By
Olena Bilyk, Esma Khalikova, Anastasiia Shevchenko,
Oksana Kochubei-Lytvynenko, Yuliia Bondarenko, Albina Fain
National University of Food Technologies, Kyiv, Ukraine
this presentation speaks about the extrusion technology and incorporation of fruits and vegetable for enhancing the nutritional of the extruded food product.
This document proposes establishing an enterprise for producing extruded food products. It discusses the objectives of creating economic and social benefits. The enterprise would have market potential due to increasing demand for convenient foods. Extrusion is described as a continuous process that uses pressure and heat to mix ingredients into a uniform product of varied shapes. Common extruded foods include snacks, cereals, and protein alternatives. The document outlines considerations for raw materials, processing, quality assurance, required infrastructure, and the nutritional benefits of extruded products like protein and fiber enrichment.
The document discusses the process of extrusion in food production. It begins with an introduction and overview of extrusion principles and equipment. Key points include that extrusion combines processes like mixing, cooking, and shaping using high temperature and pressure over short times. Extrusion forces material through a die to shape it. The document then provides details on extrusion applications in foods, advantages, parts of an extruder, and examples of common extruded foods. It concludes with some disadvantages of extrusion like color fading or nutrient loss due to the high temperatures used.
Starch can be extracted from various plants like maize, wheat, potatoes, and cassava. The extraction process involves cleaning, steeping, grinding, separation of gluten, refining, and drying. Starch has many useful properties such as thickening, water binding, and adhesion. It can be modified through various methods like slurry processing, extrusion, or semi-dry processing. Modified starch has applications in textiles, cosmetics, construction, and biodegradable plastics. Setting up a 100 ton maize starch factory requires an investment of around 200 million Indian rupees.
The document discusses the process of extrusion. It begins by defining extrusion as a process that combines mixing, cooking, kneading, shearing, shaping and forming. It then explains that extrusion involves pushing material through a die of a given shape. The key steps of extrusion including feeding, mixing, conveying material through a barrel, compressing it, and forcing it through a die are outlined. The document also categorizes and discusses different types of extruders and their applications in food processing.
Potato starch processing machine mainly consists of three parts: fresh potato cleaning section, potato starch processing section and final potato starch drying and packaging section.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
this presentation speaks about the extrusion technology and incorporation of fruits and vegetable for enhancing the nutritional of the extruded food product.
This document proposes establishing an enterprise for producing extruded food products. It discusses the objectives of creating economic and social benefits. The enterprise would have market potential due to increasing demand for convenient foods. Extrusion is described as a continuous process that uses pressure and heat to mix ingredients into a uniform product of varied shapes. Common extruded foods include snacks, cereals, and protein alternatives. The document outlines considerations for raw materials, processing, quality assurance, required infrastructure, and the nutritional benefits of extruded products like protein and fiber enrichment.
The document discusses the process of extrusion in food production. It begins with an introduction and overview of extrusion principles and equipment. Key points include that extrusion combines processes like mixing, cooking, and shaping using high temperature and pressure over short times. Extrusion forces material through a die to shape it. The document then provides details on extrusion applications in foods, advantages, parts of an extruder, and examples of common extruded foods. It concludes with some disadvantages of extrusion like color fading or nutrient loss due to the high temperatures used.
Starch can be extracted from various plants like maize, wheat, potatoes, and cassava. The extraction process involves cleaning, steeping, grinding, separation of gluten, refining, and drying. Starch has many useful properties such as thickening, water binding, and adhesion. It can be modified through various methods like slurry processing, extrusion, or semi-dry processing. Modified starch has applications in textiles, cosmetics, construction, and biodegradable plastics. Setting up a 100 ton maize starch factory requires an investment of around 200 million Indian rupees.
The document discusses the process of extrusion. It begins by defining extrusion as a process that combines mixing, cooking, kneading, shearing, shaping and forming. It then explains that extrusion involves pushing material through a die of a given shape. The key steps of extrusion including feeding, mixing, conveying material through a barrel, compressing it, and forcing it through a die are outlined. The document also categorizes and discusses different types of extruders and their applications in food processing.
Potato starch processing machine mainly consists of three parts: fresh potato cleaning section, potato starch processing section and final potato starch drying and packaging section.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
This document provides an overview of the chemistry of ingredients used in pastries, cakes, and doughnuts. It discusses the sources, types, properties and functionality of various ingredients including flour, salt, sugar, aerating agents like baking powder and yeast. For each ingredient, the document outlines their composition, suitability for different products, proper storage conditions, and how they impact characteristics like volume, texture and flavor. The focus is on how an understanding of ingredient chemistry can ensure balanced recipes and uniform, high quality baked goods.
This document discusses the uses of enzymes in various food industries. It describes how enzymes are used in bakery to facilitate dough handling and fermentation. It also explains how enzymes aid brewers in shortening production time and improving extraction yield and fermentation. The document outlines how the enzymes alpha-amylase and glucoamylase are used to break down corn starch into glucose to produce corn syrup. Finally, it provides examples of how enzymes like lactase, catalases, rennet, and lipases are used in dairy applications such as producing lactose-free milk, preserving natural milk enzymes in cheese, coagulating milk during cheese production, and giving characteristic flavors to cheeses.
This document discusses extrusion processing for animal feed and food products. It begins by defining extrusion and describing its use in feed manufacturing. It then covers key aspects of extrusion including raw materials, process variables, critical parameters, and end products. Various applications are highlighted such as pet foods, aquaculture feeds, breakfast cereals and more. Fundamental concepts are explained like the effects of protein, starch and fat. New developments and market trends are also mentioned.
Enzyme technology involves using enzymes for industrial, agricultural, and medical applications. Enzymes are biological catalysts that bind specifically to substrates at their active sites, giving them specificity that makes them useful for industrial processes. The advantages of enzymes include their efficiency, selectivity, specificity, ability to work at room temperature and neutral pH, and biodegradability. Many industrial processes now use purified enzymes isolated from microorganisms. Examples of enzyme applications include using pectinase to clarify fruit juices, using rennet to coagulate cheese, and using amylases and proteases in brewing beer.
