ИЗУЧЕНИЕ ПОКАЗАТЕЛЕЙ БЕЗОПАСНОСТИ ЗЕРНОВОГО ПРОДУКТА «ЗЛАКОВЫЙ БАТОНЧИК»

The study of food products is the most important method for creating proves of their food safety based on generally accepted scientific ideas and current international and national legal norms of food safety. At the stage of laboratory research it is possible to objectively prove the efficiency and safety of new types of food products while their consumption according to certain health indications among the relevant group of people, including staff working in hazardous industrial environment. In the Russian Federation the procedure for assessing the safety and running the laboratory tests of food products are regulated by the Federal Laws on the Quality and Safety of Food Products, regulations on provision of public catering services, methodological recommendations for assessing the risk to public health in case of exposure to microbial factors contained in food products, as well as technical regulations of the Customs Union on food safety. The authors have developed regulatory and technical documentation for the cereal product “Cereal bar” and presented data on its safety when consumed. Conclusions about the product are made on the basis of a study of its chronic toxicity. It has been established that the ingredients composition of the cereal bar, included in the diet of laboratory animals, provided a positive effect on their body condition, weight gain and did not cause abnormal changes in the volume of internal organs and the development of pathologies that could indicate a side effect of the product. During study of the hematological and biochemical parameters, no significant differences were found between the data of the control group and experimental group of the animals. The conducted studies of the cereal product “Cereal bar” confirm the absence of a potential risk of developing chronic toxicity in case of introduction of the cereal bar to the animals’ diets and its consumption over a long period of time.Исследование пищевых продуктов является важнейшим инструментом построения доказательной базы их безопасности исходя из общепринятых научных представлений и действующих международных и национальных правовых норм. На этапе лабораторных исследований можно объективно доказать эффективность и безопасность новых видов пищевой продукции при применении по определенным показаниям у соответствующего контингента лиц, в том числе работающих во вредных производственных условиях. В Российской Федерации порядок оценки безвредности и проведение лабораторных исследований продуктов питания регламентируются Федеральными законами о качестве и безопасности пищевых продуктов, постановлениями об оказании услуг общественного питания, методическими рекомендациями по оценке риска здоровью населения при воздействии факторов микробной природы, содержащихся в пищевых продуктах, а также техническим регламентом Таможенного союза о безопасности пищевой продукции. Авторами разработана нормативно-техническая документация на зерновой продукт «Злаковый батончик» и представлены данные о его безвредности при употреблении в пищу Выводы о продукте сделаны на основе изучения его хронической токсичности. Установлено, что ингредиентный состав злакового батончика, включенного в рацион питания лабораторных животных, положительно влияет на прирост массы их тела и не вызывает аномального изменения объема внутренних органов и развития патологий, которые могли бы свидетельствовать о побочном действии продукта. В процессе изучения гематологических и биохимических показателей не найдено достоверных отличий между данными контрольной и опытных групп животных. Проведенные исследования зернового продукта «Злаковый батончик» подтверждают отсутствие потенциальной опасности развития хронической токсичности при добавлении его в рационы питания и употреблении в течение длительного периода времени

The study of the possibility of using the additive of plant origin for improvement the quality of yeast and wheat bread

© 2019, Dorma Journals. All rights reserved. The effect of the additive of plant origin on the fermentation activity of pressed bakery yeast Saccharomyces cerevisiae, the impact of activated yeast on the fermentation process in dough semi-finished products and on the quality of white bread, made from premium wheat flour, were investigated in the work. The efficiency of yeast was evaluated, based on the rising power and fermentation activity of yeast. The impact of activated yeast on the fermentation process was determined by the acidity of dough semi-finished products. The quality of white bread, made from premium wheat flour, was evaluated according to organoleptic and physico-chemical parameters (moisture content, acidity, grain of crumb). It was found, that with the increase in concentration of the additive of plant origin, there were the improvement of rising power of yeast, and the intensification of acidity accumulation in dough semi-finished products. According to the organoleptic and physico-chemical evaluations, it is recommended to use the additive of plant origin in the process of yeast activation, at a dosage of 7% to the mass of flour, without the deterioration of consumer properties of bread, compared to the control sample

The study of the possibility of using the additive of plant origin for improvement the quality of yeast and wheat bread

© 2019, Dorma Journals. All rights reserved. The effect of the additive of plant origin on the fermentation activity of pressed bakery yeast Saccharomyces cerevisiae, the impact of activated yeast on the fermentation process in dough semi-finished products and on the quality of white bread, made from premium wheat flour, were investigated in the work. The efficiency of yeast was evaluated, based on the rising power and fermentation activity of yeast. The impact of activated yeast on the fermentation process was determined by the acidity of dough semi-finished products. The quality of white bread, made from premium wheat flour, was evaluated according to organoleptic and physico-chemical parameters (moisture content, acidity, grain of crumb). It was found, that with the increase in concentration of the additive of plant origin, there were the improvement of rising power of yeast, and the intensification of acidity accumulation in dough semi-finished products. According to the organoleptic and physico-chemical evaluations, it is recommended to use the additive of plant origin in the process of yeast activation, at a dosage of 7% to the mass of flour, without the deterioration of consumer properties of bread, compared to the control sample