaky A. Impact of whole oat flour on dough properties and quality of fresh and stored part‐baked bread. Journal of Food Quality. 2016. vol. 39. no. 6. pp. 620-626. doi: 10.1111/jfq.12237
20. Abou-Raya M.A., Rabiae M.M., El-Shazly A.S., El–Fadaly E.S. Effect of adding barley and oat flour on the rheological properties of bread dough. Journal of Food and Dairy Sciences. 2014. vol. 5. no. 8. pp. 641-652
Review
For citations:
Kovaleva A.E., Pyanikova E.A., Ryazantseva A.S., Kalugin E.Y., Greshilov E.T., Оvchinnikova Е.V. The effect of adding flour from oat flakes on the technological parameters of the preparation of wheat baguette. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(1):38-45. (In Russ.) https://doi.org/10.20914/2310-1202-2024-1-38-45
Views:
282
Email this article 
Post a Comment 