Starch and glucose production in large scaleAlif Hossain
The document describes the process for manufacturing corn starch. It involves the following key steps:
1. Cleaned corn kernels are soaked or "steeped" in water with sulfur dioxide for 24-48 hours to soften them.
2. The steeped kernels are then ground to separate out the germ, which is dried and used to make corn oil.
3. The remaining slurry is further ground and separated using screens and centrifuges to remove fiber, gluten, and produce a purified starch slurry.
4. The starch slurry can then be dried to produce unmodified corn starch or treated to produce modified starches, dextrins, or broken down into glucose.
This document discusses extruded snack foods and the extrusion process. It describes two types of extrusion - low shear extrusion for ready-to-cook products like pasta and vermicelli, and high shear extrusion for ready-to-eat snacks. The high shear process uses higher temperatures and pressures to gelatinize starch, denature proteins, and sterilize the product. Diagrams and descriptions are provided for extrusion process flows and parameters for pasta, snacks, and analogues made from rice, soy, and other ingredients. Examples of single and twin screw extruders are shown.
Extrusion is a process that forces material through a die under high temperature, pressure and moisture to transform and form products. There are several types of extruders used to manufacture feed and pet foods, including single screw and twin screw extruders. Proper material selection is important to minimize wear and costs. Extruders have been used for decades and continue to be improved for efficiency.
The document outlines new post-graduate curricula and syllabi for dairy technology programs, including restructured courses with a new focus on traditional and value-added dairy products, membrane processing, and product monitoring. It provides details on the revised course structures, titles, contents, and credit hours. Additional infrastructure and faculty training will be needed to implement the new curricula focusing on emerging technologies.
Enzyme technology is concerned with applying enzymes in industry, agriculture, and medicine. Enzymes are biological catalysts that are specific and efficient, allowing them to operate under mild conditions. This specificity and efficiency make enzymes useful for industrial applications over inorganic catalysts. Many industrial processes now isolate enzymes from microorganisms to use as pure sources. Enzymes are widely used across various industries such as food processing, brewing, textiles, and more due to their ability to carry out reactions under mild conditions with high specificity.
The document discusses fresh foods and provides information about types of fresh foods, advantages and disadvantages of fresh foods, tips for choosing and storing fresh foods. It lists types of fresh foods such as meat, poultry, seafood, eggs, vegetables and fruits. Advantages include retaining nutrients and flavors while disadvantages include being seasonal and spoiling easily. Tips are provided for choosing fresh cuts of meat, fish, poultry, eggs and fruits.
This document outlines a plan to develop an extruded snack using pseudo grain flours, fruit pulp powders, encapsulated green coffee extract, and spice oleoresins. The snack aims to provide nutrition from the grains and fruits as well as antioxidants. A literature review found research supporting the use of these ingredients in extruded products. The experimental plan involves optimizing ingredient proportions, pre-treating some ingredients, mixing, extruding, drying, and evaluating the product's quality, nutrition, microbiology, and shelf life over 3 months. The process aims to utilize underutilized ingredients to create a wholesome snack.
Starch manufacturing from Corn and Industrial ApplicationAbdul Raouf
Corn starch is produced through either a dry milling or wet milling process. The wet milling process is more complex but extracts more products. It involves soaking corn kernels, separating the germ to extract oil, grinding to separate starch from fiber and gluten, and refining the starch through centrifugation and washing. Final starch can be dried or modified. Corn starch has many industrial uses including in food products, paper, and as a base for high fructose corn syrup. Byproducts like steep liquor and corn gluten are also valuable feed ingredients.
The document discusses using dried plums as ingredients in animal protein products like meat and poultry. It provides research showing dried plums can extend shelf life, retain moisture, act as an antimicrobial and antioxidant, and replace phosphates. Dried plums come in forms like puree, powder and fiber that can be added to meat in processing or marinades to improve quality without characterizing flavor.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
The document outlines the production processes for starches from various sources - wheat, maize, potatoes, and chemicals. The processes generally involve reception of the raw materials, separation into components like starch, fibers and proteins through various steps like washing, grinding, sieving and dewatering. The starch component then undergoes further refining including drying, modification and conversion to produce native starches, modified starches, glucose syrups and other derivatives.
This document discusses coating methods used in the snack food industry. It begins by defining coating as applying a liquid or solid layer to a product using mechanical energy. Common coating methods for snacks include conveyor belts, tumble drums, coating pans, and enrobing. Conveyor belts coat one side of snacks while tumble drums coat both sides more evenly. Coating pans are used for sugary and chocolate coatings. Enrobing involves dipping, pouring, or spraying a liquid coating. Seasonings are important coatings and salt is most common, but other flavors like cheese and BBQ are also used. Powder coatings can be applied via gravity, air, or centrifugal force while liquid coatings and electro
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
The document discusses research on whey protein. It begins with an introduction on whey protein and its composition. The novelty of the research is extracting protein from whey waste. The purpose is to structurally analyze separated whey protein. Key points discussed include the status of whey protein research, its composition and properties. Methods used in the research include determining chemical composition, infrared spectroscopy, and thin layer chromatography to analyze amino acids. Results showed the chemical analysis of whey and extracted protein as well as protein structure determination.
Nilesh Kajaria completed an internship project at Dr. G Wellness Pvt. Ltd. to develop a gluten-free high protein bread formulation. Through literature research and numerous formulation trials, they standardized a dough with supplemental ingredients that could trap CO2 during proofing and baking to produce a bread with high volume and texture similar to white bread. Sensory evaluation of the formulated bread found the crumb structure, taste, and softness to be satisfactory. Future work includes improving appearance and texture through mixing and additional quality checks.
