Search

In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in deficient substances, and product energy value were calculated on the basis of information provided by reference books. Adding the extract of flax and other oil-bearing seeds into the dough while mixing resulted in improvement of rheological properties of the dough and organoleptic parame ters of the bread. Functional characteristics of mixed ryewheat bread “ Znatny” are evaluated according to the content of medium rye flour, light wheat flour, sunflower oil, flax seeds, sesame seeds, and sunseed kernels that enrich the product with a lot of macro- and micronutrients necessary for human body, such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Due to oil-bearing seeds and sunflower oil on the list of the ingredients mixed rye-wheat bread “Znatny” is characterized by a higher content of PUFA (2.6g), which are necessary, first of all, for proper functioning of the human body. Mixed rye-wheat bread “ Znatny” exceeds the production analog mixed rye-wheat bread “ Zdorovje” in the content of vitamins E, B1 and B2 by 31.8, 13.8 и 11.1 %, respectively; in the content of food fibers (7,0 г/100 г) by 4.5%. The content of mineral substances (К, Са, Мg, Fе) in mixed rye-wheat bread “ Znatny” compared to the production analog is higher by 3.9, 63.4, 22.6, 4.0 %, respectively. In 100 g of mixed rye-wheat bread "Znatny" there are 23.6 % of average daily physiological human need in polyunsaturated fatty acids, 23.3% of food fibers, 16.2% of magnesium, 18.9% of Iron, 29% of Vitamin E, 22% of Vitamin B1

In order to expand the range of flour confectionary for healthy nutrition, documentation on new gingerbread products with increased food value was developed in 2017-2018. They are Prune gingerbread (kovrizhka) and gingerbread (pryanik) "Zabava", "Fantaziya", "Vdokhnovenie". The nutrition value of new gingerbread products is defined by the content of medium rye flour, sunflower oil, prunes, dried apricots, cocoa powder which enrich the products with many micronutrients necessary for a human body such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Prune gingerbread exceeds the production analog (Tula gingerbread) in the content of food fibers (3.6%), vitamin E (2.9 mg%) and vitamin B1 (0.11 mg%) by 2.25; 4.1 and 1.37 times, respectively. It also has more mineral substances (K, P, Ca, Mg, Fe) in comparison with the control - 2.0; 1.3; 1.4; 2.4; 1.4 times, respectively. Energy value of Prune gingerbread is 8.8% lower than that of the production analog (Tula gingerbread). In 100 grams of Prune gingerbread and gingerbreads "Zabava", "Fantaziya", "Vdokhnovenie" there are from 2.9 to 4.0 g of polyunsaturated linoleic acid that satisfy the minimum body need a day. Gingerbreads "Zabava", "Fantaziya", "Vdokhnovenie" exceed the production analog (gingerbreads “Festivalnye”) in the content of mineral substances (K, Ca, Mg, P, Fe) in total – by 46.4; 98.4; 45.0%, respectively; in food fibers – by 1.7-2.2 times; in vitamin E – by 1.9-2.0 times. New gingerbread products are functional as they contain 26.4-36.4% of average daily body need in PUFA and 29.0-37.0% of vitamin E. Gingerbreads 'Zabava' and 'Fantaziya' contain respectively 17.0 and 20.0% of average daily body need in food fibers and 15.7% – in iron.

