DOI: https://doi.org/10.15587/1729-4061.2019.170617

Research into the structural-mechanical properties of shortbread dough with oilseed meals

Mihailo Kravchenko, Vitalii Mihailik, Dmytro Yakymchuk, Oksana Dzyundzya, Valentyna Burak, Olena Romanenko, Mykola Valko, Evgenia Korolenko, Iryna Osypenkova, Zoia Bondarchuk

Abstract


This paper reports results of research into the application of oil-seed meal in the technology of flour-based confectionery products, specifically shortbread dough. We have investigated the structural-mechanical properties of shortbread dough with the addition of meal from the seeds of sesame, nut, and flax. It has been revealed that the indicators for elasticity, plasticity, and distensibility decrease compared to control sample by 4 % to 40 % when adding the meal of sesame, nut, and flax whose content ranges from 10 % to 30 %. Adding meals helps reduce the amount of gluten-free flour, which is a positive factor for making shortbread dough. Adding a composition of the specified meals at a ratio of 1.5:2:1.5 to shortbread dough increases the content of protein, fiber, macro- and micronutrients.

We have performed sensory quality assessment of shortbread dough semi-finished products made from oil-seed meals. The distensibility of control and experimental samples of shortbread dough semi-finished products has been calculated when replacing flour with a 10 %, 20 %, and 30 % of the composition. We have estimated the structural-mechanical characteristics of shortbread dough – deformation, relative plasticity, elasticity, distensibility. A diagram has been constructed for the deformation dynamics of shortbread dough that contains the model compositions of sesame, nut, and flax meals. The developed dough semi-finished products demonstrate the reduced indicators for plasticity, elasticity, distensibility, and deformation. It has been determined that the amount of gluten in shortbread dough decreases and the developed products show a greater fragility. It was found that the best sensory indicators were demonstrated by the sample with a 20 % content of meals in the flour.

We have experimentally confirmed the appropriateness of using oilseed meals, as well as devised a technology of flour confectionery products made from shortbread dough. It has demonstrated the increased protein content, by 2.4 times, selenium – by 41.2 times, fiber – by 4.7 times, calcium – by 18.4 times, magnesium – by 8.5 times, vitamin E – by 9.1 times. It was established that the developed functional products have improved food and biological value and fragility

Keywords


shortbread dough; meals; oilseeds; structural-mechanical properties; dough deformation.

References


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DSTU 4910:2008. Vyroby kondyterski. Metody vyznachennia masovykh chastok volohy ta sukhykh rechovyn (2008). Kyiv: Derzhspozhyvstandart, 16.

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GOST Style Citations


Tekhnolohiya kharchovykh produktiv funktsionalnoho pryznachennia: monohrafiya / Mazaraki A. A., Peresichnyi M. I., Kravchenko M. F., Karpenko P. O., Peresichna S. M.; M. I. Peresichnyi (Ed.). 2-he vyd., pererob. ta dop. Kyiv: Kyiv. nats. torh.-ekon. un-t., 2012. 1116 p.

Dubina A. A., Letuta T. M., Yancheva M. O. Tovaroznavstvo produktiv funktsionalnoho pryznachennia. Kharkiv: Vydavnytstvo Derzhavnoho universytetu kharchuvannia i torhivli, 2015. 189 p.

Povnotsinne kharchuvannia: innovatsiyni aspekty tekhnolohiy, enerhoefektyvnoho vyrobnytstva, zberihannia ta marketynhu: kol. monohr. / V. V. Yevlash, V. O. Potapova, N. L. Savytskoi (Eds.). Kharkiv: KhDUKhT, 2015. 580 p.

Weststrate J. A., van Poppel G., Verschuren P. M. Functional foods, trends and future // British Journal of Nutrition. 2002. Vol. 88, Issue S2. P. S233–S235. doi: https://doi.org/10.1079/bjn2002688 

Kravchenko M. F. Innovatsiyni tekhnolohiyi kharchovykh vyrobnytstv: monohrafiya / V. A. Piddubnyi (Ed.). Kyiv: Kondor-Vydavnytstvo, 2017. 374 p.

Shimizu M. Functional Food in Japan: Current status and future of gut-modulating food // Journal of Food and Drug Analysis. 2012. Vol. 20. P. 213–216.

Kravchenko M., Pop T. Khimichnyi i fraktsiynyi sklad poroshku z lystia voloskoho horikha // Tovary i rynky. 2014. Issue 2. P. 124–131.

