A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43920647" target="_blank" >RIV/62156489:43210/21:43920647 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.15587/1729-4061.2021.242648" target="_blank" >https://doi.org/10.15587/1729-4061.2021.242648</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15587/1729-4061.2021.242648" target="_blank" >10.15587/1729-4061.2021.242648</a>

Result language

angličtina

Original language name

A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry

Original language description

The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials - linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However, this research defined the right ways for using them and set as a preliminary work in this field. The study has been carried out in two stages: firstly, linseed flour was added to the rye-wheat bread recipe in an amount of 5; 10; 15; 20 % to the weight of wheat flour. Secondly, dietary fiber was added to these experimental samples, prepared from rice husks without removing amorphous silicon dioxide in an amount of 0.3; 0.5; 0.7 % to the total mass of rye-wheat flour. The optimization of the ratios of the flour components with a simplex-lattice design was carried out and the rheological measurements of dough and bread were conducted on the farinograph and Chopin alveograph. The study results experimentally found that mixtures of rye-wheat flour and linseed flour with the addition of fiber as &quot;medium in strength&quot; give bread with sufficient volume. The recipe optimization parameters indicated that rational percentage of fiber and linseed flour up to 0.5 % and 15 %, respectively allows increasing the nutritional and biological value of finished products, improves the crumb structure, gas-holding and water-holding capacity of bread, which in turn prevents the stale process and thereby increases the shelf life of finished products. The obtained results allow us to suggest that, this recipe optimization model could be used in further research, as studies in this direction are limited.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Eastern-European Journal of Enterprise Technologies

ISSN

1729-3774

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

11

Country of publishing house

UA - UKRAINE

Number of pages

12

Pages from-to

61-72

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85119685391