To produce functional bakery products (with a high protein content; with the addition of pectin obtained from different types of raw materials; with the introduction of 3-carotene and iodine-enriched products into the recipe), various technological methods are used, and new promising types of raw materials are also used.
Preparation of functional bread from triticale flour
Proteins of plant origin are currently the main resources of food and feed protein and will not lose their importance in the near future.
In recent years, the grain crop triticale (an artificial hybrid of wheat and rye) has gained widespread recognition. It has high yield potential and a number of valuable nutritional properties. The particular interest in triticale that has been observed recently is explained by the ability of the crop to accumulate a significant amount of protein of high biological value in the grain. Triticale contains 14.0% water, 12.8% protein, 66.5% carbohydrates, 1.5% fat, 3.1% fiber and 2.0% ash. The endosperm of the grain consists of water-soluble (26-28%), salt-soluble (7-8%), alcohol-soluble (25-26%) and acetic acid-soluble proteins (18-20%).
As is known, the grain protein of rye and wheat is heterogeneous both in component and fractional composition. The main distinctive feature of the fractional composition of rye protein is the high (twice as much as wheat) content of water- and salt-soluble proteins and low content of gluten. Rye is characterized by lower accumulation of total nitrogen. In wheat, the alcohol-soluble fraction - gliadin makes up about 50% of the total protein complex, proteins with glutenin - about 20%, water- and salt-soluble fractions - 15% each. The fractional composition of triticale protein occupies an intermediate position, but in terms of the content of water-soluble proteins, triticale is close to that of rye.
The nutritional value of protein depends on its content of essential amino acids. In studies conducted in our country and abroad, it was found that triticale protein is characterized by a well-balanced amino acid composition.
The comparative content of essential amino acids in triticale and wheat protein as a percentage of egg white is presented in Table. 3.1 (amino acid composition of egg white according to the standards of the International Organization for Agriculture and Food of the United Nations is accepted as 100%).
Amino acid composition of triticale grain protein, wheat and their processed products (according to FAO*), %
Table 3.1
|
Amino acid |
Triticale |
Wheat |
||||
|
corn |
flour |
bran |
corn |
flour |
bran |
|
|
Tryptophan |
||||||
|
Methionine |
||||||
|
Isoleucine |
||||||
|
Phenylalanine |
||||||
*FAO - World Food and Agriculture Organization of the United Nations.
The percentage of lysine, the most important essential amino acid, the amount of which serves as an indicator of the overall quality of the protein, in triticale is from 4 to 7%. According to C1MMUT data, the average lysine content is (mg/1 g of nitrogen): in triticale - 196, in wheat - 179, in rye - 212. In the protein of domestic triticale varieties, the lysine content exceeds this indicator compared to wheat by 0.8 -1.1%.
The most complete amino acid composition of triticale are albumin and globulin fractions; per 100 g of protein they contain 4.2-6.3 g of lysine, 1.2-1.5 g of tryptophan, 3.2-4.5 g of threonine, 0 ,7-2.3 g of methionine and significant amounts of other essential amino acids. They have the lowest content of glutamic acid (12-20 g) and proline (5.1-6.5 g) per 100 g of protein. Therefore, the biological value of water- and salt-soluble protein fractions is 60-75%. The most incomplete and unbalanced in amino acid composition is the gliadin fraction, containing 0.2 g of tryptophan, 0.1 g of methionine and 0.8 g of lysine per 100 g of protein; its biological value varies from 32.5 to 45.5%. Compared to wheat, triticale contains 14% more protein (50% lysine, 35% methionine and 15% cysteine).
A number of scientists note that in improved triticale lines the lysine content in grain approaches that of high-lysine corn. Research by the All-Russian Institute of Plant Growing named after. N.I. Vavilova noted that individual triticale samples from the world collection exceed wheat in protein content in grain by 5-8%.
The amount of protein in triticale grain varies depending on the place of reproduction and growing conditions. It has been established that the protein content in triticale grain grown in various regions of our country averages 14.7%, which is 0,4 -0.5% higher than that of wheat, and 3.2% than that of rye.
As is known, the unique rheological properties of wheat dough are due to the presence of a gluten complex in it. Since triticale in its protein composition is close to its parent forms, gluten can be obtained from its flour, similar in properties to wheat. But overall it is at the level of weak wheat gluten.
Thus, we can conclude that a significant amount of proteins of high biological value accumulates in triticale grain.
The most important component of triticale grain is starch. Unlike its ancestors, triticale has a lower starch content in the grain. However, in terms of the content of nitrogen, ash, fat and phosphorus, triticale starch is practically no different from the starch of its parent forms. Only a lower amylose content is noted. In terms of the shape of starch grains, triticale occupies an intermediate position between the parent forms.
American scientists, in experiments with triticale, wheat and corn starch, found that the temperature of the onset of gelatinization and destruction of starch grains in triticale is lower than that of wheat flour. This is of great importance for the enzymatic hydrolysis of starch in bread crumb during baking, since the attackability of gelatinized starch by enzymes is many times greater than that of native starch.
Up to 5% of sugars accumulate in triticale grain, only a small amount is monosaccharides, and fructosides predominate, the amount of which is close to that of rye.
Triticale is significantly superior to wheat in the amount of alcohol-soluble carbohydrates and is comparable to rye. Alcohol-soluble sugars accumulate up to 3%, of which oligosaccharides make up about 70%, fructose 0.1-7, glucose - 1.9-5, sucrose - 2-3, maltose - 4 -8%.
Enzymes that break down protein substances (proteolytic) in cereal grains have been studied very little, despite their great importance in determining the baking quality of flour. Most triticale varieties and hybrids have higher proteolytic enzyme activity than wheat. This applies to both total activity and the activity of enzymes soluble in an acidic environment. The optimal acidity of the medium for the enzymes of the three crops is about 4.5.
Many biochemical processes occurring during storage and processing, as well as the nutritional value of grain, largely depend on the characteristics of the lipid complex. It should be noted that triticale lipids have a complex composition and are not an intermediate form between the lipids of wheat and rye.
The synthesis of polyunsaturated fatty acids in the human body is limited. Since an increased content of linoleic acid was found in triticale lipids, we can talk about the increased biological value of this crop.
Native lipids of grain crops contain tocopherols (vitamin E), which are in active form in vegetable oils. They are presented in the a-form, which indicates the low antioxidant activity of triticale lipids. It should be noted that triticale has a high content of phospholipids in the fraction of bound lipids, which makes it similar to rye.
The mineral and vitamin balance of grain is of utmost importance in human nutrition. Triticale grain and its milled products are a good source of potassium, phosphorus, magnesium, sodium, copper, zinc and iron.
However, when grinding grain, minerals are distributed unevenly throughout the grinding products. The largest amount of phosphorus, iron, and manganese is contained in bran, which is characterized by the highest ash content (5.03-5.38%).
Protein substances play a significant role in human nutrition, physiological functions and the condition of the body, and serve as a source of restoration and renewal of cells and tissues. Lack of protein in food is one of the reasons for the body's increased susceptibility to infectious diseases, decreased hematopoietic functions, developmental delays, metabolic and vitamin disorders, and nervous system activity. Proteins, along with fats and carbohydrates, are also used as a source of energy.
A comparative analysis of the chemical composition of grain and triticale flour showed that triticale protein is better balanced in amino acid composition than wheat, therefore, products made from this flour have increased biological value.
Thus, we can conclude that it is necessary to use the new triticale cereal in the baking industry, since it has a higher amino acid score for the main limiting amino acid - lysine, as well as a higher content of vitamins and minerals, and, consequently, products obtained from it , have a functional orientation.
At the international symposium on triticale in Leningrad (1973), the American scientist Dr. B. C. Jenkins, head of a special US breeding center, called triticale “the bread of the future.”
Scientists from the Research Institute “Biotechpererabotka” of the Kuban State Agrarian University conducted research on developing technology for baking bread from triticale flour.
When producing triticale bread, it is necessary to ensure initial acidity in order to neutralize the activity of the a-amylase enzyme characteristic of rye dough, and at the same time, with the help of yeast, to ensure sufficient gas formation to loosen the gluten, as in the production of wheat bread (Fig. 3.4).
The adoption of such technological solutions in the production of bread from triticale makes it possible to obtain functional bread that meets the quality requirements defined by the technical specifications for this type of product, with a high protein content.
Rice. 3.4.
* KMKZ - concentrated lactic acid starter
To increase the nutritional value of baked goods, various fruits, vegetables and their processed products can be used. Their use is promising, since they are rich in mono- and disaccharides, primarily fructose, vitamins, minerals, dietary fiber, including pectin, and other components.
Traditionally, fruit and vegetable semi-finished products are recommended for use in the production of products from high-quality wheat flour. In this case, such additives not only improve the nutritional value, but also perform an aesthetic function, giving the products a characteristic color and aroma, for example yellow when using carrot processing products. At the same time, the prospect of using semi-finished products based on fruits and vegetables for the manufacture of products from rye and a mixture of rye and wheat flour is of particular interest.
Scientists at the Voronezh State Technological Academy have developed recipes for bakery products using various types of multi-component powdered semi-finished products.
They developed a recipe for Uspensky rye-wheat bread with the addition of apple-treacle semi-finished product 3-6%, dry whey 3.4-4.2% and liquid rye starter 48-58% by weight of flour. First of all, the ratio of calcium and phosphorus changed to almost 1:2. In addition, the content of vitamins, potassium, iron, and pectin substances has increased in these products.
The Ural State Economic University investigated the possibility of using plant powders in the production of bakery products.
Adding vegetable powders to the bread recipe allows you to increase the content of indigestible carbohydrates, fiber, and pectin substances. The properties of fruit and vegetable pectins are bactericidal properties and sorption capacity is better than that of wheat pectin. The good sorption capacity of pectin substances makes it possible to reduce the content of heavy metal ions in the digestive tract, including lead, cadmium, etc., which is especially important for the unfavorable environmental situation in many regions of our country. Pectin substances remove radionuclides, excess cholesterol and other harmful substances from the body.
Scientists from the Kuban State Technical University conducted research on the use of apple pectin extract in the production of bakery products from triticale wallpaper flour. When conducting research, it was found that it is advisable to add apple pectin extract to the dough in an amount of 2.5% by weight of flour.
A promising direction in the production of functional and dietary bakery products is the use of inulin-containing raw materials for their production.
Functional bakery products using new additives
The St. Petersburg branch of the State Research Institute of Baking Industry proposed the use of a new additive for bakery products. Biopolymer chitin-glucan complex (CHG) is a biologically valuable polymer that is part of the cell walls of the fungus Aspergllus nger. The technology for its production from the biomass of the mycelium of the fungus Aspergllus nger, a waste product from the production of citric acid, was developed at VNIIPAKK.
The structure of CGC is a branched polyaminosaccharide, in which the main chain of macromolecules is chitin, and the side chains are (3-1,3 glucans. Chitin and glucans are environmentally friendly sorbents of natural origin. They effectively absorb radionuclides, heavy metals and toxins of various chemical natures CGC is non-toxic, does not have a sensitizing or mutagenic effect, is stable in environments simulating gastric juice of varying acidity.In terms of functional properties, it is close to such structure formations as modified starch and microcrystalline cellulose.
