Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample

The use of non-traditional types of flour in the technology of sponge cake

Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green buckwheat and lentil flour are used as the main raw materials. The biochemical composition of flour was studied. Based on the analysis of the composition, the expediency of using non-traditional types of flour is shown. The resulting products, thanks to the unique composition of the types of flour used, can expand the range of semi-finished products produced. According to the calculated data, the content of vitamins and minerals in the simulated semi-finished products increased. In the composition of semi-finished biscuit products, green buckwheat flour helped to reduce the caloric content, as well as increase the nutritional value and antioxidant activity. Lentil flour is rich in protein, it can be recommended in the formation of diets with a high protein content, used, for example, for diabetes. In the composition of semi-finished biscuit products, lentil flour contributed to an increase in nutritional value

Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough

The work is aimed at assessing the potential of using the yeast culture Wickerhamomyces anomalus CBS605T in bread baking. The in vitro antimicrobial activity of the yeast culture Wickerhamomyces anomalus (CBS605T) against the causative agent of potato disease, Bacillus subtilis, was studied. A rheoenzymemetric assessment of the gas-forming and gas-retaining abilities of the studied strain during fermentation in wheat dough was carried out. The study showed that the yeast culture Wickerhamomyces anomalus (CBS605T) effectively inhibits the growth of Bacillus subtilis and has higher fermentation activity than the control organism Saccharomyces cerevisiae var. boulardii (Y3925), also known for antimicrobial activity against the pathogen of potato disease

Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample

The use of non-traditional types of flour in the technology of sponge cake

Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green buckwheat and lentil flour are used as the main raw materials. The biochemical composition of flour was studied. Based on the analysis of the composition, the expediency of using non-traditional types of flour is shown. The resulting products, thanks to the unique composition of the types of flour used, can expand the range of semi-finished products produced. According to the calculated data, the content of vitamins and minerals in the simulated semi-finished products increased. In the composition of semi-finished biscuit products, green buckwheat flour helped to reduce the caloric content, as well as increase the nutritional value and antioxidant activity. Lentil flour is rich in protein, it can be recommended in the formation of diets with a high protein content, used, for example, for diabetes. In the composition of semi-finished biscuit products, lentil flour contributed to an increase in nutritional value