Studying the effect of the integrated bread baking improver "Mineral Freshness Super" on consumer properties of wheat bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.162671

Keywords:

integrated bread baking improver, wheat bread, staling, under-the-crust layer, bound moisture.

Abstract

Scientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic preparations Alphamalt VC 5000 and Novamil 1500MG, maltodextrin, sunflower-derived fat-free lecithin, apple pectin, dry wheat gluten and ascorbic acid. Technological efficiency has been proven to use the integrated bread baking improver "Mineral Freshness Super" in the amount of 1.5 % by weight of flour in order to slow the staling of wheat bread, baked according to the accelerated technology.

We have determined regularities in the influence of the integrated bread baking improver "Mineral Freshness Super" on quality of wheat bread. It was established that introducing it to dough results in an increase in the relative volume of products, improves shape formation, porosity, and reduces the duration of fermentation by three times, specifically to 20 min.

It has been proven that products with the addition of the integrated bread baking improver "Mineral Freshness Super" retain freshness better, which is confirmed by the increase in the overall deformation of crumb, by a smaller layer under the crust, and by fewer layers of air in the products' crumb. We have observed more accumulation of dextrins and bisulfite binding substances in products when using integrated bread baking improver "Mineral Freshness Super", indicating the inhibition of staling and improvement in consumer properties.

Results of our study prove the expediency of using the integrated bread baking improver "Mineral Freshness Super" in the technology of wheat bread to prolong its freshness up to 72 h when storing unpacked.

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

Oksana Kochubei-Lytvynenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Milk and Dairy Technology

Esma Khalikova, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Department of Foodstuff Expertise

Albina Fain, Podilsky Special Educational and Rehabilitation Socio-Economic College Hodovantsia str., 13, Kamianets-Podilsky, Ukraine, 32300

Teacher

Department of Informational Activity, Document Science and Fundamental Disciplines