This document appears to be a report summarizing an industrial training completed by Chalsi Thakur at United Biscuits Pvt. Ltd. from August 13th to September 13th, 2021. The report includes an acknowledgment, information about United Biscuits and Pladis Global, flowcharts of the biscuit manufacturing process, details of the variants produced, and descriptions of quality inspections performed on raw materials like wheat flour, palm oil, and sugar and final products. Testing parameters for raw materials like moisture content, total ash content, gluten content, and sedimentation value of wheat flour are summarized.
This document provides an overview of the chemistry of ingredients used in pastries, cakes, and doughnuts. It discusses the sources, types, properties and functionality of various ingredients including flour, salt, sugar, aerating agents like baking powder and yeast. For each ingredient, the document outlines their composition, suitability for different products, proper storage conditions, and how they impact characteristics like volume, texture and flavor. The focus is on how an understanding of ingredient chemistry can ensure balanced recipes and uniform, high quality baked goods.
This document discusses the uses of enzymes in various food industries. It describes how enzymes are used in bakery to facilitate dough handling and fermentation. It also explains how enzymes aid brewers in shortening production time and improving extraction yield and fermentation. The document outlines how the enzymes alpha-amylase and glucoamylase are used to break down corn starch into glucose to produce corn syrup. Finally, it provides examples of how enzymes like lactase, catalases, rennet, and lipases are used in dairy applications such as producing lactose-free milk, preserving natural milk enzymes in cheese, coagulating milk during cheese production, and giving characteristic flavors to cheeses.
This document discusses extrusion processing for animal feed and food products. It begins by defining extrusion and describing its use in feed manufacturing. It then covers key aspects of extrusion including raw materials, process variables, critical parameters, and end products. Various applications are highlighted such as pet foods, aquaculture feeds, breakfast cereals and more. Fundamental concepts are explained like the effects of protein, starch and fat. New developments and market trends are also mentioned.
Enzyme technology involves using enzymes for industrial, agricultural, and medical applications. Enzymes are biological catalysts that bind specifically to substrates at their active sites, giving them specificity that makes them useful for industrial processes. The advantages of enzymes include their efficiency, selectivity, specificity, ability to work at room temperature and neutral pH, and biodegradability. Many industrial processes now use purified enzymes isolated from microorganisms. Examples of enzyme applications include using pectinase to clarify fruit juices, using rennet to coagulate cheese, and using amylases and proteases in brewing beer.
Starch and glucose production in large scaleAlif Hossain
The document describes the process for manufacturing corn starch. It involves the following key steps:
1. Cleaned corn kernels are soaked or "steeped" in water with sulfur dioxide for 24-48 hours to soften them.
2. The steeped kernels are then ground to separate out the germ, which is dried and used to make corn oil.
3. The remaining slurry is further ground and separated using screens and centrifuges to remove fiber, gluten, and produce a purified starch slurry.
4. The starch slurry can then be dried to produce unmodified corn starch or treated to produce modified starches, dextrins, or broken down into glucose.
This document discusses extruded snack foods and the extrusion process. It describes two types of extrusion - low shear extrusion for ready-to-cook products like pasta and vermicelli, and high shear extrusion for ready-to-eat snacks. The high shear process uses higher temperatures and pressures to gelatinize starch, denature proteins, and sterilize the product. Diagrams and descriptions are provided for extrusion process flows and parameters for pasta, snacks, and analogues made from rice, soy, and other ingredients. Examples of single and twin screw extruders are shown.
Extrusion is a process that forces material through a die under high temperature, pressure and moisture to transform and form products. There are several types of extruders used to manufacture feed and pet foods, including single screw and twin screw extruders. Proper material selection is important to minimize wear and costs. Extruders have been used for decades and continue to be improved for efficiency.
The document outlines new post-graduate curricula and syllabi for dairy technology programs, including restructured courses with a new focus on traditional and value-added dairy products, membrane processing, and product monitoring. It provides details on the revised course structures, titles, contents, and credit hours. Additional infrastructure and faculty training will be needed to implement the new curricula focusing on emerging technologies.
Enzyme technology is concerned with applying enzymes in industry, agriculture, and medicine. Enzymes are biological catalysts that are specific and efficient, allowing them to operate under mild conditions. This specificity and efficiency make enzymes useful for industrial applications over inorganic catalysts. Many industrial processes now isolate enzymes from microorganisms to use as pure sources. Enzymes are widely used across various industries such as food processing, brewing, textiles, and more due to their ability to carry out reactions under mild conditions with high specificity.
The document discusses fresh foods and provides information about types of fresh foods, advantages and disadvantages of fresh foods, tips for choosing and storing fresh foods. It lists types of fresh foods such as meat, poultry, seafood, eggs, vegetables and fruits. Advantages include retaining nutrients and flavors while disadvantages include being seasonal and spoiling easily. Tips are provided for choosing fresh cuts of meat, fish, poultry, eggs and fruits.
This document outlines a plan to develop an extruded snack using pseudo grain flours, fruit pulp powders, encapsulated green coffee extract, and spice oleoresins. The snack aims to provide nutrition from the grains and fruits as well as antioxidants. A literature review found research supporting the use of these ingredients in extruded products. The experimental plan involves optimizing ingredient proportions, pre-treating some ingredients, mixing, extruding, drying, and evaluating the product's quality, nutrition, microbiology, and shelf life over 3 months. The process aims to utilize underutilized ingredients to create a wholesome snack.
Starch manufacturing from Corn and Industrial ApplicationAbdul Raouf
Corn starch is produced through either a dry milling or wet milling process. The wet milling process is more complex but extracts more products. It involves soaking corn kernels, separating the germ to extract oil, grinding to separate starch from fiber and gluten, and refining the starch through centrifugation and washing. Final starch can be dried or modified. Corn starch has many industrial uses including in food products, paper, and as a base for high fructose corn syrup. Byproducts like steep liquor and corn gluten are also valuable feed ingredients.
