Studying the effect of sesame flour on the technological properties of dough and bread quality

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.133233

Keywords:

wheat bread, sesame flour, staling, gluten, structural-mechanical properties of dough

Abstract

It has been proven that the sesame seed chemical composition when compared with wheat flour is distinguished by the larger content of mono- and polyunsaturated fatty acids, mineral substances, protein, valuable for its amino acid composition, dietary fiber, and vitamins. In order to extend the assortment of bakery products with health properties, it is recommended that formulations of wheat bread should include sesame flour in the amount of up to 10 % to the weight of flour. It was established that the developed product with added sesame flour better satisfies the body need in proteins, when compared with wheat bread, by 7 % on average, and provides the body with a larger amount of fat, by 15.5 % with the predominant content of unsaturated fatty acids, particularly ω-6 and ω-9 acids, minerals, specifically calcium, magnesium ‒ by 26 % and 30 %.

We have established patterns of influence of sesame flour on the formation of the structural-mechanical properties of dough. It was found that the introduction of sesame flour to dough leads to a decrease in the amount of gluten in the dough and its elastic properties, improves the plastic properties of dough, which leads to a shorter duration of dough kneading. Given the reduction in the specific volume of the dough with added sesame flour after 180 minutes of fermentation, it is recommended that the duration of dough fermentation when using a straight-dough technique should not exceed 120 minutes.

It was established that following the introduction of 10 % of sesame flour the finished products contain up to 3 % of fat. Based on that, we can recommend replacing up to 3 % of margarine in the existing formulations of bakery products with sesame flour.

It has been proven that the products with added sesame flour are better in retaining freshness, which is confirmed by the decrease in the friability of the crumb, an increase in its overall deformation and hydrophilic properties; they also contain more aromatic compounds than the bread baked from wheat flour.

Author Biographies

Olena Bilyk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Yulia Bondarenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Аnna Hryshchenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Vira Drobot, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor

Department of Bakery and Confectionary Goods Technology

Volodymyr Kovbasa, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor

Department of Bakery and Confectionary Goods Technology

Vitaliy Shutyuk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Associate Professor

