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Vol. 27 (2024 year), No. 3, DOI: 10.21443/1560-9278-2024-27-3

Posnova G. V., Ivanova N. G.
Development of technology for pita bread with increased nutritional value

The majority of the population living in large cities and some regions of the Russian Federation show signs of decreased immunity, most often manifested in colds. One of the ways to strengthen the human body’s immune system is to eliminate the deficiency of vitamins that have immunomodulatory properties. While developing the technology for the pita bakery product, dough has been prepared from a mixture of high-grade rye and wheat flour in equal quantities. As a source of vitamins that have a beneficial effect on the human immune system, a solution of pine needles has been added instead of half the amount of water. As a source of vitamin C, black currant and cranberry puree are used in the ratio of 1 : 1. An additional source of nutrients with immunomodulatory properties is dry ginger root powder added to the stuffing in an amount of 2 % by weight of the stuffing. Apple pectin has been used to stabilize the stuffing. A solution of pine needles is prepared by mixing an alcoholic infusion of pine needles and an aqueous decoction of pine needles in a ratio of 1 : 4. The pine needle solution has been used to replace half the amount of water used to prepare the dough. The developed bakery product "Pita with berry stuffing" is prepared with a ratio of pita to stuffing of 1 : 2 by weight. The developed bakery product can be recommended for stimulating and strengthening the immune system due to the additional inclusion of vitamins (C, K, A, B2, B6, B12) in the diet with beneficial effect on the human immune system, including for residents of the northern regions of Russia.

(in Russian, стр.12, fig. 5, tables. 8, ref 24, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Ivanova N. G., Volkonskaya A. A.
Breadstick technology for women nutrition during preconception preparation, pregnancy and lactation periods

During pregnancy, the female body experiences an increased need for essential substances. In the course of developing the technology of breadsticks, spinach puree (30 %), melange (15 %) and grated Parmesan cheese (8 %) have been added as sources of B vitamins, calcium and magnesium, which have a beneficial effect on the heart, blood vessels and nervous system of a pregnant woman. Whole-ground chickpea flour mixed with first-grade wheat flour in a ratio of 1 : 3 has been used as an additional source of protein. The addition of additional ingredients has given the developed products a distinct taste and aroma. Increased acidity has not had a negative effect on the organoleptic properties of the finished product. The increase in crumb moisture has been due to the addition of spinach puree, which makes it possible to increase the estimated yield of products by 3–5 %. The data of determining the nutritional value by the calculation method show that the consumption of 100 g of the developed bread sticks satisfies the daily requirement of a woman in the first trimester of pregnancy for protein (23 %), vitamin K (about 71.7 %), vitamin B2 (11.1 %), vitamin B6 (10.0 %), vitamin B12 (6.7 %), folates (28.0 %), calcium (13.4 %), magnesium (19.4 %). The bakery product Palochki-Vyruchalochki is recommended for the prevention and elimination of micronutrient deficiency in women during pregravid preparation, as well as during pregnancy and subsequent lactation.

(in Russian, стр.0, fig. 4, tables. 3, ref 26, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 3, DOI: 10.21443/1560-9278-2025-28-3

Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N.
Development of bakery product technology intended for the prevention of bone system diseases

Reduced bone mineralization, osteopenia, and osteoporosis are socially significant diseases that negatively affect the quality of life. When developing the technology for a bakery product made from premium wheat flour intended for the prevention of skeletal diseases, morel powder has been added to the product recipe as a source of vitamin D, and chia seeds have been added as a source of calcium and magnesium. Experimental samples of the product have acquired a light mushroom flavor and smell, a chia seed flavor, and are characterized by uniform porosity and a large number of dark inclusions. Studies have shown that with an increase in the amount of morel powder, the acidity of the bakery product increases and a decrease in its volume is observed. The optimal amount of morel powder and chia seeds is taken to be 6.67 and 15 % of the flour weight, respectively. Chia seeds absorb water well, so it is advisable to increase the dough moisture by 1 % and the dosage of seeds to 15 % of the flour weight. The developed bakery product "Osteokhleb" provides the daily requirement of an adult for vitamin D by 16.1 %, calcium – by 12.3 %, magnesium – by 21.3 %. The product is recommended for inclusion in a diet aimed at preventing diseases of the skeletal system and including nutrients that have a beneficial effect on the functioning of the musculoskeletal system.

(in Russian, стр.11, fig. 2, tables. 5, ref 18, AdobePDF, AdobePDF 0 Kb)