Development of a bread recipe with added french willow infusion
The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The component...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2024-10-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/769 |
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| author | N. L. Lopayeva E. S. Smirnova E. V. Razhina L. M. Stakheeva P. S. Galushina I. M. Khairova |
| author_facet | N. L. Lopayeva E. S. Smirnova E. V. Razhina L. M. Stakheeva P. S. Galushina I. M. Khairova |
| author_sort | N. L. Lopayeva |
| collection | DOAJ |
| description | The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product. |
| format | Article |
| id | doaj-art-1b6336fc087d4efabaf62cc686deed9e |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2024-10-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-1b6336fc087d4efabaf62cc686deed9e2025-08-20T03:20:22ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292024-10-01203506010.47370/2072-0920-2024-20-3-50-60685Development of a bread recipe with added french willow infusionN. L. Lopayeva0E. S. Smirnova1E. V. Razhina2L. M. Stakheeva3P. S. Galushina4I. M. Khairova5Ural State Agrarian UniversityUral State Agrarian UniversityUral State Agrarian UniversityUral State Agrarian UniversityUral State Agrarian UniversityUral State Agrarian UniversityThe article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product.https://newtechology.mkgtu.ru/jour/article/view/769breadflourfrench willow infusionfunctional productsincreasing porosityorganoleptic propertiesaciditybread sourdough |
| spellingShingle | N. L. Lopayeva E. S. Smirnova E. V. Razhina L. M. Stakheeva P. S. Galushina I. M. Khairova Development of a bread recipe with added french willow infusion Новые технологии bread flour french willow infusion functional products increasing porosity organoleptic properties acidity bread sourdough |
| title | Development of a bread recipe with added french willow infusion |
| title_full | Development of a bread recipe with added french willow infusion |
| title_fullStr | Development of a bread recipe with added french willow infusion |
| title_full_unstemmed | Development of a bread recipe with added french willow infusion |
| title_short | Development of a bread recipe with added french willow infusion |
| title_sort | development of a bread recipe with added french willow infusion |
| topic | bread flour french willow infusion functional products increasing porosity organoleptic properties acidity bread sourdough |
| url | https://newtechology.mkgtu.ru/jour/article/view/769 |
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