EFFECT OF THE METHOD OF PREPARATION OF RYE GRAIN ON ITS MICROSTRUCTURE AND SAFETY INDICATORS
https://doi.org/10.20914/2310-1202-2014-1-119-122
Abstract
Summary. One of the main issues in the baking industry is currently the development and introduction of new products increased nutritional value. By promising area of enrichment products include the use of whole grains. Currently pressing issue is expanding the range of bakery products by applying the functional orientation of the whole grain rye. Expand the range of bread from a mixture of rye and wheat flour can be due to the use of whole grain rye. German company "Irex" developed a method of preparing a mixture of products from rye and wheat flour with the addition of acidified whole rye "Saftkorn." The experiment was conducted microstructure definition, content of toxic elements (cadmium, lead, mercury, arsenic) and microbiological indicators rye "Saftkorn" and "Avanguard". The microstructure and grain safety performance prepared in different ways. The difference in the microstructure of rye "Saftсorn" (Germany) and "Аvangard" (Russia). Proven that their microbiological parameters were within acceptable limits.
About the Authors
E. I. Ponomareva
Voronezh state university of engineering technology
Russian Federation
Professor
Department of technology of bread, macaroni and confectionery
phone (473) 255-38-51
Russian Federation
Professor
Department of technology of bread, macaroni and confectionery
phone (473) 255-38-51
N. N. Alekhina
Voronezh state university of engineering technology
Russian Federation
associate Professor
Department of technology of bread, macaroni and confectionery
phone (473) 255-38-51
Russian Federation
associate Professor
Department of technology of bread, macaroni and confectionery
phone (473) 255-38-51
T. N. Malyutinа
Voronezh state university of engineering technology
Russian Federation
associate Professor
Department of technology of bread, macaroni and confectionery
phone (473) 255-38-51
Russian Federation
associate Professor
Department of technology of bread, macaroni and confectionery
phone (473) 255-38-51
I. A. Zhuravleva
Voronezh state university of engineering technology
Russian Federation
applicant
Department of technology of bread, macaroni and confectionery
Russian Federation
applicant
Department of technology of bread, macaroni and confectionery
References
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4. Санина Т.В., Магомедов Г.О., Алехина Н.Н. Хлеб из биоактивированного зерна пшеницы. Воронеж.: ВГТА. 2008. 172 с. Sanina T.V., Magomedov G.O. Khleb iz bioaktivirovannogo zerna pshenitsy [Bioactivated bread from wheat]. Voronezh, VGTA, 2008. 172 р.
Review
For citations:
Ponomareva E.I., Alekhina N.N., Malyutinа T.N., Zhuravleva I.A. EFFECT OF THE METHOD OF PREPARATION OF RYE GRAIN ON ITS MICROSTRUCTURE AND SAFETY INDICATORS. Proceedings of the Voronezh State University of Engineering Technologies. 2014;(1):119-122. (In Russ.) https://doi.org/10.20914/2310-1202-2014-1-119-122
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