The permissible dosage of CHC in bread made from premium wheat flour should not exceed 1.5-2%. For the production of rye-wheat bread, the optimal dosage of CHC is up to 2.5%.
Based on the conducted research, regulatory documentation has been developed for two types of bread from a mixture of peeled rye and first-grade wheat flour with a chitin-glucan complex TU 9113-061-11163857-99 - field bread (ratio 60:40) and meadow bread (15:85) .
Application of chitosan. Chitosan, which is a derivative of a natural cellulose-like biopolymer. Chitin, like cellulose, is widespread in nature. In particular, it is part of the supporting tissues and external skeleton of crustaceans. The structural formula of chitin consists of a straight chain of L-(1-4)-linked N-acetyl-D-glucosamine residues. Chitosan is obtained by deacetylation of chitin, and depending on the degree of removal of acyl and other related substances, it is divided into food, medical, feed and technical. Food grade chitosan "Amidan" is a colloidal solution of a highly purified industrial polymer known as an effective adsorbent of heavy metal ions, radionuclides and other toxins.
At the Department of Technology of Baking and Pasta Production of Moscow State University of Industrial Enterprise, research was conducted to study the effect of adding food-grade chitosan "Amidan" on the rheological properties of dough and the quality of bread made from whole wheat grains. Bread samples with the addition of chitosan in an amount of 0.8% had the best quality indicators.
Application of bioflavonoids. Green tea extract is of interest as a source of bioflavonoids.
Green tea extract (tea dye) is a powdery product obtained from natural tea by alcohol extraction, evaporation and drying of the concentrate on vacuum roller dryers.
It has been established that flavonoid compounds of green tea have B-vitamin
and antioxidant activity. An important feature of phenolic compounds is the ability to bind heavy metal ions into stable complexes.
An important property of tea polyphenols is their anti-radiation effect.
The amino acid composition of tea extracts includes 17 amino acids, including cysteine, aspartic and glutamic acids, serine, threonine, alanine, hydroxyproline, tyrosine, tryptophan. Glutamic acid is extremely important for the functioning of the human body, as it actively promotes the restoration of a depleted nervous system.
The qualitative composition of sugars is represented by sucrose, glucose and fructose.
Tea extracts contain the alkaloid caffeine. Moreover, caffeine in tea forms a complex with tannin (caffeine tanate), having a tonic and pharmacological effect on the human body. Caffeine in tea does not accumulate in the human body.
The peculiarities of the chemical composition of green tea extract are a prerequisite for its use as a fortifier for baked goods with biologically active substances. Based on the use of the extract, it is possible to create new types of food products that have the taste of tea. Research conducted at the Moscow State University of Food Production has shown the possibility of using tea extracts in the preparation of enriched bakery and flour confectionery products.
Functional baked goods with sweeteners
In recent years, due to widespread metabolic diseases (obesity), hypertension, atherosclerosis, and diabetes, most attention has been paid to the development of varieties of baked goods with a low carbohydrate content.
With the advent of low-calorie sweeteners on the Russian market, the possibilities for developing a range of bakery products for dietary purposes have significantly expanded.
Currently, the most widely used sweeteners are aspartame, acesulfame K, saccharin, steviazid, sucralose, cyclamate, neohespiride, etc.
The maximum permissible content of sweeteners in bakery dietary products is, mg/kg: aspartame - 1700, sodium saccharinate - 170, acesulfame K - 1000, which is equivalent in sweetness to the following amounts of sugar, respectively: 340, 68 and 200 g. Usually in recipes
bakery products, up to 50 g of sugar per 1 kg of product is provided.
Each sweetener has a maximum sweetness threshold, which does not change with further increases in concentration, and has its own taste characteristics.
Aspartame has a “sugary” sweet taste, its sweetness is felt much longer than sugar, has low stability in production (loses sweetness at temperatures above 70°C and pH below 4.2) and during storage at temperatures above 25°C.
When using acesulfame K, the sweet taste is quickly felt and disappears just as quickly.
Saccharin can be used in limited quantities in mixtures with other sweeteners. An overdose worsens the taste, and a metallic and bitter aftertaste is possible.
Steviazid is obtained from the stevia plant, but at this stage its mass production is not organized.
Sucralose gives a “simplified” sensation of sweetness and “quantitative” synergism has not been identified with almost any of the sweeteners.
Sodium cyclamate has a low degree of sweetness. It is used in small quantities to correct the sweet taste.
The main direction of development of the sweetener industry is the creation of complex mixtures that contain various sweeteners in given ratios and meet the sweetness profile of many food products having different pH, degree of sweetness, sugar-acid index, amount of alcohol, etc. The developments of the company "Sabi" (Moscow) are successful in this direction, which offers a wide range of sweetener mixtures that are distinguished by thermal acid-alcohol resistance with different sweetness coefficients in relation to the sweetness of sugar.
Classic and elite formulas of complex sweeteners “Sweetley - dietary sweetness” TU 9199-003-34618600-94 have been developed. Classic formulas include compositions 100, 200, 350, 550 times sweeter than sugar. They typically include sucrose, aspartame or sucralose, saccharin, or without cyclomate.
Elite formulas differ from classic ones in the high content of aspartame, sucralose and the absence of cyclamate. Formulas with the Multi-Sweet trademark include the sweetener acesulfame K.
As part of the problem of developing an assortment of preventive and dietary purposes, large-scale research is being conducted on the use of sweeteners for the preparation of bakery products.
In world practice, there is a steady trend towards a decrease in the consumption of sugary products.
The GosNIIHP investigated the possibility of using sweeteners - aspartame, saccharin-based - SD-100 and SD-450, sukrdiet-50, crystallose, "Sweetley - dietary sweetness".
GosNIIHP together with the Institute of Nutrition of the Russian Academy of Medical Sciences has determined the following main directions for creating diabetic varieties of products with sweeteners:
1. Development of bakery products with a simple component composition of the recipe (sugar, fat, salt, yeast) with the introduction of a sweetener into the recipe of the products and thus reducing the sugar content in them.
Thus, Radonezh loaves, bakery products in which the sweetener corresponds to the sweetness of 3-4% sugar, diabetic dryers with xylitol, dietary buns with sorbitol or its substitute, baked goods - Troitskaya bun, Volgograd bun, Krasnokholmskaya bun - with a sweetener corresponding for sweetness 9-10-12% sugar.
Fruit fillings have been developed for bakery and pastry products, including applesauce boiled with fructose, sweetener "Sweetley - dietary sweetness" with various thickeners. Technological tests
fruit fillings, carried out at GosNIIHP, showed their heat resistance and identity in taste and chemical composition to fruit and berry products (jam, jam) used in baking.
2. Development of recipes for bakery products containing sweeteners and special types of raw materials: dietary fiber (bran, various grain products, including cereal flour, etc.), protein-containing raw materials (raw or dry gluten, soy flour, soy protein fortifiers and etc.), vitamin and mineral preparations with bioprotective properties.
Sokolniki bread was created from premium flour with 45% bran and a sweetener instead of 9% sugar (in terms of sweetness), a dietary bun with egg white, bran, sorbitol, or its replacement “Sweetley - a dietary sweet”.
3. For the development of a range of products for dietary and preventive purposes, it is promising to create composite mixtures containing all the necessary components of the formulation.
As a manuscript
SOKOL Natalya Viktorovna
Theoretical JUSTIFICATION and DEVELOPMENT
functional bread technologies
05.18.01 – Technology of processing, storage and processing
cereals, legumes, cereal products,
fruit and vegetable production and viticulture
dissertations for an academic degree
Doctor of Technical Sciences
Krasnodar – 2010
The work was carried out at the Federal State Educational Institution of Higher Professional Education
"Kuban State Agrarian University"
Scientific consultant: Doctor of Technical Sciences, Professor
Donchenko Lyudmila Vladimirovna
Official opponents: Doctor of Technical Sciences, Professor
Zaiko Galina Mikhailovna
Doctor of Biological Sciences, Professor
Artemyeva Nadezhda Konstantinovna
Doctor of Technical Sciences, Professor
Labutina Natalya Vasilievna
Leading organization: Federal State Educational Institution of Higher Professional Education "Voronezh
State Technological Academy"
The defense will take place on April 14, 2011. at 14:00 at a meeting of the dissertation council D 212.100.05 at the Kuban State Technological University at the address: 350072, Krasnodar,
st. Moskovskaya, 2, room G-251
The dissertation can be found in the library of the Kuban State Technological University.
Scientific Secretary
dissertation council
Ph.D. tech. Sciences V.V. Potter
1 GENERAL CHARACTERISTICS OF WORK
- Relevance of the studyth. One of the priority directions of the State policy of Russia is the formation of a healthy nutrition system for the population, which is reflected in the order of the Government of the Russian Federation “Fundamentals of the state policy of the Russian Federation in the field of healthy nutrition of the population for the period until 2020” approved on October 25, 2010 (No. 1873-r). Particular attention to this problem is caused by the deterioration of the environmental situation and the relatively low nutritional status of the Russian population.
The solution to this problem is expected to be achieved by optimizing the nutritional structure of the population, namely through the introduction of functional foods into the diet that could satisfy the physiological needs of the human body for nutrients and energy.
An analysis of the population's nutritional structure showed that bread and bakery products firmly occupy a leading place in nutrition. This is due, on the one hand, to the standard of living of the main groups of the Russian population and the nature of their diet, and, on the other hand, to the fact that bread products are the most affordable and most widespread of mass food products. However, traditional varieties of bread are characterized by insufficient biological and nutritional value, so it is necessary to find ways to enrich them.
It is known that the quality of bread can be judged long before it is baked, since it depends primarily on the quality, biological and nutritional value of the grain entering the grain market.
A significant contribution to the development of the scientific foundations of grain quality, as a guarantor of the nutritional value of bread, was made by the work of scientists N.I. Vavilova, P.N. Shibaeva, A.I. Marusheva, A.Ya. Pumpyansky, A.A Sozinov, N.D. Tarasenko, N.S. Berkutova, E.D. Kazakova, A.T. Kazartseva, A.Yu. Shazzo et al.
Research conducted to increase the nutritional and biological value of bread, and to create new technologies for the production of bakery products for therapeutic and prophylactic purposes are associated with the works of L.Ya. Auerman, L.V. Donchenko, R.K. Erkinbaeva, N.V. Labutina, I.V. Matveeva,
________________________________________________________________
L.P. Pashchenko, R.D. Polandova, L.I. Puchkova, I.M. Reuther, T.B. Tsyganova, L.N. Shatnyuk et al.
At the same time, the problems of producing high-quality grain raw materials of increased biological value for the baking industry and a range of functional breads remain relevant.
One of the determining factors in the development of functional bread technologies is a scientifically based approach to raw materials, the quality of which is determined by the type of grain crop.
