INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF PRODUCTION AND QUALITY OF BREAD FROM SPELT FLOUR

Authors

  • Oksana Naumenko Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Tetiana Polonska Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Inna Hetman Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Nataliia Biela Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Kostiantyn Korolyuk Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Halyna Bohdan Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна

DOI:

https://doi.org/10.31073/foodresources2020-14-14

Keywords:

спельтове борошно, технологічні фактори, показники якості, хлібобулочні вироби, показники якості

Abstract

The article is devoted to the research of the parameters and modes of technological process of high quality bread production using spelt flour. The quality indicators of spelt flour of the main producers’ of Ukraine of different grades are investigated. The results of research of structural and mechanical properties of spelt flour of different grade in comparison with wheat on the Mixolab device are covered. According to the kneading index, wholemeal spelt flour took longer to dough formation of the required consistency and, accordingly, the dough system was stronger and more resistant to mechanical influences (5,54 min vs. 4.20 min for wheat flour) due to the chemical composition of the flour. Due to the increased amount of dietary fiber, whole grain spelt flour had a water absorption capacity greater by 2,3% compared to high-grade wheat flour. During the heating, higher grade spelt flour and whole grain flour were less diluted than wheat flour, which is associated with lower amylolytic activity. The influence of spelt flour in mixtures with wheat flour on the parameters of the technological process and the quality of finished bread has been studied. Whole-grain spelt flour had a 33,2% lower specific volume of bread made from a mixture of first-grade wheat flour and whole-grain spelt flour (70:30). Bread made of a mixture of spelt and wheat flour had a higher porosity by 14,5% compared to bread made only of spelt flour, it was more developed, uniform, thin-walled. A comparative evaluation of different methods of dough preparation was carried out and technological regulations for bread production using spelt flour were developed. The efficiency of using spelt flour in the technology of wheat bread varieties is established.

Downloads

Download data is not yet available.

References

https://doi.org/10.31073/foodresources2020-14-14

Drobot V, Mykhonik L, Semenova A, Falendish N. (2018) Boroshno starodavnikh pshenyts, produkty pererobky krupianykh kultur ta shroty u tekhnolohiyi khliba: monohr [Flour of ancient wheat, cereal grain processing and bread crumbs: monograph]. Kyiv: ProfKnyga, 188 p. [in Ukrainian].

Tverdokhlib O, Golik O, Ninieva A, Boguslavsky R. (2013) Spelta i polba v orhanichnomu zemlerobstvi. [Spelt and polb in organic farming]. Posibnyk ukrayinskoho khliboroba [Guide for Ukrainian farmers]. P. 154–155. [in Ukrainian].

Zrcková M., Capouchová I., Konvalina P., Janovská D. Technological quality of minor wheat species from organic farming and possibilities of their us. Acta Fytotechnica et Zootechnica. 2015. №18. P. 142–144.

Wieser H. Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types. European Food Research and Technology. 2000. №211. P. 262–268.

Pisarets O, Bela N (2019) Zastosuvannya spelʹtovoho boroshna v tekhnolohiyi pshenychnoho khliba. [The use of spelled flour in the technology of wheat bread]. Prodovolʹchi resursy. [Food resources]. №12. P. 136-141. https://doi.org/10.31073/foodresources2019-12-15

Kohajdova Z., Karovicova J. (2007). Effect of incorporation of spelt flour on the dough properties and wheat bread quality. Nauka. Technologia. Jakość. № 4 (53). P. 36–45.

Phillips G. O., Williams P. A. Handbook of Food Proteins. Philadelphia: Woodhead Publishing, 2011. 464 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Drobot V., Arsenjeva L., Bilyk О. and others. (2006) Laboratornyy praktykum z tekhnolohiyi khlibopekarskoho ta makaronnoho vyrobnytstv : navch. posib. [Laboratory practice of the technology of baking and pasta production: textbook. Kyiv: Centr navch. lit-ry, [Center for Educational Literature] 341 p. [in Ukrainian].

Downloads

Published

2020-06-25

How to Cite

Naumenko, O., Polonska, T., Hetman, I., Biela, N., Korolyuk, K., & Bohdan, H. (2020). INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF PRODUCTION AND QUALITY OF BREAD FROM SPELT FLOUR. FOOD RESOURCES, 8(14), 137–144. https://doi.org/10.31073/foodresources2020-14-14

Issue

Vol. 8 No. 14 (2020): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.