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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Eastern-European Journal of Enterprise Technologies

ISSN

1729-3774

e-ISSN

—

Svazek periodika

5

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

UA - Ukrajina

Počet stran výsledku

12

Strana od-do

61-72

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85119685391