Substantiation of the expediency to use iodine-enriched soya flour in the production of bread for special dietary consumption

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.179809

Keywords:

soy flour, diabetes, celiac disease, bakery for special dietary consumption

Abstract

We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been investigated, as well as the content of toxic elements and iodine content in the developed soy flour. The rationally permissible formulation ratios have been proven experimentally. The quality indicators confirmed the possibility of using enriched soy flour in the process of making bread for special dietary consumption.

The conducted complex of studies provides recommendations for technologists for production of bread with special dietary properties. That will make it possible to expand a range and to fill the market with products, which are in short supply now. A lack of the mentioned products is about 15 % of the total production of bakery products. We established that the iodine content is 50 μg per 100 g in the developed soy flour. The developed flour complies with the regulatory and technical documentation for food soy flour in terms of quality and safety. The rational dosage of the developed soy flour to green buckwheat flour is 10 % in new bread formulations. It will be rational to replace 15 % of buckwheat flour with 10 % of the developed soy flour and 5 % of carrot or beet powder in products with vegetable powders.

The bread developed according to new formulations complies with DSTU 4588 for "Bakery products for special dietary consumption" in terms of organoleptic and physical-and-chemical parameters. The content of organically bound iodine is 48.9; 49.4; 50.0 mcg per 100 g 72 hours after baking in the bread made by the new formulations.

Our study has made it possible to state that bread that is made according to the new formulations satisfies 1/3 % of the daily need for iodine

Author Biographies

Yana Biletska, V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraine, 61022

PhD

Department of International E-commerce and Hotel and Restaurant Business

Raisa Plotnikova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food Technology

Natalia Danko, V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraine, 61022

PhD, Associate Professor

Department of International E-commerce and Hotel and Restaurant Business

Myushfik Bakirov, University of Customs and Finance Volodymyra Vernadskoho str., 2/4, Dnipro, Ukraine, 49000

PhD

Department of Hotel and Restaurant Business and Merchandise

Maryna Chuiko, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD

Department of Marketing and Commercial Entrepreneurship

Anna Perepelytsia, V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraine, 61022

PhD

Department of International E-commerce and Hotel and Restaurant Business

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Published

2019-10-04

How to Cite

Biletska, Y., Plotnikova, R., Danko, N., Bakirov, M., Chuiko, M., & Perepelytsia, A. (2019). Substantiation of the expediency to use iodine-enriched soya flour in the production of bread for special dietary consumption. Eastern-European Journal of Enterprise Technologies, 5(11 (101), 48–55. https://doi.org/10.15587/1729-4061.2019.179809

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Section

Technology and Equipment of Food Production