Перегляд за Автор "Shevchenko, Anastasiia"

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Changes and redistribution of structural groups in dough and bread with pumpkin cellulose and phospholipids
(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), Svitlana
Wheat flour, pumpkin cellulose and lecithin have different chemical compositions, so this will affect the change in the basic structural units of dough and bread with these components in the recipe. Changes and redistribution of structural groups were analyzed after kneading the dough, after 3.5 hours of its fermentation and in finished bread. The spectra of the dough of the control sample and with the replacement of 7% of wheat flour with pumpkin cellulose after kneading practically coincide, although the spectrum of the sample with added raw materials is slightly lower. This is explained by the fact that the biopolymers of the raw materials have not yet interacted, as little time has passed for this. During fermentation, a process of proteolysis occurs in the dough, the course of which can be observed by the extremum at a wavelength of 1770 nm. The spectral index of the control sample after fermentation was higher than the spectral index of the sample with replacement, indicating that the dietary fiber of the pumpkin cellulose retards the development of the gluten framework. In addition, pumpkin cellulose does not contain gluten proteins in its composition, which leads to a decrease in their amount in the dough with this raw material.
Changes and redistribution of structural groups in dough and bread with rice flour and phospholipids
(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), Svitlana
In recent years, considerable attention has been paid to the problem of rapid growth of diseases of the gastrointestinal tract, such as inflammatory bowel disease. For the prevention of these diseases, the determining factor is nutrition and diet therapy. In the diet of patients with inflammatory bowel disease, it is necessary to reduce the use of fiber while increasing the use of phospholipids. Replacing part of the wheat flour with rice flour affects the redistribution of hydroxyl O-H groups and amino groups N-H in dough and bread, which, against the background of the deterioration of gluten quality, contributes to the increase of water-soluble substances and easier assimilation of products.
Changes in structural groups in dough and bread from wheat flour with the addition of rice flour
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
Bakery industry is developing rapidly, being one of the main branches in the food industry, the range of products is increasing, and technologies are being improved. Traditionally, in the technology of bakery products, wheat flour is used as a main raw material with gluten content, which is able to form the gluten framework of products. However, other types of flour are also used, in particular rice flour. Швидкими темпами розвивається хлібопекарська промисловість, яка є однією з основних галузей харчової промисловості, збільшується асортимент продукції, удосконалюються технології. Традиційно в технології хлібобулочних виробів в якості основної сировини використовують пшеничне борошно з вмістом клейковини, яка здатна утворювати клейковину каркаса виробів. Однак використовуються і інші види борошна, зокрема рисове.
Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira
Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material.
Changes in the structural and mechanical properties of bakery products with the addition of buckwheat bran
(2021) Shevchenko, Anastasiia
In the paper the influence of dietary fiber of buckwheat as a product for dietary nutrition, on structural and mechanical properties of dough with fructose for diabetic bakery products was studied. Structural and mechanical properties of dough were characterized by a farinograph and an alveograph. The water absorbing capacity of bran was determined by centrifugation, the size of bran – by laboratory sieving.
Citrates of metals in technology of diabetic bakegoods
(2015) Drobot, Vira; Prokhorova, Nadezhda; Shevchenko, Anastasiia
The work is devoted to the research of the impact of calcium, magnesium, zinc, iron citrates and their mixture on technological process of bakery products for diabetics. The effect of citrates on the yeast fermentative activity, structural and mechanical properties of dough and quality of finished products is set.
Citrates of mineral substances in the technological process of manufacturing bakery products
(2021) Shevchenko, Anastasiia; Galenko, Oleg
The study of the complex effect of sugar substitute — fructose and citrates of calcium, magnesium, zinc, iron, both individually and in a mixture, on the manufacturing process of bakery products and the properties of semi-finished and finished products was provided. The course of the processes in the dough was characterized by the kinetics of sugars during the maturation of the dough, the properties of the water-flour suspension using amylograph, the springy-elastic properties of the dough were studied using farinograph.
Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipids
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira
The purpose of the research was to determine the influence of oat bran in combination with sunflower lecithin on conformational changes in the structure of dough semi-finished products and bread made from wheat flour. After kneading the dough, no conformational changes were observed, and during the fermentation process, they deepened with an increase in the percentage of replacement of wheat flour with oat bran. The spectra of bread had a lower reflectance than the dough samples both after kneading and during fermentation. The protein of such bread is more fully used for anabolic needs by the body. The biological value of bread with oat bran is higher, which makes them a promising raw material not only from the point of view of enriching bakery products with valuable nutrients, but also of a higher degree of their digestibility
Conformational changes in dough with pumpkin protein concentrate for wheat flour bakery products
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
The range of food products, in particular bakery products, is represented mostly by traditional types with a rather low nutritional and biological value. The solution to this problem can be the inclusion in the formulation of such products of sources of complete proteins, such as pumpkin protein concentrate, which, in combination with the lipid component, will be useful for people with diseases of the gastrointestinal tract, such as irritable bowel syndrome. The reflection spectra of wheat flour and pumpkin protein concentrate showed slight differences. The spectrum of wheat flour had a higher reflection intensity. Samples of dough after fermentation had a lower reflectance along the entire length of the spectrum than raw materials and dough after kneading. The infrared spectra of the bread samples were compared to the corresponding dough samples after fermentation. A characteristic extremum characterizing the amino acid composition was observed at a wavelength of 2294 nm. Taking into account the mentioned transformations and the ability of pumpkin protein concentrate to significantly increase the biological value of bread, its use in the production technology of wheat bakery products is promising and relevant in order to give bread healthy properties.
Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
(2022) Litvynchuk (Vorontsova), Svitlana; Galenko, Oleg; Cavicchi, Alessio; Ceccanti, Costanza; Mignani, Chiara; Guidi, Lucia; Shevchenko, Anastasiia
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid pro-file. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.
Dynamics of springy systems of packaging lines for food products
(2021) Sokolenko, Anatoly; Shevchenko, Oleksandr; Stepanets, Oleg; But, Serhiy; Shevchenko, Anastasiia
The purpose of the study was to develop mathematical models and proposals for improving the technology and equipment for the supply of roll packaging materials. The analysis of features of systems for transportation of packing materials, dynamics of transient processes, research methods concerning movements of rolled materials, features of loadings in systems of cyclic action with springy elements are resulted in the article. It is shown that the modern theoretical basis of synthesis of technological machines on the basis of use of film rolled materials combines possibilities of the account of technological requirements, indicators of high productivity, neighborhood conditions, restriction of power parameters. Mathematical formalizations concerning the ratios of force factors in systems of transportation of loads of cyclic action at the levels of external force actions, generated friction forces, geometrical, kinematic and dynamic parameters were obtained. Mathematical models concerning runaway modes and estimation of stiffness of springy bonds, on the basis of film materials, methods of estimation of system parameters were offered. Synchronized combination of operations, the use of optimal laws of movement of working bodies, limitation of dynamic loads was carried to the positive directions of creating efficient technological machines and lines. It is proposed to determine the ratio of the run-out time of rolls of variable mass by the ratio of the squares of the initial and final radii. The solution of the problem of kinetic energy recovery in systems of periodic action is simultaneously connected with the restriction of the non-uniformity of the drive of machines.
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.
Enriching of bread for patients with diabetes by mineral substances
(2016) Drobot, Vira; Shevchenko, Anastasiia; Bondarenko, Yuliia
The work is devoted to the research of the impact of calcium, magnesium, zinc, iron citrates and their mixture on bread for diabetics. The effect of citrates on the technological process of making bread and quality of finished products has been set set.
Functional properties of pumpkin seed flour for use in bakery products
(2022) Shevchenko, Anastasiia
Pumpkin processing products contribute to reducing the risk of inflammatory processes of the gastrointestinal tract, and are also recommended for diet therapy in the case of these diseases. The water-absorbing and moisture-retaining capacity of pumpkin seed flour is higher tham wheat flour, so it is needed more water to form elastic dough. It is predicted that the moisture will be well retained, and therefore the gluten subunits will be properly connected to each other and form a strong framework.
Functional properties of rice flour and its effect on conformational changes in the structure of wheat dough and bread
(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
Situation in food industry in Ukraine and in the world has undergone significant changes during the last decade, especially the last year, which was caused by the military aggression of the russian federation. Diseases, particularly of the gastrointestinal tract, such as inflammatory bowel disease, have developed rapidly. In this regard, it is worth looking for approaches to diet therapy, which involves reducing dietary fiber in the diet. A promising raw material for inclusion in the rec-ipe of bakery products is rice flour. The water absorbing capacity of rice flour was 60% hig her compared to wheat flour. The study of the water holding capacity indicator showed the redistribution in the interaction of flours with water. For rice flour, this indicator increased by 27% compared to wheat flour. Fat absorbing capacity is higher for wheat flour than for rice flour by 7%, the increase in the ability to hold fat was by 35% for rice flour. The advantages of wheat flour over rice flour in terms of the ability to form constant emulsions were shown: the emulsifying ability index of wheat flour was higher by 80% than of rice flour, emulsifying stability — by 210%. The analysis of the spectra of the control sample of dough and the dough samples with 10% and 20% replacement of wheat flour with rice flour showed that the control sample of the dough and sample with 10% and 20% rice flour after kneading have practically the same spectra. The spectra of the dough control sample after 3.5 hours of fermentation and sample with 10% and 20% replacement have lover value of the relative reflection coefficient. But dependence that spectra of control samples are lover persists. Spectra of bread samples regardless of the presence of rice flour overlap but aspire to the spectrum of control sample of the dough after 3.5 hours of fermentation.