The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products is determined by the content of rye peeled flour, sunflower oil, sesame, garlic, fermented rye malt and raisin. They enrich the products with dietary fibers, minerals, vitamins and poly-unsaturated fatty acids. Crispbreads are characterized with high content of poly-unsaturated linolic acid (6.1-8.0 g/100 g of the product), which is included in cell membranes, other structures of tissues and performs a number of important functions in organism. Mineral content (potassium, calcium, magnesium, phosphorus and iron) in rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" is 50.8; 54.8; 90.2 % higher than in the control (crisp bread "Domashnie"). Use of 100 g/ day of rye-wheat crisp bread allows to cover 31.3...33.7% of average daily physiological demand of human in dietary fibers (industrial analogue has only 22.7%). Cake "Osenny" 1.9 times exceeds the control sample (cake "Sportivny") in content of dietary fibers (4.1 g/100 g). Cake "Osenny" has 3.16 g of polyunsaturated fatty acids per 100 g; the main part of which is linolic acid. Cake "Osenny" is 20.8% lower in energy value than control sample. Use of 100 g/day of cake "Osenny" twice increases human physiological need in polyunsaturated fatty acids and dietary fiber as compared to the industrial analogue, cake "Sportivny". Introducing of the new products into manufacturing allows to enlarge the assortment of bread and flour confectioneries with increased nutritional and biological value for adequate nutrition of human in modern world.

Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw material (rye flour and malt) for full or partial substitution of wheat flour with the purpose of broadening of production assortment. It is linked with the fact that rye has the lowest calories content of grain and products of its processing among all cereal crops, and contents much more minerals, microelements, vitamins, and fibers. Its grain contents more essential amino acids than wheat has. Raw materials of other cereal crops along with oil crops are used in new receipts too for heightening of these foodstuffs. Among new products there are documentations for cake “Osenny”, biscuit rolls “Niva” with jam and “Niva” with fruit butter, biscuits “Debyut”, “Stimul”, and “Trio”. New flour confectionaries are differed from existing analogues by heightened (by 23.1.155.6%) content of fibers and lowered (by 1.8.20.8%) energy value. Cake “Osenny”, rolls “Niva” with jam and “Niva” with fruit butter, biscuits “Trio” have high content of polyunsaturated fatty acids that are important for man health. Cake “Osenny” has 3.16 g of these acids per 100 g while its industrial analogue (cake “Sportivny”) has as low as twice content of polyunsaturated acids - 1.53 g / 100 g. Using of rye raw material in production of new confectionary will allow to broad assortment of foodstuff with high nutritional value, to lower cost of raw materials for production, to lower energy potential of diet that is important for rational health type of nutrition of modern human.

New products of the North-East Agricultural Research Institute are presented in article: small-pieces bakery products: "Khlynovskie", "Sel'skie", "Derevenskie" and bread "Vyatsky with buckwheat groats" which are developed from a mix of rye and wheat flour and other raw materials. Use of a medium rye flour, fermented rye malt, flakes of grain crops, oil seeds, prunes, dried apricots, raisin, buckwheat groats, and onions in receipts enriches bakery products with food fibres, mineral substances (potassium, calcium, magnesium, phosphorus, iron), vitamins (В1, В2, Р, РР) and a number of other valuable substances important for a human. Small-pieces bakery products "Khlynovskie", "Sel'skie", and "Derevenskie" contains more basic mineral substances (potassium, calcium, magnesium, phosphorus and iron) than in control samples accordingly on 17.1; 19.5; and 27.0%. Small-pieces bakery products "Sel'skie" and "Derevenskie" differ with raised content of vitamin В1 (on 41.2…47.0% in comparison with analogue - oats bread for a breakfast), and also with the raised content of poly-non-saturated linoleic acid entering into a medical complex of Omega-6. Nutritional value of bread "Vyatsky with buckwheat groats" is defined by the content of a rye flour and a buckwheat groat which protein is most balanced on amino acid complex. Thus protein of buckwheat groats differs with higher content of lysine, valine and leucine, has good comprehensibility, that does buckwheat groats by especially valuable dietary product. The dried onions in a combination with a rye flour and buckwheat groats improve taste and aroma of bread. New bakery products differ from analogues available in manufacture with raised (on 19.3…64.0%) content of food fibres and lower (on 0.4…5.4%) energy value. Use of rye and other kinds of grain and oil raw materials in manufacture of new bakery products will allow to expand assortment of products of the raised nutritional value and will reduce a diet energy potential that is important for correct, rational, healthy type of a food of the modern person.