Tag Archives: rowan powder

1299–1312 N. Dubrovskaya, O. Savkina, L. Kuznetsova, O. Parakhina and L. Usova
Accelerated technology of rye bread with improved quality and increased nutritional value
Abstract |

Accelerated technology of rye bread with improved quality and increased nutritional value

N. Dubrovskaya¹*, O. Savkina², L. Kuznetsova³, O. Parakhina² and L. Usova²

¹Peter the Great St. Petersburg Polytechnic University, Polytechnicheskaya, 29, RU195251 St. Petersburg, Russia
²St. Petersburg branch State Research Institute of Baking Industry, Podbelskogo highway 7, RU196608 St. Petersburg, Pushkin, Russia
³Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street, 9, RU191002 St. Petersburg, Russia
*Correspondence: dubrovskaja_nata@mail.ru

Abstract:

Accelerated bakery technologies do not always ensure high bread quality. The taste and smell of bread is less pronounced when compared with the traditionally prepared bread and it is quickly subjected to microbial spoilage. The aim of the research was to develop an improved composite mixture for the accelerated technology of rye bread, which would improve its quality, nutritional value, extend shelf life and microbiological stability. Rowan powder (botanical species Sorbus aucuparia) as unconventional raw ingredients of high nutritional and biological value was used. Rowan powder has high acidity (40 degrees or 5.7% in terms of malic acid) and contains a wide range of organic acids, including volatile acids (2–3%) and preservative acids (such as sorbic acid), as well as other micro- and macronutrients. New acidifying additive with rowan powder was created. The optimal dosage of rowan powder in the new acidifying additive by 13% per 100 kg of flour allows bread making with higher specific volume, acidity and porosity of the crumb compared with the control sample. The research proves that rowan powder usage in the accelerated bread technology improves its organoleptic and physico-chemical indicators and also increases the content of dietary fiber, vitamins and minerals. The content of fibers in custard bread with rowan powder was 1.85 times higher than in the control sample. The rowan powder usage has a positive effect on the preservation of bread freshness during its storage. The rowan powder usage slows down the custard bread mould disease.

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1360-1372 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
The development of gluten-free sourdough bread technology with rowan powder
Abstract |
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The development of gluten-free sourdough bread technology with rowan powder

N. Dubrovskaya¹, O. Savkina²*, L. Kuznetsova² and O. Parakhina³

¹Peter the Great St. Petersburg Polytechnic University, Polytechnicheskaya street 29, RU195251 St. Petersburg, Russia
²St. Petersburg Branch, State Research Institute of the Baking Industry, Podbelskogo Highway 7, RU196608 St. Petersburg, Pushkin, Russia
³Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, RU191002 St. Petersburg, Russia
*Correspondence: 1103savkina@mail.ru

Abstract:

A new form of technology was developed which focused on gluten-free bread with gluten-free sourdough and rowan powder (from the botanical species Sorbus aucuparia). This new form of technology allows organoleptic characteristics to be improved, along with structure, texture, microbial spoilage resistance, and the shelf life of gluten-free bread. The gluten-free dry microbial composition with lactic acid bacteria was developed as a starter for sourdough. The lactic acid bacteria, L. brevis E38, was experimentally selected for dry microbial composition on the basis of its antagonistic activity against ropy bread disease pathogens (B. subtilis and B. licheniformis). The dependence was revealed of the accumulation of acetic acid and lactic acid in the sourdough on the microbial composition during fermentation. A gluten-free sourdough technology was developed which involved a new starter, rice, and soy flour at a ratio of 0.2:2:1. It was shown that the use of soy protein slows down the fermentation process in the sourdough. An increase – in acidity levels of between 7.5–9.5 times higher in the dough with sourdough and rowan powder when compared to dough without sourdough. Sourdough usage allowed compressibility of the crumb to be increased by between 1.8–2 times, with a specific volume of 19.0% and a porosity of 9.8% and 11.5%, and for the sensory characteristics to be improved as perceived by consumers. It was proved that microbial composition with a lactic acid bacteria, L. brevis E38, inhibits ropy disease and mould development in bread. The results of the present study showed that the addition of sourdough and rowan powder can be used to improve the quality of gluten-free bread.

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1276–1286 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity
Abstract |
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Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity

N. Dubrovskaya¹*, O. Savkina², L. Kuznetsova² and O. Parakhina³

¹Peter the Great St.Petersburg Polytechnic University, Polytechnicheskaya, 29,
195251, St.Petersburg, Russia, Russian Federation,
²Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street,
9, 191002, St.Petersburg, Russia, Russian Federation
³St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo
highway 7, 196608, St.Petersburg, Pushkin, Russia, Russian Federation
*Correspondence: dubrovskaja_nata@mail.ru

Abstract:

Two types of rowan powder (botanical species Sorbus aucuparia) as unconventional
raw ingredients of high nutritional and biological value as well as three types of dietary fiber
and pectin were used in development of gluten-free bread. These raw ingredients have high
water-holding capacity and a rich biochemical composition that makes it possible to use them
not only as thickeners and structure forming agents, but also as enriching additives. It was
experimentally found that the citrus fiber and pectin improved the bread specific volume and
the crumb compressibility if compared to the control sample. The content of vitamins A, E, PP,
C, B complex, minerals – iron, magnesium, calcium, potassium, selenium, organic acids,
including preservatives rendering action (citric, lactic, sorbic, benzoic) were found in rowan
powder. It was found that rowan powder and citrus fiber had a significant effect on the increase
in the content of dietary fiber in 2.5–5.4 fold and iron in 2–3.5 fold. The content of dietary fiber
in bread with 4% of rowan fruit powder is 3.6 g 100g-1 while in bread with 8% rowan pomace it
is 4.3 g 100g-1, which corresponds to the dietary fiber daily needs satisfaction respectively by
10.0% and 21.5%. It was found that bread with rowanberry powder had 66.7% more watersoluble
antioxidants. The contamination of the main gluten-free raw material (soy protein, rice
flour and corn starch extrusion and corn, rowan powder) and its influence on ropy disease of
gluten free bread were established. Four spore forming bacteria strains were isolated from
gluten-free raw materials and its ability to cause ropy disease of gluten free bread was proved. It
was also found that using of rowan powder slow down ropy disease and mold spoilage due to
the organic acids in its composition and the bread acidity increase.

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