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Документ The influence of rice protein concentrate on the technological process of wheat bread production(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Koval, OlgaBakery products from wheat flour are low in protein and it is inferior and also absorbed at a low level. To solve this problem sources of complete proteins may be introduced into the formulation of bakery products. But animal proteins can be allergens. An alternative can be concentrates, hydrolysates and isolates of proteins of vegetable origin, particularly, obtained from rice. Microbiological, biochemical and conformational changes in dough and bread from wheat flour were influenced by adding rice protein concentrate. Gas-forming capacity of the dough with rice protein concentrate decreased by 8.3–20.8 % compared to the control sample where there was increase of the dosage. Gas formation occurred less intensively in the dough with rice protein concentrate, because fermentation was delayed due to a decrease in the availability of nutrients. The first peak on the gas formation graph in case of the dough with the addition of 4–8 % rice protein concentrate was seen after 65 minutes, in the control sample it was after 60 minutes. When adding 16 % of the additive, the first peak of gas formation was not clearly defined. The second peak of gas formation for control sample was observed after 150 min and for samples with rice protein concentrate a bit later and it was not clearly defined. Infrared spectra showed that relative reflection coefficient of samples with rice protein concentrate was lower both for dough after kneading and after fermentation. The addition of 4 and 8 % rice protein concentrate did not affect the amount of formed sugars, and the addition of 16 % reduced this indicator by 1.6 %. The amount of fermented sugars decreased by 3.0–7.8 %. So, changes during the technological process of bread-making can be followed due to the obtained results for obtaining bread with high protein content.Документ Protein substances of oat bran and their influence on conformational transformations in dough and bread from wheat flour(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaThe aim of the work was to determine the degree of completeness of protein substances of oat bran and its influence on conformational transformations in the structure of dough semi-finished products and bread made from wheat flour. Oat bran, its amino acid composition and influence on the content of protein substances in bread were investigated. Conformational transformations of structural elements in dough and bread were investigated by infrared spectroscopy in the near-infrared region. The content of essential amino acids in oat bran is significantly higher than in premium wheat flour. The limiting amino acid in wheat flour is lysine, the amino acid score of which is 0.44. In oat bran the limiting amino acid is methionine, the amino acid score of which is 1.14, and the amino acid score of lysine is much higher than in wheat flour – 1.62. The limiting amino acid in bread is lysine, the amino acid score of which is 0.46. With an increase in the percentage of replacement of wheat flour with oat bran, the amino acid score of lysine increased by 19.5–52.2%. This indicates that the protein of this raw material helps to increase the level of essential amino acids in bread, which enriches its protein profile. The obtained spectra of the dough samples after kneading showed that the introduction of oat bran does not cause conformational changes in the dough system, since not enough time passed for the interaction of the biopolymers of the raw materials. The infrared spectra of the dough at a wavelength of 2100 nm showed that the dietary fibers of oat bran delay the development of the gluten network, the structure of the protein matrix of the dough with bran will be less stable and more weakened than that of the control sample. The introduction of oat bran with a higher content of protein, dietary fiber and a complete amino acid profile into the recipe of wheat bread helps to improve the biological value of bread with this raw material. However, the deterioration of the development of the gluten framework of the dough, and therefore of the specific volume, porosity and dimensional stability of bread, requires the use of technological methods to minimize the negative impact of bran on the quality of finished bakery products.Документ Influence of pumpkin cellulose on conformational transformations in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira; Shevchenko, OleksandrThe aim of the present study was to determine the effect of pumpkin cellulose addition to wheat flour on conformational transformations in the structure of dough and bread. The granulometric composition, functional and technological properties, and amino acid composition of pumpkin cellulose were compared with those of premium grade wheat flour. The influence of pumpkin cellulose in combination with phospholipids on conformational transformations in the structure of dough and bread was studied by method of infrared spectroscopy in the range of near-infrared regions. It was found that 96% of the particles of wheat flour of the premium grade passed through a sieve with holes of 132 microns, the remaining 4% – through a sieve with holes of 260 microns. Pumpkin cellulose was much coarser, because all 100% of its particles remained on a sieve (hole size 670 microns). Moisture binding capacity of pumpkin cellulose