Tag Archives: electric resistance baking

xxx B. Kulishov, K. Kulishova, N. Rudometova, A. Fedorov and A. Novoselov
Advantages of electric resistance method for baking bread and flour confectionery products of functional purpose
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Advantages of electric resistance method for baking bread and flour confectionery products of functional purpose

B. Kulishov¹*, K. Kulishova¹², N. Rudometova¹², A. Fedorov¹ and A. Novoselov¹

¹ITMO University, Saint-Petersburg, Faculty of Food Biotechnologies and Engineering, School of Biotechnology and Cryogenic Systems, Kronverkskiy ave. 49, RU 197101 St. Petersburg, Russia
²All-Russian Research Institute for Food Additives – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, Liteyniy ave. 55, RU 191014 St. Petersburg, Russia
*Correspondence: kulishov.b@list.ru

Abstract:

In this paper we studied the effect of the baking method on the preservation of beta-carotene in two types of products: pan wheat bread and sponge cake. Five sources of beta-carotene were used in the study, three of which are commercially available samples, and the two others are experimental samples of supramolecular complexes of beta-carotene with alpha- and beta-cyclodextrins in powder form (molecular ratio 1: 1). Bread and sponge cake were baked by convective and electric resistance methods. The values of temperature and current flowing through the dough were monitored during electric resistance baking. The beta-carotene content was measured in the dough after kneading, in the cake batter after mixing and in the finished products after baking and cooling. The beta-carotene content was evaluated by spectrophotometry after extraction. The control samples of bread and sponge cake were baked without adding beta-carotene. Different sources of beta-carotene exhibited varying stability in bread and sponge cake. Bread samples baked by the electric resistance method with addition of supramolecular complexes had minimum losses of beta-carotene. Electric resistance baking ensured lower losses of beta-carotene in bread and sponge cake samples.

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