DOI: https://doi.org/10.15587/2312-8372.2018.141385

Justification for use of two-component mixtures for cooking wheat bread

Olena Kalashnyk, Olha Barabolia, Olena Mykhailova, Svitlana Pisarenko, Olha Yudicheva, Svetlana Moroz, Gabriella Birta, Alina Tkachenko, Olena Kyrychenko, Nadiya Gnitiy

Abstract


The object of research is wheat bread. One of the most problematic places is the need to correct the food ration of the population in order to enrich traditional food with vital nutrients. Taking into account that bread refers to the products that are in the daily diet of the majority of the population, improving its nutritional value helps to improve the diet as a whole. Improving the nutritional value of bread can be achieved by adding alternative types of flour – corn, oatmeal, spring wheat flour.

In the course of research, the modeling of formulations was used by the method of tasting evaluation. 9 formulations of bread based on two-component flour mixtures with the addition of corn, oats, buckwheat and spring wheat flour were developed (7.5 % and 15 %).

The obtained samples were examined for compliance with organoleptic and physicochemical parameters, as well as safety indices. According to the physicochemical indicators of quality (humidity and acidity), all the samples corresponded to the Ukrainian normative documentation, the safety indicators also did not exceed the permissible limits. The best organoleptic properties were bread, in the composition of the recipe which was added wheat flour in the amount of 7.5 % and 15 %. A high number of points received bread from a mixture of wheat and oat flour (7.5 %). Samples with the addition of corn and buckwheat flour differed in organoleptic properties. This is due to the fact that different types of flour in different ways affect the taste characteristics of the finished product.

The received results of researches testify to expediency of application of two-component mixtures of flour. It is expected to improve the amino acid composition of the product, reduce energy value due to the chemical composition of flour used in new formulations.

Thanks to this, it is possible to obtain bread for functional and dietary purposes. In comparison with similar known formulations, the developed samples provide the following advantages: improvement of nutritional value, improvement of organoleptic properties of the product.


Keywords


nutritional value of bread; safety indicators; organoleptic indices; two-component flour mixture

References


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Drobot, V. I., Pysarets, O. P., Kravchenko, I. M. (2013). Vykorystannia kukurudzianoi krupy u vyrobnytstvi pshenychnoho khliba. Hranenie i pererabotka zerna, 9 (174), 53–55.

Shchelakova, R. P. (2014). Ispol'zovanie kukuruznoy muki pri prigotovlenii pshenichnogo hleba. Kharchova nauka i tekhnolohiya, 1 (26), 83–86.

Vashchenko, V. (2010). Otsinka konkurentospromozhnosti khliba novoho asortymentu na rynku Ukrainy. Tovary i rynky, 1, 158–163.


GOST Style Citations


Zavertanyi D. V. Suchasnyi stan ta perspektyvy rozvytku khlibopekarskoi haluzi Ukrainy // Rynkova ekonomika: suchasna teoriya i praktyka upravlinnia. 2015. Vol. 14, Issue 2. P. 194–203.

Martínez-Monzo J., García-Segovia P., Albors-Garrigos J. Trends and Innovations in Bread, Bakery, and Pastry // Journal of Culinary Science & Technology. 2013. Vol. 11, Issue 1. P. 56–65. doi: http://doi.org/10.1080/15428052.2012.728980 

Szwacka-Mokrzycka J. Sources of competitive advantage in food industry // 11th International Conference of Social Responsibility, Professional Ethics, and Management. Ankara, 2010. P. 823–844.

Nehir El S., Simsek S. Food Technological Applications for Optimal Nutrition: An Overview of Opportunities for the Food Industry // Comprehensive Reviews in Food Science and Food Safety. 2011. Vol. 11, Issue 1. P. 2–12. doi: http://doi.org/10.1111/j.1541-4337.2011.00167.x 

Makarova O. V., Pshenishnyuk G. F., Ivanova A. S. Pishhevaya tsennost' khlebnykh izdeliy na osnove zernovykh smesey // Naukovі pratsі ONAKHT. 2014. Vol. 1, Issue 46. P. 133–137.