Gluten-free bakery products of high nutritional value
(2021) Drobot, Vira; Shevchenko, Anastasiia; Sorochynska, Yuliia
In the paper attention was paid to the chemical composition of sorghum flour, meal of pumpkin seed kernels, micellar casein and whey, as raw materials that can increase the nutritional value of gluten-free bread. It was established that the use of these raw materials as sources of physiologically functional substances improved the organoleptic properties of products, their aroma, preservation of freshness. The nutritional value of protein, dietary fiber, minerals and vitamins increased. The digestibility of these products improved.
Influence of artichoke powder on microbiological and biochemical processes in the dough in the process of manufacturing bakery products
(2021) Shevchenko, Anastasiia
The study of the complex effect of the sugar substitute fructose and Jerusalem artichoke in the form of powder on the microbio logical and biochemical processes in the dough during the ma nufacture of bakery products was provided. The intensity of dough fermentation in terms of the amount of carbon dioxide released during fermentation increased. It was found that the addition of Jerusalem artichoke powder in the dough stimulated the fermentation activity of the micro flora, which increased the accumulation of sugars in the dough during its fermentation and their fermentation by the dough microflora. У наш час в харчуванні людей спостерігаються значний дефіцит харчових волокон. Харчові волокна виконують важливу функцію — виведення з організму шкідливих речовин. Особливо цей дефіцит стосується раціону осіб, хворих на цукровий діабет. Разом з тим при цій хворобі продукти в раціоні повинні мати низький показник глікемічності. Це питання можливо вирішити за рахунок збагачення основних продуктів харчування, зокрема хлібобулочних виробів, корисними речовинами, які поряд із підвищенням харчової цінності продуктів знижуватимуть їхній глікемічний індекс. Одним із таких продуктів є топінамбур, основну частину харчових волокон якого становить інулін. Однак, зважаючи на різний хімічний склад топінамбуру та борошна як основи хлібобулочних виробів, можна передбачити, що ця сировина впливатиме на хід технологічного процесу виготовлення хлібобулочних виробів та якість готових виробів. Тому доцільно провести дослідження впливу топінамбуру на основні процеси в тісті — мікробіологічні та біохімічні. При виготовленні хлібобулочних виробів у харчуванні хворих на цукровий діабет для заміни цукру використовують різні цукрозамінники. У статті проведено дослідження комплексного впливу цукрозамінника фруктози та топінамбуру у вигляді порошку на мікробіологічні та біохімічні процеси в тісті в процесі виготовлення хлібобулочних виробів. Порошок топінамбуру містить у 4 рази більше харчових волокон, ніж пшеничне борошно вищого сорту, причому 77% становить інулін, що значно підвищує харчову цінність виробів з фруктозою. Iнтенсивність бродіння тіста, зважаючи на кількість виділеного діоксиду вуглецю в процесі бродіння, підвищується на 9—39,7% зі збільшенням дозування добавки, що свідчить про покращення живлення дріжджів та зумовлює їх підвищену бродильну активність. Встановлено, що додання порошку топінамбуру у тісто стимулює бродильну активність мікрофлори, що зумовлює збільшення накопичення цукрів у тісті під час його ферментації та їх збродження мікрофлорою тіста на 3—3,5%.
Influence of citrate, lactate and calcium carbonate on microbiological and biochemical processes in dough
(2016) Shevchenko, Anastasiia; Drobot, Vira; Smirnova, Elizabeth
Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery products
(2021) Shevchenko, Anastasiia; Drobot, Vira
The effect of lecithin on the gas-forming ability of the dough was determined. Samples of dough from high-grade flour with lecithin (3% by weight of flour) were prepared. Lecithin helps to improve the fertility of yeast due to its plastici-zation and the presence of choline, which has a positive effect on the condition of yeast cells. Analysis of the dynamics of gas formation showed the intensification of the released carbon dioxide in the sample with introduction of lecithin. Studies of the quantity and quality of gluten showed a decrease in the amount of raw and dry gluten. The addition of lecithin causes an increase in elasticity, reducing the dilution of the dough.
Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery products
(2021) Shevchenko, Anastasiia
The paper presents results of the study of biochemical processes in the dough with fructose for the manufacture of bakery products with the addition of casein. The change of titrated and active acidity of the dough during fermentation and the fractional composition of protein substances in the dough were investigated. A decrease in titratable acidity during fermentation with the addition of casein was found. An increase in the content of total nitrogen, water-soluble and intermediate fraction, decrease in the amount of gluten nitrogen during fermentation was proved.