The document discusses using dried plums as ingredients in animal protein products like meat and poultry. It provides research showing dried plums can extend shelf life, retain moisture, act as an antimicrobial and antioxidant, and replace phosphates. Dried plums come in forms like puree, powder and fiber that can be added to meat in processing or marinades to improve quality without characterizing flavor.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
The document outlines the production processes for starches from various sources - wheat, maize, potatoes, and chemicals. The processes generally involve reception of the raw materials, separation into components like starch, fibers and proteins through various steps like washing, grinding, sieving and dewatering. The starch component then undergoes further refining including drying, modification and conversion to produce native starches, modified starches, glucose syrups and other derivatives.
This document discusses coating methods used in the snack food industry. It begins by defining coating as applying a liquid or solid layer to a product using mechanical energy. Common coating methods for snacks include conveyor belts, tumble drums, coating pans, and enrobing. Conveyor belts coat one side of snacks while tumble drums coat both sides more evenly. Coating pans are used for sugary and chocolate coatings. Enrobing involves dipping, pouring, or spraying a liquid coating. Seasonings are important coatings and salt is most common, but other flavors like cheese and BBQ are also used. Powder coatings can be applied via gravity, air, or centrifugal force while liquid coatings and electro
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
The document discusses research on whey protein. It begins with an introduction on whey protein and its composition. The novelty of the research is extracting protein from whey waste. The purpose is to structurally analyze separated whey protein. Key points discussed include the status of whey protein research, its composition and properties. Methods used in the research include determining chemical composition, infrared spectroscopy, and thin layer chromatography to analyze amino acids. Results showed the chemical analysis of whey and extracted protein as well as protein structure determination.
Nilesh Kajaria completed an internship project at Dr. G Wellness Pvt. Ltd. to develop a gluten-free high protein bread formulation. Through literature research and numerous formulation trials, they standardized a dough with supplemental ingredients that could trap CO2 during proofing and baking to produce a bread with high volume and texture similar to white bread. Sensory evaluation of the formulated bread found the crumb structure, taste, and softness to be satisfactory. Future work includes improving appearance and texture through mixing and additional quality checks.
This document appears to be a report summarizing an industrial training completed by Chalsi Thakur at United Biscuits Pvt. Ltd. from August 13th to September 13th, 2021. The report includes an acknowledgment, information about United Biscuits and Pladis Global, flowcharts of the biscuit manufacturing process, details of the variants produced, and descriptions of quality inspections performed on raw materials like wheat flour, palm oil, and sugar and final products. Testing parameters for raw materials like moisture content, total ash content, gluten content, and sedimentation value of wheat flour are summarized.
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or.
How bread is made step by step?
How is bread produced?
What is the process of making bread?
Where is bread produced?
bread manufacturing process flow diagram
bread manufacturing process
bread making process in factory
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
Wheat flour products documents various wheat flour products including wheat bread, pasta, and cookies. It discusses the key ingredients and production processes for each. For wheat bread, the three main production methods are described as the sponge and dough process, the straight dough method, and the no-time dough method. The document also outlines the functions of various bread ingredients and enrichment standards. Pasta production involves extruding semolina dough through dies to shape the pasta, which is then dried. Cookie production uses soft wheat flour and controls gluten development to achieve the proper dough consistency.
IRJET -Preparation of Healthy-Vegan Flavored Soymilk Blended with PeanutIRJET Journal
This document summarizes a study that formulated a vegan soy and peanut milk beverage. The milk was created with a 80:20 ratio of soy milk to peanut milk, along with added flavors. Nutritionally, the milk contains protein, carbohydrates, calcium, fat, sugar, ash, and fiber. It is recommended for those who are lactose intolerant since it does not contain lactose. The processing makes the milk easily digestible and suitable for all ages. Shelf life testing showed the milk remained stable for up to 10 days refrigerated. The soy and peanut milk is concluded to be a nutritious alternative to animal milk that could help reduce malnutrition when supplemented to young children.
This document provides an overview of best practices for bread production. It discusses the history of baking and traditional methods. It also addresses challenges in modern bakeries, such as meeting higher safety and quality standards while providing a variety of products. The document outlines key raw materials used in baking like flours, yeasts, sugars, fats and additives. It explains common production processes involving mixing, fermentation, baking and cooling. Packaging methods and shelf life are also covered. Overall, the document serves as a handbook providing guidance on optimizing bread production while balancing traditional and modern techniques.
The document reports on the installation of new laboratory equipment at the Kulumsa Agricultural Research Center in Ethiopia in November 2015. It describes installing the (1) Falling Number system to measure sprout damage in grains, (2) Glutomatic system to determine gluten quantity and quality in flour, and (3) Single Kernel Characterization System to analyze characteristics of individual grain kernels like moisture, hardness and weight. The equipment will help researchers evaluate wheat, barley and other grains and improve food product quality by identifying grains with optimal enzyme levels, gluten content and other properties suited for specific applications like bread or pasta.
The document summarizes the key principles and processes involved in bread making. It discusses the essential ingredients of flour, water, yeast and salt and how they interact during mixing and baking. The three main technological principles are the conversion of starch, mechanical stretching of gluten fibers, and flavor development during fermentation and baking. Various optional ingredients and their functions are also outlined. The major steps in the bread manufacturing process are described, including mixing, dividing, shaping, proofing and baking. Different commercial methods for bread making are explained such as the sponge and dough process, liquid fermentation, and no-time dough process.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Breadmaking has evolved over thousands of years. The earliest breads in 4000 BC were flat and unleavened. The Egyptians later invented grinding materials and ovens and used leavening to produce lighter breads. Breadmaking skills were further refined by the Greeks and Romans, with the UK later establishing the first guild to standardize baking practices. Modern bread is made through a process including mixing ingredients like flour, water, yeast, and salt; proofing and shaping the dough; and baking. Yeast produces gases that cause the dough to rise during fermentation and baking.
Ranjan SharmaSensory Quality aspects of yogurt July 112013rocomara
Sensory quality of yogurt is influenced by raw ingredients, processing, fermentation, packaging and storage. Key factors are:
- Raw milk quality affects yogurt flavor. Heat treatment improves gel strength while homogenization prevents cream separation.
- Starter cultures including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are used to ferment lactose and lower pH. Fermentation releases compounds that develop flavor.
