Improvement of gluten-free bread production technology

This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production

Investigation of physico-chemical and technological properties of beef tripe

The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems promising, on the one hand, prerequisites for resource-saving technologies are being created, on the other hand, it becomes possible to produce meat products enriched with biologically active ingredients from secondary meat raw materials. Connective tissue proteins, as well as full-fledged proteins, play an important role for the human body, since they can perform the functions of dietary fibers. The scar refers to mucous by-products that are collagen-containing and, when used in their native form, have high strength characteristics, specifically smell and taste. These characteristics make it difficult to use them in raw or natural form. In this regard, it is necessary to develop a technology for their processing for further application in industry. The physicochemical, microbiological and technological properties of beef tripe were investigated for use in the production of sausages of the herodietic direction. The results of the study indicate a high potential for the possibility of using these raw materials and have all the prerequisites for the production of meat products of the herodietic direction from them

The development of new technologies of obtaining ice cream from almond milk

The article discusses the technology of obtaining ice cream from almond milk, which is useful for people with diabetes and who have lactose intolerance. The study determined the physical and chemical composition of almond milk and the new finished product. In the proposed new product, there is no sugar in the recipe, which is harmful to the human body in large quantities.dates with a rich vitamin and mineral composition, medicinal properties and high nutritional value are added to give the taste properties

Development of technology for obtaining protein hydrolysate from offal of category II

The object of research chosen in the work is low-value products of slaughter and processing of livestock, in particular by-products of category II.   Having a sufficient protein content and a number of other properties necessary for the production of protein hydrolysates. At the same time, the use of such secondary products seems promising, since in this case, on the one hand, prerequisites are created for the creation of low-waste technologies, and on the other hand, it becomes possible to produce combined products with an optimal ratio of nutrients. The research results show a high content of glycine, alanine, glutamic acid, serine, and proline in wool by-products, i. e. those amino acids that are mainly contained in collagen. Collagen hydrolysate was obtained by enzymatic hydrolysis of legs with a put joint. Taking into account the peculiarities of the preparation of the components, the technological process was worked out and a technological scheme for obtaining protein hydrolysate was proposed

The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta

This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements. The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together

Effects of a penthiopyrad and picoxystrobin fungicide mixtureon phoma stem canker (Leptosphaeria spp.) on UK winteroilseed rape

© Koninklijke Nederlandse Planteziektenkundige Vereniging 2016. This is a pre-copyedited, author-produced PDF of an article accepted for publication in European Journal of Plant Pathology following peer review. The final publication [Sewell, T.R., Moloney, S., Ashworth, M. et al., European Journal of Plant Pathology (2016) 145: 675-685, first published online April 5, 2016] is available at Springer via doi: http://dx.doi.org/10.1007/s10658-016-0916-8In the UK, fungicides are often used to controlphoma stem canker on winter oilseed rape. Field trialswere established near Boxworth, Cambridgeshire for fourcropping seasons (2011/2012, 2012/2013, 2013/2014 and2014/15) to test the efficacy of a new fungicide mixtureRefinzar® (penthiopyrad + picoxystrobin) by comparisonto an existing fungicide Proline 275® (prothioconazole)against phoma stem canker (Leptosphaeria spp.) andthe effect on winter oilseed rape (cv. Catana) yield. Ineach season, weather data were collected from a weatherstation at Boxworth and the release of ascospores wasmonitored using a nearby Burkard spore sampler. Thepatterns of ascospore release differed between seasonsand related to weather conditions. Fungicidespenthiopyrad + picoxystrobin and prothioconazole wereapplied in October/November when 10 % of plants hadphoma leaf spotting (T1, early), 4/8 weeks after T1 (T2,late) or at both T1 and T2 (combined). When phoma leafspot symptoms were assessed in autumn/winter,penthiopyrad + picoxystrobin and prothioconazole bothdecreased numbers of phoma leaf spots caused byL. maculans; there were few leaf spots caused byL. biglobosa. Penthiopyrad + picoxystrobin andprothioconazole both reduced phoma stem canker severitybefore harvest compared to the untreated control butdid not increase yield in these seasons when epidemicswere not severe. In 2013/2014, the presence ofL. maculans and L. biglobosa in upper stem lesions orstem base cankers was determined by species-specificPCR. The proportions of stems with L. maculans DNAwere much greater than those with L. biglobosa DNA forboth upper stem lesions and basal stem cankers. Theseresults suggest that both penthiopyrad + picoxystrobinand prothioconazole can decrease phoma stem cankerseverity on winter oilseed rape in severe disease seasons.Peer reviewe

Technology of functional meat products with protein additives

W artykule przedstawiono technologie wytwarzania funkcjonalnych produktów mięsnych dietetycznych ileczniczo-profilaktycznych z optymalną zawartością wapnia i żelaza.This article presents the technology of combined meat products for dietic, therapeutic and prophylactic purposes with the optimum amount of calcium and iron

STUDY OF DNA DAMAGE by NEW NORMOTHYMIC MEDICINAL ON THE BASIS OF THE COMPLEX OF LITHIUM CITRATE, POLYMETHYLSYLOXANE AND ALUMINUM OXIDE BY DNA COMET ASSAY <i>IN VIVO</i>

The aim of the study was to study the effect of the normotimic drug based on a complex of lithium citrate, polymethylsiloxane and alumina on DNA damage level (DNA comet test) in vivo by alkaline gel electrophoresis. It was shown that at 3 and 18 hours after the drug administration at the highest dose (2000 mg/kg) and therapeutic dose (400 mg/kg), the percentage of DNA in the tail in the cells of the bone marrow does not differ from the negative controls. That may indicate absence of possible carcinogenic action of the lithium-containing drug. On the other hand, the amount of DNA damage in other organs (kidney, liver, large intestine) increased with an exposure time of 3 hours after administration of the drug in a toxic dose. Although, the degree of this effect expression was not high. When the dose was reduced (400 mg/kg) and the duration of the experiment was increased (up to 18 hours), this effect was not detected. That indicates the ability of the drug to enhance DNA damage repair. Given that lithium preparations have a pronounced toxic effect on kidneys, gastrointestinal tract, liver, the increase in the percentage of DNA in the tail in these organs can be a consequence of the cytostatic action of the drug