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Документ Expansion of the range of yeast-free bakery products made using fermented dairy products(2024) Zabroda, Аrtem; Godunko, Ievgen; Bilyk, Olena; Bondarenko, YuliiaTraditionally, 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%.Документ Study of dough fermentation process with flax seeds(2023) Bondarenko, Yuliia; Andronovich, Galina; Kaprelyants, Leonid; Bilyk, Olena; Naumenko, OksanaThe 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.Документ 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, AlbinaA 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 propertiesДокумент 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, VolodymyrThis 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.Документ 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, LiudmilaThe 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.Документ Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries(2021) Bilyk, Olena; Burchenko, Liudmila; Kochubei-Lytvynenko, Oksana; Bondarenko, YuliiaThe 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.Документ The use of an enzyme preparation when using calcium acetate in wheat bread technology(2019) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Chernyushok, OlgaAn important problem of bakery is the prevention of the main causes of spoilage of bread, namely the development of microorganisms, which, under favorable conditions, become activated and lead to complete unsuitability of the product for consumption. The spores of bacteria of the group of potato sticks are quite resistant to thermal effects, they remain viable even at temperatures close to 130 °C, but are sensitive to an acidic environment. The use of calcium acetate in the recipe of wheat bread to carry out a booming effect on microorganisms will also affect the quality of products. To improve the quality of such products, it is advisable to use amylolytic enzymes to intensify the fermentation of the dough and oxidative additives to reduce its stickiness and spreading. The object of research in the work is dough made from wheat flour of the first grade, the formulation of which includes calcium acetate, the enzyme preparation Alphamalt V and ascorbic acid. It is established that from the point of view of influencing the quality of finished products, a rational dosage of calcium acetate is 0.3 % by weight of flour. The optimal dosage of the enzyme preparation Alphamalt V is 0.015 % by weight of flour and ascorbic acid – 0.006 %. It is proved that the introduction of this composition of food additives improves gas removal ability by 15...20 % compared with the control and products containing only calcium acetate. The positive effect of the use of an enzyme preparation of amylolytic action along with calcium acetate on the lifting force of yeast has been established. This helps to intensify the fermentation of the dough and increase the specific volume and porosity of wheat bread. It is established that the use of a composition of food additives positively affects the elastic-elastic properties of the dough: the spreading of the dough balls decreases and the gas-holding ability increases by 10...13 % compared with products from calcium acetate. This leads to an increase in the specific volume and shape stability of bread. Thanks to the developed composition of food additives, it is possible to use calcium acetate to inhibit potato sticks without losing the quality of the finished product.Документ 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, YuliiaThe 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 %Документ 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, VolodymyrDry 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 controlДокумент 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, AlbinaScientists 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.