Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd"

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd"

Influence of the Polyfunctional Food Supplement “Magnetofооd” on the Quality of the Wheat-rye Bread “Kharkiv Rodnichok” in the Storage Process

The issues of preserving the quality of wheat-rye bread “Kharkiv Rodnichok”, enriched with the polyfunctional food supplement “Magnetofood”, in the process of storage are considered. The organoleptic analysis was carried out, physico-chemical, microbiological and structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” were compared with the control, which in complex most fully characterize the preservation of bread freshness during storage and the accompanying processes.Organoleptic analysis has revealed that the introduction of the food supplement “Magnetofood” slows down the processes of staling of wheat-rye bread “Kharkiv Rodnichok”. The difference in the degree of freshness of the samples – 2 points was noted after 12 hours.With the help of physico-chemical methods, a change in the quality indices in the process of staling of the experimental samples of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood” was investigated. It was found that the most intense loss of moisture occurs in the first 24 hours of storage of bread: 12.5 % – in the control and 6.25 % – in the bread “Kharkiv Rodnichok” (2 times less).The swelling of the crumbs of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood”, is, on average, 1.5 times higher than in the control; and crumbliness – on average 2.0 times lower.The structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” in the process of its storage were determined. It has been experimentally shown that in the process of storage, the compressibility and elasticity of the crumb of wheat-rye bread is reduced for all the samples, and for bread “Kharkiv Rodnichok” up to the end of storage by 6.5% (elasticity) and 2.5 times (compressibility) is lower than for the control.It is found that in comparison with the control, the specific volume in bread “Kharkiv Rodnichok” is higher by 27.0 %; and dimensional stability – by 30.5 %.It has been experimentally proved that the porosity of wheat-rye bread decreases with time: after 24 hours after baking – by 1.0 % and 0.5 %; after 72 hours – by 5.0 % and 2.75 % (for the control and bread “Kharkiv Rodnichok”, respectively).The microbiological parameters of the experimental samples of bread “Kharkiv Rodnichok” in comparison with the control are determined: after 72 hours QMAFAnM in bread “Kharkiv Rodnichok” is 4 times smaller in comparison with the control, and the number of Вас. subtilis spores after 10 days is 1.5 times lower.The information analysis showed that all known food nanoadditives have a narrow effect and do not show a complex effect on the quality of wheat-rye bread. In addition, synthetic nanoadditives often have a toxic effect on the human body.It has been experimentally found that “Magnetofood” can be used as a polyfunctional food supplement, which has a complex action: it has a beneficial biological effect on the human body; possesses sorption, complexing, emulsifying, moisture and fat-retaining properties; due to bacteriostatic and bactericidal action, it exhibits antimicrobial activity, which leads to improved quality, preservation of freshness and prolongation of the shelf life of bakery products. In addition, the food supplement Magnetofood” at the expense of Fe2+ can be recommended as an antioxidant and a source of easily digestible iron and antianemic agent. Thus, the introduction of the polyfunctional food supplement “Magnetofood” in wheat-rye bread increases its quality and shelf life.From this point of view, the results of the research are of interest not only for Ukraine, but also for the scientific world of other countrie

RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD»

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life

Design of Technology for the Rye-wheat Bread “Kharkivski Rodnichok” with the Addition of Polyfunctional Food Additive “Magnetofооd”

We investigated effect of the polyfunctional food additive “Magnetofооd” on the physical-chemical, technological and organoleptic indicators of rye-wheat dough and finished products – the bread “Kharkivski rodnichok” and the bread “Darnitsky”. The impact of food additive “Magnetofооd” on the duration of dough fermentation was examined. It was proven that adding the food additive “Magnetofооd” reduces the time of dough fermentation by 10.0–16.7 % (for the dough prepared using wheat flour of grade 1 and pressed yeast), and by 7.1–14.3 % (for the dough prepared using wheat flour of grade 2 and pressed yeast with low amylolytic activity).We established positive effect of the food additive “Magnetofооd” on physical-chemical and technological indicators of rye-wheat semi-finished product and finished product. Introducing the additive to rye-wheat dough reduces moisture content and acidity by 1.0 % and 2.7–4.0 %, respectively (for the dough prepared using wheat flour of grade 1 and pressed yeast); by 5.8 % and by 7.1–8.2 %, respectively (for the dough prepared using wheat flour of grade 2 and pressed yeast with low amylolytic activity). It was determined that the higher yield of dough (by 2.1–3.7 %), and of the finished bread “Kharkivski rodnichok” and “Darnitskiy” (by 3.3–3.6 %), was obtained in samples with the addition of polyfunctional food additive “Magnetofооd”.It was found that the food additive “Magnetofооd” not only slows down the process of hydrolysis of hydrocarbon and protein components of dough (the accumulation of free organic acids), but also sorbs on Fe3О4 particles a certain amount of organic acids, which improves the quality of dough and finished product. It was established that adding “Magnetofооd” in the production of rye-wheat bread improves its organoleptic indicators: taste, color, porosity and crumb state. Based on the data obtained, we designed a technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd

RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd"

Substantiation of the Mechanism of Interaction Between Biopolymers of Rye­and­wheat Flour and the Nanoparticles of the Magnetofооd Food Additive in Order to Improve Moisture­retaining Capacity of Dough

The mechanism of influence of the Magnetofood additive on the moisture retaining in rye-and-wheat dough of various acidities was established. In a neutral medium, solvated Magnetofood nanoparticles are formed from polarized Magnetofood nanoparticles. Their surface acquires hydrophily and ability to interact with ionogenic groups of biopolymers and water dipoles. Interaction of solvated Magnetofood nanoparticles with water molecules results in solvate complexes. In an acidic medium, the protonated Magnetofood nanoparticles interacting with water form solvated Magnetofood nanoparticles. Interaction of the latter through hydrogen bonds with water dipoles results in formation of solvate complexes. In an alkaline medium, hydroxylated Magnetofood nanoparticles interact with dipoles of water by an ion-dipole mechanism forming solvated Magnetofood nanoparticles which interact with water dipoles through hydrogen bonds with formation of solvate complexes. In an alkaline medium, hydroxylated Magnetofood nanoparticles interact with dipoles of water by an ion-dipole mechanism forming solvated Magnetofood nanoparticles. Their interaction with water dipoles through hydrogen bonds leads to formation of solvate complexes.The mechanism of interaction of the Magnetofood nanoparticles with ionogenic groups of biopolymers of dough systems was shown. The Magnetofood nanoparticles enter ionic, ion-dipole, dipole-dipole and coordination interactions. Solvated Magnetofood nanoparticles form hydrogen bonds with water dipoles and with molecules of biopolymers.A "cluster-loop-chain" model of the moisture-retaining power of gluten and flour enriched with the Magnetofood additive was proposed. The Magnetofood nanoparticles contribute to the emergence of structural formations such as "clusters", "clathrates", "cavitates" and "loops" in which both intermicellar and intramicellar water is retained.It has been experimentally established that the Magnetofood polyfunctional food additive has a beneficial effect on the body and has a complex sorption, complexing, moisture- and fat-retaining and bacteriostatic action. This results in yield increase, quality improvement, preservation of freshness and extension of shelf life of bakery products.From this point of view, the study results are of interest not only for Ukraine but also for the International scientific community