Перегляд за Автор "Bilyk, Olena"

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Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains
(2022) Bilyk, Olena; Burchenko, Liudmila; Bondarenko, Yuliia; Vasheka, Oksana; Rak, Valentina
The aim of the study was to develop the composition of a multi-component baking improver to preserve the sensory properties and prolong the freshness of bread made from wheat flour with the addition of a mixture of germinated grains. The development of the composition of the multi-component baking improver (MBI) was carried out using the influence of individual food additives on the quality of bread. The effect of MBI on bread staling was assessed by changing the deformation of the crumb, the formation of an under crust layer, and the accumulation of aromatic substances and dextrins in the bread. The composition of MBI includes whey powder enriched with Mn and Mg, wheat gluten powder, chicory inulin, carboxymethyl cellulose, lactic acid, phosphatide concentrate, and enzyme preparation Deltamalt FN-A50. For the production of wheat bread containing a mixture of sprouted grains, 15% by weight of flour, it is advisable to add the multicomponent baking improver in the amount of 1.8% by weight of flour. Addition of MBI ensured the sensory characteristics and specific volume of bread enriched with the mixture of sprouted grains, which did not differ from control. Incorporation of the multi-component baking improver increased the overall, plastic and elastic deformations of the crumb of the bread, reduced the crumb's crumbliness and the thickness of the under crust layer. The deformation of the crumb of bread enriched with a mixture of sprouted grains and developed multi-component baking improver was after 72 hours of storage by two times greater than of the control (wheat bread). Іn bread containing the mixture of sprouted grains, 15% to the weight of flour, the addition of the multi-component baking improver increased the accumulation of low molecular weight dextrins by 77.6% compared to control. The use of the developed multi-component baking improver has a positive effect on the quality of wheat bread enriched with the mixture of sprouted grains and prolongs bread freshness up to 72 hours without packaging
Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains
(2021) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Burchenko, Liudmila; Fain, Albina
A bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer properties
Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour
(2020) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Vasylchenko, Tetyana; Pukhliak, Anastasiia
The development of a complex bakery improver "Freshness CDP SUPER" (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate "CDP-UV-65" was chosen as a functional basis. The active part contains the enzyme preparation Novamil 1500MG, maltodextrin, defatted sunflower lecithin, carboxymethyl cellulose, apple pectin, dry wheat gluten and ascorbic acid. It is proved that with rational dosage of the developed complex bakery improver in the amount of 1.5% to the flour mass, the bread production process is reduced by 180 minutes. It has been established that the bread "Milk Freshness", the recipe of which includes the developed improver, is characterized by a higher specific volume by 10.1% in comparison with the control, porosity, and better shape stability of hearth products. It has been proven that products with the addition of the Freshness CDP SUPER complex bakery improver retain freshness longer, which is confirmed by a 47% greater total crumb deformation compared to the control. The inhibition of staling in bread "Milk Freshness" occurs due to the accumulation of dextrin by 27.1% compared with the control. Thus, the total content of dextrins in wheat bread is 1.918% to DS, and in Milk Freshness bread - 2.438% to DS.The research results prove the expediency of using the complex bakery improver "Freshness CDP SUPER" in the technology of wheat bread in order to extend the preservation period of its freshness up to 72 hours in unpackaged form.
Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries
(2021) Bilyk, Olena; Burchenko, Liudmila; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia
The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.
Development of a recipe for a multicomponent mixture «Solodok +» to improve the consumer properties of bakery products
(2021) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Burchenko, Liudmila
The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the “Solodok+” multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the “Solodok+” MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: “Solodok+” MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: “Solodok+” MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and “Solodok+” MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.
Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content
(2022) Bilyk, Olena; Stabnikov, Victor; Vasheka, Oksana; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana
The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver "Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of "Mineral Freshness Plus" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. The use of the developed improver "Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.
