DOI: https://doi.org/10.15587/1729-4061.2016.81212

Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique

Svitlana Popova, Alina Slashcheva, Radion Nykyforov, Yuri Korenets

Abstract


The purpose of the conducted research was the substantiation of rational concentration of dry protein-carbohydrate semi-finished product (DPCS) from the point of view of structural-mechanical and rheological properties of yeast dough.

The research was conducted on the model systems of yeast dough, obtained by the accelerated technique through preliminary activation of yeast in a nutrient medium of the dry additive, obtained from the secondary products of potato processing.

The obtained results demonstrated that the examined additive contributes to the strengthening of gluten properties of flour, which contributes to an increase in the energy of dough in the process of fermentation. The samples of dough with the addition of DPCS have a stable structure, which ultimately ensures the absence of adhesion of dough with the working bodies of technological equipment.

It is proven that the use of DPCS in the concentration of 15 % by weight of flour contributes to an improvement in the structural-mechanical and rheological properties of yeast dough.

The obtained formulation will make it possible to produce a broad range of products at the enterprises with low capacities such as mini-bakeries, flour shops in supermarkets, and restaurants.

Keywords


dry protein-carbohydrate mixture; dry potato additive; yeast dough; structural-mechanical properties; rheological properties

References


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Heertje, I. (2014). Structure and function of food products: A review. Food Structure, 1 (1), 3–23. doi: 10.1016/j.foostr.2013.06.001

Kinsella, J. E. (1987). Physical Properties of Food and Milk Components: Research Needs to Expand Uses. Journal of Dairy Science, 70 (11), 2419–2428. doi: 10.3168/jds.s0022-0302(87)80304-1

Kneifel, W., Paquin, P., Abert, T., Richard, J.-P. (1991). Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects – A Review. Journal of Dairy Science, 74 (7), 2027–2041. doi: 10.3168/jds.s0022-0302(91)78373-2

Dotsenko, V. F., Ischenko, T. I., Shidlovska, O. B., Ivahno, O. O. (2013). Pat. 104091 Ukraine, МPК A21D 8/02 (2006.01). Method of production of dietary wheat bread [Method of production of dietary wheat bread]. № а 2012 12522; declarated: 02.11.2012; published 25.12.2013, Bul. 24, 8.

Popova, S., Slashcheva, A., Nykyforov, R., Korenets, Yu. (2016). Study of rheology of yeast dough with protein-carbohydrate additive. EUREKA: Life Sciences, 4 (4), 37–44. doi: 10.21303/2504-5695.2016.00190


GOST Style Citations


Cauvain, S. P. Bread: Breadmaking Processes [Text] / S. P. Cauvain. – Encyclopedia of Food and Health, 2016. – P. 478–483. doi: 10.1016/b978-0-12-384947-2.00087-8 

Huang, S. Optional Ingredients for Dough [Text] / S. Huang, D. Miskelly // Steamed Breads. – 2016. – P. 47–63. doi: 10.1016/b978-0-08-100715-0.00004-5 

Rosell, C. M. Nutritionally enhanced wheat flours and breads [Text] / C. M. Rosell // Breadmaking. – 2012. – P. 687–710. doi: 10.1533/9780857095695.4.687 

Rodriguez Furlán, L. T. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix [Text] / L. T. Rodriguez Furlán, A. Pérez Padilla, M. E. Campderrós // Food Chemistry. – 2015. – Vol. 170. – P. 257–264. doi: 10.1016/j.foodchem.2014.08.033 

Lebedenko, T. E. Improving the activation process of the yeast through the use of herbal supplements [Udoskonalennya protsesu aktivatsiyi drIzhdzhiv shlyahom vikoristannya fitodobavok] [Text] / T. E. Lebedenko, V. O. KozhevnIkova, N. Yu. Sokolova // Food science and technology. – 2015. – Vol. 2, Issue 31. – P. 25–33. doi: 10.15673/2073-8684.31/2015.44264

Slashcheva, A. Study of the protein-carbohydrate mix effect on the technological properties of short yeast-leavened dough [Text] / A. Slashcheva, R. Nykyforov, S. Popova, Y. Korenets // Eastern-European Journal of Enterprise Technologies. – 2016. – Vol. 2, Issue 11 (80). – P. 24–31. doi: 10.15587/1729-4061.2016.64294 

Hager, A.-S. Formulating breads for specific dietary requirements [Text] / A.-S. Hager, E. Zannini, E. K. Arendt // Breadmaking. – 2012. – P. 711–735. doi: 10.1533/9780857095695.4.711 

