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ENRICHING BREAD WITH SPELT FLOUR BY UNSATURATED FATTY ACIDS
https://doi.org/10.31073/foodresources2022-18-09
Oksana Naumenko, Tetiana Polonska, Iryna Radzievska, Halyna Bogdan, Inna Hetman, Svitlana Bokova
Pages: 90-99
https://doi.org/10.31073/foodresources2022-18-09
Oksana Naumenko, Tetiana Polonska, Iryna Radzievska, Halyna Bogdan, Inna Hetman, Svitlana Bokova
Pages: 90-99
Abstract
The aim of the work was to enrich spelled bread with unsaturated fatty acids to create a complete balanced product for daily nutrition, taking into account the biological properties of metabolism in the body. Research methods. The study of the kinetics of model oxidation oils of different degrees of unsaturation (sunflower, mustard, sesame, blended) was carried out by peroxide number(PN) by the standard method of indicator titration. The experiment on the oxidation of the studied oils was carried out at a temperature of 200°C with free access of air. The process was monitored by the value of the PN until reaching 10 mmol 1/2 O / kg. For laboratory baking of bread used steamless method in two stages of sourdough. In this method, the dough was immediately kneaded using a laboratory kneading machine of the brand. Dough blanks were formed by hand. After fermentation, separation, the formed dough pieces were kept in a thermostat at a temperature of (38 ± 2)°C and relative humidity (78 ± 2)%. Research results. Mustard and sesame oils and their mixture in a ratio of 50/50 were studied. Analysis of the ratios of ɷ-3 / ɷ-6 / ɷ-9 unsaturated acids showed that the composition of individual oils does not meet the requirements of the biological balance of fatty acid composition. Therefore, we have proposed the use of blended mustard-sesame 50/50 oil, the estimated fatty acid composition of which meets the requirements of balanced fat. In particular, the ratio C18: 2ɷ6: C18: 1ɷ9 is 1: 1.73 against the recommended 1: 1.8, and the ratio 18: 3ɷ3: 18: 2ɷ6 - 1: 4.80 against the recommended 1: 5. Blended mustard / sesame oil has been found to be the most stable compared to other oils. The value of its peroxide value increased by 2.8 mmol1 / 2O / kg, the oxidation rate of the blended oil is 0.048, which is lower than the oxidation rate of the other samples. Conclusion. On the basis of the received researches the standard for manufacture of bread "Spelled aromatic" was developed and approved.
Keywords: functional ingredients, bread, functional product
The aim of the work was to enrich spelled bread with unsaturated fatty acids to create a complete balanced product for daily nutrition, taking into account the biological properties of metabolism in the body. Research methods. The study of the kinetics of model oxidation oils of different degrees of unsaturation (sunflower, mustard, sesame, blended) was carried out by peroxide number(PN) by the standard method of indicator titration. The experiment on the oxidation of the studied oils was carried out at a temperature of 200°C with free access of air. The process was monitored by the value of the PN until reaching 10 mmol 1/2 O / kg. For laboratory baking of bread used steamless method in two stages of sourdough. In this method, the dough was immediately kneaded using a laboratory kneading machine of the brand. Dough blanks were formed by hand. After fermentation, separation, the formed dough pieces were kept in a thermostat at a temperature of (38 ± 2)°C and relative humidity (78 ± 2)%. Research results. Mustard and sesame oils and their mixture in a ratio of 50/50 were studied. Analysis of the ratios of ɷ-3 / ɷ-6 / ɷ-9 unsaturated acids showed that the composition of individual oils does not meet the requirements of the biological balance of fatty acid composition. Therefore, we have proposed the use of blended mustard-sesame 50/50 oil, the estimated fatty acid composition of which meets the requirements of balanced fat. In particular, the ratio C18: 2ɷ6: C18: 1ɷ9 is 1: 1.73 against the recommended 1: 1.8, and the ratio 18: 3ɷ3: 18: 2ɷ6 - 1: 4.80 against the recommended 1: 5. Blended mustard / sesame oil has been found to be the most stable compared to other oils. The value of its peroxide value increased by 2.8 mmol1 / 2O / kg, the oxidation rate of the blended oil is 0.048, which is lower than the oxidation rate of the other samples. Conclusion. On the basis of the received researches the standard for manufacture of bread "Spelled aromatic" was developed and approved.
Keywords: functional ingredients, bread, functional product
References
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2. Tverdokhlib O., Golik O., Ninieva A., Boguslavsky R. (2013). Spelʹta i polba v orhanichnomu zemlerobstvi. Posibnyk ukrayinsʹkoho khliboroba. [Spelta and spelled in organic farming. Handbook of Ukrainian farmers]. P. 154–155. [in Ukrainain].
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4. Morhauer Н., Holman R.T. (1963). The effect of dose level of essential fatty acids upon fatty composition of the rat liver. J. Lipid Res. Vol. 4. P. 151-159.
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8. Byelinsʹka A. (2011). Tekhnolohiya kupazhovanoyi oliyi pidvyshchenoyi biolohichnoyi tsinnosti. [Technology of blended oil of high biological value]. Avtoref. dys. kand. tekh. nauk. spets. 05.18.06 «Tekhnolohiya zhyriv, oliy ta parfumerno-kosmetychnykh produktiv» K.: NUKHT.
