Influence of roll crushing of plant material on the consumer characteristics of «Ukrainske» biscuits
| Назва | Influence of roll crushing of plant material on the consumer characteristics of «Ukrainske» biscuits |
| Назва англійською | Influence of roll crushing of plant material on the consumer characteristics of «Ukrainske» biscuits |
| Автори | Ihor Stadnyk, Christina Kravchenyuk, Rostyslav Kravchenyuk, Anna Sabadosh |
| Принадлежність | Ternopil Ivan Pului National Technical University, Ternopil, Ukraine Uzhhorod Institute of Trade and Economics of the Kyiv State University of Trade and Economics, Uzhhorod, Ukraine |
| Бібліографічний опис | Influence of roll crushing of plant material on the consumer characteristics of «Ukrainske» biscuits / Ihor Stadnyk, Christina Kravchenyuk, Rostyslav Kravchenyuk, Anna Sabadosh // Scientific Journal of TNTU. — Tern.: TNTU, 2024. — Vol 114. — No 2. — P. 51–59. |
| Bibliographic description: | Stadnyk I., Kravchenyuk C., Kravchenyuk R., Sabadosh A. (2024) Influence of roll crushing of plant material on the consumer characteristics of «Ukrainske» biscuits. Scientific Journal of TNTU (Tern.), vol 114, no 2, pp. 51–59. |
| DOI: | https://doi.org/10.33108/visnyk_tntu2024.02.051 |
| УДК | 664.643 |
| Ключові слова | flax seeds «Vruchiy», gluten core, starch pasteurisation, flax seed polysaccharides, rheology, organoleptics. |
The study revealed that adding crushed flax seeds to the dough system prolonged the duration of its formation by 5 minutes. It was also noted that the amount of gluten in the dough was 17% less than in the control sample, which had a loose, unbound structure and lower extensibility. The impact of the rollers ensures a high-quality grinding process of flax seeds, which allows mucilage-forming polysaccharides to pass into the liquid phase of the dough and prevent the formation of a continuous gluten structure. It was also found that the necessary rheological properties are provided by adding 4–5% of crushed flax seeds to the dough recipe, while increasing the amount to 6% and above leads to a deterioration in organoleptic characteristics. | |
| ISSN: | 2522-4433 |
| Перелік літератури |
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2. Stadnyk І., Piddubnyy V., Chagaida A., Fedoriv V. (2022). Dynamics of interaction of components during mixing. Scientific Journal of TNTU, vol. 107, no. 3, pp. 86–98.
3. Novikova N. V. The use of non-traditional raw materials to improve the consumption properties of wafer-based cakes. Bulletin of the Kherson National Technical University, no. 2, 2020, pp. 48–54.
4. Shapoval S. L., Romanenko R. P., Forostyana N. P. Diagnostics of physical properties of food products: monograph. Kyiv: KNTEU, 2017. 192 p.
5. Stadnyk І., Piddubnyi V., Mykhailyshyn N., Petrychenko M., Fedoriv V., Kaspruk V. The influence of rheology and design of modelling rolls on the flow and specific gravity during dough rolling and injection. Journal of Advanced Manufacturing System, vol. 22, no. 01, pp. 35–48.
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7. Stadnyk I. Y., Piddubniy V. A., Krasnozhon S. V. Kraevska S. P. A scientifik approach to the creation of food products with increased nutritional value. Modern engineering and innovative technologies, iss. 23, part 1, pp. 36–43.
8. Kraevska S. P., Piddubnyi V. A.,Veselovska T. Ye., Stadnyk І. Ya., Bodnaruk O. A. Investigation of composition, properties and extraction parameters of flax seeds mucous-forming polysaccharides. Donetsk National University of Economics and Trade named after Mykhailo Tugan-baranovskyi. Scientific publication “Equipment and technologies of food production”. Thematic collection of scientific papers, no. 2 (43), 2021, pp. 71–79.
9. Simakova O. O., Nikiforov R. P. Development of the latest technologies of flour products with specified properties: monograph. Kryvyi Rih, DonNUET, 2018. 146 p.
10. Ivashkiv L. Ya. New classes of food ingredients and their functional properties. Nutritional problems, no. 3–4, 2010, pp. 61–66.