- Fruit addition, packaging, and storage temperature influence syneresis, texture, and consumer acceptability over time. Sensory analysis and instrumental testing evaluate yogurt quality attributes.
This document discusses a study on the effect of acid whey concentrates from membrane separation processes on the technological and functional properties of baking products. The study aimed to utilize nutritional milk components from acid whey concentrates, develop production technology for innovative baked goods supplemented with acid whey concentrates, and determine the effect on properties of wheat and mixed bread. Various membrane separation techniques were used to produce liquid and dried acid whey concentrates, which were then added to bread in place of water or flour. The effects of the research could benefit the dairy industry through environmental protection and provide new insights for baking practices and development of functional foods.
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
This document discusses the analysis of ingredients and processing of dry yellow noodles. It outlines the main ingredients of wheat flour, salt, and colorant. Tests described include analyzing wheat flour for sulphur dioxide, oil used during frying for acid content, moisture content and pH of the final product. Suggested additional tests include determining gluten content using the AACC method and protein content using combustion nitrogen analysis.
The document discusses the challenges faced in designing tea cookies over 3 months of trial production. Small batches of dough weighing about 8 kg were baked 11 times, with each trial testing different recipes, processes, and product parameters. Sensory and quantitative measurements were taken of the finished cookies and compared to existing tea cookies on the market. Basic design of 200g packaging was selected. The production timeline, equipment used, sample recipes and analyses of trial batches are presented to demonstrate the process of developing new food products and broadening a company's product range.
IRJET- Studies on the Utilization of Maize Milk for the Preparation of Sh...IRJET Journal
This document presents a study on utilizing maize (corn) milk for the preparation of shrikhand, a popular Indian fermented dairy dessert. Various combinations of skim milk and maize milk were used to prepare shrikhand samples, which were then analyzed for nutritional and microbial properties. The results showed that samples with higher maize milk content had higher carbohydrate, fat, total solids, acidity, and yeast/mold count, while samples with only skim milk had higher protein and moisture content. This study demonstrated the potential of partially substituting skim milk with maize milk for preparing shrikhand to boost maize product utilization and develop new food variations.
The limited availability of durum wheat and its relatively high price induce the search for alternatives that help to save costs while maintaining quality. The addition of vital wheat gluten is a viable but expensive method, and the application of hydrocolloids such as guar gum is limited to certain applications, e.g. instant noodle flour. The improving effect of specific emulsifiers and the recently discovered beneficial action of certain enzymes will be the subject of this article.
The document discusses the three main parts that make up a wheat kernel - the endosperm, bran, and germ. It provides details on the composition and weight percentage of each part, as well as the key nutrients contained. The endosperm makes up 83% of the kernel and is the source of white flour. It contains the greatest share of protein, carbohydrates, and iron. The bran makes up 14% of the kernel weight and contains dietary fiber and minerals. The germ makes up 2.5% of the kernel weight and contains B vitamins, trace minerals, and fat.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Similar to Effect of the complex improver on consumer properties of bakery products (20)
Effect of the complex improver on consumer properties of bakery products
1. ───Food Technology ───
─── Ukrainian Food Journal. 2020. Volume 9. Issue 1 ───
148
Effect of the complex improver on consumer properties
of bakery products
Olena Bilyk, Esma Khalikova, Anastasiia Shevchenko,
Oksana Kochubei-Lytvynenko, Yuliia Bondarenko, Albina Fain
National University of Food Technologies, Kyiv, Ukraine
Keywords:
Improver
Bakery
Staling
Flavor
Dextrins
Freshness
Abstract
Introduction. In order to improve the consumer properties
of bakery products made using accelerated technologies, a study
was conducted on the possibility of using a directional baking
improver "Freshness +".
Materials and methods The consumer properties of the
bakery product "Freshness" (from premium wheat flour, yeast,
salt, margarine, white sugar) were investigated in the work. The
technological process was carried out with the duration of the
dough keeping – 20 min and the use of the "Freshness +"
improver, which was dosed in the amount of 2.0% by weight of
flour. The quality of the finished products was evaluated by
physicochemical and organoleptic parameters.
Results and discussion The use of improver in amount of
2.0% by weight of flour increases the specific volume of
products by 11%, improves form resistance, porosity and
reduces the fermentation time by three times, namely up to 20
minutes. This is due to the use of amylolytic enzyme improver
in the composition, which contributes to the increase of gas-
forming and sugar-forming capacity. Product with improver
preserves freshness, as evidenced by an increase in total crumb
deformation by 26.0%, a smaller subcutaneous layer and fewer
air layers in the baking bundle for 72 hours without packaging.
There is more accumulation of dextrins and bisulfite binders in
the products when using the improver, which indicates the
inhibition of the staling processes of the products and
improvement of consumer properties. This is due to the fact that
there are moisture-retaining additives in the products, namely
maltodextrin and p gelatinized starch, which retain osmotic and
adsorption-bound moisture during storage. Maltodextrin is also
a water-soluble hydrocolloid that increases moisture retention
and forms a three-dimensional network that inhibits the
interaction of gluten and starch, resulting in retrograde of starch.
Conclusions. The use of the improver slows down the
starch retrograde due to the formation of coagulated proteins
from its constituents with flour during baking, in the middle of
which there are swollen, often gelatinized starch grains, and
increasing the amount of dextrose.
Article history:
Received
16.07.2019
Received in revised
form 09.01.2020
Accepted
30.03.2020
Corresponding
author:
Olena Bilyk
E-mail:
bilyklena@
gmail.com
DOI:
10.24263/2304-
974X-2020-9-1-13
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Introduction
As a result of the staling of the baked goods, they lose the luster of the crust, the intensity
of the taste and aroma, the softness and springiness of the crumb, and acquire considerable
fragility. The deterioration of the consumer properties of bakery products is due to the
transformation of the biopolymers of the products during storage, namely, the transition of
starch from the amorphous state to the crystalline and loss of some water by protein [1].
