Main trends of functional bakery products market development

At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand. Trends in the development of the market for functional bakery products have been analyzed. The official data of the Rosstat, EMISS, FSAEI SRICHI, information and analytical centers, legislative and regulatory acts of the Russian Federation have been the informational basis of the research. According to the Rosstat data, the output of bakery products in 2020 amounted to 5,4 million tons, of which the share of dietary products was 1%, and the share of functional (fortified) bakery products was only 0,5%. Analysis of the market for functional bakery products showed that their production is extremely unevenly distributed across the regions of the Russian Federation. The volume of production of functional (fortified) and dietetic bakery products in the total production in the Southern Federal District is below the all-Russian level – 0,44%, while in the Krasnodar Territory it is 0,74%. Analysis of the range of functional bakery products on the Russian market shows that the largest share in the consumer market is occupied by iodized bakery products with a high content of dietary fiber, enriched with vitamins and minerals. Based on the results of the analysis of the Russian consumer market of bakery products, a reasonable conclusion has been made that the segment of functional bakery products is extremely limited, and their range does not always correspond to the modern needs of the population. It has been shown that it is relevant to expand the range of functional bakery products, the use of which will provide the human body’s need for the necessary macro- and micronutrients for an active and healthy lifestyle

Study of the effect of storage terms on safety indicators and composition of «Pump powder» biologically active additive

The article presents the results of the study on the effect of shelf life on microbiological safety indicators and composition of «Pumpkin powder» biologically active additive. Domestic scientists and specialists pay special attention to the production of food additives, including those obtained from secondary plant materials, which have not only technological properties, but also corrective and compensatory effects, due to the content of a complex of biologically active macro- and micronutrients in their composition. The aim of the research was to study the effect of shelf life on the microbiological indicators of the safety of the additive, as well as on the change in the additive content of biologically active substances that determine its antioxidant and hepatoprotective properties. It’s been established that the «Pumpkin Powder» additive stored for 12 months at a temperature of 20±2°С and relative air humidity not more than 70%, according to microbiological safety indicators, meets the requirements of ТР ТС 021/2011 «On food products safety». It’s been revealed that during storage of the additive for 12 months with the specified storage modes, the loss of biologically active substances that determine its antioxidant and hepatoprotective properties is insignificant and amounted to: vitamin C - 7%, b-carotene - 8%, P-active substances - 4,5 %. Experiments on laboratory animals have shown that the additive stored for 12 months manifests high antioxidant properties characterized by a decrease in the content of lipid peroxidation products in the blood serum of animals, and hepatoprotective properties, characterized by a decrease in the activity of liver enzymes in the blood serum of animals

Development of technology and recipe of sweet buns enriched with food additives

The article presents data on the effect of the method of application of "Tomato Powder" and "Topinambur Powder" food additives on technological modes of production and quality of sweet bakery products. On the basis of studies technological modes of production of sweet bakery products enriched with "Topinambur Powder" and "Tomato Powder" food additives have been developed. Рroduction recipe of "Topitam" bun enriched with functional ingredients contained in "Topinambur Powder" and "Tomato Powder" food additives has been developed

Investigation of hypocholesterinemic properties of rape and sunflower lecitines

The data characterizing the effectiveness of hypocholesteronemic action of rapeseed and sunflower lecithins in experiments on laboratory animals are prsented. It has been established that rapeseed and sunflower lecithins exhibit hypocholesteronemic properties. It has been found that the degree of reduction in the mass fraction of total cholesterol and low-density lipoprotein cholesterol in the blood serum of animals of the experimental group that received cholesterol + rapeseed lecithins in addition to the usual diet is higher compared to this index reduction in the blood serum of the animals of the experimental group that received, cholesterol + sunflower lecithins in addition to the usual ration

Development of a method for determining acid -degree value of oil contained in sunflower phospholipids on the basis of the NMR method

It’s been determined that the amplitude of the NMR signals of protons of the solid phase, that is, the amplitude of NMR signals of soap protons (Am), is an analytical parameter characterizing the content of the soap formed, and, consequently, the content of free fatty acids. It’s been revealed that there is a linear dependence between the acid-degree value of oil extracted from sunflower phospholipids and the amplitude of NMR signals of soap protons, which is described by the following equation: A.n.=0,2481× Ам+ 0,4319. A method has been developed for determining one of the main quality indicators of sunflower phospholipids-the acid-degree value of oil extracted from sunflower phospholipids, using the nuclear-magnetic relaxation method, which makes it possible to eliminate the use of toxic solvents, as well as to improve the accuracy of the analysis results

Express methods for determining oil weight fraction in vegetable lecithins based on the pulse method of nuclear-magnetic resonance

Express methods for determining oil weight fraction in vegetable lecithins (sunflower, soybean, and racial) based on the pulse nuclear magnetic resonance method have been developed, which have a number of advantages compared with arbitration method, namely, the use of toxic organic solvent (acetone) is excluded, i.e. these methods are environmentally safe, the analysis time is significantly reduced (instead of 10 hours) - 5 minutes, that is, these are express methods and qualification requirements to laboratory personnel are also reduced, since the process of performing the analysis is automated

Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour

The results of the research on the effect of “Pear Powder” food additive on the quality and properties of first grade wheat flour are presented. It’s been determined that adding of the investigated food additive to the first grade wheat flour has a strengthening effect on gluten flour, which converts the gluten flour from quality group II to quality group I. It is shown that adding food additive to wheat flour provides an increase in its gas-forming ability, that is due to the presence of sugars, minerals and organic acids in the additive, that contribute to the intensification of the gassing process

Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation

The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is revealed that the introduction of the studied "Pear powder" food additive in the amount of 1.5% to the mass of flour at the stage of activation of baking pressed yeast reduces the duration of the activation process by 1 hour

Research of the possibility of application of the nuclear-magnetic relaxation method for determining the acid number of sunflower lecithines

The article presents the results of the research of the possibility of determining the acid number of sunflower lecithins using the method of nuclear magnetic resonance (NMR). The application of the NMR method will greatly simplify the process of determining the acid number of lecithins and eliminate the influence of a human factor on the results of analyzes