Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids

Скорочена інформація про документ
dc.contributor.authorShevchenko, Anastasiia
dc.contributor.authorLitvynchuk (Vorontsova), Svitlana
dc.contributor.authorDrobot, Vira
dc.date.accessioned2023-10-06T07:14:57Z
dc.date.available2023-10-06T07:14:57Z
dc.date.issued2023
dc.description.abstractUnfavorable 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.uk_UA
dc.identifier.citationShevchenko, A. Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids / A. Shevchenko, S. Litvynchuk, V. Drobot // EUREKA: Life Sciences – 2023. – Vol. 3. – Pp. 34-43uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/41142
dc.language.isoenuk_UA
dc.subjectbreaduk_UA
dc.subjectpumpkin celluloseuk_UA
dc.subjectlecithinuk_UA
dc.subjectinfrared spectroscopyuk_UA
dc.subjectdoughuk_UA
dc.subjectbiological valueuk_UA
dc.subjectirritable bowel syndromeuk_UA
dc.subjectfiberuk_UA
dc.subjectproteinuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра фізикиuk_UA
dc.titleChanges in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipidsuk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
ssaocisuidabfwfwtaopcicwp.pdf
Розмір:
819.2 KB
Формат:
Adobe Portable Document Format
Опис:
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Статті