Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough

Authors

  • Yuriі Korenets Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-5873-7908
  • Iuliia Goriainova Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0003-1228-7793
  • Radion Nykyforov Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0001-9823-9551
  • Iryna Nazarenko Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-8602-549X
  • Olga Simakova Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-4432-8337

DOI:

https://doi.org/10.15587/1729-4061.2017.98409

Keywords:

black chokeberry, shortcake dough, wheat flour, anthocyanins, amylolitic activity

Abstract

The feasibility of using black chokeberry fruit in processing the products from shortcake dough was theoretically substantiated and experimentally proved. The influence of black chokeberry additive on the basic formulation component of shortcake dough – wheat flour – was investigated. It was found that the black chokeberry additive not only contributes to enhancing the nutritive value of shortcake dough, but also makes it possible to improve the quality of shortcake dough.

The influence of physiologically active compounds of BCA on the quality of wheat flour gluten was explored. BCA in the form of powder and its water extract weakens flour gluten, which is a positive factor for the formation of shortcake dough. The gluten capability to stretch increases by 9…23 %, and dough becomes more plastic and does not require any addition of starch, which is often added to formulations with the aim of enhancing plasticity of the formulation mixture.

Polyphenol substances of BCA were found to prevent gluten proteins of wheat flour from swelling due to a decrease in its water-retaining capacity, which provides the possibility of its storing for a long time before baking.

We established a higher degree of inhibition of amylases in wheat flour by the extract of black chokeberry fruit or its juice compared to the powder from dry fruit. Water-soluble phenolic compounds of black chokeberry in reaction mixture interact with metal cations, existing there, and bind them in strong complexes. The obtained experimental data allow us not only to control hydrolytic processes in the dough semi-finished product, but also to extend the possibility of using wheat flour of lower grades after neutralizing the harmful action of enzymes in it.

Author Biographies

Yuriі Korenets, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

Department of technology in a restaurant economy that hotel and restaurant business

Iuliia Goriainova, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Radion Nykyforov, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Iryna Nazarenko, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Olga Simakova, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Tramvaіna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

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Published

2017-04-29

How to Cite

Korenets, Y., Goriainova, I., Nykyforov, R., Nazarenko, I., & Simakova, O. (2017). Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough. Eastern-European Journal of Enterprise Technologies, 2(10 (86), 25–31. https://doi.org/10.15587/1729-4061.2017.98409

Issue

Vol. 2 No. 10 (86) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Yuriі Korenets, Iuliia Goriainova, Radion Nykyforov, Iryna Nazarenko, Olga Simakova

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