was 3.6 times higher, and moisture retaining capacity was 2.8 times higher than of wheat flour due to the presence of a significant amount of fibers. The amino acid score of lysine (the limiting amino acid in wheat flour) was 0.44. The amino acid score of methionine (the limiting amino acid in pumpkin cellulose) was 3.16, and the amino acid score of lysine was much higher than in wheat flour 3.49. Partial replacement of wheat flour with pumpkin cellulose (5–15%) increased this indicator for lysine by 6.5–15.2%. It was found that infrared spectra of dough samples after kneading (control sample and sample with the partially flour replacement by pumpkin cellulose) practically overlapped throughout the range of wavelengths. During the fermentation process conformational changes of functional groups occurred intensively as well as changes in structural and mechanical properties. The dough ball of the control sample thinned faster. Shape-retaining ability improved with increasing replacement percentage of wheat flour with pumpkin cellulose. The partial replacement of wheat flour with pumpkin cellulose enhanced the biological value of bread and changed the structural and mechanical properties improving shape-retaining ability of dough but decreasing dimensional stability of bread.Документ 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, ViraUnfavorable 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.Документ 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, ViraThe 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 digestibilityДокумент Protein substances of rice flour and its use in wheat bread technology(2023) Shevchenko, AnastasiiaRice flour contains less amount of total protein than wheat flour, but it is more complete. It was established that the limiting amino acid of wheat flour is lysine, the amino acid score of which is 0.44, in rice flour it is 6.92. The limiting amino acid of rice flour is tryptophan, the amino acid score of which is 1.61. This indicates that rice flour is complete in terms of amino acid composition, since the amino acid score of the limiting amino acid is more than 1. The difference in the protein composition of wheat and rice flour affects the structure of the dough. The content of raw gluten decreased when replacing part of the wheat flour with rice flour by 21.6—55.6% with an increase in the percentage of replacement. The elasticity, hydration capacity of gluten and its extensibility also decreased. The limiting amino acid in all bread samples is lysine, but in the control sample its amino acid score is 0.46, while with an increase in the percentage of replacement of wheat flour with rice flour, it increased to 0.82—2.10. In the sample with the replacement of 20% flour and more, the amino acid score for lysine exceeds 1, which means that the protein of these samples is complete.Документ Influence of rice flour on conformational changes in the dough during production of wheat bread(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaThe aim of the work was to determine the influence of rice flour on the conformational transformations in the structure of the dough for the production of wheat bread, which contains lecithin. The fractional composition of proteins showed a higher content of albumin, prolamin and insoluble proteins in wheat flour than in rice flour by 11, 90 and 75%, respectively. The content of globulins and glutelins is more in rice flour by 7 and 183%, respectively, but the composition of glutelins in the studied samples is different. In wheat flour, it is glutenin, which is a gluten protein, forming a heterogeneous mixture of polymers through disulfide bonds of polypeptides. In rice flour, oryzenin is a representative of glutelins. The infrared reflection spectra of wheat and rice flour showed a similar nature of the spectra: the extremes are observed at the same wavelengths, the spec-tra are located parallel to each other and differ only in the intensity of reflection. The spectrum of sunflower lecithin differs significantly due to its different chem-ical composition. Also, at some wavelengths on the spectrum of lecithin, extreme shifts in both short and long wavelength regions are visible. The secondary structure of gluten underwent changes in bread after exposure to temperature by promoting α-helices and β-turns and contributed to the formation of disulfide bonds.Документ Functional properties of rice flour and its effect on conformational changes in the structure of wheat dough and bread(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaSituation 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.Документ 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, AnastasiiaPumpkin 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.Документ Use of pumpkin seed flour in preparation of bakery products(2022) Shevchenko, Anastasiia; Drobot, Vira; Galenko, OlegThe effect of pumpkin seed flour on the technological indicators of bakery products was determined. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical properties of dough semi-finished products and finished bakery products. The water absorption capacity of pumpkin seed flour exceeds the corresponding value for wheat flour. The gas-forming capacity of the dough for bakery products decreased. The amount of formed sugars decreased, but the amount of fermented sugars increased. The acidity of the crumb of products increased slightly, its specific volume and porosity decreased. In finished bakery products, the protein content increased.