Тези доповідей, матеріали конференцій
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Документ The influence of pumpkin protein concentrate on the kinetics of sugars in the process of manufacturing wheat bread(2023) Shevchenko, AnastasiiaThe aim of the work was to find the effect of pumpkin protein concentrate in combination with sunflower lecithin on biochemical processes in dough from wheat flour. It was established that the addition of 5 % pumpkin protein concentrate did not affect the amount of accumulated sugars, and the addition of 10% and 20 % reduced this indicator by 0.8% and 3.1 %. The amount of fermented sugars decreased by 1.2–8.4 %. This was due to the fact that proteins of pumpkin protein concentrate form complexes with wheat flour starch. This caused deterioration of access of enzymes to starch grains. As it can be seen biochemical processes in dough from wheat flour was influenced in case of addition pumpkin protein concentrate, mainly in terms of amount of fermented sugarsДокумент Influence of sunflower lecinn on quality indicators of wheat bread(2023) Shevchenko, AnastasiiaLecithin participates in almost all biochemical processes of the human body, in the formation of cell membrane structures. It is advisable to use sunflower lecithin, because it helps to lower cholesterol, improves digestion and contains a high percentage of phosphatidylcholine, which is recommended for use in diseases of the gastrointestinal tract. According to sensory indicators, the product met the standard, the addition of lecithin did not affect the color, taste and smell of the products. Porosity remains uniform, small, thin-walled. The acidity of the dough samples did not change, but the gas-forming capacity increased by 0.9%. This can be explained by the presence of choline in the composition of lecithin, which improves the fermentation capacity of yeast, which has a positive effect on the condition of yeast cells. The specific volume of bread increased by 4.5%, which correlates with increased gas formation. The dimensional stability of bread also increased by 8.9%. At the same time, the porosity of the products improved by 2.7%.Документ Influence of sunflower lecithin on conformational changes in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaThe use of food additives of various direction became widespread to improve the quality of bakery products. One of these additives is lecithin, soy lecithin is used to a greater extent. However, given the residual amount of phytoestrogens in it, sunflower lecithin should be preferred. The spectrum of wheat flour has mainly a higher intensity of reflection than the spectrum of sunflower lecithin, however, this tendency is broken in some sections of wavelengths. The reflection spectra of dough and bread samples are located below the spectra of raw materials, with the exception of some extrema, the reflection coefficient decreased accordingly. At a wavelength of 2100 nm, which characterizes protein structural groups, there is a minimum extremum for all samples except lecithin, the value of the relative reflectance of the flour sample is 0.49, the dough after kneading is 0.34, after fermentation is 0.24, bread is 0. 21. This can be explained by the fact that lecithin does not participate in the formation of gluten and causes a decrease in its amount. Considering the valuable properties of sunflower lecithin both for improving the properties of the dough and for the human body, it is a promising raw material for use in bakery production.Документ Changes and redistribution of structural groups in dough and bread with pumpkin cellulose and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaWheat 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.Документ Conformational changes in dough with pumpkin protein concentrate for wheat flour bakery products(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaThe 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.Документ Use and assimilation of the protein of wheat bread with rice protein concentrate by the body(2023) Shevchenko, AnastasiiaDuring the characterization of bakery products, an important indicator is biological value of proteins, which characterizes their quality, the ability to ensure plastic processes and the synthesis of metabolically active substances, and is determined by the presence of essential amino acids in them, their ratio with substitutes and digestibility in the gastrointestinal tract. Analysis of the change in the utilitarian coefficient showed that the addition of rice protein concentrate, even in a small amount, led to a decrease in the degree of balance of essential amino acids in relation to the physiologically necessary norm by 61.2-75.5%. The mass of essential amino acids, which are used by the body for anabolic needs, naturally decreased. An increase in the value of DCAS when adding rice protein concentrate indicates that the amino acids contained in the control are more fully used by the body.Документ Pumpkin cellulose is a prospective additive for providing bread with healthy properties(2022) Shevchenko, AnastasiiaPumpkin cellulose is a promising raw material for inclusion in the recipe of bakery products based on wheat flour due to the high content of dietary fibers and the possibility of providing the body with a significant amount of this nutrient. In addition, such products are able to normalize the course of physiological processes in the body in modern adverse environmental conditions, neuroemotional and physical overloads.Документ Influence of pumpkin flour on sensory and physical-chemical properties of wheat bread(2023) Shevchenko, AnastasiiaPumpkin processing products are a promising raw material with high content of protein and dietary fiber. With an increase in the percentage of replacement of wheat flour with pumpkin flour, the initial and final acidity increased, which is caused by the higher acidity of the studied raw material. The dimensional stabil-ity of bread almost did not change. The specific volume decreased by 1.8-34.8% and the porosity of bread - by 8.2-26.0% due to the swelling specificity of pumpkin fiber. Taking into account the obtained results, in order to maximize the enrichment of bread with important nutrients, in particular dietary fibers, and in order to obtain high quality bakery products, it is worth replacing no more than 10% of wheat flour with pumpkin flour.Документ Changes and redistribution of structural groups in dough and bread with rice flour and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaIn 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.Документ Changes in structural groups in dough and bread from wheat flour with the addition of rice flour(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaBakery 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.