Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65037 10.21603/2074-9414-2023-2-2431 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn Технологические свойства теста из смеси ржаной и пшеничной муки с продуктами переработки облепихи https://orcid.org/0000-0002-6727-5979 Конева Светлана Ивановна Koneva Svetlana I. https://orcid.org/0000-0002-7571-0950 Захарова Александра Сергеевна Zakharova Alexandra S. https://orcid.org/0000-0003-0812-3630 Мелешкина Лариса Егоровна Meleshkina Larisa E. https://orcid.org/0000-0002-4990-943X Егорова Елена Юрьевна Egorova Elena Yu. egorovaeyu@mail.ru https://orcid.org/0000-0002-9948-6754 Машкова Ирина Анатольевна Mashkova Iryna A. Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Белорусский государственный университет пищевых и химических технологий Могилев Беларусь Belarusian State University of Food and Chemical Technologies Mogilev Belarus 23 06 2023 23 06 2023 53 2 247 258 04 08 2022 06 09 2022 https://fptt.ru/en/issues/21711/21718/

Введение продуктов переработки плодово-ягодного сырья в рецептуры хлебобулочных и мучных кондитерских изделий сопровождается изменением реологических свойств и качества теста. Плоды облепихи крушиновидной (Hippophaё rhamnoides L.) и продукты их переработки, благодаря богатому биохимическому составу, рассматриваются как ценные пищевые ингредиенты. Целью работы являлось комплексное исследование технологических свойств теста из мучных смесей, приготовленных на основе ржаной и пшеничной муки с добавлением облепихового шрота и сухого облепихового экстракта. Объектами исследования являлись сухой экстракт из плодов облепихи (ООО «Вистерра», Россия) и измельченный облепиховый шрот, который получили после отжима облепихового сока с последующей сушкой конвективным способом; мучные смеси из ржаной обдирной муки и муки пшеничной первого сорта (60:40) с добавлением облепихового экстракта и шрота; тесто и хлеб из экспериментальных мучных смесей. В работе использовали стандартные и отраслевые методы контроля сырья, полуфабрикатов и готовой продукции хлебопекарного производства. Результаты исследования свидетельствуют о том, что облепиховые шрот и экстракт можно рассматривать в качестве источника белка (10,3 и 4,3 %), сырой клетчатки (8,7 и 0,3 %), пектина (5,27 и 0,11 %) и аскорбиновой кислоты (21,63 и 53,68 мг/100 г). Высокая кислотность вносимых продуктов переработки облепихи (4,9 и 3,0 % для экстракта и шрота соответственно) способствует более длительному набуханию белковых веществ и пищевых волокон, а также тормозит действие активной α-амилазы. Это приводит к улучшению реологических свойств и увеличению времени образования и стабильности теста. Установлено положительное влияние продуктов переработки облепихи на процессы кристаллизации крахмала, что предполагает снижение эффекта его ретроградации при хранении выпеченного хлеба. Установлена возможность сокращения дозировки жидкой ржаной закваски в два раза от традиционной (с 30 до 15 %). Достижение конечной кислотности 7,5–8,0 град. отмечено через 80 мин брожения, что на 10 мин меньше, чем в варианте с контрольным образцом. Выпеченный хлеб получился правильной формы, с хорошо разрыхленным и не заминающимся мякишем, с приятным облепиховым привкусом и ароматом. Полученные результаты изучения биохимических свойств продуктов переработки облепихи и улучшения технологических свойств теста и выпеченного хлеба из смеси ржаной и пшеничной муки подтверждают возможность использования продуктов переработки облепихи в качестве дополнительных компонентов-подкислителей, позволяющих регулировать амилолитическую активность теста из смеси ржаной и пшеничной муки, при сокращении дозировки жидкой ржаной закваски до 15 % и продолжительности брожения теста из смеси ржаной и пшеничной муки до кислотности 7,5–8,0 град.

Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract. The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.

 Hippophaё rhamnoides L. облепиховый шрот сухой облепиховый экстракт тесто реологические свойства амилолитическая активность миксолабограмма Hippophaё rhamnoides L. dough sea buckthorn meal dry sea buckthorn extract rheological properties amylolytic activity mixolabogram Работа выполнена в рамках госзадания Министерства науки и высшего образования Российской Федерации (Минобрнауки России) (мнемокод 0611-2020-013; номер темы FZMM-2020-0013, ГЗ № 075-00316-20-01). This work was supported by the project 075-00316-20-01 (FZMM-2020-0013, mnemocode 0611-2020-013) from the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki).

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