With the introduction of high-yielding varieties of wheat into production, the gross grain yield increased significantly, but at the same time the protein content in it sharply decreased. Therefore, of particular interest in solving the problem of vegetable protein is targeted selection to increase the protein in wheat grain and triticale with the realization of the variety’s potential for yield, their introduction into production, as well as the development on their basis of a new range of bread with increased biological, nutritional value and detoxification properties .
Increasing the nutritional value and sorption capacity of bread is possible due to the involvement of additional raw plant resources, including the fruits of wild crops, into food circulation.
Based on this, the problem of theoretical and practical scientific foundations for the production of functional bread, which has increased biological, nutritional value and detoxification properties, using new breeding varieties of grain raw materials, considered in this dissertation, is relevant and has important practical significance in modern conditions.
The relevance of the scientific research topic is confirmed by its inclusion in the Doctrine of Food Security of the Russian Federation (2010), and in the form of separate scientific projects in state scientific and technical programs: the Ministry of Industry and Science and the Ministry of Agriculture of the Russian Federation “Functional Foods (2001-2003). The work submitted for defense corresponds to the priority areas of science and technology within the framework of the Federal Target Program “Research and Development in Priority Areas of Development of the Scientific and Technical Complex of Russia for 2007-2012” (Order of the Government of the Russian Federation dated July 6, 2006, No. 977-r) and is an integral part of the research work of KubSAU within the framework of the innovative educational program “Production, processing and certification of crop products” (order of the Ministry of Education and Science of the Russian Federation No. 118 of May 19, 2006).
Official confirmation of the relevance of this scientific direction is its inclusion in the series of State Scientific and Technical Projects of the Russian Foundation for Basic Research in 2008-2009. (R - ofi - 2008 south No. 08-04-99043, No. 08-04-99044).
1.2 Purpose of research. The purpose of the research was the theoretical justification and development of functional bread technologies based on the analysis of the chemical composition of new varieties of grain raw materials and the use of pectin substances as a functional ingredient.
1.3 Research objectives. In accordance with the goal, the following tasks were solved:
– substantiation of the scientific concept for the production of functional bread with increased biological and nutritional value based on the use of flour from new breeding varieties of wheat and triticale grains using pectin substances as a functional ingredient;
– theoretical and experimental substantiation of the role of the variety in the formation of the quality and biological value of bread;
development of an optimal system for assessing grain quality when creating new high-quality varieties with increased biological value;
– systematic study of technological and biochemical indicators of grain quality of new high-protein varieties of wheat and triticale selected by KNIISH named after. P.P. Lukyanenko for the purpose of further use in the baking industry to improve the quality, biological and nutritional value of bread;
– scientific and practical substantiation of the development of technologies and recipes for bread from high-protein wheat varieties and flour from triticale grain for the production of functional bread;
– study of the functional role of pectin substances in bread technology to control the technological properties of semi-finished products and consumer properties of finished products;
– theoretical and experimental justification for the use of non-traditional plant raw materials to obtain pectin extracts (fruits of wild crops) in order to expand the raw material base of the baking industry with functional ingredients of prebiotic action and imparting detoxifying properties to bread;
– conducting research to identify optimal modes of the dough preparation process based on the results of studying the gas-forming ability of flour, the strength of flour, the acidity of the dough and the quality characteristics of the finished bread;
– obtaining mathematical models reflecting the influence of pectin substances on the main characteristics of bread quality;
– development of sets of technical documentation (TU, TI, RC) for new varieties of bread from flour of new breeding varieties of grain raw materials and their pilot testing at bakery enterprises;
– assessment of the economic efficiency of implementing the developed technological solutions.
1.4 Scientific concept. The scientific concept consists of a theoretical and experimental substantiation of an integrated approach to the creation of functional bread based on the results of studies of quality indicators and biological value of grain, depending on its varietal characteristics; studying the influence of introduced functional ingredients on the baking properties of flour, the quality and sorption capacity of bread; development of technologies for the production of the target product.
1.5 Scientific novelty of the work. It has been theoretically established and experimentally proven that the determining factors in the development of functional bread technologies are the quality indicators and biological value of grain depending on its variety, the functional properties of the ingredients added and the technological parameters of the finished product.
Based on the results of studies of the qualitative characteristics of grain in the world collection of wheat and triticale, 69 collection varieties were identified, represented by a wide geographical diversity (Russia, Ukraine, Hungary, Czech Republic, Slovakia, Romania, Bulgaria, Poland, Japan, USA), characterized by a high content of mass fraction of protein, gluten and sedimentation indicator, an optimal system for assessing the technological properties of grain crops when creating a variety has been developed.
Based on the established relationship between 32 indicators of grain quality and their information content, using statistical methods of factor and path analyses, 12 indicators were identified that carry the main factor loads in the formation of the quality and biological value of grain.
The results of a complete technological assessment of grain quality of 8 wheat varieties (Bezostaya 1, Soratnitsa, Pobeda 50, Deya 9, Obriy, Veda, Viza, File) showed the promise of new varieties Veda, Viza, File with a protein mass fraction of 14.3 - 14.8% , which determines the high physical properties of the dough.
It was revealed that the activity of amylolytic enzymes has a limiting effect on the gas-forming ability of grain flour from these varieties of wheat, which is the reason for the low volume of bread.
Based on the results of a complete comparative technological assessment of the grain quality of 6 triticale varieties (Soyuz. Avangard, Proryv, Mudrets, Valentin 90, Uchitel), it was established that the Avangard and Valentin 90 varieties have good baking properties, similar in quality to wheat varieties with the rye translocation 1B/1R - Yashkulyanka and Beauty.
For the first time, it has been established that, in terms of the fractional composition, the protein of flour from the new high-protein varieties of winter soft wheat Veda, Viza, File differs from the proteins of flour obtained from the grain of the Bezostaya 1, Soratnitsa, Pobeda 50 varieties. In the flour from the grain of wheat varieties that form a high protein content, the proportion of water - and salt-soluble fractions in the total protein are higher. The influence of the water-soluble protein fraction on the volumetric yield of bread has been experimentally proven and theoretically justified based on the results of mathematical analysis.
An increased content of limiting essential amino acids such as lysine, threonine, and methionine in first-grade flour from Veda wheat grain was revealed in comparison with the amino acid composition of flour from Soratnitsa wheat grain.
It has been established that the fractional composition of triticale flour protein differs from the fractional composition of wheat flour protein. In the protein of flour of the Valentin 90 variety, the albumin and globulin fractions account for 36%, prolamine - 34%, glutelin - 19%, in wheat flour of the Soratnitsa variety 28%, 22%, 32%, respectively.
For the first time, the positive effect of pectin on the formation of consumer properties and physiological value of bread made from the flour of the high-protein Veda wheat variety, selected by the Krasnodar Research Institute of Agriculture, has been shown.
The technology for the production of bread from triticale flour has been theoretically and experimentally substantiated on the basis of a targeted study of protein-proteinase and carbohydrate-amylase complexes of six varieties of triticale Soyuz, Avangard, Proryv Mudretz, Valentin 90, Uchitel with the use of pectin substances to impart detoxifying properties to bread.
A comprehensive assessment of the quality of new varieties of bread “Vesenniy” and “University” made from triticale flour was calculated and its sorption capacity was determined.
The effectiveness of using dry pectin in bread recipes has been experimentally proven, making it possible to regulate the rheological properties of the dough in the direction of increasing its stability and elasticity.
The feasibility of using pectin extracts from the fruits of wild crops with a low degree of esterification has been theoretically and experimentally substantiated and the effectiveness of their use in bread technology as sorbents has been established.
Mathematical models have been obtained that make it possible to determine the optimal dosages of pectin substances to regulate the volumetric yield of bread from high-protein wheat flour and triticale flour.
The novelty of the proposed technological solutions is confirmed by 8 Russian Federation patents for inventions.
1.6 Practical significance. The system of step-by-step assessment of grain quality has been improved, taking into account the information content, significance and stability of quality indicators, used in the Krasnodar Research Institute of Agriculture named after. P.P. Lukyanenko in creating high-quality varieties, which made it possible to increase the volume of studied lines and varieties by 2.6 times.
New technologies and compositions for preparing dough have been developed and patented, allowing the production of functional bread of high biological and nutritional value, which at the same time has detoxifying properties (RF patents No. 2275028, 2267930, 2308194, 2316964, 2316965, 2319382, 2333648, 2341084).
Sets of technical documentation have been developed for bread made from first-grade wheat flour obtained from grain of the Veda variety, characterized by a high protein content: “Pectin” (TU 9114-002-45975963-05), “Yuzhny” (TU 9114-128-0493202-09); from triticale flour: “Spring” (TU 9114-044-0493202-02), “University” (TU 9114-043-0493202-02); from general purpose flour M 75-23 “Bogatyrsky” (TU 9114-104-0493202-07), “Sea Buckthorn” (TU 9114-088-0493202-07), “Yagodka” (TU 9114-080-0493202-07) - based on pectin extracts from the fruits of wild crops.
Pilot batches of developed varieties of bread for functional purposes have been developed at bakery enterprises in Krasnodar and the Krasnodar Territory (UNIK "Tekhnolog" KubSAU, ENPC KNIISKH named after P.P. Lukyanenko, bakery No. 1 in Krasnodar, LLC "Rus", PBYuL Chepelev, company "Anmar Kft" - Hungary).
The theoretical provisions of the work were included as an integral part in the textbooks “High Technologies of the Agro-Industrial Complex”, “Technology of Functional Food Products” and were used in the educational process when delivering lectures “Technology of Bakery and Pasta Products”, “Technology of Functional Food Products”, “High Technologies of the Agro-Industrial Complex”, in course and diploma design in specialty 110305.65.
1.7 Approbation of work. The main provisions of the dissertation work were reported and discussed at regional conferences
(Maikop 2001; Krasnodar 2004, 2005, 2006); at all-Russian conferences (Mironovka 1988; Moscow 1989; 1990, 1995; Maykop, 2001; St. Petersburg, 2001; Krasnodar, 2004, 2005, 2008; 2009; Magnitogorsk, 2007); at international conferences (Kiev, 2000, 2007; Krasnodar, 2000, 2001, 2002, 2003, 2005, 2009; Moscow, 2002; Voronezh, 2003; Michurinsk, 2007; Tolyatti, 2007; Mogilev 2007; Minsk 2008, Five Gorsk 2010); at the annual scientific and practical conferences of the Kuban State Agrarian University (Krasnodar, 2000-2010).
The results of scientific developments were exhibited at international and all-Russian exhibitions and were awarded: a gold medal at the Russian agro-industrial exhibition “Golden Autumn” (Moscow, 2003, 2008, 2009); silver medal and 2nd degree diploma at the VII “International Salon of Innovation and Investment” (Moscow, 2007)
1.8 Publications. Based on the results of the research, 86 scientific works were published, including a monograph, 2 textbooks, 32 articles, including 23 scientific articles published in periodicals recommended by the Higher Attestation Commission of the Russian Federation, 43 materials of reports, 8 Russian Federation patents for inventions were received.