Gambuś H., Gambuś F., Pisulewska E. Całoziarnowa mąka owsiana jako źródło składników dietetycznych w chlebach pszennych // Instytut Hodowli i Aklimatyzacji Roślin. Biul. IHAR. Błonie, 2006. Issue 239. Р. 259–267.

Yaseen A. A., Shouk A. A., Ramadan M. T. Corn-Wheat Pan Bread Quality as Affected by Hydrocolloids // Journal of American Science. 2010. Issue 6 (10). P. 684–690.

Zhigunov D. A. Issledovanie tekhnologicheskikh i biokhimicheskikh pokazateley kachestva muki iz razlichnykh zernovykh kul'tur // Zernovі produkti і kombіkormi. 2015. Vol. 60, Issue 4. P. 19–24.

Titova M. Chem polezen ovsyanyy khleb // Khleboprodukty. 2006. Issue 12. P. 40.

Rybalka O. I. Biolohichno tsinni kharchovi produkty iz zerna yachmeniu ta pshenytsi // Yakist pshenytsi ta yii polipshennia. Kyiv, 2011. P. 128–145.

Usembaeva Zh. K., Dautkanova D. R., Musaeva S. D. Ispol'zovanie kukuruznoy muki v proizvodstve pshenichnogo khleba // Khranenie i pererabotka zerna. 2004. Issue 11. P. 37–38.

Tipsina N. N., Selezneva G. K. Ispol'zovanie yachmennoy muki v proizvodstve khlebo-bulochnykh izdeliy // Vesnik KrasGAU. Tekhnologiya pererabotki. 2011. Issue 10. P. 204–208.

Sravnitel'niy analiz metodik probnoy vypechki khleba iz kompozitnikh smesey / Merko I. T. et. al. // Zernovі produkti і kombіkormi. 2004. Issue 4. P. 23–25.

Hordienko T. V., Semenova A. B., Mykhonik L. A. Bilkovo-pshenychnyi khlib iz hrechanym boroshnom // Naukovi pratsi ONAKhT. 2012. Vol. 1, Issue 42. P. 143–146.

Gavrilova O. M., Matveeva I. V., Vakulenchik P. I. Prigotovlenie hleba s ispol'zovaniem grechnevoy muki // Hlebopechenie Rossii. 2007. Issue 3. P. 14–16.

Gavrilova O., Matveeva I., Tolmacheva E. Vliyanie grechnevoy muki na kachestvo hleba iz pshenichnoy muki vysshego sorta // Hleboprodukty. 2007. Issue 4. P. 34–35.

Nutritional value of bread: Influence of processing, food interaction and consumer perception / Dewettinck K. et. al. // Journal of Cereal Science. 2008. Vol. 48, Issue 2. P. 243–257. doi: https://doi.org/10.1016/j.jcs.2008.01.003 

Znachennia yaroi pshenytsi. URL: https://agroscience.com.ua/plant/znachennya-yaroi-pshenytsi

Chaldaev P. A., Zimichev A. V. Ispol'zovanie ovsa i produktov ego pererabotki v hlebopechenii // Hlebopechenie Rossii. 2012. Issue 2. P. 22–23.

Drobot V. I., Pysarets O. P., Kravchenko I. M. Vykorystannia kukurudzianoi krupy u vyrobnytstvi pshenychnoho khliba // Hranenie i pererabotka zerna. 2013. Issue 9 (174). P. 53–55.

Shchelakova R. P. Ispol'zovanie kukuruznoy muki pri prigotovlenii pshenichnogo hleba // Kharchova nauka i tekhnolohiya. 2014. Issue 1 (26). P. 83–86.

Vashchenko V. Otsinka konkurentospromozhnosti khliba novoho asortymentu na rynku Ukrainy // Tovary i rynky. 2010. Issue 1. P. 158–163.







Copyright (c) 2018 Olena Kalashnyk, Olha Barabolia, Olena Mykhailova, Svitlana Pisarenko, Olha Yudicheva, Svetlana Moroz, Gabriella Birta, Alina Tkachenko, Olena Kyrychenko, Nadiya Gnitiy

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