Microbial Safety of Bakery Products

2002 ◽  
Author(s):  
James Smith ◽  
Daphne Phillips Daifas ◽  
Wassim El-Khoury ◽  
John Austin
Keyword(s):  
Bakery Products ◽  
Microbial Safety

Influence of baking method and recipe composition of bakery products on the color characteristics of their surface

2020 ◽  
Vol 29 (1) ◽  
pp. 56-59
Author(s):  
F.K. Khuzin ◽  
◽  
T.A. Yamashev ◽  
A.V. Kanarsky ◽  
V.M. Gematdinova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Color Characteristics

Research of the influence of batata processing products on the quality of bakery products

2020 ◽  
Vol 29 (4) ◽  
pp. 40-45
Author(s):  
V.A.K. Sagi ◽  
◽  
E.V. Nevskaya ◽  
A.G. Zueva ◽  
◽  
...  
Keyword(s):  
Bakery Products

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Development of the baking composite mixture with a high content of protein enriched bakery products

2019 ◽  
Vol 28 (9) ◽  
pp. 53-55
Author(s):  
I.A. Turina ◽  
◽  
E.V. Nevskaya ◽  
O.E. Turina ◽  
A.E. Borisova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Composite Mixture

Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

2019 ◽  
Vol 28 (1) ◽  
pp. 49-52
Author(s):  
V.A. K. Sagi ◽  
◽  
G.G. Yusupova ◽  
E.V. Nevskaya ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bakery Products ◽  
Quality Factors

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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