The Effects of Various Raw Ingredients on Bread Quality

N. Naumenko,* A. Paymulina, A. Ruskina, V. Khudyakov

South Ural State University, Higher School of Medicine and Biology, Department of
Food and Biotechnology, 85 Lenina Avenue, 454080 Chelyabinsk, Russia;
*Correspondence: naumenko_natalya@mail.ru

Abstract:

The purpose of the current research is to study the mechanisms behind how various
raw ingredients affect the quality of bread. The objects of the research were the flour used in
making the bread (consisting of gluten at 28.5%, and with an ash content of 0.55), with no added
fats; tap water or activated water (treated in a USTA-0.4/22 OM ultrasonic processor (Volna,
Russia), operating at a frequency of 22±1.65kHz and at 30% of maximum output power (400W)
for mixing dough); and plant extract additives based on stevioside and fucoidan (fully replacing
the sugar). Included in the analysis were the effects of using activated water and combined plant
extract additives on organoleptic qualities (appearance, crust colour, crumb condition, taste,
stickiness during mastication, and friability), as well as the physical and chemical qualities
(moisture content, porosity, and acidity). Yeast activity was studied in dough which had been
produced using activated water and combined plant extract additives. An Altami-136T optical
microscope (Altami, Russia) was used to study the activity of yeast cells. The effects of activated
water and combined plant extract additives were analysed by examining the microstructure.
Microscopic studies were carried out using a Jeol JEM-2100 electron microscope (Jeol Ltd,
Japan). The results confirm that activated water and combined plant extract additives may be used
to improve the quality of fresh bread.

Key words:

A Study of the Forms of Bound Water in Bread and Bakery Products using Differential Thermal Analysis

L. Nilova¹, N. Naumenko²*, I. Kalinina²

¹Peter the Great St. Petersburg Polytechnic University, Institute of Industrial Management, Economics and Trade, Graduate School of Commodity and Service, Novorossiyskaya Street 50, 194021, Saint-Petersburg, Russia;
²South Ural State University, Higher School of Medicine and Biology, Department of Food and Biotechnology, 85 Lenina Avenue, 454080, Chelyabinsk, Russia;
* Correspondence: naumenko_natalya@mail.ru

Abstract:

The objective is to study the forms of bound water in bread and bakery products using differential thermal analysis, changes to these forms corresponding to different recipe components, and changes occurring during storage. The subject of this research are bread and bakery products made of wheat flour (with gluten content of 28.5%, and ash content of 0.55%): without added fat; with tap water or activated water used for dough mixing; with varying fat content (4 and 14%); protein-enriched with cedar nut flour (5%); and dietary (food) fiberenriched with red-fruited mountain ash and sea buckthorn powder (5%). The reference samples of bread and bakery products were stored in plastic film bags at 20 ± 2 °C for a period of 72 hours. The freshness was monitored by changes in the physical-chemical parameters (moisture content, swelling capacity, friability). The various forms of bound water were determined using the method of differential thermal analysis on a simultaneous TGA-DTA/DSC thermogravimetric analyzer, with a programmable temperature regime. Based on the obtained digital data on thermogram (TG) change, using Pearson’s criterion, a mathematical model has been created to identify the linear sections with a different inclination angle which are characterized by a constant rate of water removal. For all studied samples of bakery products, 6 linear sections were identified, but statistically significant results were obtained for sections III, IV and V, with the exception of section III for bakery products with cedar flour. Use of activated water, fat, and additives of cedar flour, powders of red-fruited mountain ash and seabuckthorn in the production of bread and bakery products leads to redistribution of water forms, which is confirmed by changes in the boundaries of the linear sections, both for freshly made products and for products after storage. As a result, these products stay fresh longer.

Key words:

activated water, bakery products, bound water, bread, powder, storage