For the simultaneous adjustment of the quality of flour, technological process and
ensuring the lengthening of freshness of bakery products, it is advisable for manufacturers to
use complex baking improvers [2, 3].
The range of complex baking improvers (CBI) is very diverse, depending on the
direction of their action [3]. In general, complex baking improvers consist of different
ingredients, namely gluten oxidizers and reducing agents, enzymes, emulsifiers and various
food additives or ingredients with specific effects [4, 5, 6]. All components of complex
baking improver are carefully selected due to their activity and synergistic effect [7].
Complex baking improvers act throughout the technological process and are designed for
solving specific challenges.
The complex baking improver "Freshness +" is known for prolonging the freshness of
bakery products made using accelerated technologies [8].
To extend the freshness of the bakery products, the Austrian company “Backaldrin”
offers a comprehensive baking improver, “Winer Note”, consisting of vegetable oil, sugar,
skimmed milk powder, emulsifier, dextrose, salt, lecithin, ascorbic acid. The recommended
dosage is from 1.0 to 10.0% by weight of flour. CBI “Winer Note” extends the shelf life
several times [3]. This improver prevents moisture from condensing to preserve softness and
freshness, but does not affect the intensification of the process.
ADutch company “Zeelandia” offers a comprehensive bakery improver “Gamma Soft”,
which consists of soy flour, emulsifier, ascorbic acid, enzymes, to extend the freshness of
bakery products [9]. A significant disadvantage of this improver is the use of soy flour, so it
is advisable to study the use of improvers made from other non-traditional raw materials,
namely dry mashed potatoes.
The French company “Lessaffre” recommends to use the complex baking improver
"Mazhimix" with a white label for long-term storage products such as bread from wheat,
bakery products and muffins in order to extend their freshness up to 2 months. It contains
specially selected monoglycerides, which slow down the starch retrogradation process. The
enzyme complex of this improver allows to obtain an additional amount of dextrins, whereby
the pulp will retain its properties over time [10]. The disadvantage is that manufacturers keep
a secret about the composition of a complex baking improver, in particular a complex of
enzymes, so it is unclear whether its use will accelerate the technological process.
The authors of [11] recommend to use the composition of dry wheat gluten, an enzyme
preparation of amylolytic action and a mixture of xanthan and guar gums in complex baking
enhancers to prolong the freshness of bakery products. The developed improver extends the
freshness of bakery products up to 72 hours of storage unpackaged. But the paper does not
provide recommendations for its optimal dosage in the case of processing flour with different
baking properties.
It is advisable to investigate the effect of the developed improver on the consumer
properties of bakery products made using accelerated technology, where the fermentation
stage is replaced by keeping.
The purpose of this work was to substantiate the feasibility of using the complex baking
improver "Freshness +" to improve consumer properties of bakery products.
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To achieve this goal, the following tasks were formulated:
− To investigate the influence of the improver on the technological process and quality of
bakery products;
− To study the effect of improver on the processes of staling of bakery products ";
− To investigate the influence of the improver on the aroma of bakery products.
Materials and methods
Objects and materials
The complex baking improver "Freshness +" includes: dry potato powder, enzyme
preparation “Alphamalt VC 5000”, maltodextrin, ascorbic acid.
The bakey product "Freshness" was made from premium wheat flour by an accelerated
method:
− Premium wheat flour – 100 kg;
− Pressed bakery yeast – 3.0 kg;
− Salt – 1.5 kg;
− Margarine – 2.5 kg;
− White crystalline sugar – 2.5 kg.
For development of the complex baking improver "Freshness +", dry potato powder,
was used as the main filler. It is made according to the technology [19]. In terms of physico-
chemical parameters, dry potato powder complies with the requirements shown in Table 1.
Table 1
Physico-chemical parameters of dry potato powder, n = 3, p≤0.95
Indicator Value
Mass fraction of moisture,% 12.0
Mass fraction of protein,% 8.3
Mass fraction of mono-and dissacharides,% 3.3
Mass fraction of starch,% 74.5
Mass fraction of fiber,% 6.6
Mass fraction of fat,% 0.4
Mass fraction of insoluble in hydrochloric acid ash,% 3.5
Minerals, mg/100g:
Magnesium 24.0
Potassium 572.0
Calcium 11.0
Phosphorus 60.0
Sodium 29.0
Water absorption capacity,% 71.3
Autolytic activity,% of dry matter 37.9
The degree of caking,%, for the pore size of the sieve – 250 nm 18.4
Whiteness, units 90.5
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The dry potato powder according to whiteness corresponds to whiteness of wheat flour
of the premium grade, has a low tendency to formation of lumps (the degree of caking did
not exceed 3.0%), therefore it can be used as a functional basis for complex baking improvers.
For the production of the complex baking improver the enzyme preparation “Alphamalt
VC 5000” (5000 SKB/g) of the German company “Muhlenchemie” is used, maltodextrin of
the Polish company, defatted lecithin from sunflower produced by the Ukrainian company
“BIOLER” and ascorbic acid produced in China are used.
Methods of research of the quality of bakery products with a complex baking
improver
Method of laboratory baking for research of the quality of bakery products.
Laboratory baking was carried out to investigate the indicators of the technological process,
biochemical, physico-chemical changes in the dough and qualitative indicators of bread. The
dough was prepared in an accelerated manner with a moisture content of 43.5%. The dough
was kneaded in a two-speed dough mixing machine. Keeping time was 30 min. The dough
was processed manually, perseverance of the dough pieces was carried out in a thermostat at
a temperature of (38±2) °C and relative humidity (78±2)% until readiness. The products were
baked in an oven at 220–240 °C.
Bread quality was evaluated by physical and chemical (specific volume, shape
resistance, structural and mechanical properties of crumb) and organoleptic parameters
(appearance, crust surface condition, porosity structure, taste, smell).
Method of research of total deformation for investigation of the duration of storage
of freshness of products. The duration of storage of freshness of products was investigated
by changes in the structural and mechanical properties of the crumb. Its total deformation
after 48 h of storage was determined with the use of penetrometer AP 4/1 [12].