Effect of the complex improver on consumer properties of bakery products
(2020) Bilyk, Olena; Halykova, Esma; Shevchenko, Anastasiia; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Fain, Albina
A study was conducted on the possibility of using a directional baking improver "Freshness +". The consumer properties of the bakery product "Freshness" (from premium wheat flour, yeast, salt, margarine, white sugar) were investigated. The use of improver in amount of increases the specific volume of products, improves form resistance, porosity and reduces the fermentation time. The use of the im-prover also slows down the starch retrograde.
Effects of multicomponent mixture "Solodok super" on the quality of wheat bread enriched with a sprouted grain mixture
(2021) Bilyk, Olena; Burchenko, Liudmila; Bondarenko, Yuliia; Piddubnyi, Volodymyr
This paper is dedicated to improving the technology of bakery products made from wheat flour with added mixture of sprouted grains. The sprouted grain mixture (SGM) contains wheat, barley, corn, and oat grains, produced by “Choice” LLC (Kyiv, Ukraine). It has been proven that increasing the amount of grain mixture to 15% to weight of flour has a negative impact on sensory, physical, and chemical qualities of bread products. This amount of sprouted grain mixture reduces viscosity and increases spreading of dough, which leads to the smaller volume of the finished products. Thus when adding 15% of the mixture, it is recommended to use multicomponent mixtures. Multicomponent mixture "Solodok SUPER" has been developed and its optimal dosage has been established. Using it increases specific volume of bread products and improves their porosity and shape stability.
Expansion of the range of yeast-free bakery products made using fermented dairy products
(2024) Zabroda, Аrtem; Godunko, Ievgen; Bilyk, Olena; Bondarenko, Yuliia
Traditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet. Given the growing demand for yeast-free bakery products, it is advisable to expand the range of products in this category. To ensure the formation of a developed crumb in yeast-free bakery products, chemical leavening agents are used in their production. Yeast-free bakery products were made using various fermented dairy products: ayran (2,0% fat), kefir (2,5% fat), bifidoyogurt (1,5% fat), and ryazhenka (4,0% fat). To determine the most effective fermented dairy product for the production of high-quality yeast-free bakery products, trial baking was conducted. Experimental dough samples were kneaded using two types of chemical leavening agents - sodium bicarbonate and ammonium carbonate. The dough was prepared using the straight dough method. The duration of dough resting after kneading was 20-30 minutes. The dough pieces were shaped into "okrayets" (small loaves): the dough was rolled to a thickness of 1,5 cm and the dough pieces were cut out with a cutter, placed on a sheet, and baked in a rack oven at +200-240°C for 16-18 minutes. The research results established that it is advisable to use ryazhenka in the production of yeast-free bakery products using fermented dairy products. At the same time, sodium bicarbonate should be included in the recipe to leaven the crumb. Such a product had the highest comprehensive quality index. Based on organoleptic and microbiological indicators, the product was found to have a shelf life of no more than 48 hours. To improve the taste and aromatic properties of the product, 3% malted barley extract and 4% white crystalline sugar were included in its composition. The developed yeast-free okrayets with ryazhenka was characterized by a higher content of bisulfate-binding substances, indicating an improved aroma of the product and a darker color of the crust and crumb. The developed product meets the body's needs for proteins by 31,5%, fats by 10,5%, carbohydrates by 49,0%, and dietary fiber by 18,3%.
Extending the shelf life of baked goods - the requirement of the present
(2013) Bilyk, Olena; Halykova, Esma; Solomyana, I.
The theses shows the use of beer protein in bakery products. The expediency of using the developed complex bakery improver "Freshness" on the basis of beer protein to extend the shelf life of baked goods made from wheat flour.
Hydrodynamics in a gas-liquid medium
(2013) Chagayda, Andriy; Bilyk, Olena
Gas-liquid system relating to a significant amount of technology in the food industry. Cause and effect of creating a gas-liquid systems is the organization of mass and heat transfer processes, mechanical agitation in favor of the percolation process. Achieved technical development for use in gas-liquid concentration potentials environments.
