Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

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dc.contributor.authorBilyk, Olena
dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorBondarenko, Yuliia
dc.contributor.authorBurchenko, Liudmila
dc.contributor.authorFain, Albina
dc.date.accessioned2023-11-27T10:27:43Z
dc.date.available2023-11-27T10:27:43Z
dc.date.issued2021
dc.description.abstractA 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 propertiesuk_UA
dc.identifier.citationDetermining the effect of a multicomponent mixture on the quality of pastry products containing a mixture germinated grains / O. Bilyk, O. Kochubei-Lytvynenko, Y. Bondarenko, L. Burchenko, A. Fain // Eastern-European Journal of Enterprise Technologies. – 2021. – Vol. 6, Issue 11 (114). – Рp. 32-42uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/41662
dc.language.isoenuk_UA
dc.subjectpastry productsuk_UA
dc.subjectstalenessuk_UA
dc.subjectfreshnessuk_UA
dc.subjectpolycomponent mixtureuk_UA
dc.subjectnutritional valueuk_UA
dc.subjectgerminated grainsuk_UA
dc.subjectcrumbuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкондитерські виробиuk_UA
dc.subjectнесвіжістьuk_UA
dc.subjectсвіжістьuk_UA
dc.subjectполікомпонентна сумішuk_UA
dc.subjectхарчова цінністьuk_UA
dc.subjectпророщені зеренаuk_UA
dc.subjectкрихтаuk_UA
dc.titleDetermining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grainsuk_UA
dc.typeArticleuk_UA

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