The use of corn and buckwheat flour in the production of bakery products
Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2024-01-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/701 |
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| author | E. N. Efremova A. I. Belyaev N. Y. Petrov E. A. Zenina |
| author_facet | E. N. Efremova A. I. Belyaev N. Y. Petrov E. A. Zenina |
| author_sort | E. N. Efremova |
| collection | DOAJ |
| description | Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study the organoleptic quality indicators of the experimental sample; to conduct a study on physical and chemical quality indicators of the experimental sample; to determine the economic feasibility of using a new recipe in bread production. The research was carried out on the basis of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University. To expand the range of bakery products, 40% of corn flour and 10% of buckwheat flour were used to replace 50% of wheat flour. The bread was baked using the non-steam method. When conducting an organoleptic assessment of bread, the experimental sample complied with the requirements of GOST 27669-88 «Wheat baking flour. Method of trial laboratory bread baking.» The taste became sweeter, the porosity became fine and thin-walled, and the color of the crumb became light brown. According to physicochemical indicators, the experimental sample was 56 g larger in bread volume, and the crumb moisture content was 43%. The economic efficiency of bread production was calculated. The profitability of experimental bread production was 44%, which was 14% higher than the control (wheat) sample. I t is recommended to produce bread using a combination of three types of flour, to increase the output at enterprises. This type of bread, in terms of organoleptic and physico-chemical indicators, has proven itself to be a more advantageous example of a bakery product compared with wheat bread. |
| format | Article |
| id | doaj-art-5da8a4f801d2499ea32559c6e4056696 |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2024-01-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-5da8a4f801d2499ea32559c6e40566962025-08-20T03:20:22ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292024-01-01194727910.47370/2072-0920-2023-19-4-72-79631The use of corn and buckwheat flour in the production of bakery productsE. N. Efremova0A. I. Belyaev1N. Y. Petrov2E. A. Zenina3FSBEI HE «Volgograd State Agrarian University»FSBSI «Federal Scientific Center for Agroecology, Integrated Land Reclamation and Protective Afforestation of the Russian Academy of Sciences»FSBEI HE «Volgograd State Agrarian University»FSBEI HE «Volgograd State Agrarian University»Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study the organoleptic quality indicators of the experimental sample; to conduct a study on physical and chemical quality indicators of the experimental sample; to determine the economic feasibility of using a new recipe in bread production. The research was carried out on the basis of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University. To expand the range of bakery products, 40% of corn flour and 10% of buckwheat flour were used to replace 50% of wheat flour. The bread was baked using the non-steam method. When conducting an organoleptic assessment of bread, the experimental sample complied with the requirements of GOST 27669-88 «Wheat baking flour. Method of trial laboratory bread baking.» The taste became sweeter, the porosity became fine and thin-walled, and the color of the crumb became light brown. According to physicochemical indicators, the experimental sample was 56 g larger in bread volume, and the crumb moisture content was 43%. The economic efficiency of bread production was calculated. The profitability of experimental bread production was 44%, which was 14% higher than the control (wheat) sample. I t is recommended to produce bread using a combination of three types of flour, to increase the output at enterprises. This type of bread, in terms of organoleptic and physico-chemical indicators, has proven itself to be a more advantageous example of a bakery product compared with wheat bread.https://newtechology.mkgtu.ru/jour/article/view/701corn flourbuckwheat flourglutenorganoleptic characteristicseconomic efficiencycrumbaciditypackingporosity |
| spellingShingle | E. N. Efremova A. I. Belyaev N. Y. Petrov E. A. Zenina The use of corn and buckwheat flour in the production of bakery products Новые технологии corn flour buckwheat flour gluten organoleptic characteristics economic efficiency crumb acidity packing porosity |
| title | The use of corn and buckwheat flour in the production of bakery products |
| title_full | The use of corn and buckwheat flour in the production of bakery products |
| title_fullStr | The use of corn and buckwheat flour in the production of bakery products |
| title_full_unstemmed | The use of corn and buckwheat flour in the production of bakery products |
| title_short | The use of corn and buckwheat flour in the production of bakery products |
| title_sort | use of corn and buckwheat flour in the production of bakery products |
| topic | corn flour buckwheat flour gluten organoleptic characteristics economic efficiency crumb acidity packing porosity |
| url | https://newtechology.mkgtu.ru/jour/article/view/701 |
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