Under the guidance of the dissertation candidate, the candidate's dissertation of N.S. was completed and defended. Temple (2008). The results of joint research were included as an integral part in S.A.’s candidate dissertation. Gritsenko (2003); which was carried out in consultation with the dissertation candidate.
1.9 Scope and structure of the dissertation. The dissertation consists of an introduction; analytical review of information and patent literature; methodological part, including materials and research methods; experimental part; conclusions and applications. The main part of the work is presented on 311 pages of computer text and contains 94 tables and 48 figures.
The list of used literature includes 411 titles, of which 61 are foreign authors.
2 METHODOLOGICAL PART
2.1 Objects of research. The objects of study were: grain from 69 collection varieties of wheat and triticale; grain of new and zoned varieties of winter soft wheat (Bezostaya 1, Soratnitsa, Pobeda 50, Deya 9, Obriy, Veda, Visa, File, Yashkulyanka, Beauty); triticale (Union, Vanguard, Breakthrough, Sage, Valentine 90, Teacher); wheat and triticale flour from grain of the studied varieties, pectin, fruits of wild crops (hawthorn, rose hips, sea buckthorn, unabi, chaenomeles), pectin extracts produced in the conditions of the Research Institute "Biotechpererabotka" KubSAU, laboratory samples of semi-finished bakery products, bread from grain flour of high-protein varieties of wheat , triticale with the addition of pectin and pectin extract.
2.2 Research methods. The general scheme of the study is presented in Figure 1. In carrying out the work, generally accepted and special modern experimental and analytical methods of physicochemical analysis were used.
Determination of the mass fraction of protein in the objects of study was carried out using the Kjeldahl method on the Kjeltek device, the sedimentation method according to Zeleny GOST 30043-93 (ISO5529-78) and on the Inframatic 8100 IR analyzer.
Fractionation of flour proteins was carried out by sequential extraction of the corresponding groups of proteins from the material under study with solvents. The amino acid composition of the protein was determined by the instrumental method using the Kapel device.
The quantity and quality of gluten was determined according to GOST 27839-88.
The gas-forming ability of wheat and triticale flour in control samples and with the use of pectin substances was determined using the Yago-Ostrovsky device.
The activity of amylolytic enzymes was determined by the indicator “Falling number” - according to GOST 27676-88 using the Amylotest AT-97 device.
The quality of the physical properties of the dough was assessed using devices
extensograph and farinograph from the Brabender company, alveograph from the Chopin company, the rheological properties of gluten and dough were carried out on an automatic AP-4/2 pinetrometer.
Figure 1 – Structural diagram of the study
determined on an atomic absorption spectrophotometer “AAS-1”.
When conducting test laboratory and production baking of bread, we used generally accepted and special methods for assessing the quality of raw materials, semi-finished products and finished products used in the baking industry.
For an objective and reliable assessment of the quantitative indicators of the experiments, mathematical methods of analysis were used. The results of experimental studies were assessed using application packages Microsoft Office Excel 2003 and Statistica 6.0 Windows.
The dissertation work summarizes the results of research carried out by the author personally, as a supervisor, scientific consultant or executive officer in the period from 1985 to 2010.
The dissertation work was carried out in the grain technology laboratories of the KNIISH named after. P.P. Lukyanenko, Research Institute “Biotechpererabotka” of Kuban State Agrarian University, laboratories of the Department of Technology of Storage and Processing of Crop Products of Kuban State Agrarian University.
3 MAIN RESEARCH RESULTS
3.1 Scientific basis for the formation of high-quality grain of increased biological value. An information search showed the lack of an integrated systematic approach to substantiate the theoretical and practical foundations of the production of functional bread.
In solving this problem, one of the determining factors is the selection of new highly productive high-quality varieties of wheat and triticale of increased biological and nutritional value and their attraction to the baking industry.
In connection with the above, we have developed a conceptual model for the production of functional bread (Figure 2).
The concept provides for the presence of a control system, an actuator, factors that shape the functionality of bread and evaluation criteria. The developed model formed the basis for the research presented in the dissertation work.
Figure 2 – Conceptual model for the production of functional bread
To create high-quality varieties of wheat used in the production of baking flour, it is necessary to create an optimal system for assessing the technological qualities of grain and improve the methods used.
The solution to the tasks set in this part of the dissertation work was based on a study for three years (1984-1986) of the technological properties of grain of 69 collection varieties of wheat and triticale selected from Russia, Ukraine, Hungary, the Czech Republic, Slovakia, Romania, Bulgaria, Poland, Japan , USA.
When assessing the quality of grain, both breeding material and commercial lots, sometimes more than thirty indicators are used. Many methods for their determination are highly complex and labor-intensive. In the context of an ever-increasing volume of work on the study of grain quality, the expression of many indicators through a smaller number of them becomes particularly relevant. For this purpose, the statistical method of factor analysis was used, which made it possible to identify interdependent, interchangeable indicators of grain quality and select the most informative of them. Five factors make a significant contribution (64%) to the total dispersion of parameters (Figure 3).
Figure 3 – Relationship of variables (individual indicators) with the most informative factors determining grain quality (1 – nature; 2 – weight of 1000 grains; 3 – total glassiness; 4 – complete glassiness; 5 – mass fraction of gluten in grain; 6 – gluten quality in grain; 7 - mass fraction of protein in grain; 8 - flour yield; 9 - mass fraction of gluten in flour; 10 - quality of gluten in flour; 11 - content of dry gluten in grain; 12 - sedimentation number; 13 - strength of flour; 14 – dough elasticity; 15 – alveograph P/L ratio; 16 – V.P.S.; 17 – dough resistance; 18 – dough liquefaction; 19 – valorimetric assessment; 20 – dough energy; 21 – extensograph P, 50 mm; 22 – Pmax extensograph; 23 - P/L extensograph; 24 – dough viscosity; 25 – gas-forming ability; 26 – volumetric yield of bread; 27 – dimensional stability of bread; 28 – bread shape; 29 – crumb color; 30 – crumb elasticity; 31 – porosity bread; 32 – overall baking score)
Factorization of 32 grain quality indicators of winter soft wheat made it possible to identify hidden patterns of their relationships.
In our opinion, the first factor grouped indicators characterized by the protein-proteinase complex, the second - those associated with the quantitative accumulation of protein, the third factor characterizes indicators associated with gas-holding capacity, the fourth - the structure of the endosperm, the fifth - the carbohydrate-amylase complex. The factor structure was not the same depending on the year conditions.
The structure of the first and second factors remained almost unchanged. According to some characteristics, high stability of information and high factor loadings were revealed, regardless of the conditions for the formation of grain quality.
Of the 32 indicators, 12 stood out as making the most significant contribution to information about grain quality (Table 1).
Table 1 – Values of factor loadings of the most informative indicators of grain quality
| No. of the characteristic in the factor system | Index | Factor loadings (1984-1986) |
| 1 | Nature, g/l | 0,54 |
| 2 | Glassiness, % | 0,64 |
| 3 | Mass fraction of gluten in grain, % | 0,78 |
| 9 | Mass fraction of gluten in flour, % | 0,86 |
| 7 | Mass fraction of protein in grain, % | 0,79 |
| 6 | Quality of gluten in grain, units. etc. IDK | - 0,76 |
| 10 | Quality of gluten in flour, units. etc. IDK | - 0,82 |
| 12 | Sedimentation number, ml | 0,53 |
| 14 | Dough elasticity, mm | 0,84 |
| 17 | Test resistance, min | 0,64 |
| 18 | Dough liquefaction, e.f. | - 0,90 |
| 19 | Valorimetric assessment, e.v. | 0,82 |
These indicators were taken as the basis for evaluating and rejecting breeding material for grain quality.
It is known that the direct method for assessing baking properties is labor-intensive and requires a large volume of test material, which complicates selection based on indicators such as volumetric yield and general baking rating at the early stages of selection. In search of a method for possible prediction of baking properties, we tested the mathematical method of path analysis.
Experimental data obtained when assessing grain according to quality indicators made it possible to obtain regression equations that indicate the possibility of predicting the volumetric yield of bread and the overall baking rating, which is confirmed by the coefficients of determination R2 = 0.82 and R2 = 0.99, respectively (Table 2).
It has been established that the greatest contribution to the volumetric yield of bread is made by the following indicators: the mass fraction of gluten and its quality in the grain, the rheological properties of the dough and the sedimentation index.
For the general baking assessment, the greatest contribution is also made by indicators of the mass fraction of gluten and its quality, gas-forming ability, flour yield, sedimentation number, valorimetric assessment of the dough and viscosity.
The obtained calculated data were confirmed by the actual results of test baking of bread.
Table 2 – Shares of influence and coefficients of the multiple regression equation of baking properties
| a0 | Total glassiness a1 | Mass fraction of gluten a2 | Gluten quality a3 | A4 flour yield | Sedimentation a5 | Valorimetric assessment a6 | Test energy a7 | Gas-forming ability a8 | Viscosity a9 | R2 |
| Volumetric yield of bread | ||||||||||
| 457,2 | 0 0 | 54% +14,9 | 12% -1,87 | 2% -0,71 | 3% -0,75 | 1% -0,36 | 7% +0,26 | 2% -0,03 | 1% -0,001 | 0,82 |
| General Baking Score | ||||||||||
| 3,8 | 0 0 | 25% +0,05 | 37% -0,02 | 7% +0,02 | 7% -0,01 | 7% +0,004 | 0 0 | 10% -0,001 | 6% +0,0001 | 0,99 |
Note: in the upper part of the fraction is the share of influence, in the lower part is the coefficient of the regression equation
The reliability of the results obtained was assessed by the value of the Fisher test (F- test), the calculated value of which is less than the theoretical value at a significance level of 0.95.
Comparison of calculated and experimental data made it possible to make
The conclusion is that with the help of path analysis it is possible to predict baking properties (volume yield of bread, overall baking rating) already in the control nursery using the resulting equations.
Based on research conducted earlier in the laboratory of grain technology of the State Scientific Institution KNIISKH named after. P.P. Lukyanenko on the heritability and variability of grain quality traits, and presented in the dissertation work using modern methods, taking into account their relationship, information content and breeding significance, the grain quality assessment system used in the creation of new varieties of wheat and triticale was improved and optimized (Table 3).
The use of an optimal system for assessing grain quality made it possible to create new high-protein varieties of wheat and triticale, reduce labor costs for studying one sample by 58%, and increase the volume of studied samples per year by 2.6 times.