Investigation of influence of inulin made from cycoria on structural-mechanical properties of wheat dough
(2019) Bondarenko, Yuliia; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, Albina
Bread made from wheat flour in chemical composition is not well balanced for vital ingredients. One of its drawbacks is that with a high content of carbohydrates in it there is little dietary fiber, therefore, it is promising to enrich it with inulin-compliant products. The inclusion of inulin made from chicory in the recipe of wheat bread to influence the formation of the rheological properties of the dough, which will affect the quality of the finished products. Therefore, the object of research in the work is the dough of wheat flour of the first grade, the recipe of which includes inulin made from chicory. During the research, inulin made from chicory «Cosucra» (Belgium) is used in the amount of 5, 10, 15 % by weight of flour. It is established that the addition of inulin leads to an increase in the elastic properties of the dough, especially with an increase in the dose of inulin by more than 10 %. Increasing the dose of inulin up to 15 % and more along with an increase in the elastic characteristics reduces the dough elasticity, causing a significant deterioration in the volume of products. It is proven that a decrease in the specific volume of products and an increase in the elastic characteristics of the crumb are the limiting factors of using inulin products in the formulation of more than 10 % by weight of the flour. Use in the formulation of inulin bread in the amount of 10 and 15 % by weight of flour due to the increase in the elastic properties of the dough leads to a significant deterioration in the volume of products. The taste and aroma of inulin products are inherent in wheat bread. Due to the inclusion of inulin wheat bread in the recipe, the products acquire prebiotic properties, however, the effectiveness of using inulin to improve the quality of finished products is possible with dosing 5 % by weight of flour. For greater enrichment of bakery products with dietary fiber, it is possible to use the dosage of inulin 10 % by weight of flour, but to apply technological measures to improve the quality of products.
Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread
(2017) Silchuk, Tatiana; Bilyk, Olena; Kovbasa, Vladimir; Zuiko (Kulinich), Vira
The accelerated technology to prepare rye-wheat bread at mini-enterprises and restaurants was proposed. The technology involves the use of acidulants. The multicomponent acidulants “Optimum 1” and “Optimum 2” were developed to intensify the technology of rye-wheat bread. Для виробництва житньо-пшеничного хліба на міні підприємствах та в закладах ресторанного господарства запропоновано прискорену технологію його виготовлення шляхом використання підкислювачів. Розроблено полікомпонентні підкислювачі «Оптимальний 1» та «Оптимальний 2». Їх оптимальне дозування, 2 % до маси борошна, сприяє скороченню технологічного процесу у 2,5…3 рази та забезпечує збереження свіжості готових виробів.
Investigation of the efficiency of use of polycomponent acidifiers in the technology of rye-wheat bread
(2017) Silchuk, Tatiana; Bilyk, Olena; Kovbasa, Vladimir; Zuiko (Kulinich), Vira
The accelerated technology to prepare rye-wheat bread at mini-enterprises and restaurants was proposed. The technology involves the use of acidulants. The multicomponent acidulants “Optimum 1” and “Optimum 2” were developed to intensify the technology of rye-wheat bread. Для виробництва житньо-пшеничного хліба на міні підприємствах та в закладах ресторанного господарства запропоновано прискорену технологію його виготовлення шляхом використання підкислювачів. Розроблено полікомпонентні підкислювачі «Оптимальний 1» та «Оптимальний 2». Їх оптимальне дозування, 2 % до маси борошна, сприяє скороченню технологічного процесу у 2,5…3 рази та забезпечує збереження свіжості готових виробів.
Study of dough fermentation process with flax seeds
(2023) Bondarenko, Yuliіa; Andronovich, Galina; Kaprelyants, Leonid; Bilyk, Olena; Naumenko, Oksana
The article investigates the fermentation processes in wheat dough containing whole and crushed flax seeds in dry and soaked states. It was found that in the process of fermentation in samples with whole flax seeds in dry and moistened states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed flax seeds in dry form and with moistened crushed flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5 % and 19.0 %, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide emission was observed almost 30 minutes later than in the control sample. The use of moistened whole and crushed flaxseeds results in a slightly lower intensity of carbon dioxide emission compared to dry samples. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes. It was found that the introduction of whole and crushed flax seeds in a moistened form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system.
