The influence of foxtail millet flour on the formation of bakery products flavor

2021 ◽  
Vol 30 (3) ◽  
pp. 58-62
Author(s):  
L.I. Kuznetsova ◽  
◽  
M.K. Sadygova ◽  
T.A. Kuchmenko ◽  
R. U. Umarkhanov ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Foxtail Millet ◽  
Bakery Products ◽  
Amaranth Flour ◽  
Destructive Processes

The article presents the results of a study of the formation of flavor‑forming substances in flour products with the addition of foxtail millet and amaranth flour to the recipe. It is proved instrumentally on the smell analyzer «MAG‑8» with the methodology «electronic nose» that for the samples submitted for testing, the smell is correct and not pronounced, the absence of aromatic additives, odor enhancers, the presence of destructive processes and mold formation.

scholarly journals Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

2020 ◽  
Vol 10 (05) ◽  
pp. 336-354
Author(s):  
Seham Yehia Gebreil ◽  
Maha Ibrahim Kamal Ali ◽  
Esraa Ahmed Mohamed Mousa
Keyword(s):  
Nutritional Value ◽  
Bakery Products ◽  
Amaranth Flour

scholarly journals Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

2020 ◽  
Vol 11 (05) ◽  
pp. 336-354
Author(s):  
Seham Yehia Gebreil ◽  
Maha Ibrahim Kamal Ali ◽  
Esraa Ahmed Mohamed Mousa
Keyword(s):  
Nutritional Value ◽  
Bakery Products ◽  
Amaranth Flour

RATIONAL TECHNOLOGIES OF WHEAT BAKERY PRODUCTS WITH THE USE OF AMARANTH FLOUR

2021 ◽  
Author(s):  
Н.А. ШМАЛЬКО
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Technical Documentation ◽  
Mechanized Line ◽  
Salt Addition ◽  
Amaranth Flour ◽  
Fermentation Period ◽  
Technological Methods

Применение рациональных технологий пшеничных хлебобулочных изделий с использованием нетрадиционного сырья – амарантовой муки, полученной из зерна амаранта, является технологическим приемом повышения эффективности хлебопекарного производства. Рассматриваемые в статье технологии с использованием амарантовой муки основаны на выборе режимов и способов тестоприготовления: опарного (на обычной густой опаре, на густой опаре с пофазным внесением соли), на жидкой опаре (с сокращением периода брожения), безопарного (с сокращением периода брожения, с применением активированных дрожжей). Внесение в состав питательной среды бродильных полуфабрикатов амарантовой муки позволяет интенсифицировать процесс тестоприготовления, улучшить степень разрыхления мучного полуфабриката и повысить вкусовые свойства готового изделия, что определяется достижением объективизации критериев адаптированности и выброженности мучной среды. Добавление амарантовой муки рекомендуется производить в случае переработки традиционной пшеничной муки с пониженными хлебопекарными свойствами, требующей применения технологических приемов и способов тестоприготовления, характерных для комплексных технологий хлебобулочных изделий. Разработанные способы производства хлеба из пшеничной муки прошли апробацию в промышленных условиях, что показало целесообразность их внедрения для повышения технологических свойств полуфабрикатов, улучшения вкусовых и иных качеств выпекаемой продукции. Стабилизация и улучшение качества хлебобулочных изделий, выработанных с использованием амарантовой муки, для каждого конкретного примера поточно-механизированной линии достигается путем подбора комплексной технологии при переработке пшеничной муки с пониженными хлебопекарными свойствами для определения соответствия выпеченной продукции нормам качества, отраженным в стандартной и технической документации. The use of rational technologies of wheat bakery products using non-traditional raw materials - amaranth flour obtained from amaranth grain, is a technological method in order to increase the efficiency of bakery production. The technologies considered in the article using amaranth flour are based on the choice of modes and methods of dough preparation: sponge (on ordinary thick dough, on thick dough with phase-by-phase salt addition), on liquid dough (with a reduction in the fermentation period), non-steam (with a reduction in the fermentation period, with using activated yeast). The addition of amaranth flour to the nutrient medium of fermenting semi-finished products allows intensifying the dough preparation process, improving the degree of loosening of the flour semi-finished product and increasing the taste properties of the finished product, which is determined by the achievement of objectification of the criteria for adaptability and fermentation of the flour medium. The addition of amaranth flour is recommended in the case of processing traditional wheat flour with reduced baking properties, requiring the use of technological methods and methods of dough preparation typical for complex technologies of bakery products. The developed methods for the production of bread from wheat flour were tested in industrial conditions, which showed the feasibility of their implementation to improve the technological properties of semi-finished products, improve the taste and other qualities of baked products.Stabilization and improvement of the quality of bakery products made using amaranth flour for each specific example of a flow-mechanized line is achieved by selecting a comprehensive technology for processing wheat flour with reduced baking properties to determine the compliance of baked products with the quality standards reflected in the standard and technical documentation.