3.2 Technological and biochemical assessment of grain quality of high-protein wheat varieties. Purposeful selection for quality
Table 3 - Optimal system for assessing the quality of wheat grain and triticale when creating a variety
| Nursery | Grain weight | Type of analysis |
| Hybrid F1 | 5 g | Sedimentation |
| Hybrid populations F2, F3 | 5 g | Sedimentation |
| Selective, F3, F4 | 5–40 g | Sedimentation, quantity and quality of gluten in flour |
| Control F4, F5 | 500 g | Glassiness (hardness), protein content, amount of gluten quality in flour, dough elasticity (P), elasticity to extensibility ratio (P/L), flour strength (W), resistance, liquefaction, valorimetric assessment, baking bread using a standard method |
| Control F4, F5 | 250 g | Glassiness (hardness), protein content, amount of gluten quality in flour, dough elasticity (P), elasticity to extensibility ratio (P/L), flour strength (W), resistance, liquefaction, valorimetric assessment, baking bread from 50 g of flour using the method , modified in the laboratory |
| Competitive variety testing | 1 kg | |
| Zonal environmental test | 1 kg | Nature, glassiness (hardness), protein content, amount of gluten quality in flour, dough elasticity (P), elasticity to extensibility ratio (P/L), flour strength (W), resistance, liquefaction, valorimetric assessment, baking bread using the standard method |
| State variety testing | 1 kg | Nature, glassiness (hardness), content and quality of gluten in grain, dough elasticity (P), elasticity to extensibility ratio (P/L), flour strength (W), baking bread using the standard method |
grain in the Krasnodar Research Institute of Agriculture named after. P.P. Lukyanenko made it possible to create wheat varieties that combine high productivity with increased protein content in the grain (70-100 centners/ha and 14-16% protein, respectively).
Studies of the technological qualities of grain of high-protein varieties Veda, Visa, File have shown that they are superior in many quality indicators to the high-protein variety Obriy of Ukrainian selection, varieties Soratnitsa and Pobeda 50, average data for 2000-2003 are presented in Table 4.
Table 4 – Grain quality of high-protein wheat varieties (competitive variety testing at KNIISH, 2000-2003)
| Variety | Protein content, a.s.m.% | Mass fraction of sticky wine,% | Quality of adhesive wine IDK-3M unit pr. | Strength of flour, e.a. | Valori metric assessment, e.v. | Volume yield of bread, ml | Overall score, point |
| Veda | 14,8 | 29,4 | 57 | 583 | 88 | 611 | 4,5 |
| Visa | 14,4 | 29,6 | 63 | 534 | 84 | 602 | 4,4 |
| File | 13,6 | 27,5 | 57 | 690 | 90 | 609 | 4,2 |
| Obriy | 14,1 | 29,0 | 64 | 295 | 84 | 661 | 4,7 |
| Companion(k) | 12,0 | 25,3 | 70 | 314 | 74 | 640 | 4,9 |
| Victory 50(k) | 12,6 | 28,1 | 63 | 430 | 84 | 620 | 4,6 |
Based on the data obtained, we can conclude that the varieties Veda, Visa, File, along with a high yield, form grain with a high content of protein, gluten and have quality indicators characteristic of “strong wheat”, contrary to the existing opinion about the negative impact of the harvest on the protein content in grain
It should be noted that, despite the high indicators characterizing the physical properties of the dough, the high-protein varieties were inferior to the control in terms of volumetric yield and overall baking rating.
Since the Veda, Visa, and File varieties combine high productivity with high protein content, it was of interest to study the fractional composition of protein in flour from the grain of the studied varieties. We studied the fractional composition of wheat flour protein from 8 samples in 2004 - 2005. Flour was obtained in laboratory conditions at the Buller mill, yield 70% (Table 5).
During the years of research, the fractional composition of the protein changed somewhat depending on the growing conditions.
Table 5 - Fractional composition of protein of wheat flour of high-protein wheat varieties (yield 70%)
| Variety | Protein content, %. | |||||
| Water-soluble fraction | Salt-soluble fraction | Alcohol-soluble fraction | Alkali-soluble fraction | Non-protein nitrogen | Total protein | |
| Veda 2004 2005 | 2,65 2,31 | 1,55 1,72 | 2,97 3,21 | 4,68 4,57 | 2,85 2,69 | 14,7 14,5 |
| Visa 2004 2005 | 2,78 2,38 | 1,69 1,52 | 3,39 3,04 | 4,23 4,56 | 2,71 3,20 | 14,8 14,7 |
| File 2004 2005 | 2,49 2,36 | 1,73 1,59 | 3,27 2,89 | 4,48 4,60 | 2,83 2,96 | 14,8 14,4 |
| Obriy 2004 2005 | 2,27 2,11 | 1,74 1,45 | 3,24 2,91 | 4,59 4,46 | 2,56 3,47 | 14,4 14,4 |
| Companion 2004 2005 | 2,03 1,87 | 1,67 1,41 | 2,41 2,58 | 3,67 3,74 | 2,32 2,40 | 12,1 12,0 |
| Pobeda 50 2004 2005 | 2,13 2,01 | 1,44 1,44 | 2,95 2,46 | 3,60 4,00 | 2,38 2,92 | 12,5 13,0 |
| Deya-9 2004 2005 | 2,20 2,18 | 1,71 1,43 | 2,18 2,61 | 4,30 4,02 | 2,81 2,76 | 13,2 13,0 |
| Bezostaya 1 2004 2005 | 2,04 2,09 | 1,56 1,52 | 2,38 2,39 | 4,97 4,46 | 2,05 3,24 | 13,0 13,7 |
With the exception of the alkali-soluble glutelin fraction, which did not change much within the variety, this component of the protein is probably determined by the genotypic properties of the variety. The water- and salt-soluble protein fractions of the studied varieties in 2004 were 28.5-30.5%, in 2005 26.5-27.9%.
Research has established that an increase in protein in wheat grain leads to an increase in the proportion of water- and salt-soluble protein fractions, which are the most complete in amino acid composition with lysine, tryptophan, threonine and methionine.
This means that through selection by increasing the total protein in wheat grain, it is possible to increase the amount of limiting essential amino acids in bread and increase its biological value.
Along with the protein complex, the carbohydrate complex, on which the gas-forming ability depends, is also of great importance in shaping the quality of bread. The release of the gaseous phase ensures loosening of the dough.
It is known that dough fermentation depends on the flour’s own sugars, the action of the amylolytic enzymes contained in it and the pliability of starch to their action. The activity of amylolytic enzymes is characterized by the falling number. In this regard, in 2004-2005, the “falling number” indicator was determined in the studied flour samples (Figure 4).
Figure 4 - “Falling number” indicator in the studied flour varieties
It should be noted that the low activity of amylolytic enzymes in the new high-protein varieties Visa and File had a falling number of 898 s and 941 s, respectively; in the Veda variety this figure was slightly lower than 752 s, but higher than in the Soratnitsa, Pobeda 50, and Bezostaya 1 varieties. variety Obriy of Ukrainian selection, which has been a protein donor for many years, low activity of amylolytic enzymes was also noted, the falling number was 777 s. The low activity of amylolytic enzymes could not but affect the gas-forming ability of new varieties of flour. The gas-forming ability of flour during 5 hours of dough fermentation is presented in Figure 5.
The indicator of the gas-forming ability of flour in high-protein varieties was the best in Veda - 1200 cm3 CO2 and occupied an intermediate position between the indicators of the Bezostaya 1 varieties - 1300 cm3 CO2 and Soratnitsa -1250 cm3 CO2. In the varieties Visa, File and Obriy, the GOS indicator was significantly lower: 716, 816, 796 cm3 CO2, respectively.
Observation of the dynamics of gas formation every hour during 5 hours of fermentation showed that gas formation in dough made from high-protein flour
Figure 5 - Gas-forming ability of grain flour of the studied wheat samples
wheat varieties is more active in the first hours of fermentation, then there is a sharp decrease. This is explained by the low activity of amylolytic enzymes and, as a consequence, the lack of sugars during dough fermentation, in addition to the increased activity of yeast cells, which depends on the amount of soluble forms of protein and amino acids in the dough.
Thus, the studies have shown that the carbohydrate-amylase complex affects the technological process of bread preparation and depends on the activity of amylolytic enzymes, which determine the process of gas formation at the end of dough fermentation, during the proofing process and in the initial phase of baking.
As a result of a comprehensive study of the baking properties of new high-protein wheat varieties, it was revealed that the flour obtained from the Veda variety has the best quality indicators, forming indicators at the level or better than the standards of Bezostaya 1, Soratnitsa, Pobeda 50, Deya 9.
In industrial conditions at the AVM-7 mill, the processing complex of the KNIISKH named after. P.P. Lukyanenko from wheat grain Soratnitsa and Veda produced batches of 1st grade wheat flour, which were used in further research.
In dough samples made from wheat flour Soratnitsa and Veda, the number of yeast cells was determined one and two hours after the start of fermentation. Microscopy of the samples was carried out using a transmitted light microscope for medical and biological research of the Axio Imeger series (Figure 6).
a) 1 hour after the start of fermentation 2 hours after the start of fermentation
b) 1 hour after the start of fermentation 2 hours after the start of fermentation
Figure 6 – Dynamics of proliferation of yeast cells during fermentation of dough from flour of the variety
a) Companion b) Veda
From Figure 6 it can be seen that in the control sample of dough made from Soratnitsa flour, an hour after the start of fermentation, a smaller number of yeast cells is observed compared to the sample from Veda flour.
2 hours after the start of fermentation, a larger number of yeast cells were also noted in the dough sample made from Veda flour.
Data on the dynamics of yeast cell growth in dough made from flour of wheat varieties Soratnitsa and Veda are presented in Table 7.
Table 7 - Reproduction activity of yeast cells during dough fermentation
It should be noted that the number of yeast cells in a dough sample made from flour of the Veda variety was 1.7 times higher compared to the Soratnitsa variety after 1 hour of fermentation and 1.2 times higher after counting the number of cells after 2 hours of fermentation. The data obtained allow us to conclude that the soluble fraction of proteins plays a significant role in the technological process at the stage of dough fermentation and the accumulation of yeast metabolic products - alcohol, carbon dioxide, organic acids in the first hours of fermentation.
Along with studying the baking properties of high-protein wheat varieties, work was carried out in the field of studying biochemical parameters and identifying the specificity of the amino acid composition of proteins in wheat flour from grain of the Soratnitsa and Veda wheat varieties. The analysis showed that the amount of amino acids in Veda flour is 119913.7 mg/kg, which is 12206 mg/kg more than in Soratnitsa flour. The advantage of the Veda variety in terms of the content of essential critical amino acids, such as lysine, threonine, methionine, leucine, was revealed (Figure 7).
Figure 7– Accumulation of critical essential amino acids in 1st grade wheat flour from wheat grain Soratnitsa and Veda
In flour obtained from Veda wheat grain, an excess of non-essential amino acids, such as histidine, aspartic acid, glutamic acid, glycine, alanine, and cystine, was also noted.
Based on the data obtained, we can conclude that flour from grain of the Veda variety is superior in biological value to flour from grain of the Soratnitsa variety, which is due to the large accumulation of soluble forms of protein, which are the most complete in amino acid composition.
To identify the influence of individual (certain) quality indicators
grain and flour on the main characteristics of the quality of finished bread, correlation analysis was used. A high negative correlation R = – 0.67 was revealed between grain yield and the falling number, which characterizes the enzymatic activity of - and -amylase. A positive significant relationship was obtained between the mass fraction of protein and the volumetric yield of bread R = 0.81. This suggests that the formation of high protein content in the grain contributes to the production of bread with good volume. Data were obtained confirming the opinion of researchers that the volumetric yield of bread is directly dependent on the gas-forming ability of flour (GAC) - correlation coefficient R = 0.84.