Study of the influence of buckwheat flour and flax seeds on consumption properties of long-stored bakery products
(2019) Bondarenko, Yuliia; Mykhonik, Larysa; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Andronovich, Galina; Hetman, Inna
Сухарі та сухарні хлібобулочні вироби відносяться до групи виробів тривалого зберігання. На сьогодні актуальним є використання в харчових технологіях інгредієнтів, які надають продуктам функціональних властивостей. Важливим джерелом харчових волокон, повноцінного білка, ненасичених жирних кислот, мінеральних речовин і вітамінів є зернові та олійні культури. За цінним хімічним складом і позитивним впливом на організм людини серед них виділяють насіння гречки і льону. Метою роботи було встановити вплив борошна гречаного та насіння льону на хід технологічного процесу та якість хлібобулочних виробів тривалого зберігання. У технології сухарів використовується гречане борошно зеленої та темної гречки ТМ «Органік-Еко-Продукт» (Україна). Для виготовлення кільцеподібних виробів (кільцеподібних сухариків) використовували насіння золотого льону. Результати досліджень свідчать, що хороші показники якості хліба для виготовлення з нього сухарів досягалися при дозуванні зеленого насіння гречки 20 % і темного 15 % замість борошняної маси. Встановлено, що сухарі з додаванням зеленого гречаного борошна мають параметри якості, що відповідають вимогам нормативних документів. Доведено, що в технології сухарів недоцільно використовувати темне гречане борошно, оскільки готові вироби мають підвищену частку води та індекс розмочування. Це пов'язано з впливом операції гідротермічної обробки зерна, з якого виготовляють темне гречане борошно, його високою водопоглинальною та водоутримуючою здатністю. Для технології крекерів кільцевих, збагачених насінням льону, насіння льону рекомендується дозувати 15 % від маси борошна. При такому дозуванні хлібобулочні вироби отримали найбільшу кількість балів за комплексним показником якості та відповідали вимогам нормативних документів.Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents.It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.
Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese
(2019) Kochubei-Lytvynenko, Oksana; Chernyushok, Olga; Bilyk, Olena; Bondarenko, Yuliia
The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of "Adyheyskyy". The object of this study was milk whey, obtained from the thermo-acid settling of cheeses. To prepare the coagulant, it was treated in an electric discharge chamber with a current-conductive layer of magnesium or/and manganese granules manganese over 30...120 s. It has been established that the result of such a treatment of milk whey is the increased magnesium content, by 1.8 to 4 times on average, and the increased manganese content, by 1.5 to 3.8 times on average, depending on the treatment duration. It has been proven that it was characteristic, of all the examined samples, to demonstrate a natural growth of titrated acidity during fermentation. However, the samples enriched with mineral elements following the electrospark treatment over 30...60 s have shown a more intensive growth in titrated acidity. Similar results were obtained when using milk whey from cottage cheese. Although at the initial stages of fermentation (0...6 hours) the increase in acidity was somewhat slower, which has an objective explanation related to the effect of enhanced acidity of the starting whey (50...60 °T) on lactobacilli. It was established that the production cycle is significantly reduced in case of using the proposed technology of acidic whey-coagulant for making thermo-acid cheeses. There is also an increase in the utilization coefficient of technological equipment and its resources. A given technology does not require significant areas for the introduction of an innovative electro-physical technique, and, instead, given the reduced fermentation time, it contributes to reducing the number of containers involved in the preparation of coagulant. It has been established that the use of acidic whey, produced from raw materials enriched with magnesium and manganese, in the technology of thermo-acid cheese contributes to its enrichment with valuable mineral elements. It also provides for a more complete use of the protein potential of milk and, consequently, increases the thermo-acid cheese yield by 1.8...6.5 %
Studying the effect of milk processing products on the structural-mechanical properties of wheat flour dough
(2021) Bilyk, Olena; Vasylchenko, Tetyana; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Piddubnyi, Volodymyr
Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, and by 7.5 and 10.7 % after two hours of the dough fermentation. This is due to the introduction of lactic acid with milk processing products, which peptizes proteins resulting in that the gluten proteins are partially converted into water-soluble ones. If DW and WPC are included in the dough formulation, there is an increase in the total amount of proteins in it, as well as a change in their fractional composition: the mass fraction of water-soluble and intermediate fractions of proteins increases while the amount of gluten proteins decreases. That confirms a decrease in the amount of gluten washed out from the dough with the addition of DW and WPC. Increasing the mass fraction of water-soluble proteins contributes to the intensification of the fermentation process through the additional nutrition of microflora with nitrogenous substances and an increase in the content of free water in the dough, which predetermines its thinning. It was established that despite the high water absorption capacity of DW and WPC, the water-absorbing ability of the dough that contains them decreases compared to control by 8.4 and 10.7 %, respectively. Studying the dough at the farinograph has shown that in the case of using DW, its stability is somewhat prolonged while in the case of WPC introduction the dough stability is extended by almost 10 minutes, which leads to prolonging the dough kneading. Along with this, in the case of using WPC, there is a rapid descent of the farinogram curve, which could lead to a strong weakening of the dough during fermentation and rest, even though that the thinning after 12 minutes is lower than that of control
Studying the effect of the integrated bread baking improver "Mineral freshness super" on consumer properties of wheat bread
(2019) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, Albina
Scientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic preparations Alphamalt VC 5000 and Novamil 1500MG, maltodextrin, sunflower-derived fat-free lecithin, apple pectin, dry wheat gluten and ascorbic acid. Technological efficiency has been proven to use the integrated bread baking improver "Mineral Freshness Super" in the amount of 1.5 % by weight of flour in order to slow the staling of wheat bread, baked according to the accelerated technology. We have determined regularities in the influence of the integrated bread baking improver "Mineral Freshness Super" on quality of wheat bread. It was established that introducing it to dough results in an increase in the relative volume of products, improves shape formation, porosity, and reduces the duration of fermentation by three times, specifically to 20 min. It has been proven that products with the addition of the integrated bread baking improver "Mineral Freshness Super" retain freshness better, which is confirmed by the increase in the overall deformation of crumb, by a smaller layer under the crust, and by fewer layers of air in the products' crumb. We have observed more accumulation of dextrins and bisulfite binding substances in products when using integrated bread baking improver "Mineral Freshness Super", indicating the inhibition of staling and improvement in consumer properties. Results of our study prove the expediency of using the integrated bread baking improver "Mineral Freshness Super" in the technology of wheat bread to prolong its freshness up to 72 h when storing unpacked.
Studying the influence of golden flax seeds on the process of formation and maturation of wheat dough
(2020) Bondarenko, Yuliia; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Andronovich, Galina
Model experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole flax seeds in the amount of 15 % by weight of flour (experimental sample), as well as dough made from them. It was found during the research that the introduction of flax seeds to the dough system prolongs the duration of its formation by 22 minutes. In this regard, when making wheat bread with the addition of whole flax seeds, it is necessary to provide for an extended duration of kneading the dough. Along with this, the formation of the amount of gluten in the dough was observed that is less by 17 % than that in the control, and which had a low unbound structure and less stretchability. The reason for this is that the slime-forming polysaccharides of flax seeds enter the liquid phase of the dough, thereby enveloping the protein substances, limiting their swelling, and, by sticking to the gluten frame, prevent the formation of a solid gluten structure. This further predetermines the formation of products of a smaller volume. Studying the effect of flax seeds on dough maturation processes in terms of the amount of released carbon dioxide during fermentation has shown that in a sample with flax, the duration of dough fermentation can be reduced to 90 minutes. The result of this study has also established that in the sample with the addition of whole seeds, due to the influence of water-soluble polysaccharides of flax, the accumulation and fermentation of sugars in the dough system occurs to a lesser extent than that in control. The introduction of flax seeds leads to a decrease in the susceptibility of starch to gel formation. Consequently, it can be predicted that starch grains will not be able to bind enough water and, during baking, a less elastic crumb will be formed.