Shydakova-Kameniuka O. H., Lysiuk H. M. Vyznachennia ratsionalnoho dozuvannia nasinnia lonu do pisochnoho pechyva // Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli. 2009. Issue 1. P. 347–353.

Soto-Cerda B. J., Duguid S., Booker H. Association mapping of seed quality traits using the Canadian flax // Academic research paper on Biological sciences. 2014. P. 344–352.

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response / Fratelli C., Muniz D. G., Santos F. G., Capriles V. D. // Journal of Functional Foods. 2018. Vol. 42. P. 339–345. doi: https://doi.org/10.1016/j.jff.2018.01.015 

Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products / Dorokhovych A. M., Dorokhovych V. V., Mazur L. S., Pysarets O. P. // Prodovolchi resursy. 2018. Issue 10. P. 88–100.

Kravchenko M., Yaroshenko N. Study of food and energy values of new gingerbread types // EUREKA: Life Sciences. 2017. Issue 5. P. 53–60. doi: https://doi.org/10.21303/2504-5695.2017.00421 

Lysiuk H. M., Shydakova-Kameniuka O. H., Fomina I. M. Tekhnolohiya boroshnianykh kondyterskykh vyrobiv z vykorystanniam yadra soniashnykovoho nasinnia: monohrafiya. Kharkiv: KhDUKhT, 2009. 145 p.

Study on the Efficiency of Grape Seed Meals Used as Antioxidants in Layer Diets Enriched with Polyunsaturated Fatty Acids Compared with Vitamin E / Olteanu M., Criste R., Panaite T., Bunduc V., Panaite C., Ropota M., Mitoi M. // Revista Brasileira de Ciência Avícola. 2016. Vol. 18, Issue 4. P. 655–662. doi: https://doi.org/10.1590/1806-9061-2016-0230 

Abramova A. H. Zastosuvannia poroshku chornoplidnoi horobyny v tekhnolohiyi biskvitiv funktsionalnoho pryznachennia typu «Chervonyi oksamyt» // Zdobutky ta perspektyvy rozvytku kondyterskoi haluzi: Mizhnarodna naukovo-praktychna konferentsiya. Kyiv: NUKhT, 2017. P. 126–128.

Stickiness in foods: a review of mechanisms and test methods / Adhikari B., Howes T., Bhandari B. R., Truong V. // International Journal of Food Properties. 2001. Vol. 4, Issue 1. P. 1–33. doi: https://doi.org/10.1081/jfp-100002186 

Horalchuk A. B., Pyvovarov P. P., Hrynchenko O. O. Reolohichni metody doslidzhennia syrovyny i kharchovykh produktiv ta avtomatyzatsiya rozrakhunkiv reolohichnykh kharakterystyk: navch. pos. Kharkiv: KhDUKhT, 2006. 242 p.

DSTU 3781:2014. Pechyvo. Zahalni tekhnichni umovy. Kyiv: Derzhspozhyvstandart Ukrainy, 2015. 16 p.

DSTU 4910:2008. Vyroby kondyterski. Metody vyznachennia masovykh chastok volohy ta sukhykh rechovyn. Kyiv: Derzhspozhyvstandart, 2008. 16 p.

DSTU 5024:2008. Vyroby kondyterski metody vyznachannia kyslotnosti ta luzhnosti. Kyiv: Derzhspozhyvstandart, 2008. 16 p.

TU U 10.4-38667335-002:2014. «Produkty pererobky z nasinnia oliinykh kultur. Tekhnichni umovy».

Pavlov O. Zbirnyk retseptur boroshnianykh kondyterskykh i zdobnykh bulochnykh vyrobiv: navch.-prakt. pos. Kyiv: Profknyha, 2018. 336 p.

Tiutiakh O. Strukturno-mekhanichni vlastyvosti kharchovykh produktiv // Materialy mizhnar. stud. nauk.-tekhn. konf. «Pryrodnychi ta humanitarni nauky. Aktualni pytannia». Ternopil, 2018. P. 166–167.







Copyright (c) 2019 Mihailo Kravchenko, Vitalii Mihailik, Dmytro Yakymchuk, Oksana Dzyundzya, Valentyna Burak, Olena Romanenko, Mykola Valko, Evgenia Korolenko, Iryna Osypenkova, Zoia Bondarchuk

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ISSN (print) 1729-3774, ISSN (on-line) 1729-4061