Prediction of quality indicators of bakery products using functional additives
Bakery products occupy an important place in the structure of nutrition. They are products of daily demand. That is why an important area of research is the enrichment of bakery products with nutrients, vitamins, macro and microelements. The article discusses various types of functional additives us...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2024-09-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1624 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849388316160425984 |
|---|---|
| author | V. V. Plotnikova Ya. V. Maloletkova S. V. Susarev |
| author_facet | V. V. Plotnikova Ya. V. Maloletkova S. V. Susarev |
| author_sort | V. V. Plotnikova |
| collection | DOAJ |
| description | Bakery products occupy an important place in the structure of nutrition. They are products of daily demand. That is why an important area of research is the enrichment of bakery products with nutrients, vitamins, macro and microelements. The article discusses various types of functional additives used in baking, such as celery stalks, brown algae powder, pumpkin, barley, sorghum, etc. Research on the development of recipes for gluten-free products has recently gained the greatest popularity. When choosing an alternative raw material for the experiment, we analyzed the growing conditions of Jerusalem artichoke. It was found out that this plant is unpretentious to growing conditions, which accumulates much less nitrates and heavy metals than other plants, and is resistant to many diseases and pests. The chemical composition of jerusalem artichoke is unique. Tubers contain all the essential amino acids, dietary fiber, minerals and vitamins. During the experiment, in the recipe of the loaf, wheat flour was replaced with jerusalem artichoke flour in a dosage of 20, 30 and 40%. The sample with the addition of 30% jerusalem artichoke flour had the best organoleptic characteristics. To simplify the creation of recipes for bakery products with functional additives, a system for predicting the quality of bakery products is being developed, which allows controlling the output parameters of the product based on initial data. |
| format | Article |
| id | doaj-art-0c843b6eff164ecdb621a22dabcff8d3 |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2024-09-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-0c843b6eff164ecdb621a22dabcff8d32025-08-20T03:42:20ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2024-09-010211812510.37493/2307-910X.2024.2.111588Prediction of quality indicators of bakery products using functional additivesV. V. Plotnikova0Ya. V. Maloletkova1S. V. Susarev2Samara State Technical UniversitySamara State Technical UniversitySamara State Technical UniversityBakery products occupy an important place in the structure of nutrition. They are products of daily demand. That is why an important area of research is the enrichment of bakery products with nutrients, vitamins, macro and microelements. The article discusses various types of functional additives used in baking, such as celery stalks, brown algae powder, pumpkin, barley, sorghum, etc. Research on the development of recipes for gluten-free products has recently gained the greatest popularity. When choosing an alternative raw material for the experiment, we analyzed the growing conditions of Jerusalem artichoke. It was found out that this plant is unpretentious to growing conditions, which accumulates much less nitrates and heavy metals than other plants, and is resistant to many diseases and pests. The chemical composition of jerusalem artichoke is unique. Tubers contain all the essential amino acids, dietary fiber, minerals and vitamins. During the experiment, in the recipe of the loaf, wheat flour was replaced with jerusalem artichoke flour in a dosage of 20, 30 and 40%. The sample with the addition of 30% jerusalem artichoke flour had the best organoleptic characteristics. To simplify the creation of recipes for bakery products with functional additives, a system for predicting the quality of bakery products is being developed, which allows controlling the output parameters of the product based on initial data.https://msi.elpub.ru/jour/article/view/1624functional productsnon-traditional raw materialspredictive assessmentautomated control |
| spellingShingle | V. V. Plotnikova Ya. V. Maloletkova S. V. Susarev Prediction of quality indicators of bakery products using functional additives Современная наука и инновации functional products non-traditional raw materials predictive assessment automated control |
| title | Prediction of quality indicators of bakery products using functional additives |
| title_full | Prediction of quality indicators of bakery products using functional additives |
| title_fullStr | Prediction of quality indicators of bakery products using functional additives |
| title_full_unstemmed | Prediction of quality indicators of bakery products using functional additives |
| title_short | Prediction of quality indicators of bakery products using functional additives |
| title_sort | prediction of quality indicators of bakery products using functional additives |
| topic | functional products non-traditional raw materials predictive assessment automated control |
| url | https://msi.elpub.ru/jour/article/view/1624 |
| work_keys_str_mv | AT vvplotnikova predictionofqualityindicatorsofbakeryproductsusingfunctionaladditives AT yavmaloletkova predictionofqualityindicatorsofbakeryproductsusingfunctionaladditives AT svsusarev predictionofqualityindicatorsofbakeryproductsusingfunctionaladditives |