The effect of pectin substances on the activation of starters for rye-wheat mini bread
https://doi.org/10.24411/2072-0920-2020-10108
Abstract
Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the formulation and technology of rye-wheat mini-bread for catering using pectin substances to activate production starters. The «Darnitsky» bread formulation which includes industrial rye sourdough starter has been taken as a basis for the creation of starters activated by pectin substances – apple and citrus ones (1, 3 and 5% to the flour weight). Two top-samples have been identified hop starters activated by apple and citrus pectin (5%). As a result of proofing, a hop yeast sample activated by apple pectin (5%) has been indicated; its lifting activity significantly exceeds the activity of other samples. The rise of the semi-finished product with the topsample was achieved after 45 minutes, 10...15 minutes faster than others. The quality of mini bread corresponds to GOST 26983-2015. Microbiological safety is confirmed by laboratory tests. As a result of the research, mini-bread with the addition of hop ferment activated by apple pectin (5%) has become an absolute leader.
About the Authors
Z. N. Khatko
FSBEI of HE «Maykop State Technological University»
Russian Federation
Russian Federation
Khatko Zuret Nurbievna, Doctor of Technical Sciences, an associate professor, head of the Department of Food Technology and Catering
E. V. Naumova
FSBEI of HE «Maykop State Technological University»
Russian Federation
Russian Federation
Naumova Ekaterina Vladimirovna, a master student
References
1. Berdyshnikova O.N., Sidorova O.A. The effect of starters cultivated on different nutrient media on ensuring the microbiological safety of bakery products // Bakery production. 2011. No. 6. P. 11.
2. Bobreneva I.V. Functional food. SPb.: Intermedia, 2012. 180 p.
3. Bogatyreva T.G. New food starters // Bread products. 2009. No. 3. P. 12.
4. Gizatov A.Ya., Gizatova N.V. Use of vegetable pectin is a way to create a healthy diet // Innovative technologies in the food industry: science, education and production: materials of the International scientific and technical conference (correspondence). Voronezh, 2013. P. 36.
5. Development of sourdough technology for the production of functional bread / E.P. Ivanova [et al.] // Issues of modern science and practice. 2014. No. 1. P. 264.
6. Collection of technological instructions for the production of bread and bakery products from 07/07/1988: a collection.
7. Pectin Substances Specification / Type APC 167B / Company Yantai Andre Pectin Co., Ltd. (China) [Electronic resource]. URL: https://soyuzopttorg.com/about/postavshiki/andre_pectin.
8. Specification of pectin substances / type APA 104 / Company Yantai Andre Pectin Co., Ltd. (China) [Electronic resource]. URL: https://soyuzopttorg.com/about/postavshiki/andre_pectin.
9. Khatko Z.N. Beet pectin of multifunctional purpose: properties, technologies, application. Maykop: MSTU, 2012. 244 p.
10. Khatko Z.N., Naumova E.V. The influence of pectin substances on the activation of the production of starters used in the production of rye-wheat bread // Food and processing industry technologies of the AIC healthy food products. 2017. No. 4(18). P. 35-42.
Review
For citations:
Khatko Z.N., Naumova E.V. The effect of pectin substances on the activation of starters for rye-wheat mini bread. New Technologies. 2020;(1):75-86. (In Russ.) https://doi.org/10.24411/2072-0920-2020-10108
Views:
469
Email this article 