Department of Technology of Preservation

References

  1. Vsemirnaya statistika zdravoohraneniya 2016: monitoring zdorov'ya dlya GRP, celi ustoychivogo razvitiya (2016). Vsemirnaya organizaciya zdravoohraneniya. Zheneva, 121.
  2. Doklad o sostoyanii zdravoohraneniya v Evrope 2012: Kurs na blagopoluchie (2013). VOOZ Evropeyskoe regional'noe byuro, 168.
  3. Vypusk novostey VOOZ. Available at: http://www.who.int/ru/news-room/detail/
  4. Serdiuk, A. M., Polka, N. S., Hulich, M. P. (2010). Profilaktyka neinfektsiynykh zakhvoriuvan, shcho poviazani zi sposobom zhyttia, osoblyvostiamy kharchuvannia ta fizychnoiu aktyvnistiu – vahomyi napriam natsionalnoi stratehii okhorony zdorovia naselennia Ukrainy. Zhurnal AMN Ukrainy, 16 (2), 299–306.
  5. Bilyk, O., Drobot, V., Bondarenko, Y., Halikova, E. (2017). Research into efficiency of using the complex baking improver “Svizhist” in order to prolong freshness of bran crispbreads. Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 4–10. doi: 10.15587/1729-4061.2017.103860
  6. Shcherbakov, V. G. (1991). Biohimiya i tovarovedenie maslichnogo syr'ya. Moscow: Agropromizdat, 304.
  7. Al'van Amin, Minakova, A. D., Shcherbakov, V. G. (1998). Osobennosti belkovogo kompleksa kunzhutu. Izvestiya vysshih uchebnyh zavedeniy. Pishchevaya tekhnologiya, 4, 92–93.
  8. El-Adawy, T. A. (1995). Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Plant Foods for Human Nutrition, 48 (4), 311–326. doi: 10.1007/bf01088490
  9. Sen, M., Bhattacharyya, D. K. (2001). Nutritional Quality of Sesame Seed Protein Fraction Extracted with Isopropanol. Journal of Agricultural and Food Chemistry, 49 (5), 2641–2646. doi: 10.1021/jf001004q
  10. Bhaskaran, S., Santanam, N., Penumetcha, M., Parthasarathy, S. (2006). Inhibition of Atherosclerosis in Low-Density Lipoprotein Receptor-Negative Mice by Sesame Oil. Journal of Medicinal Food, 9 (4), 487–490. doi: 10.1089/jmf.2006.9.487
  11. Satchithanandam, S., Reicks, M., Calvert, R. J., Cassidy, M. M., Kritchevsky, D. (1993). Coconut Oil and Sesame Oil Affect Lymphatic Absorption of Cholesterol and Fatty Acids in Rats. The Journal of Nutrition, 123 (11), 1852–1858. doi: 10.1093/jn/123.11.1852
  12. Salerno, J. W., Smith, D. E. (1991). The use of sesame oil and other vegetable oils in the inhibition of human colon cancer growth in vitro. Anticancer Res., 11 (1), 209–215.
  13. Brown, L., Rosner, B., Willett, W. W., Sacks, F. M. (1999). Cholesterol-lowering effects of dietary fiber: a meta-analysis. The American Journal of Clinical Nutrition, 69 (1), 30–42. doi: 10.1093/ajcn/69.1.30
  14. Mensink, R. P., Zock, P. L., Kester, A. D., Katan, M. B. (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. The American Journal of Clinical Nutrition, 77 (5), 1146–1155. doi: 10.1093/ajcn/77.5.1146
  15. Wu, W.-H., Kang, Y.-P., Wang, N.-H., Jou, H.-J., Wang, T.-A. (2006). Sesame Ingestion Affects Sex Hormones, Antioxidant Status, and Blood Lipids in Postmenopausal Women. The Journal of Nutrition, 136 (5), 1270–1275. doi: 10.1093/jn/136.5.1270
  16. Kapadia, G. J., Azuine, M. A., Tokuda, H., Takasaki, M., Mukainaka, T., Konoshima, T., Nishino, H. (2002). Chemopreventive effect of resveratrol, sesamol, sesame oil and sunflower oil in the epstein–barr virus early antigen activation assay and the mouse skin two-stage carcinogenesis. Pharmacological Research, 45 (6), 499–505. doi: 10.1006/phrs.2002.0992
  17. Peñalvo, J. L., Heinonen, S.-M., Aura, A.-M., Adlercreutz, H. (2005). Dietary Sesamin Is Converted to Enterolactone in Humans. The Journal of Nutrition, 135 (5), 1056–1062. doi: 10.1093/jn/135.5.1056
  18. Namiki, M. (1995). The chemistry and physiological functions of sesame. Food Reviews International, 11 (2), 281–329. doi: 10.1080/87559129509541043
  19. Makarova, O. V., Ivanova, A. S., Sokolova, N. Yu. (2016). Trekhkomponentnye smesi v tekhnologii zernovogo hleba. Zernovi produkty i kombikormy, 64 (4), 4–9. doi: 10.15673/gpmf.v64i4.259
  20. Ostroborodova, S. N. (2007). Hleb «Vostorg» – produkt funkcional'nogo naznacheniya. Uspekhi sovremennogo estestvoznaniya, 11, 68–69.
  21. Ostroborodova, S. N. (2009). Razrabotka tekhnologii hleba s primeneniem semyan kunzhuta. Materialy P Vserossiyskoy konferencii studentov i aspirantov «Pishchevye produkty i zdorov'e cheloveka». Kemerovo: KemTIPP, 53–54.
  22. Skurihin, I. M., Tutel'yan, V. A. (Eds.) (2002). Himicheskiy sostav rossiyskih pishchevyh produktov. Moscow: DeLi print, 236.
  23. Lebedenko, T. Ye., Pshenyshniuk, H. F., Sokolova, N. Yu. (2014). Tekhnolohiya khlibopekarskoho vyrobnytstva. Praktykum. Odessa: «Osvita Ukrainy», 392.
  24. Drobot, V. I. (Ed.) (2015). Tekhnokhimichnyi kontrol syrovyny ta khlibobulochnykh i makaronnykh vyrobiv. Kyiv: NUKhT, 902.
  25. Smoliar, V. I. (2003). Alimentarni efektory lipidnoho obminu. Problemy kharchuvannia, 1, 8–14.

Downloads

Published

2018-06-08

How to Cite

Bilyk, O., Bondarenko, Y., Hryshchenko А., Drobot, V., Kovbasa, V., & Shutyuk, V. (2018). Studying the effect of sesame flour on the technological properties of dough and bread quality. Eastern-European Journal of Enterprise Technologies, 3(11 (93), 6–16. https://doi.org/10.15587/1729-4061.2018.133233

Issue

Vol. 3 No. 11 (93) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko, Vira Drobot, Volodymyr Kovbasa, Vitaliy Shutyuk

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.