Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 70055 10.21603/2074-9414-2023-3-2458 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ New Technology of Functional Bakery Products Разработка технологии функциональных хлебобулочных изделий https://orcid.org/0000-0003-4747-7116 Ладнова Ольга Леонидовна Ladnova Olga L. ladnovaol@mail.ru https://orcid.org/0000-0003-0481-4936 Корячкина Светлана Яковлевна Koryachkina Svetlana Ya. https://orcid.org/0000-0002-5379-5586 Корячкин Владимир Петрович Koryachkin Vladimir P. https://orcid.org/0000-0003-4074-4461 Большакова Лариса Сергеевна Bolshakova Larisa S. Среднерусский институт управления – филиал РАНХиГС Орел Россия Central Russian Institute of Management – Branch of RANEPA Orel Russian Federation Орловский государственный университет имени И. С. Тургенева Орел Россия I.S. Turgenev Orel State University Orel Russian Federation Орловский государственный университет имени И. С. Тургенева Орел Россия I.S. Turgenev Orel State University Orel Russian Federation Среднерусский институт управления – филиал РАНХиГС Орел Россия Central Russian Institute of Management – Branch of RANEPA Orel Russian Federation 29 09 2023 29 09 2023 53 3 576 590 29 12 2022 02 05 2023 https://fptt.ru/en/issues/22025/22008/

Семена гороха (Pisum sativum L.) богаты белком, пищевыми волокнами (клетчатка, гемицеллюлоза, пектины), витаминами группы В и другими веществами. Белки гороха удовлетворяют почти всем требованиям аминокислотного состава эталонного белка. Лимитирующими аминокислотами белка гороха являются серосодержащие (метионин и цистеин), также горох богат лизином – лимитирующей аминокислотой для пшеничной муки. Использование продуктов переработки гороха может способствовать расширению ассортимента высокобелковых продуктов питания массового спроса, в том числе хлебобулочных изделий. Цель работы – разработка технологии хлеба функционального назначения из смеси цельносмолотой муки семян гороха и глютена пшеничного. Объектами исследования являлись мука пшеничная хлебопекарная, глютен пшеничный, мука цельносмолотая из семян гороха сортов San Cipriano и Вега, образцы теста и готового хлеба. Состояние углеводно-амилазного комплекса муки определяли на приборе Амилотест АТ-97, содержание крахмала – поляриметрическим методом, белка в муке – спректрофотометрическим, в хлебе – методом Къельдаля. Реологические свойства теста исследовали на вискозиметре Реотест-2. Органолептическую оценку качества хлеба проводили экспертным методом, а химический состав – расчетно-аналитическим. Исследования показали, что цельносмолотая мука из семян гороха обладала меньшей вязкостью крахмального геля по сравнению с пшеничной мукой. Увеличение дозировки муки при замесе теста приводило к повышению его вязкости. Применение цельносмолотой муки из семян гороха, имеющей высокую кислотность (7,2 и 9,4 град. для муки из гороха сортов San Cipriano и Вега соответственно) и автолитическую активность («число падения» ниже 80 с), позволяет сократить технологический процесс на 115 и 145 мин и получить хлеб с хорошими физико-химическими и органолептическими показателями качества. Благодаря применению высокобелкового сырья в хлебе повышалось содержание белка на 41,9–46,4 % по сравнению с контрольным образцом. Это позволяет удовлетворить суточную потребность в белке на 33,1–34,2 % при употреблении 100 г хлеба. В работе обосновали ускоренную технологию хлеба функционального назначения из смеси цельносмолотой муки семян высокобелковых сортов гороха San Cipriano и Вега и пшеничного глютена при соотношении 20/80 и 30/70 соответственно.

Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine. Peas are also rich in lysine, which is the limiting amino acid for wheat flour. Therefore, products of pea processing can expand the range of commercial high-protein foods, including functional bakery products. The research objective was to develop a technology for functional bread from a mix of wholemeal pea flour and wheat gluten. The study featured baking wheat flour, wheat gluten, wholemeal pea flour of San Cipriano and Vega varieties, dough samples, and ready-made bread. The carbohydrate-amylase complex of flour was studied using an Amilotest AT-97 device. The starch content was determined by the polarimetric method. The spectrophotometric method served to test the flower samples for protein while the Kjeldahl method was applied to the bread samples. The rheological properties of the dough were studied on a Reotest 2 viscometer. The sensory evaluation relied on a panel of experts, and the chemical composition was revealed by calculation and analytically. The wholemeal pea flour had a lower starch gel viscosity compared to the wheat flour sample. A greater amount of flour added during kneading increased the viscosity of the resulting dough. The acidity was rather high: 7.2 and 9.4 degrees for San Cipriano and Vega samples, respectively, and so was the autolytic activity (≤ 80 s). These useful qualities made it possible to reduce the technological process by 115 and 145 min. The resulting bread demonstrated good physical, chemical, and sensory indicators. The high-protein raw materials increased the protein content in bread by 41.9–46.4%, compared to the control sample, which equaled 33.1–34.2% of the recommended daily intake per 100 g of bread. The optimal ratio of wholemeal high-protein pea flour and wheat gluten was 20/80 for the San Cipriano samples and 30/70 for the Vega variety.

 Мука горох белок глютен белковый хлеб функциональные продукты пищевая ценность обогащение Flour peas protein gluten protein bread functional foods nutritional value fortification

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