The area of the subcutaneous layer was determined organoleptically by changing its
stiffness and crumb. The transition between the subcutaneous layer and the crumb was circled
by a marker [13].
Method of research of microscopy of bakery products. Microscopy of bakery
products was carried out after 4 h of baking and at the end of storage, ie after 72 h of storage.
The samples were stored unpackaged at (20±0) °C. Samples were prepared by freezing,
lyophilic drying and spraying in a vacuum chamber of carbon on a piece of dried sample.
The samples were examined using the electron scanning microscope “IEOLJSMM – 200” at
a magnification of 1000 times and the photos of the most visible sections were taken.
Method of research of content of dextrins. The content of dextrins was determined
by the method of their mass fraction, which is based on the ability of dextrins to precipitate
at different concentrations of ethyl alcohol in solution. Samples were inactivated by enzymes
to release them from water-soluble carbohydrates, digestion of sugars for their extraction,
precipitation of dextrins with solutions of alcohol of different concentration, dissolution of
recovered dextrins with water and hydrolysis with 2% hydrochloric acid, determination of
the amount of glucose in the hydrolyzate of dextrins of different molecular weight by the
method of Wiltter and Schudl. On the basis of the determined content of dextrins the mass
fraction of dextrins was determined by fractions, depending on the mass fraction of dextrins
at different concentrations of ethyl alcohol [14].
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Method of research of moisture bond in the dough. Determination of the moisture
bond in the dough was performed by thermogravimetry using a “Q – 1000” derivatograph in
the temperature range of 20–200 °C at a rate of heating of samples weighing 1.00 g – 1.25
°C/min [15].
Method of research of the content of flavoring substances in bread. The content of
flavoring substances in bread was inferred by the amount of bisulfite binding compounds
determined by the method [12, 20].
Results and discussion
Investigation of the effect of the improver on the process and the quality of bread
The obtained results due to laboratory baking were compared to those obtained by
straight dough process. The dosage of the improver was 2.0% to weight of flour, the duration
of dough keeping was 20 minutes. The obtained results were compared to those obtained by
straight dough process. A sample prepared according to the recipe above without improver
was as a control sample. The results of the study are given in Table 2.
The analysis of the results of the research shows that the time spent on fermentation of
semi-finished products with the addition of the improver is three times less, compared to their
production by traditional technologies. The use of the improver increases the specific volume
by 11%, the porosity and improves the form resistance of finished products. The researcher
improves the freshness of bakery products by 26.0%.
It was established that the use of the improver helps to reduce the duration of the
technological process and increase the specific volume of bakery products. This is due to the
use of amylolytic enzyme which is in the improver, which increases the gas-forming and
sugar-forming capacity.
Investigation of the effect of the improver on the process of staling of bread
The difference in organoleptic characteristics between the crumb and the crust is the
result of baking processes when the surface is exposed to higher temperatures than the crumb.
Baking creates a relative moisture gradient and moisture content between the crust and the
crumb, which causes the redistribution of moisture in the product. This causes the softness
of crust, staling of crumb, form a thicker subcutaneous layer during storage. Therefore, it was
advisable to investigate the effect of the improver on the area of formation of the
subcutaneous layer (Figure 1).
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Table 2
Influence of the improver on technological process and product quality, n = 3, p≤0.95
Indicator
Bakery product
Control sample Sample with the improver
Dough
Mass fraction of moisture,% 43.5
Duration of fermentation, min 210 –
Duration of keeping, min – 20
Duration of proofing, min 40 35
Acidity, degrees 1.0 1.0
initial 1.8 1.4
Finished products
Organoleptic characteristics:
Correctness of form Oval, slightly vague, the
cuts are clear
Oval, not vague, the cuts are
clear
Color of the crust Light From golden to brown
State of the surface of the crust Smooth enough, single
small bubbles, barely
noticeable small short
cracks and blasts, glossy
Impeccably smooth, free
from bubbles, cracks, blasts,
glossy
Porosity structure The pores are small, thin-walled and medium-sized,
evenly distributed
Flavor Intensely pronounced, relative for bread
Taste Intensely pronounced, relative for bread
Specific volume, cm3
/100 g 330 367
Form resistance, h/d 0.39 0.44
Porosity,% 80 86
Acidity, degrees 1.8 1.4
Total crumb deformation, units
of penetrometer
in: 4 h 82 102
in: 72 h 46 84
Preserving of freshness,% 56 82
Control sample Sample with the improver
Figure 1. Formation of a subcutaneous layer during the baking process after 72 h of storage
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The results of the studies show that during the storage process, using developed improver
the subcutaneous layer of the bakery product is smaller after 72 h of storage, compared to the
subcutaneous layer of the control sample.
Further studies were concerned with the microscopic examination of the bakery product
during storage. The results of the studies are shown in Figure 2.
Control sample Sample with the improver
Figure 2. Microstructure of the crumb of bakery products after 72 hours of storage
The bread crumb structure is characterized by the presence of pores that are wrapped
around by the interstitial walls that create a spongy frame. The control sample has layers of
air in the interstitial walls under the microscope, indicating a decrease in the volume of starch
grains due to the formation of the crystalline structure of starch. The crumb of the product
with the improver consists of a whole mass of coagulated proteins during the baking process,
in the middle of which partially glistened starch grains are swollen, and only in some places
there are visible layers of air.
The lengthening of freshness is caused by the introduction of moisture-retaining
additives, namely maltodextrin and gelatinized starch, which contain osmotically and
adsorbed bound moisture during the storage of the products with the improver. Maltodextrin
is also a water-soluble hydrocolloid that increases the degree of moisture retention and forms
a three-dimensional net that inhibits the interaction of gluten and starch, resulting in
retrograde of starch [16, 17].
It has been found that the use of the improver reduces the formation of a subcutaneous
layer, improves the crumb structure in the case of keeping the loaf for 72 hours without
packing.
