TECHNOLOGICAL ASPECTS OF THE USE OF TEFF FLOUR IN COURSE OF ORGANIC BREAD PRODUCTION

Authors

  • Nataliia Falendysh Національний університет харчових технологій, м. Київ, Україна
  • Inna Zinchenko Національний університет харчових технологій, м. Київ, Україна
  • Mariia Blazhenko Національний університет харчових технологій, м. Київ, Україна

DOI:

https://doi.org/10.31073/foodresources2020-14-19

Keywords:

органічні продукти, сертифікація, борошно з тефу, фізіологічно-функціональні інгредієнти, питомий об’єм тіста, пористість хліба

Abstract

Nowadays production and consuming of the organic food is crucial in terms of nation’s health. Undoubtedly, there is a direct link between human’s health, products and environmental quality. Organic food is safer, has more nutrients as well as tastes better as compared to conventional one. The article outlines analysis of possible use of organic teff flour for the production of organic bread from wheat flour. The use of teff flour provides the possibility to increase the nutritional value of bread through the increase of protein, unsaturated fatty acids, minerals and vitamins level of the product. The purpose of the research is to determine the reasonable dosage of teff flour in course of production of organic bread from wheat flour as well as to determine of the teff flour effect on technological process, quality of dough and bread. For the research purposes there were used the standard methods of research of semi-finished and finished products as well as special methods of research of physical, chemical and technological processes. It is determined that the injection of 10% and 20% teff flour facilitates intensification of the fermentation of the dough and shortens the dough stand duration. The analysis revealed that the injection of teff flour in proportion of 10% allows to procure bread that only slightly inferior as compared to the control sample in terms of its organoleptic, physical and chemical parameters. The conducted analysis shows that the process of bread staling becomes less intensive where the teff flour is added to bread. It is determined that the addition of 10% (by mass) of teff flour in the dough procures the appropriate quality of the bread and facilitates its enrichment with physical functional ingredients.

Downloads

Download data is not yet available.

References

https://doi.org/10.31073/foodresources2020-14-19

Simakhina G., Ivanov S., Naumenko N. (2015). Tekhnologia ozdorovchykh productiv: navch. posib. [Technology of the health-improving products: textbook] Kyiv: NUKHT, 2015. 402 p. [in Ukrainian].

Mylovanov Ye. (2018). Perevagy organichnykh prodyktiv [Advantages of organic products]. Kyiv: Organik Print. 32 p. [in Ukrainian].

Smoliar V. (2000). Fiziologiia ta hihiiena kharchuvannia. [Nutrition physiology and hygiene]. Kyiv: Health. 166 p. [in Ukrainian].

Drobot V., Mykhonik L., Semenova A, Falendysh N. (2018). Boroshno starodavnikh pshenyts, produktiv perepobky krupianych kultur ta shrotu u tekhnologii khliba: monogr.[Flour from ancient wheat, cereal crops recycled products as well as oil seed coarse meal in bread technologies] K.:ProfKnyga, 188 p. [in Ukrainian].

Ruzhytska N., Lebedenko T. (2009). Vykorystannia syrovyny roslynnoho pohodzhennia v khlibopekarskomu vyrobnytstvi [The use of floral origin materials in bakery industry]: materialy Vseukrainskoi nauchno-prakticheskoj konferencii. [materials of the All-Ukrainian scientific-practical conference for students]. Lviv, p. 29-30. [in Ukrainian].

Vershinina O., Kornen S. (2000). Primenenie pishchevykh dobavok v tekhnologii khlebopechenia [The use of nutritional supplements in baking technology]. Izvestia Vuzov. Pishchevaia tekhnologiia [Universities news. Food technology]. № 5. P. 27-30. [in Russian].

Stopa L. (2016). Teff abissinskii – novaya alternative [Abyssinian teff – new alternative]. Zerno [Grain]. № 5. P. 10-12. [in Russian].

Baranov V., Ustymenko H. (1994). Mir kulturnykh rasteniy. [The world of cultivated plants]. Moskva: Mycl, 381 c. [in Russian].

Strutynska L. (2019). Analiz pozhyvnoi tsinnosti nasinnia tefa yak alternatyvnoi bezglyutenovoi syrovyny. [Analysis of the nutritional value of tefa seeds as an alternative gluten-free primary good] Innovatsiini pidkhody do rozvytku suchasnoi nauky [Innovative approaches to the development of contemporary science]:zb. tezdop. mizhnar. nauk.-prakt. Internet-konf., Dnipro, 28 lyut. 2019 r. Dnipro: NOK, P. 16-21.[in Ukrainian].

Drobot V. (2006). Laboratornyi praktykum z tethnologii khlibopekarskogo ta makaronnogo vyrobnytstv:navch. Posib [Laboratory practicum on the technology of bakery and macaroni production]. K.:Tsentr navchalnoi literatury, 341 p. [in Ukrainian].

Downloads

Published

2020-06-25

How to Cite

Falendysh, N., Zinchenko, I., & Blazhenko, M. (2020). TECHNOLOGICAL ASPECTS OF THE USE OF TEFF FLOUR IN COURSE OF ORGANIC BREAD PRODUCTION. FOOD RESOURCES, 8(14), 185–195. https://doi.org/10.31073/foodresources2020-14-19

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.