9. Drobot V., Mykhonik L., Semenova A., Falendysh N. (2018) Boroshno starodavnikh pshenytsʹ, produkty pererobky krupʺyanykh kulʹtur ta shroty u tekhnolohiyi khliba: monohrafiya. [Ancient wheat flour, cereal products and meal in bread technology: a monograph]. Kyiv: ProfKnyha. 188 p.
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11. Zrcková M., Capouchová I., Konvalina P., Janovská D. (2015). Technological quality of minor wheat species from organic farming and possibilities of their us. Acta Fytotechnica et Zootechnica. №18. P. 142–144.
12. Wieser H. (2000). Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types. European Food Research and Technology. №211. P. 262–268.
13. Pysaretsʹ O., Byela N. (2019). Zastosuvannya spelʹtovoho boroshna v tekhnolohiyi pshenychnoho khliba. [The use of spelled flour in the technology of wheat bread]. Prodovolʹchi resursy. №12. P. 136-141.
14. 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.
15. Phillips G. O., Williams P. A. (2011). Handbook of Food Proteins. Philadelphia: Woodhead Publishing, 464 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
1. Pro zatverdzhennya naboriv produktiv kharchuvannya, naboriv neprodovolʹchykh tovariv ta naboriv posluh dlya osnovnykh sotsialʹnykh i demohrafichnykh hrup naselennya: Postanova Kabinetu Ministriv Ukrayiny vid 14.04.2000 № 656 [On approval of sets of foodstuffs, sets of non-food goods and sets of services for the main social and demographic groups of the population: Resolution of the Cabinet of Ministers of Ukraine of 14.04.2000 № 656] URL http://zakon.rada.gov.ua/cgi-bin/laws /main2.cgi. [in Ukrainain]
2. Tverdokhlib O., Golik O., Ninieva A., Boguslavsky R. (2013). Spelʹta i polba v orhanichnomu zemlerobstvi. Posibnyk ukrayinsʹkoho khliboroba. [Spelta and spelled in organic farming. Handbook of Ukrainian farmers]. P. 154–155. [in Ukrainain].
3. Zrcková M., Capouchová I., Konvalina P., Janovská D. (2015). Technological quality of minor wheat species from organic farming and possibilities of their us. Acta Fytotechnica et Zootechnica. №18. P. 142–144.
4. Morhauer Н., Holman R.T. (1963). The effect of dose level of essential fatty acids upon fatty composition of the rat liver. J. Lipid Res. Vol. 4. P. 151-159.
5. Electronic resource. Access mode: http://www.medcollege.te.ua/sayt1/Lecturs/Osnovu_profilaktuchnoi_mrducunu_lection/ Lection_4.htm [in Ukrainain].
6. Ivanov S., Peshuk L., Radziyevsʹka I. (2013). Tekhnolohiya kupazhovanykh zhyriv zbalansovanoho zhyrnokyslotnoho skladu: monohrafiya. [Technology of blended fats with a balanced fatty acid composition: a monograph] Kyiv: NUKHT, 2013. 210 p. [in Ukrainain].
7. Martin-Polvillo М., Marquez-Ruiz G., Dobarganes M.C. (2004). Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. JAOCS. 2004. № 81. Р. 57–83.
8. Byelinsʹka A. (2011). Tekhnolohiya kupazhovanoyi oliyi pidvyshchenoyi biolohichnoyi tsinnosti. [Technology of blended oil of high biological value]. Avtoref. dys. kand. tekh. nauk. spets. 05.18.06 «Tekhnolohiya zhyriv, oliy ta parfumerno-kosmetychnykh produktiv» K.: NUKHT.
9. Drobot V., Mykhonik L., Semenova A., Falendysh N. (2018) Boroshno starodavnikh pshenytsʹ, produkty pererobky krupʺyanykh kulʹtur ta shroty u tekhnolohiyi khliba: monohrafiya. [Ancient wheat flour, cereal products and meal in bread technology: a monograph]. Kyiv: ProfKnyha. 188 p.
10. Drobot V., Arsenʹyeva L., Bilyk O. (Drobot V. Ed.) (2006). Laboratornyy praktykum z tekhnolohiyi khlibopekarsʹkoho ta makaronnoho vyrobnytstv : navch. posib. [Ancient wheat flour, cereal products and meal in bread technology: a monograph]K. : Tsentr navch. lit-ry. 341p.
11. Zrcková M., Capouchová I., Konvalina P., Janovská D. (2015). Technological quality of minor wheat species from organic farming and possibilities of their us. Acta Fytotechnica et Zootechnica. №18. P. 142–144.
12. Wieser H. (2000). Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types. European Food Research and Technology. №211. P. 262–268.
13. Pysaretsʹ O., Byela N. (2019). Zastosuvannya spelʹtovoho boroshna v tekhnolohiyi pshenychnoho khliba. [The use of spelled flour in the technology of wheat bread]. Prodovolʹchi resursy. №12. P. 136-141.
14. 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.
15. Phillips G. O., Williams P. A. (2011). Handbook of Food Proteins. Philadelphia: Woodhead Publishing, 464 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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