During the baking process, the destruction of starch occurs, and amylolytic enzyme and
maltodextrin are introduced into the dough with the improver, so it was expedient to
investigate the change in the amount of dextrins in bakery products. Dextrins were
determined after 4 h of cooling. The results of the studies are presented in Table. 3.
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Table 3
Сontent of dextrins in bakery products, n = 3, p≤0.95
Samples of
bakery products
Content of dextrins by fractions,% to dry matter
Total content
of dextrins
Amylodextrins Erythodextrins
Malto- and
achrodextrins
Control sample 0.968 0.402 0.908 2.278
Sample with the
improver
1.387 0.428 1.678 3.493
In the case of the use of the improver, there is a significant increase in dextrins – by
55.3% compared to the control sample due to the presence of α-amylase in the improver, the
introduction of additional oligosaccharides with dry potato powder and directly maltodextrin.
In this regard, the process of staling of bakery products is slowed down by the formation of
a three-dimensional net by low molecular weight dextrins, which impedes the interaction of
gluten and starch and the yield of moisture by starch [13, 18].
Literature sources show that the ability of bakery products to maintain freshness is
related to the content of bound water [15]. Therefore, it was necessary to determine the
content of bound and free water in the crumb. The determination was performed using
derivatograph. The analysis of thermogravimetric curves made it possible to obtain
quantitative characteristics of the distribution of moisture in the crumb of products with
additives and to change its state during storage (Figure 3).
Figure 3. Changes in moisture bounds in the samples of products during storage:
1 – control sample after 24 hours; 2 – control sample after 72 hours;
3 – sample with the improver after 24 hours; 4 – sample with the improver after 72 hours.
18.2 21.4 18.8 19.5
52.7
51.4 53.9 53.5
26.7 25.0 25.2 25.0
2.4 2.2 2.1 2.0
0
10
20
30
40
50
60
70
80
90
100
1 2 3 4
%
Free moisture Osmotically bound moisture
Adsorbed bound moisture Chemically bound moisture
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At the first stage of removing moisture from the samples of bread, there is its significant
loss. In this temperature range, free moisture, moisture contained in macro- and
microcapillaries, and immobilized water is removed. The total amount of this moisture in the
samples of products is 18.2% of the total weight of water for the control sample during the
first day of determination, and 18.8% of the total weight of water in the product for the sample
with the improver. On the fourth day of storage of products, the moisture content of these
forms of bond for the control sample increases by 3.2% of the total weight of water in the
product, and for the product with the improver – by 0.7% of the total weight of water in the
product.
The second and third temperature intervals correspond to the endothermic peak, that is,
in these ranges endothermic processes occur, which may be related to the removal of moisture
with significant binding energy, obviously, osmotically and adsorbed bound water. As it can
be seen from Figure 3 the amount of osmotically bound moisture is higher than in the control
sample and is 53.86% of the total weight of water in the product. After four days of storage,
the amount of osmotically bound moisture in bread with the improver is slightly reduced, but
remains greater than in the control sample. The amount of adsorbed bound water during the
first day of storage and after four days of storage is almost the same.
The fourth temperature interval corresponds to the removal of chemically bound water.
As it can be seen from the analysis, the content of this water in the samples is increasing, but
it is very small compared to other forms of bonding moisture.
During the study at the end of storage, it was found that samples of products tended to
decrease osmotically and adsorbed bound moisture and to increase the free moisture and
moisture of microcapillaries, but this reduction is less with the improver.
Therefore, the results of the analysis of the moisture bond in the samples of the
products with the improver suggest that the slowing of staling of these samples is associated
with a lower content of free moisture, macro- and microcapillaries at the beginning of storage
and an increase in the amount of osmotically bound moisture [13]. This correlates with the
obtained data to determine the total deformation of the crumb.
Investigation of the effect of the improver on the aroma of bread
Consumer and nutritional value of products depend on organoleptic quality indicators,
namely aroma.
The effect of the improver on the content of carbonyl compounds in the finished
products are shown in Table 4.
Thus, the introduction of the improver to the products increases the content of bisulfite
binding compounds, compared to the control sample, by 1.3–4.1 times, despite the duration
of storage. Increasing the content of carbonyl compounds in finished products with additives
correlates with improved crust color and bread aroma.
When adding the improver to the dough, the content of carbonyl compounds in the
crumb and crust of the bakery products increases. This is because of the fact that the improver
contains an enzyme preparation of amylolytic action, which accelerates the process of
persistence and separation of more carbonyl compounds. The increase in the content of
bisulfite binding compounds is further explained by the fact that the improver includes
maltodextrin, which, along with the slowing of the staling, accelerates the fermentation
process.
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Table 4
Content of bisulfite binders, eq. mg/100 g of bread, n = 3, p≤0.95
Selection area Control sample Sample with the improver
After 4 hours
Crumb 6.8 27.9
Crust 7.6 31.1
After 24 hours
Crumb 5.5 22.6
Crust 6.3 26.1
After 48 hours
Crumb 4.6 5.6
Crust 18.7 24.4
After 72 hours
Crumb 3.3 4.6
Crust 13.2 18.8
Therefore, the use of the improver helps to extend the freshness of the bakery products
up to 72 hours of storage unpackaged.
However, the impact of the improver on the mechanism of loss of moisture during
storage remains unclear.
Further studies will be aimed on the impact of the improver on biological activity, the
degree of digestion of proteins of bakery products and on selection of packaging materials
for their storage.
Conclusions
1. It was found that the use of the improver in the amount of 2.0% by weight of flour using
the accelerated technology of bakery products leads to an increase in the volume,
improve the form resistance and porosity and reduce the fermentation process to 20
minutes.
2. The use of optimum dosing of the developed improver prolongs the storage time up to
72 hours without packaging. This is evidenced by an increase in the total deformation
of the crumb, a decrease in the subcutaneous layer and a smaller number of layers of air
in the crumb, as well as a greater accumulation of dextrins in the products.
3. It was established that in case of the use of the improver, the number of bisulfite binding
compounds increases, which has a positive effect on the aroma of bakery products,
which is less removed during storage compared to the control sample.
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