Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.273933

Keywords:

flour from extruded kernel of sunflower seeds, rye-wheat bread, nutrient profile, quality indicators

Abstract

Bakery products have an unstable heterogeneous structure that needs stabilization. The nutrient composition of these products, in most cases, is unbalanced: it is characterized by a high content of calories and carbohydrates. At the same time, the content of protein, fat, dietary fiber (fiber), vitamins, macro- and microelements is low. This leads to the search for raw materials with high functional and technological potential and with an attractive nutrient profile. The expediency of using in the technologies of bakery products a secondary product of processing sunflower seeds – flour from the extruded kernel of sunflower seeds (FESSK) has been proved. Its nutrient profile has been investigated. A high protein content (38.73 %) with a well-balanced amino acid composition (10 essential and 9 non-essential amino acids) increases the biological value of FESSK. The content of fat (4.87 %), rich in unsaturated fatty acids (16 fatty acids), enriches the nutritional profile of FESSK. The high ash content (8.0 %) (22 elements were found) and the presence of 12 vitamins (92.3 % of the total amount of vitamins) indicates a high biological value of FESSK. It was found that the addition of FESSK in the amount of 10.0 % to the mass of wheat flour increases the humidity by 0.5–1.2 %; reduces acidity by 0.5–1.2°; increases porosity by 7.0–11.0 %; increases the specific volume by 1.12–1.26 cm3/g. It reduces crumbliness of the crumb by 2.0–2.2 times, QMAFAnM – by 4.0–4.8 times, and increases the period of preservation of bread freshness by 1.57–1.77 times

Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy

Doctor оf Technical Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Lidiіa Tovma, National Academy of National Guard of Ukraine

PhD, Associate Professor, Senior Researcher

Scientific Research Laboratory of Service and Combat Activity Support of the National Guard of Ukraine of the Scientific Research Center Service and Combat Activity of The National Guard of Ukraine

Tetiana Lazarieva, Ukrainian Engineering Pedagogics Academy

Doctor of Pedagogical Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Olga Blahyi, Ukrainian Engineering Pedagogics Academy

PhD, Associate Professor

Department of Food Technology, Light Industry аnd Design

Alexandr Alexandrov, Ukrainian Engineering Pedagogics Academy

PhD, Associate Professor

Department of Food Technology, Light Industry and Design

Mykola Riabchykov, Lutsk National Technical University

Doctor of Technical Sciences, Professor

Department of Light Industry

Sergiy Kaplun, National Academy of National Guard of Ukraine

PhD, Associate Professor

Department of Technical and Logistical Support

Oleh Rikunov, National Academy of National Guard of Ukraine

PhD, Associate Professor

Department of Operational and Logistics Support

Oleh Smahin, National Academy of National Guard of Ukraine

Senior Lecturer

Department of Technical and Logistical Support

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Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel

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Published

2023-02-25 — Updated on 2023-03-01

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How to Cite

Tsykhanovska, I., Tovma, L., Lazarieva, T., Blahyi, O., Alexandrov, A., Riabchykov, M., Kaplun, S., Rikunov, O., & Smahin, O. (2023). Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel. Eastern-European Journal of Enterprise Technologies, 1(11 (121), 50–59. https://doi.org/10.15587/1729-4061.2023.273933 (Original work published February 25, 2023)

Issue

Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Iryna Tsykhanovska, Lidiіa Tovma, Tetiana Lazarieva, Olga Blahiy, Alexandr Alexandrov, Mykola Riabchykov, Sergiy Kaplun, Oleh Rikunov, Oleh Smahin

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