Lebedenko, T. E. Modern ideas about the nutritional value of bakery products. The main directions of their correction [Sovremennyie predstavleniya o pischevoy tsennosti hlebobulochnyih izdeliy. Osnovnyie napravleniya dlya ih korrektsii] [Text] / T. E. Lebedenko, V. O. KozhevnIkova, N. Yu. Sokolova // Grain products and mixed fodders. – 2015. – Vol. 2, Issue 58. – P. 19–25. doi: 10.15673/2313-478x.58/2015.46011

O’Regan, J. Milk proteins [Text] / J. O’Regan, M. P. Ennis, D. M. Mulvihill. – Handbook of Hydrocolloids, 2009. – P. 298–358. doi: 10.1533/9781845695873.298 

Singh, H. Functional Properties of Milk Proteins [Text] / H. Singh. – Reference Module in Food Science, 2016. – P. 358–402. doi: 10.1016/b978-0-08-100596-5.00934-3 

Van Riemsdijk, L. E. A novel method to prepare gluten-free dough using a meso-structured whey protein particle system [Text] / L. E. Van Riemsdijk, P. J. M. Pelgrom, A. J. van der Goot, R. M. Boom, R. J. Hamer // Journal of Cereal Science. – 2011. – Vol. 53, Issue 1. – P. 133–138. doi: 10.1016/j.jcs.2010.11.003 

Popova, S. Ju., Nykyforov, R. P., Slashcheva, A. V. (). Pre-activation optimization of the yeast [Text] / S. Ju. Popova, R. P. Nykyforov, A. V. Slashcheva // Technology Audit and Production Reserves. – 2015. – Vol. 5, Issue 4 (25). – P. 29–35. doi: 10.15587/2312-8372.2015.51760

Pat. 27201 Ukraine, МРК СA23C 23/00, A23C 9/152. A method of producing a dry mixture [Sposib otrimannya suhoyi sumishi] [Text] / Korshunova G. F., Nykyforov R. P., Gnitsevich V. A. – № u200705242; declarated: 14.05.2007; published: 25.10.2007, Bul. 17. – 3 p.

Hadiyanto, A. A. Quality prediction of bakery products in the initial phase of process design [Text] / A. A. Hadiyanto, G. van Straten, R. M. Boom, D. C. Esveld, A. J. B. van Boxtel // Innovative Food Science & Emerging Technologies. – 2007. – Vol. 8, Issue 2. – P. 285–298. doi: 10.1016/j.ifset.2007.01.006 

Ronda, F. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality [Text] / F. Ronda, S. Pérez-Quirce, M. Villanueva // Advances in Food Rheology and Its Applications. – 2017. – P. 297–334. doi: 10.1016/b978-0-08-100431-9.00012-7 

Sanz, T. Creep–Recovery and Oscillatory Rheology of Flour-Based Systems [Text] / T. Sanz, A. Salvador, M. J. Hernández // Advances in Food Rheology and Its Applications. – 2017. – P. 277–295. doi: 10.1016/b978-0-08-100431-9.00011-5 

Heertje, I. Structure and function of food products: A review [Text] / I. Heertje // Food Structure. – 2014. – Vol. 1, Issue 1. – P. 3–23. doi: 10.1016/j.foostr.2013.06.001 

Kinsella, J. E. Physical Properties of Food and Milk Components: Research Needs to Expand Uses [Text] / J. E. Kinsella // Journal of Dairy Science. – 1987. – Vol. 70, Issue 11. – P. 2419–2428. doi: 10.3168/jds.s0022-0302(87)80304-1 

Kneifel, W. Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects – A Review [Text] / W. Kneifel, P. Paquin, T. Abert, J.-P. Richard // Journal of Dairy Science. – 1991. – Vol. 74, Issue 7. – P. 2027–2041. doi: 10.3168/jds.s0022-0302(91)78373-2 

Pat. 104091 Ukraine, МPК A21D 8/02 (2006.01). Method of production of dietary wheat bread [Method of production of dietary wheat bread] [Text] / Dotsenko V. F., Ischenko T. I., Shidlovska O. B., Ivahno O. O. – № а 2012 12522; declarated: 02.11.2012; published 25.12.2013, Bul. 24. – 8 p.

Popova, S. Study of rheology of yeast dough with protein-carbohydrate additive [Text] / S. Popova, A. Slashcheva, R. Nykyforov, Yu. Korenets // EUREKA: Life Sciences. – 2016. – Vol. 4 (4). – P. 37–44. doi: 10.21303/2504-5695.2016.00190






Copyright (c) 2016 Svitlana Popova, Alina Slashcheva, Radion Nykyforov, Yuri Korenets

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