Перегляд за Автор "Kováčiková, Eva"

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Effect of complex plant supplement on shelf life of wheat bread
(2024) Shevchenko, Anastasiia; Ivanišová, Eva; Kováčiková, Eva; Benešová, Lucia; Mykhonik, Larysa
The purpose of the work was to determine the effect of the complex plant supplement on the preservation of freshness of bread. Complex plant supplement consisted of sunflower lecithin, rice flour, rice protein concentrate and dry lamium leaves which were added to recipe of wheat bread. Brittleness, firmness, water activity, amount of water absorbed by the crumb, deformation of the bread crumb, content of total polyphenols, phenolic acids, and flavonoids, as well as antioxidant activity and oxidative stability of bread were studied. It was proved that the crumb of wheat bread added with a complex plant supplement was less susceptible to deformation during 48 hours of storage and faster regained form. The brittleness of the developed product decreased compared to the control due to change in hydrophilic properties – water absorption capacity of the crumb. Studies of the hydrophilic properties of bread crumb showed that the developed bread had a higher water absorption capacity and lost its hydrophilic properties more slowly. The water activity index of bread with additives was lower compared to the control. After 48 hours of storage, the increase in the firmness of bread with added complex plant supplement was lower compared to the control, which indicates the ability to preserve the textural properties of bread. Determination of moisture bond forms in the crumb of bread showed that after 48 hours of storage the free moisture in the control bread was removed at a lower temperature – 92°C, while for the developed sample – at 105°C. It means that more energy is needed to remove free moisture from the developed bread. It was proved that the addition of rice flour, rice protein concentrate, sunflower lecithin and dry lamium leaves had a stable antioxidant effect in relation to the processes of free radical oxidation of lipids. An increase in the content of phenolic compounds, phenolic acids and flavonoids was found in breads after baking, and their decrease in the developed products during the storage process was more rapid, compared to the control. Therefore, the introduction of the complex plant supplement – rice flour, rice protein concentrate, sunflower lecithin and dry lamium leaves extended the shelf life of wheat bread and increased its antioxidant activity.