Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57570 10.21603/2074-9414-2023-1-2416 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Whole Barley Tolokno on the Quality of Biscuits Влияние толокна ячменного на формирование показателей качества сахарного печенья https://orcid.org/0000-0002-1439-7972 Мистенева Светлана Юрьевна Misteneva Svetlana Yu. svetlana_mst@mail.ru https://orcid.org/0000-0002-0466-9612 Щербакова Наталья Алексеевна Shcherbakova Natalia A. https://orcid.org/0000-0003-3322-9621 Кондратьев Николай Борисович Kondrat’ev Nikolay B.

доктор технических наук;

doctor of technical sciences;

 Всероссийский научно-исследовательский институт кондитерской промышленности Москва Россия All-Russian Scientific Research Institute of Confectionery Industry Moscow Russian Federation Всероссийский научно-исследовательский институт кондитерской промышленности Москва Россия All-Russian Scientific Research Institute of Confectionery Industry Moscow Russian Federation Всероссийский научно-исследовательский институт кондитерской промышленности Москва Россия All-Russian Scientific Research Institute of Confectionery Industry Moscow Russian Federation 27 03 2023 27 03 2023 53 1 69 85 06 06 2022 04 10 2022 https://fptt.ru/en/issues/21374/21393/

Толокно ячменное является ценным источником растворимых пищевых волокон β-глюканов, что определяет актуальность его использования при создании обогащенных мучных кондитерских изделий. Цель работы – модификация пищевого профиля сахарного печенья путем введения в его состав толокна ячменного и изучение динамики изменения качественных характеристик полуфабрикатов и готовых изделий. Объектами исследования являлись мука пшеничная хлебопекарная высшего сорта, толокно ячменное, композитные смеси, модельные суспензии и рецептурные модели сахарного печенья. Органолептические и физико-химические показатели, жирнокислотный состав, а также структурно-механические характеристики изделий определяли с помощью стандартных методик. Содержание пищевых волокон в муке и толокне составило 3,7 и 19,8 % соответственно. Жирнокислотный состав толокна отличался от состава муки повышенным содержанием олеиновой кислоты (21,1 и 15,9 % соответственно) и меньшим количеством линолевой кислоты (46,8 и 54,0 % соответственно). Увеличение доли толокна в композитных смесях привело к повышению содержания пищевых волокон (3,7–11,8 %), белка (11,5–12,8 %) и жира (1,4–2,7 %). При введении 50 % толокна увеличивается абсорбционная способность композитных смесей по воде и жиру на 125 и 65,7 % соответственно. С увеличением доли толокна возрастала вязкость модельных суспензий с 3,1 до 17,3 Па·с при минимальной скорости сдвига. Намокаемость печенья увеличивалась, по сравнению с контрольным образцом (190 %), при введении толокна в количестве 30 и 40 % и составляла 221 и 227 % соответственно. Введение толокна привело к повышению содержания пищевых волокон в готовом изделии (до 7,53 % в образце с 50 % толокна). Печенье с толокном имело правильную форму и ровную поверхность, равномерно развитую пористость и обладало гармоничным сбалансированным вкусом и запахом с незначительным зерновым оттенком. Введение 40 % толокна ячменного взамен части пшеничной муки в рецептуре сахарного печенья было оптимальным. Это повысило количество пищевых волокон в 100 г изделия до 6,5 г и позволило отнести печенье к изделиям с их высоким содержанием в соответствии с ТР ТС 022/2011. Результаты исследования легли в основу создания ассортимента печенья с модифицированным пищевым профилем, обогащенного нативными пищевыми волокнами за счет использования цельнозернового сырья.

Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno. The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects. The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint. The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.

 Мучные кондитерские изделия цельнозерновые продукты ячмень пищевые волокна β-глюкан качество Flour-based confectionery biscuits whole grains whole grain products barley tolokno dietary fiber

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