Justification of the raw materials used and the component composition for the production of enriched bakery products
https://doi.org/10.20914/2310-1202-2024-4-108-115
Abstract
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.
About the Authors
D. I. Devyatkin
Ural State University of Economics
Russian Federation
Russian Federation
postgraduate student, Department of Food Technology, 8 Marta/Narodnoy Voli St., 62/45, Yekaterinburg, 620144, Russia
N. A. Lesnikova
Ural State University of Economics
Cand. Sci. (Engin.), associate professor, Department of Food Technology, 8 Marta/Narodnoy Voli St., 62/45, Yekaterinburg, 620144, Russia
D. S. Mysakov
Ural State University of Economics
Cand. Sci. (Engin.), associate professor, Department of Food Technology, 8 Marta/Narodnoy Voli St., 62/45, Yekaterinburg, 620144, Russia
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Review
For citations:
Devyatkin D.I., Lesnikova N.A., Mysakov D.S. Justification of the raw materials used and the component composition for the production of enriched bakery products. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(4):108-115. (In Russ.) https://doi.org/10.20914/2310-1202-2024-4-108-115
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