The results obtained give us reason to assert that, regardless of growing conditions, the volumetric yield of bread depends on the gas-forming ability of flour and the mass fraction of protein in flour.
Therefore, when creating a variety for baking purposes and producing high-quality bread, it is necessary to control both the protein-proteinase and carbohydrate-amylase complexes.
Due to the fact that we have established the high significance of the total protein indicator, as well as its individual fractions on the quality and biological value of future bread, we used regression analysis based on experimental data to identify the share of the influence of fractions on the volumetric yield of bread.
Mathematical analysis of experimental data in aggregate for 2004-2005. allowed us to obtain regression equations describing the influence of water-soluble, alcohol-soluble and alkali-soluble fractions on the volumetric yield of bread, which have the form:
for the water-soluble fraction:
OVH = - 67046.4 + 88532.6 x1 – 38172.4 x12 + 5446.4 x13
for the alcohol-soluble fraction:
OVH = - 37359.7 + 39337.8 x3 – 13341.0 x32 + 1492.4 x33
;
for the alkali-soluble fraction:
OVH = 513248 – 344765 x4 + 77160 x42 – 5743 x43
.
Thus, mathematical analysis confirmed the significance of the fractional composition of the protein and its influence on the volumetric yield of bread.
Studies have shown that the high protein content in wheat grain leads to a decrease in volume and deterioration in the porosity of bread due to the insufficient gas-forming ability of flour, which is caused, as studies have shown, by the low activity of amylolytic enzymes, and the strong process of gas formation in the first hours of fermentation due to the large number of soluble forms proteins and amino acids. Therefore, a special approach to the technology of bread from such flour is required, which necessitates the development of a special technology for the production of bread from flour of high-protein wheat varieties.
3.3 Development of technology for bread from flour of the high-protein Veda wheat variety. The development of bread technology was carried out using first-grade wheat flour obtained at the AVM-7 mill in the processing complex of the KNIISKH named after. P.P. Lukyanenko. To increase the gas-forming ability of the dough, it was decided to introduce pectin into the bread recipe as an additional component, which is a polysaccharide and as a functional ingredient - a prebiotic, capable of forming complexes with salts of heavy metals and radionuclides.
In this regard, an experiment was planned on the method of adding pectin to the dough. Options: 1 – control; 2 - dry pectin 0.2% by weight of flour, soaked in water in a ratio of 1:25 at a temperature of 30 - 40 for 30 minutes; 3 – dry pectin was added at 0.2% to the dry weight of flour; 4 – dry pectin 0.2% by weight of flour, soaked in 1% saline solution for 30 minutes; 5 – dry pectin was ground with salt in a ratio of 1:3, and then dissolved with water; 6 – dry pectin 0.2% by weight of flour, added during yeast activation.
In options 5 and 6, a high gas-forming ability was noted, compared to the other options of the experiment. The highest GOS value of 1750 cm3 CO2 was observed when pectin was ground with salt and then dissolved in water. The option with preliminary activation of pectin in a 5% sugar solution also gave a high result - GOS flour 1700 cm3 CO2.
For all variants of the experiment, test laboratory baking was carried out using a straight method according to generally accepted methods. 16–18 hours after baking, the quality of the bread was assessed (Table 8).
Table 8 - Influence of methods of adding pectin on the quality of wheat bread made from first-grade flour
| Indicators | Experiment options | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |||
| Specific volume, cm3/100g | 265 | 286 | 283 | 276 | 289 | 284 | ||
| Dimensional stability, N/A | 0,41 | 0,49 | 0,46 | 0,43 | 0,5 | 0,47 | ||
| Humidity,% | 43,6 | 43,9 | 43,8 | 43,7 | 43,9 | 43,8 | ||
| Porosity, % | 67 | 72 | 70 | 68 | 73 | 71 | ||
| Acidity, degrees | 2,3 | 2,8 | 2,7 | 2,6 | 2,9 | 2,8 | ||
| Structural and mechanical properties of crumb, units. | ||||||||
| Nototal | 48 | 66 | 56 | 52 | 64 | 67 | ||
| Nplast | 29 | 40 | 31 | 30 | 37 | 43 | ||
| Nupr | 19 | 26 | 25 | 22 | 27 | 24 | ||
From the data in Table 8 it can be seen that the addition of pectin when kneading dough leads to an improvement in bread quality indicators. The best results should be noted for bread with the addition of dry pectin to the mixture
with salt and when activating yeast in a pectin-sugar solution, which was taken into account in further research on developing technology for the production of bread from high-protein flour.
In order to identify the influence of the type of pectin on the course of the technological process and the quality of bread from high-protein wheat flour of the Veda variety and determine its optimal dosage, bread was baked using various technologies.
The following methods were used: straight, sponge-based, intensive “cold” technology and chilled semi-finished yeast product (CYP) with the addition of 0.1; 0.2 and 0.3% dry apple, citrus and beet pectin. When using a straight dough preparation technology, the best results were obtained when using apple and citrus pectin with a dosage of 0.2%. At the same time, the specific volume increased by 17% with apple pectin and by 16% with citrus pectin compared to the control. The introduction of beet pectin into the dough also showed an increase in volume compared to the control, but not as obvious as in the first two cases.
The sponge method of preparing dough showed slightly lower results in comparison with the straight method, in all likelihood this can be explained by the low fermentation activity of yeast cells, because the Veda variety has a high protein content and low carbohydrate content, which leads to a decrease in bread volume and a decrease in acidity.
When using intensive “cold” technology, the Amylox-3 improver was replaced with pectin. Using intensive “cold” technology, bread was obtained in all three variants with good specific volume indicators. Moreover, it increased with increasing dosage of pectin in all three cases.
When preparing the dough on a chilled yeast semi-finished product (YSP) using three types of pectin: apple, citrus and beet, the best results were obtained (Table 9).
Table 9 Influence of the type of pectin on the quality of bread made from Veda flour on a chilled semi-finished yeast product
| Indicators | Control | Type of pectin | ||
| apple | citrus | beet | ||
| Specific volume, cm3/100g. | 373 | 384 | 386 | 384 |
| Form stability, N/D | 0,61 | 0,7 | 0,67 | 0,71 |
| Humidity, % | 42,7 | 42,9 | 42,9 | 43,1 |
| Porosity, % | 77 | 81 | 82 | 81 |
| Acidity, degrees | 2,2 | 2,3 | 2,3 | 2,2 |
| Structural and mechanical properties, units. penetrometer: N total N pl N control | 73 47 26 | 73 43 30 | 79 48 31 | 77 48 29 |
| After 36 hours of storage: Ntosh Npl Nupr | 53 31 22 | 54 26 28 | 59 30 29 | 59 30 29 |
The results of test laboratory baking showed that the ODP technology is possible in the production of bread from flour obtained from high-protein wheat grains with the introduction of pectin into the recipe.
Porosity when using this technology was the best in comparison with other dough preparation technologies, which had a positive effect on the structural and mechanical properties of the crumb.
It has been established that the introduction of PV has an intensifying effect on the fermentation process - there is an increase in the acidity of the dough and an increase in gas formation in the dough due to an increase in easily fermentable carbohydrates in the nutrient medium, which are additional nutrition for microorganisms.
In addition, the use of PV slows down the staling process. During storage time up to 36 hours, the value of Ntot. control sample decreases by 15.5%, while in bread with pectin the value of the overall compressibility of the crumb decreases by 7.2-12.8% depending on the type of pectin.
The conducted studies allow us to draw a conclusion about the positive effect of various types of pectin on the course of the technological process and the quality of bread.
Mathematical models of the dependence of the volumetric yield of bread and gas-forming ability on pectin - beet and citrus - are presented in Figure 6.
1 – beet pectin 2 citrus pectin
Figure 6 – Mathematical model of the dependence of the volumetric yield of bread and gas-forming ability on pectin content
Research has made it possible to identify the most optimal methods for producing bread from high-protein wheat flour and to develop technologies for various types of bread. This is “Pectin” bread, accelerated using intensive “cold” technology with the addition of pectin during yeast activation, and “Yuzhny” bread is added to the ODP in the form of a water-solepectin solution. The qualitative characteristics of the developed varieties of bread made from high-protein wheat flour are presented in Table 10.
Table 10 – Quality indicators of developed bread varieties
| Bread quality indicators | "Pectin" | "Southern" |
| Specific volume, cm3/100g | 390 | 384 |
| Dimensional stability, N/D | 0,53 | 0,72 |
| Porosity,% | 78 | 81 |
| Acidity, degrees | 2,3 | 2,3 |
| Sorption capacity of bread, mg Pb2+/g | 95,3 | 102,9 |
The sorption capacity of the developed varieties of bread gives grounds to recommend these products for inclusion in the diet of people living in regions with unfavorable environmental conditions.
In order to identify the influence of pectin on the course of the technological process and the quality of bread from high-protein wheat flour of the Veda variety and determine its optimal dosage, bread was baked using various technologies.
3 . 4 Study of the biological value of bread made from Veda flour. To determine the biological value of bread made from high-protein wheat flour, a comparative assessment was carried out with bread made from Soratnitsa flour. The amount of essential amino acids in bread made from the new Veda flour variety was 2506 mg%, which is 73 mg% more compared to the control.
Products made from Veda flour exceed control in the content of essential amino acids: isoleucine by 20 mg%, methionine + cystine by 30 mg%, threonine by 26 mg%, lysine by 15 mg%, leucine by 77 mg%. The amount of non-essential amino acids in bread made from Veda flour is higher than in bread from the control sample for all positions, with the exception of arginine.
The biological value of proteins in bread was determined by comparing their amino acid composition with the composition of the “ideal protein.”
Calculation of the amino acid score (AS) of the Yuzhny bread proteins showed that the scores of isoleucine, leucine, threonine and lysine are 11.0 higher compared to the control; 10.5; 7.0; 4.0% respectively. The limiting acid in both samples is lysine, which is typical for bakery products, while in Yuzhny bread its content is 4% higher.
Based on the results obtained, we can conclude that the use of flour from the new Veda grain variety leads to an increase in the biological value of bread proteins.
To establish a person’s daily need for basic nutrients, this need was calculated by introducing “Yuzhny” bread into the diet (Table 11).
Table 11 – Degree of coverage of the daily human need for nutrients due to Yuzhny bread
| Index | Daily requirement for an adult | Control | Bread "Yuzhny" | ||
| Contents per 300g product | Need coverage,% | Contents per 300g product | Need coverage,% | ||
| Essential amino acids, mg | |||||
| isoleucine | 3500 | 1227 | 35,0 | 1287 | 36,5 |
| methionine + cystine | 4500 | 1020 | 22,7 | 1137 | 25,3 |
| threonine | 2500 | 912 | 36,5 | 990 | 39,6 |
| lysine | 4000 | 597 | 14,9 | 642 | 16,1 |
| leucine | 5000 | 1470 | 29,4 | 1701 | 34,0 |
| Vitamins, mg | |||||
| thiamine (B1) | 1,5 | 0,75 | 48,0 | 1,14 | 76,0 |
| riboflavin (B2) | 2,0 | 0,24 | 12,0 | 0,30 | 15,0 |
| Niacin (PP) | 17,0 | 3,9 | 22,9 | 8,04 | 47,3 |
The daily requirement for essential amino acids such as lysine, leucine, isoleucine, methionine + cystine, threonine is covered to a greater extent compared to the control sample.