References

  1. Vasylchenko, O. M. (2017). Stan khlibopekarskoi haluzi Ukrainy v suchasnykh umovakh. Materialy mizhnarodnykh naukovo-praktychnykh konferentsiy «Innovatsiini tekhnolohiyi u vyrobnytstvi» ta «Zdobutky ta perspektyvy rozvytku kondyterskoi haluzi». Kyiv: NUKhT, 7–11.
  2. Pashchenko, L. P., Zharkova, I. M. (2014). Tekhnologiya hlebopekarnogo proizvodstva. Sankt-Peterburg: Lan', 372.
  3. Petuhov, M. M., Kolyada, E. V. (2013). Sovremennye predostavleniya o svezhesti hlebobulochnyh izdeliy. Sovremennaya torgovlya: teoriya, praktika, perspektivy razvitiya: Materialy Tret'ey mezhdunarodnoy innovacionnoy nauchno-prakticheskoy konferencii. Moscow: Izdatel'stvo Moskovskogo gumanitarnogo universiteta, 308–311.
  4. Nechaev, A. P., Kraus, S. V., Fihtner, E. et. al. (2013). Pishchevye ingredienty v proizvodstve hlebobulochnyh i muchnyh konditerskih izdeliy. Moscow: DeLi plyus, 527.
  5. Koryachkina, S. Ya., Matveeva, T. V. (2013). Funkcional'nye pishchevye ingredienty i dobavki dlya hlebobulochnyh i konditers'kih izdeliy. Sankt-Peterburg: GIORD, 628.
  6. Shevre, S. (2008). Kak sdelat' produkciyu luchshe. Hlebopekarskoe i konditerskoe delo, 2, 40–42.
  7. Bilyk, O., Bondarenko, Y., Desyk, M., Sokolenko, A., Kovbasa, V., Bondar, V. (2018). Research into effectiveness of using the integrated bread baking improver «Mineral Freshness +» to slow down the staling of bakery products. Eastern-European Journal of Enterprise Technologies, 4 (11 (94)), 69–78. doi: https://doi.org/10.15587/1729-4061.2018.140333
  8. Bilyk, O. A. (2017). Rozrobka kompleksnykh khlibopekarskykh polipshuvachiv dlia khlibobulochnykh vyrobiv podovzhenoho terminu zberihannia. Naukovi pratsi NUKhT, 23 (5), 239–247.
  9. Matveeva, I. V. et. al. (2009). Kompleksnye pishchevye dobavki – hlebopekarnye uluchshiteli na osnove fermentov i vitaminov. Hlebopechenie Rossii, 5, 18–19.
  10. Kitissu, P., Andreev, A. (2009). Ispol'zovanie fermentov v tekhnologii bystrozamarozhennyh testovyh polufabrikatov. Hleboprodukty, 4, 52–53.
  11. Razumnye innovacii: novinki v assortimente kompanii Backaldrin (2013). Hleboprodukty, 1, 34–35.
  12. Gamma Soft. Available at: https://zeelandia.ua/fileadmin/user_upload/goods/media/products/Gamma_Soft.pdf
  13. Prodlevaem svezhest' hleba s uluchshitelem «Mazhimiks» (2009). Mir produktov, 4, 20–21.
  14. Kraus, S. V. (2008). Predstavlyaem OOO "IREKS". Pishchevye ingredienty: syr'e i dobavki, 1, 6–7.
  15. Danilyuk, E. (2011). Nuzhen vkus i aromat? Pomozhet "Puratos". Hleboprodukty, 9, 40–41.
  16. Korshenko, L. (2014). Stabilization of wheat bread’s quality with low baking properties. On-line Journal "Naukovedenie", 6. doi: https://doi.org/10.15862/115tvn614
  17. Zyuz'ko, A. S., Korostova, E. V., Bondarenko, V. I. (2011). Razrabotka kompleksnogo uluchshitelya dlya povysheniya kachestva hleba iz pshenichnoy muki. Izvestiya vuzov. Pishchevaya tekhnologiya, 4, 24–25.
  18. Korshenko, L. O., Chizhikova, O. G., Tanashkina, T. V., Docenko, S. M., Abdulaeva, N. N., Semenyuta, A. A. (2014). Obosnovanie ispol'zovaniya grechnevogo soloda pri razrabotke kompozicii hlebopekarnogo uluchshitelya. Tekhnika i tekhnologiya pishchevyh proizvodstv, 1, 49–53.
  19. Lazovenko, I. A., Stepycheva, N. V. (2015). Use of enzymatic agent as constituent of complex bakery improver with anti-staling properties. Trudy BGTU. Himiya, tekhnologiya organicheskih veshchestv i biotekhnologiya, 4, 198–201.
  20. Acoski, T., Stanojeska, M. (2011). Influence of the enzyme complex in additive composition on bread yield in breadmaking process. Journal of Hygienic Engineering and Design, 243–246.
  21. . Mansurov, V., G. Galitsyn, Y., V. Malin, T., A. Teys, S., S. Zhuravlev, K., Cora, I., Pecz, B. (2018). Van der Waals and Graphene-Like Layers of Silicon Nitride and Aluminum Nitride. 2D Materials [Working Title]. doi: https://doi.org/10.5772/intechopen.81775
  22. Lebedenko, T. Ye., Pshenyshniuk, H. F., Sokolova, N. Yu. (2014). Tekhnolohiya khlibopekarskoho vyrobnytstva. Praktykum. Odessa: «Osvita Ukrainy», 392.
  23. Stele, R. (2008). Srok godnosti pishchevyh produktov. Raschet i ispytanie. Sankt-Peterburg: Professiya, 480.
  24. Drobot, V. I. (Ed.) (2015). Tekhnokhimichnyi kontrol syrovyny ta khlibobulochnykh i makaronnykh vyrobiv. Kyiv: NUKhT, 902.
  25. Kragh, K. (2003). Amylases in baking. Recent Advances in Enzymes in Grain Processing. Leuven, 221–227.
  26. Nilova, L. P., Kalinina, I. V., Naumenko, N. V. (2013). Differential thermal analysis method to assess the quality of food products. Vestnik YUUrGU. Seriya: Pishchevye i biotekhnologii, 1, 43–48.
  27. Popper, L. (2010). Enzymes: the best friends of flours. Food Science, 34–46.
  28. Correa, M. J., Pérez, G. T., Ferrero, C. (2012). Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality. Food and Bioprocess Technology, 5 (7), 2889–2898. doi: https://doi.org/10.1007/s11947-011-0631-6
  29. BeMiller, J. N. (2009). One Hundred Years of Commercial Food Carbohydrates in the United States. Journal of Agricultural and Food Chemistry, 57 (18), 8125–8129. doi: https://doi.org/10.1021/jf8039236
  30. BeMiller, J., Whistler, R. (Eds.) (2009). Starch: Chemistry and Technology. Academic press: Burlington, 894.
  31. Stauffer, C. E. (2000). Emulsifiers as antistaling agents. Cereal Foods World, 45 (3), 106–110.
  32. Forssell, P., Shamekh, S., Härkönen, H., Poutanen, K. (1998). Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking. Journal of the Science of Food and Agriculture, 76 (1), 31–38. doi: https://doi.org/10.1002/(sici)1097-0010(199801)76:1<31::aid-jsfa915>3.0.co;2-2

Downloads

Published

2019-04-08

How to Cite

Bilyk, O., Bondarenko, Y., Kochubei-Lytvynenko, O., Khalikova, E., & Fain, A. (2019). Studying the effect of the integrated bread baking improver &quot;Mineral Freshness Super&quot; on consumer properties of wheat bread. Eastern-European Journal of Enterprise Technologies, 2(11 (98), 65–72. https://doi.org/10.15587/1729-4061.2019.162671

Issue

Vol. 2 No. 11 (98) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2019 Olena Bilyk, Yulia Bondarenko, Oksana Kochubei-Lytvynenko, Esma Khalikova, Albina Fain

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.