Research of quality of yeast-leavened dough products and shortbread using cryopowders made of herbal raw materials

Authors

  • Андрій Миколайович Чуйко Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045, Ukraine https://orcid.org/0000-0003-2551-844X
  • Марина Миколаївна Чуйко Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045, Ukraine https://orcid.org/0000-0001-9380-8735
  • Оксана Сергіївна Орлова Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-0556-1822
  • Сергій Олександрович Єрьоменко Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045, Ukraine https://orcid.org/0000-0001-8874-5880

DOI:

https://doi.org/10.15587/1729-4061.2014.22416

Keywords:

cryopowder, grape pomace, black chokeberry, product quality, shortbread, yeast-leavened dough products

Abstract

Promising and appropriate use of cryopowders made of grape pomace and black chokeberry (Aronia melanocarpa) for improving the quality of yeast-leavened dough products and shortbread, and for enhancing their biological value, was considered.

The antioxidant properties of cryopowders were studied, and their ability to inhibit chain free-radical reactions, allowing to use them in manufacturing products, containing fats, to improve the quality and extend the storage life of finished products, was proved.

It was found that introduction of the powders under investigation reveals a strengthening effect on a gluten wheat flour complex, promotes more intensive accumulation of reducing sugars in dough, improves the dough quality, increases the release of products, reduces baking losses and shrinkage of products. It was proved that rational concentrations of additives are 3% to dough weight.

Studying the influence of cryopowders on organoleptical, physical and chemical indicators of shortbread and yeast-leavened products quality and their changes during storage allowed to improve the quality of the samples under investigation compared to the control ones; herewith, the storage life of shortbread increases by 1.3-1.8 times, of bakery products - for 20-24 hours.

The conducted comprehensive and integrated quality assessment of the shortbread and roll "Vitaminna" by the quality control methods has shown that the use of cryopowders enhances organoleptical, structural, mechanical and functional properties of the products, as well as their cost-effectiveness compared to traditional ones by 4% and 8%, respectively, indicating a high level of the finished product quality and determining its benefits in food production.

Author Biographies

Андрій Миколайович Чуйко, Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045

Docent

Department of Technology and the organization of the restaurant business

Марина Миколаївна Чуйко, Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045

Candidate of Technical Sciences

Department of merchandising expertise and quality of the goods

Оксана Сергіївна Орлова, Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045

Undergraduate

Department of Technology and the organization of the restaurant business

Сергій Олександрович Єрьоменко, Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University Lane Otakar Yarosh, 8, Kharkov, Ukraine, 61045

Undergraduate

Department of Technology and the organization of the restaurant business

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Published

2014-04-23

How to Cite

Чуйко, А. М., Чуйко, М. М., Орлова, О. С., & Єрьоменко, С. О. (2014). Research of quality of yeast-leavened dough products and shortbread using cryopowders made of herbal raw materials. Eastern-European Journal of Enterprise Technologies, 2(12(68), 133–137. https://doi.org/10.15587/1729-4061.2014.22416

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Андрій Миколайович Чуйко, Марина Миколаївна Чуйко, Оксана Сергіївна Орлова, Сергій Олександрович Єрьоменко

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