E. S. Statsenko, O. V. Litvinenko, N. Yu. Korneva
All-Russian Scientific Research Institute of Soybean, Ignat`evskoe shosse, 19, Blagoveshchensk, Amur region, 675027, Russian Federation
Abstract. The nutritional value of traditional food products can be increased by introducing food additives of plant origin, containing valuable micronutrients. The purpose of the study was to develop a technology for the production of a long loaf enriched with a protein-vitamin-mineral ingredient (PVMI) made from biotechnologically modified soybean seeds. PVMI, wheat flour, and other dry components were added when kneading the dough. At the first stage, we examined the samples of bakery products with a mass fraction of additives to wheat flour in the recipe from 10% to 30%. The analysis of the organoleptic characteristics of the finished product showed that the optimal amount of PVMI introduced was 20% of the weight of wheat flour. Rational production parameters of bakery products with an acidity index of 3.0 degrees T were as follows: fermentation time – 240 minutes, final proofing – 40 minutes. The protein content in the long loaf enriched with PVMI in the optimal dose increased by 4.8 g per 100 g of the product, compared to the product made using traditional technology; the fat content increased by 0.5 g; the ash content – by 0.4 g; the dietary fibre content – by 0.6 g; the vitamin E content – by 0.36 mg; the vitamin B1 content – by 0.2 mg; the choline content – by 57.58 mg; the amount of total carbohydrates decreased by 6.1 g. The degree of satisfaction of the daily physiological requirement with vitamin B1, choline and beta-carotene, potassium, calcium, magnesium when using 100 g of the developed bakery product exceeded 15% that made it possible to classify it as a product enriched with functional food ingredients.
Keywords: long loaf; soy; flour; ingredient; technology; formulation; protein; vitamins; minerals; nutritional value.
Author Details: E. S. Statsenko, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); O. V. Litvinenko, Cand. Sc. (Vet.), leading research fellow, acting head of the laboratory; N. Yu. Korneva, research assistant.
For citation: Statsenko ES, Litvinenko OV, Korneva NYu [Development of technology for the production of an enriched bakery product]. Dostizheniya nauki i tekhniki APK. 2020; 34(8):111-14. Russian. doi: 10.24411/0235-2451-2020-10820.