Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and 87.5%:12.5%. The rheological properties of the dough were studied using the Mixolab (Chopin Technologies, France). The laboratory was located at the Polzunov Altai State Technical University (Barnaul, Russia). The mixolabogram and radial diagram were used to define the differences in the parameters of the rheological profile of the 4 flour samples. With the increase of flaxseed flour in the composition, the mixing time increased from 5.58 to 5.77 minutes, and the stable state of the dough became longer: from 9.25 to 9.67 minutes. The water ab-sorption capacity of flour mixes directly depended on the dosage of flax flour and increased from 69.4 to 72.9%. However, viscosity, amylolytic activity, and retrogradation revealed inversed dependence on the dosage of flax flour. The moisture content of the dough increased from 47.0 to 50.0% and the initial acidity of the dough increased from 2.5 to 3.5 degree with the increasing dosage of flax flour, which changed the dynamics of acidification during fermentation. This resulted in a more rapid maturation of dough and reduced the total fermentation period from 90 to 60 minutes. Thus, the flax flour mixes can be characterized as “fillers” that produce bread of reduced volume. The authors state the optimal dosage of flax flour as 7.5–10.0% and propose various modes of the technological process for obtaining bread with good consumer properties.

Статья посвящена вопросам пищевого использования возобновляемых ресурсов белоксодержащего сырья. На примере международного и отечественного продовольственного рынка прослежены общие тенденции развития относительно нового сектора молочной отрасли – «растительного молока», рассмотрены наиболее популярные торговые марки и чаще всего используемые группы и виды белоксодержащего растительного сырья (бобовые, злаковые, орехоплодные). Охарактеризованы основные и дополнительные компоненты рецептурного состава растительного молока и принятая классификация этого напитка по природе сырья; проанализированы преимущества и недостатки пищевой ценности растительного молока разных видов и основные требования к его коллоидному состоянию. Перечислены основные стадии технологии производства растительного молока, с акцентом на операции и технологические приемы, обеспечивающие физико-химическую стабильность коллоидной системы напитка и его пригодность для промышленных способов стерилизации с целью обеспечения длительного срока годности. Оценен вклад различных технологических факторов в формирование качества растительного молока. Отмечена взаимосвязь между фракционным составом белков сырья – в качестве характеристики потенциальной пригодности для производства растительного молока – и важнейшими технологическими и потребительскими свойствами готового напитка, включая его пищевую ценность.

Статья посвящена исследованию процессов выделения, химической структуры и реологических свойств хитин-глюкановых комплексов из биомассы грибов Armillaria mellea. В результате проведенных исследований было установлено, что выход хитин-глюкановых комплексов составил от 11,0 до 24,9% со степенью деацетилирования от 24 до 55%. Максимальный выход был получен при обработке плодовых тел грибов на стадии депротеинизации 3% водным раствором гидроксида натрия с механическим перемешиванием 225 об/мин в течение 60 мин при 75±5°С. Показано, что степень деацетилирования коррелирует со значениями используемой концентрации щелочи. ИК-спектры полученных образцов хитин-глюкановых комплексов включают полосы поглощения, характерные для валентных и деформационных колебаний связей хитинового и глюканового звеньев и совпадают со спектрами хитин-глюкановых комплексов других грибов. Установлено, что вязкостные характеристики 1% раствора хитин-глюканового комплекса в 2% соляной кислоте в 14 и 190 раз ниже 5 и 10% растворов соответственно. Хранение 1% раствора хитин-глюкановых комплексов в течение 7 суток при 25±2°С сопровождается снижением вязкости, вязкость 5 и 10% растворов остается стабильной.

Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough. Study objects and methods. The experiment featured baking yeast Extra and dry berry extracts of raspberries, aronia, sea buckthorn, and rosehip (LLC Wisterra, Altai Region). The study involved standard and industry-specific control methods of raw materials and semi-finished bakery products, as well as som e standard methods of microbiological analysis. Results and discussion. The raspberry extract (3–4%) suppressed the growth and reproduction of the yeast: after 1 h of exposure, the yeast cell count dropped by 1.5–2 times compared to the control sample. The stimulating effect of the sea buckthorn extract increased the growth rate of yeast cells (up to 40% compared to the control). The extracts of aronia and rosehip had practically no effect on the growth rate of yeast cells. However, 2–3% aronia extract increased the fermentation of the dough, as evidenced by a higher dough fermentation property, which was 2 min versus 3 min at the control after 150 min of exposure. Fruit and berry extracts caused a natural increase in the acidity of the dough, which affected the growth rate of yeast cells. Sea buckthorn extracts increased the acidity so much (up to 4.24 pH units) that it could be regarded as acid stress, which increased the growth rate of yeast cells (1.53×106–1.55×106 vs. 1.10×106 in 1 mL of control sample). The lowest growth rate was detected in the samples with the raspberry extract, which is known to have a strong fungistatic effect: the count of yeast cells decreased by 1.5–2 times after an hour of fermentation. Conclusion. Berry extracts can be of practical interest to bakery enterprises as they help to control yeast fermentation and dough maturation time.

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.