The data presented allow us to note that when using experimental products, the need for vitamins thiamine (B1), riboflavin (B2), niacin (PP) is covered to a greater extent compared to the control when consuming 300 g of “Yuzhny” bread.
The final result of the work at this stage was the development of technical documentation for new varieties of bakery products: “Pectin” bread (TU9114-002-45975963-05), “Yuzhny” bread (TU 9114-128-0493202-09).
4.5 Study of baking and biochemical indicators of the quality of triticale grain selected by KNIISH named after. P.P. Lukyanenko. In solving the problem of vegetable protein, the triticale crop is of particular interest, as it is capable of accumulating 14-18% protein in grain under equal conditions with wheat.
The solution to the tasks set in this section of the dissertation work was based on the study of the technological and baking properties of triticale grain, with the aim of expanding the raw material base and range of products, increasing its nutritional and biological value.
A technological assessment of the grain quality of the triticale varieties Soyuz, Avangard, Proryv, Mudrets, Valentin 90, Uchitel and the wheat varieties Krasota and Yashkulyanka, which have the rye translocation 1B/1R, was carried out during the creation of which, triticale was used as a conductor of the R genome (“tritical bridge”) ( table 12).
Table 12 – Technological characteristics of triticale grain selected by KNIISH (2000 -2003)
| Variety | Mass fraction of protein,% | Mass fraction of gluten,% | Quality, units etc. IDK | The power of flour, e.a. | GOS, cm3 CO2 | Falling number, s |
| Union | 13,4 | 19,9 | 100 | 53 | 1100 | 165 |
| Vanguard | 14,7 | 24,2 | 85 | 102 | 1270 | 244 |
| Breakthrough | 13,5 | 20,6 | 95 | 38 | 1080 | 176 |
| Sage | 13,9 | 19,5 | 80 | 100 | 1400 | 240 |
| Valentin 90 | 14,6 | 24,4 | 70 | 144 | 1440 | 243 |
| Teacher | 14,5 | 23,3 | 97 | 65 | 1200 | 175 |
| beauty | 12,8 | 26,4 | 85 | 102 | 1400 | 270 |
| Yashkulyanka | 12,6 | 27,4 | 80 | 171 | 1450 | 295 |
When studying the main quality indicators of triticale flour, variations were noted in all indicators. The mass fraction of protein in triticale grain varied from 13.4% in the Soyuz variety to 14.7% in the Avangard variety and was higher compared to the Yashkulyanka and Krasota wheat varieties. In terms of the mass fraction of gluten in the grain, it is worth noting the triticale varieties Avangard and Valentin 90, which had 24.2% and 24.4%, respectively, which is 2% lower in comparison with the wheat varieties Krasota and 3% Yashkulyanka. The flour strength of the Avangard variety was at the level of the Beauty wheat variety 102 e.a. For the Valentin 90 variety, this figure was higher than for Beauty by 42 e.a, but lower than for the Yashkulyanka wheat variety. Thus, data analysis shows that triticale grain Avangard and Valentin 90 in terms of quality can be classified as valuable in terms of strength.
The research revealed high activity of amylolytic enzymes in triticale grain Soyuz, Proryv and Uchitel, which has a negative impact on the quality of bread. In the varieties Avangard, Mudrets and Valentin 90, the activity of amylolytic enzymes was close to that of Krasota wheat and inferior to the Yashkulyanka variety. The gas-forming ability of flour from triticale Avangard, Sage and Valentin 90 was at the level of Yashkulyanka and Krasota wheat, which is explained by the good gas-holding ability of the dough. Thus, the most promising triticale varieties for baking are Avangard and Valentin 90. But since the triticale variety Valentin 90 was the best in terms of a set of indicators, further research was carried out with flour ground from grain of this variety.
In laboratory-ground triticale flour (yield 67%) from grain of the Valentin 90 variety, the fractional composition of the protein was studied (Table 13).
Table 13 – Fractional composition of protein of winter triticale bred at KNIISH named after. P.P. Lukyanenko 2005
| Culture | Amount of protein,% | Protein fractions,% | ||||
| albumins | globulins | prolamins | glutelins | Non-protein nitrogen | ||
| Companion (wheat) | 12,0 | 1,87 | 1,41 | 2,58 | 3,74 | 2,40 |
| Veda (wheat) | 14,5 | 2,31 | 1,72 | 3,21 | 4,57 | 2,69 |
| Valentin 90 (triticale) | 14,6 | 2,77 | 2,48 | 4,96 | 2,77 | 2,22 |
The albumin and globulin fractions in the triticale protein of the Valentin 90 variety are 36%. It should be noted that the high-protein wheat variety Veda had an increased content of these fractions, which was at the level of 32%. For the Soratnitsa variety, these fractions totaled 28%.
A distinctive feature of the fractional composition of triticale protein
is the high content of the prolamine fraction in the total protein - it was 34%, versus 22% in wheat protein. In wheat protein, the glutelin fraction predominated - 32%, while in triticale this fraction was at the level of 19%. The results obtained for two grain crops make it possible to explain the lower quality of triticale gluten proteins by the higher content of soluble forms of protein and the gliadin fraction, which, as is known, is an easily flowing mass.
As is known, the biological value of water- and salt-soluble protein fractions is 60-75%, so we analyzed triticale flour (laboratory grinding) according to its amino acid composition.
It was noted that in terms of the content of lysine, aspartic acid, valine, leucine, serine, glycine, threonine, and tyrosine, triticale flour is superior to the flour of the Soratnitsa and Veda wheat varieties.
Thus, studies of the amino acid composition of triticale flour protein give reason to speak of its high biological value, and allow us to recommend triticale grain flour for introduction into baking production in order to enrich bakery products with complete vegetable protein.
Taking into account the specific characteristics of culture, it is necessary to create
individual technology for the production of bread from triticale flour, based on suppressing the activity of amylolytic enzymes and increasing the initial acidity of the dough.
3 .6 Development of technology for functional bread based on triticale flour. Previous studies have shown that the pectin substances (PS) initially present in triticale flour are not enough to create food products with detoxifying properties. In addition, the technology of bread made from flour
triticale, should be aimed at increasing the initial acidity
dough, in order to inactivate the amylolytic enzymes of triticale flour.
For this purpose, pectin substances were added when kneading dough in the form of dry pectin and pectin extract, which have complex-forming ability. We conducted research to study the effect of the dosage of pectin substances on the rheological properties of gluten from peeled flour obtained from triticale grain.
As a result of the experiment, it was revealed that PV strengthens gluten, increasing firmness and elasticity. The best effect on the structural and mechanical properties of gluten was exerted by 1.0% dry pectin and 2.5% pectin extract. Increasing the dosage led to difficulty in washing the gluten, to a decrease in elasticity and an increase in its crumbiness.
An increase in the elastic properties of gluten is the result of the formation of protein-polysaccharide complexes during the interaction of flour proteins with pectins, which leads to compaction of the structure of the protein substance due to the additional formation of new bonds (ionic, hydrogen, hydrophobic interaction).
Taking into account the results obtained, varietal grinding of flour from triticale grain of the Valentin 90 variety was carried out industrially, in the processing complex of the KNIISKH named after. P.P. Lukyanenko.
To clarify the mechanism of the influence of pectin substances on the amylolytic activity of flour sown from Valentin 90 grain, dry citrus pectin and apple pectin extract (APE) were taken. Dry pectin was added in an amount of 1%, and pectin extract - 2.5% by weight of flour (Figure 9).
Studies have shown that both dry pectin and pectin extract have an inhibitory effect on the activity of amylolytic enzymes in triticale flour, which is explained by the presence of polygalacturonic acid in the pectin molecule.
Figure 9 - The influence of pectin substances on the “falling number” indicator in triticale flour of the Valentin 90 variety
The results of the study showed that the nature of the change in the parameters of the alveogram and farinogram depends on the additive added.
To study the influence of pectin substances on the structural and mechanical properties of triticale flour dough, its physical properties were determined using the Alveograph and Farinograph devices (Table 17, 18).
Table 17 – Structural and mechanical properties of triticale flour dough obtained on the Alveograph device
| Experiment options | Elasticity, Р mm | Tensile strength, L mm | Specific deformation of dough, e.a |
| Control | 148 | 28 | 148 |
| Citrus pectin | 173 | 48 | 290 |
| Apple pectin extract | 158 | 42 | 260 |
Table 18 – Physical properties of triticale flour test on the Farinograph device
| Type of pectin | Indicators | |||
| V.P.S. with cons. dough 500e.f, % | dough resistance, min | liquefaction, unit | Valorimetry Czech estimate, e.v. | |
| Control (without pectin) | 48,0 | 6,0 | 150,0 | 60,0 |
| Pectin extract - apple | 58,0 | 10,0 | 100,0 | 71,0 |
| Pectin - citrus (dry) | 58,1 | 11,0 | 98,0 | 72,0 |
The indicator of flour strength in the case of using pectin was 290 e.a., and elasticity - 173 mm, which corresponds to strong flour.
The introduction of PV leads to an increase in the water absorption capacity of flour (WAP), a decrease in the liquefaction of the dough, helps to strengthen its consistency and increase its elasticity compared to the control.
The increase in EPS when adding PV is associated with the ability of pectin to retain water due to the ability of methoxylated carboxyl groups in an aqueous environment to come closer together, with the formation of polymer chains of pectin molecules that make up its gel-like structure. The improvement in the structural and mechanical properties of the dough is due to the strengthening of its gluten framework due to the interaction of free carboxyl and hydroxyl groups with the amino groups of the gluten protein, causing conformational changes in the protein molecule, leading to more “dense packing”.
To determine the effect of pectin on the quality of bread and select the optimal dosages, a series of laboratory baking tests were carried out. The dough was prepared using a straight method, with the introduction of PV directly into the dough. Before adding pectin, it was soaked, after mixing with five parts of sugar, for 30 minutes, stirring continuously. The extracts were added directly to the dough without prior preparation.
It was found that bread with the addition of dry pectin in an amount of 1.0% and extract - 2.5% by weight of flour had the highest quality indicators. The introduction of pectin substances in the established optimal dosage made it possible to eliminate the stickiness and kneading of the crumb, due to the activation of the fermentation process and a faster process of acid accumulation. The properties of bread crumb changed during storage more slowly than in the control, which indicates a slowdown in the staling process.
Research has shown that in the technology of bread made from triticale flour, it is advisable to use apple pectin extract, rather than pectin, as the most accessible and cheapest raw material. Replacing pectin with an extract simplifies the technological process. Bread made from triticale flour is a more complete product in terms of biological value, but with the addition of pectin, its functional purpose is also determined by its sorption capacity. For bread with the addition of dry pectin in an amount of 1.0% it was 225.9 mgRv2+/g, with apple pectin extract (2.5% by weight of flour) it was 112.2 mgRv2+/g.