Bakery Products and Electronic Nose

2016 ◽  
pp. 39-47 ◽  
Author(s):  
Santina Romani ◽  
María Teresa Rodriguez-Estrada
Keyword(s):  
Electronic Nose ◽  
Bakery Products

Early Detection of Fungal Growth in Bakery Products by Use of an Electronic Nose Based on Mass Spectrometry

2004 ◽  
Vol 52 (20) ◽  
pp. 6068-6074 ◽  
Author(s):  
Maria Vinaixa ◽  
Sonia Marín ◽  
Jesús Brezmes ◽  
Eduard Llobet ◽  
Xavier Vilanova ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Early Detection ◽  
Electronic Nose ◽  
Fungal Growth ◽  
Bakery Products

scholarly journals Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

2012 ◽  
Vol 32 (3) ◽  
pp. 427-431 ◽  
Author(s):  
Andréa dos Reis Lemos ◽  
Vanessa Dias Capriles ◽  
Maria Elisabeth Machado Pinto e Silva ◽  
José Alfredo Gomes Arêas
Keyword(s):  
Celiac Disease ◽  
Physical Properties ◽  
Specific Volume ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Compression Force ◽  
Amaranth Flour ◽  
Low Levels ◽  
Whole Amaranth Flour

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Elizabeth Nieto‐Mazzocco ◽  
Adriana Saldaña‐Robles ◽  
Elena Franco‐Robles ◽  
Ana Karen Rangel‐Contreras ◽  
Abel Cerón‐García ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bakery Products ◽  
Gluten Free ◽  
Amaranth Flour

scholarly journals MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

2020 ◽  
Vol 26 (3) ◽  
pp. 195-203
Author(s):  
ANASTASIA SHISHKIN ◽  
MADINA SADYGOVA ◽  
MARIA BELOVA ◽  
TATYANA KIRILLOVA
Keyword(s):  
Mechanical Properties ◽  
Mathematical Model ◽  
Wheat Flour ◽  
Goat Milk ◽  
Rapid Decline ◽  
Bakery Products ◽  
Resource Saving ◽  
Fermentation Time ◽  
Baked Goods ◽  
Amaranth Flour

Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding.  The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of the finished products from wheat flour with a satisfactory quality gluten. The moisture, acidity, porosity, structural and mechanical properties, gas-forming ability, lift and fermentation activity were investigated. For the manufacture of comparable samples used wheat flour, presented on the market of Saratov. Amaranth seeds of the variety “Flight” in the amount of 7, 10, 15 and 20 %. Analysis of the effect of amaranth flour on the structural and mechanical properties of the dough showed that adding 7% or more of amaranth flour significantly reduces the spreading of the dough. The index of fermentation activity of semi-finished products with the share of amaranth flour 20%, 15%, 10% and 7% was significantly higher than the control, at the beginning of fermentation. The introduction of amaranth flour in an amount of 7 to 20 % had a significant impact on the gas-forming ability of the wheat-amaranth dough and was characterized by an intense, “explosive” beginning of fermentation and a fairly rapid decline in fermentation intensity over time, especially in a sample with a share of amaranth flour 7 %. Kneading on goat milk whey had a positive effect on the studied parameters. According to the research results, the expediency of using flour from amaranth variety Flying in the technology of bakery products made from wheat flour with a satisfactory weak gluten in quality to give them functional properties has been proved. Based on the mathematical model, the optimal parameters of the process are determined: the amount of amaranth flour in the recipe for buns is 15 %, fermentation time - 85 min, dough kneading liquid - goat milk serum.

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