The presented experimental data confirm that bread made from triticale flour with the addition of the established optimal dosage of pectin substances can be recommended as a functional food product.
Statistical processing and correlation-regression analysis of research results made it possible to establish analytical dependences of the volumetric yield of bread on the most significant indicators of the quality of triticale flour, such as the falling number and the quality of gluten, which limit the technological process of producing bread from triticale flour and its quality (Figure 10).
Control Sample with pectin
Bread is one of the most consumed food products by the population. The introduction of components into its formulation that impart medicinal and preventive properties will effectively solve the problem of prevention and treatment of various diseases associated with a deficiency of certain substances.
Functional bakery products using grain processing products
A sharp decrease in the content of dietary fiber in the modern human diet has led to significant negative deviations and deterioration in the health of large sections of the population in developed countries of the world.
In the Russian Federation, most of the dietary fiber enters the human body with grain products.
As a result of the production of high-grade flour, when the endosperm of the shells and the aleurone layer of the grain germ are separated, almost all vitamins and most of the protein, mineral and ballast substances are removed from the final product.
The most promising, accessible and cheap source of natural dietary fiber is wheat bran. The content of dietary fiber in bran is 3-5 times higher than in vegetables and fruits, and 10 times higher than in flour.
Currently, many recipes have been developed for bakery products with bran for preventive and dietary purposes, such as Grain bread, Eight-grain bread, bran bread, etc.
Bioactivated grain is widely used in the baking industry. When grinding with the removal of bran, for example, not only the most beneficial nutrients are lost, but also those potential hidden capabilities of the grain that appear during germination. It is known that during grain germination, enzyme systems are sharply activated. Germ enzymes decompose high molecular weight compounds into simpler forms, which become easily digestible and absorbed in the human gastrointestinal tract.
Use of grain extruders. Extrudants are exploded grains as a result of special technological processing. They can be used as a comprehensive source of dietary fiber, minerals and other beneficial components.
Currently, in relation to baking technology, it is known to use extruded flour of cereal crops (barley, buckwheat, wheat, rice, corn) in the preparation of bread from a mixture of rye and wheat flour.
Functional baked goods with increased protein value
To increase the amount of protein in baked goods, legumes, and especially soybeans, are used. Legumes contain 35-45% protein, 17-26% fat, 3-8% sugar, up to 10% starch and fiber, 2% vitamins (B vitamins, beta-carotene, PP, E, C), all essential amino acids a ratio close to the protein of animal meat and chicken eggs.
The small amount of carbohydrates in legume products makes them an indispensable product for people suffering from diabetes and obesity.
Soy products are used in baking in the form of soy flour, milk, concentrates, isolates and as part of food additives.
The use of dairy products in baking is very large, since they contain complete proteins, vitamins, and minerals in an optimal ratio for humans.
A large assortment of baked goods has been developed using whey: bun with whey (30%), bun “Nemanskaya” (10%), bread with whey (10%), baby milk bun with condensed whey (3%), etc.
Along with plant components, meat and fish industry products are used as functional products in baked goods. As is known, products of animal origin are more complete in their composition than products made from cereals, therefore waste from the meat and fishing industry is used to enrich them.
The Institute of Nutrition of the Academy of Medical Sciences has developed a technology for producing a protein fortifier from slaughterhouse blood and skim milk, which has the following chemical composition (%): proteins - 63.3, lactose - 32.4, minerals - 0.95. It is recommended to add 5% of this fortifier to the dough.
An important source of protein is waste from the fishing industry from which fishmeal is prepared. Our country has developed a technology for producing fishmeal from small fresh or frozen fish. It has the following chemical composition (%): proteins - 78-88, fat - 0.5, also contains calcium - up to 4%, phosphorus - up to 2%. It is recommended to add 2-3% of this enrichment agent.
Functional bakery products enriched with vitamins and minerals
To increase the content of individual nutrients in baked goods, vitamins and minerals are added to them in the form of chemicals. For example, high-quality wheat flour is currently enriched with vitamins B1, B2, PP, such flour is called fortified.
Another way to enrich bread with vitamins and minerals is the use of premixes. The ratio of vitamins and minerals in premixes corresponds to human needs, taking into account the nutritional structure of the population and the level of micronutrient provision. Vitamins in premixes are used in the form of water-soluble forms, the stability of which remains quite high as a result of heat treatment.
The premix is added immediately before kneading the dough at the rate of 500 g per 100 kg of flour.
Functional baked goods with sweeteners
In recent years, due to the spread of metabolic diseases (obesity), hypertension, atherosclerosis, and diabetes, much attention has been paid to the development of varieties of baked goods with a low carbohydrate content. For this, low-calorie sweeteners are used such as:
Aspartame;
Acesulfame K;
Saccharin;
Steviasil;
Sucralose;
Cyclamate;
Neohesperides and others.
Each sweetener has a maximum sweetness threshold, which does not change with further increases in concentration, and has its own taste characteristics.
Looking back at the historical significance of bread in the country's past, we can say that bread was popular among all Slavic tribes.
During the times of Ancient Rus', bread was a symbol of peace. According to custom, those who shared bread among themselves became friends for life. There was also a tradition of kissing bread when hosts served a loaf with salt as a sign of hospitality. Later in the history of Russia, the influence of bread only increased, which was associated with the expansion of land.
In Soviet times, bread served as a symbol of the working peasantry, and any outrage against it was considered sacrilege. In school canteens there were banners reminding of the cult of bread. With the improvement of production technologies, bread became an increasingly mass product and was consumed by the majority of the population.
Over the years, the situation has not changed; on the contrary, bread has strengthened its position and now the market offers customers such a variety of breads that it is easy to get confused when standing in front of a shelf in a supermarket. Functional and therapeutic-and-prophylactic breads have become especially popular today. “Tiraspol Bread Factory” keeps up with modern trends and today is ready to offer domestic buyers a wide range of such breads. What are these new products? Let's figure out what their advantages are and how useful they are.
Recently, the above-mentioned trend towards a healthy lifestyle and correct eating habits has become so strongly ingrained in our culture that the demand for healthy products among the population began to grow rapidly, and the market had to adapt to the newly emerging need for products that meet the canons of proper nutrition. Functional bread and therapeutic and prophylactic bread became exactly such a product. These breads are very close in their purpose and spectrum of action. Since bread is a daily food product, giving it functional properties is of great social importance. So, depending on the physiological effect on the body, bread products are divided into:
traditional , which are not functional, since they do not have any targeted functional effect on the human body;
dietary , improving the functioning of an individual organ or the human body as a whole. Prescribed for any disease (for example, obesity);
preventative , including ingredients that prevent the accumulation of toxic substances in the body and enhance immunity. Prescribed to people living or working in unfavorable environmental conditions;
health products , containing functional ingredients that enhance the physiological functions of the body, strengthen its immune system, promote the elimination of toxins, and prolong an active lifestyle;
special purpose products for children and pregnant women. Such bread products should be enriched with functional ingredients that saturate the body with calcium, vitamins, etc.
Actually, the last four names are “functional bread products”.
These breads differ significantly from their brothers on the shelf both in composition and appearance, and most importantly, in their beneficial effect on the general condition of the body and well-being. This is bread enriched with dietary fiber, vitamins, and microelements. Often, seeds of useful plants, dried fruits, fruit and vegetable mixtures, herbs, bran, grain mixtures and cereals are added to such bread.
There are various types of functional breads that specifically help a person cope with one or another health problem, or prevent it altogether. However, without exception, bread with dietary fiber is intended to remove toxic substances from the body and improve intestinal motility, as well as to prevent obesity.
This includes all products made from peeled rye flour or wholemeal rye flour. By the way, doctors recommend this bread in the therapeutic diet “Table No. 8”.
Among the breads of the Tiraspol Bread Factory, this is therapeutic and prophylactic bread "Healing", "Refectory" "Frontline". By adding dietary fiber and natural plant mixtures to bread, its energy value and calorie content are reduced, plus there is no intestinal stagnation, as a result of which the consumed product is digested faster and better. That is, there is a preventive and therapeutic effect from this bread.
Our bakery has also been successfully producing bread for a long time. "Buckwheat diabetic" and loaf "Buckwheat diabetic", which significantly facilitates the nutrition of people suffering from diabetes and people predisposed to this disease and watching their diet. Bread is in great demand among fans of healthy eating. "With bran" and a horn "Bran". This bread is recommended for therapeutic diets “Table No. 3”, “Table No. 5”, “Table No. 6”.
Due to its composition, bran has the following beneficial properties: dietary fiber swells and increases the volume of food entering the digestive tract, increasing the feeling of fullness, which promotes weight loss; reduce cholesterol absorption; improve the composition of bile and prevent stone formation; have a prebiotic effect - stimulate the proliferation of beneficial microbes, folic acid, vitamins PP, B6, B2 and B1; have an anti-cancer effect - fiber reduces the amount of carcinogens and promotes the formation of substrates that protect the intestinal mucosa from them; dietary fiber dissolves and removes various toxins, radionuclides, lead and strontium salts supply the body with additional vitamins (E, B5, K, B1, B2, B6, B3), minerals (selenium, iron, calcium, zinc, magnesium, potassium, phosphorus etc.), essential fatty acids.
Bread "With flax seeds" is an excellent prevention of hormonal cancers such as breast cancer, it is also a source of omega-3 fatty acids, and this is the prevention of asthma, diabetes, arthritis, and dementia. This line also includes breads that have a completely unique taste, unusual and surprising for the bread customers are accustomed to. We're talking about bread “Yubileiny” and “Rzhevsky”, which contains all the most delicious and healthy that baking has to offer today.
This bread, rich in nuts, dried apricots, raisins, prunes, sesame and sunflower seeds, not only satisfies hunger perfectly, but also delivers the unforgettable taste pleasure of an excellent delicacy. Fruit bread will serve perfectly as a dessert, as an independent, full-fledged gourmet dish for tea. The use of exclusively natural ingredients in the recipe attracts more and more fans of dietary and healthy eating to our breads.
In general, the use of functional varieties and types of bread is useful and even necessary not only for people who are sick or weakened by some factors, but also for an ordinary “conditionally healthy” person, since today in our country it is practically impossible to talk about a healthy ecology or heredity. And functional bread all over the world has long become one of the main components of the program for the comprehensive improvement of nations. Of course, such bread is more expensive for producers, but the benefits from it are significant.
If we talk about global experience, the leader in the field of functional bread and functional products in general is Japan. There they seized on such products immediately after Hiroshima and Nagasaki - first of all, pectin- and elamin-containing products were developed that remove radiation from the body. Health fashion today has made the USA, Germany, and some other European countries leaders in the consumption of functional bread. We also try to keep up with new products in the bread industry and work hard on the recipe and quality of our bread, which you can see for yourself by purchasing our products in stores in Transnistria.