11. Stadnyk I., Piddubnyi V., Chahaida A., Fedoriv V., Hushtan T., Kraievska S., Kahanets-havrylko L., Okipnyi I. Energy saving thermal systems on the mobile platform of the mini-bakery. Contents of Journal of Mechanical Engineering. Strojnícky časopis, 2023, vol. 73, no. 1, pp. 169–186.
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13. Drobot V. I., Izhevska O. P., Bondarenko Yu. V. Study of structural and mechanical properties of dough with flax meal. Bakery and confectionery industry of Ukraine, 2015, no. 10 (131), pp. 29–33.
14. Denysenko T. M. Commodity studies of flour confectionery products of increased biological value: autoref. thesis for obtaining sciences. candidate degree technical Sciences: spec. 05.18.15 “commodity science of food products” Kyiv, 2007, 24 p.
15. Syrokhman I. V., Zavhorodnia V. M. Commodity science of functional food products. Study guide. Kyiv, Center for Educational Literature, 2009, 544 p.
16. Iorgacheva K. G., Makarova O. V., Lukina G. D. Influence of the stage of introduction of flour from flax seeds on the quality of cookies, Collection, Science Pr. ONAKHT, Odesa, 2003, vol. 26, pp. 93–97.
17. Ildirova S. K., Stiborovskyi S. E., Starostele O. V. Technology of products from sand dough using wild spotted thistle, Food science and technology, 2010, no. 1 (10), pp. 91–94.
18. Lisovska T., Stadnik I., Piddubnyi V., Chorna N. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit, Ukrainian food journal food engineering, vol. 9, issue 1, 2020, pp. 159–174.
19. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk H. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, 2018, no. 1, pp. 824–835.
20. Stadnyk I., Hushtan T., Sabadosh G., Yevchuk Ya. Formation of microbial biofilms on stainless steel with different surface roughness. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, 2019, no. 1, pp. 915–924.
21. Stadnyk I., Piddubnyi V., Karpyk H., Kravchenkо M., Hidzhelitskyi V. Adhesion effect on environment process injection. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, 2019, no. 1, pp. 429–437.
22. Stadnyk I., Piddubnyi V., Chahaida A., Fedoriv V., Hushtan T., Kraievska S., Kahanets-havrylko L., Okipnyi I. Energy saving thermal systems on the mobile platform of the mini-bakery. Contents of Journal of Mechanical Engineering, Strojnícky časopis, 2023, vol. 73, no. 1. pp. 169–186.
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| References: |
1. Makhinko V. M., Babich O. V., Makhynko L. V. Wild plants – a possible way to balance the food ration. Bakery and confectionery industry of Ukraine, 2011, no. 5, pp. 3–4.
2. Stadnyk І., Piddubnyy V., Chagaida A., Fedoriv V. (2022). Dynamics of interaction of components during mixing. Scientific Journal of TNTU, vol. 107, no. 3, pp. 86–98.
3. Novikova N. V. The use of non-traditional raw materials to improve the consumption properties of wafer-based cakes. Bulletin of the Kherson National Technical University, no. 2, 2020, pp. 48–54.
4. Shapoval S. L., Romanenko R. P., Forostyana N. P. Diagnostics of physical properties of food products: monograph. Kyiv: KNTEU, 2017. 192 p.
5. Stadnyk І., Piddubnyi V., Mykhailyshyn N., Petrychenko M., Fedoriv V., Kaspruk V. The influence of rheology and design of modelling rolls on the flow and specific gravity during dough rolling and injection. Journal of Advanced Manufacturing System, vol. 22, no. 01, pp. 35–48.
6. Chemical composition of flax seeds. Available at: https://dovidka.biz.ua/himichniy-sklad-nasinnya-lonu/ (accessed 05.22.2023).
7. Stadnyk I. Y., Piddubniy V. A., Krasnozhon S. V. Kraevska S. P. A scientifik approach to the creation of food products with increased nutritional value. Modern engineering and innovative technologies, iss. 23, part 1, pp. 36–43.
8. Kraevska S. P., Piddubnyi V. A.,Veselovska T. Ye., Stadnyk І. Ya., Bodnaruk O. A. Investigation of composition, properties and extraction parameters of flax seeds mucous-forming polysaccharides. Donetsk National University of Economics and Trade named after Mykhailo Tugan-baranovskyi. Scientific publication “Equipment and technologies of food production”. Thematic collection of scientific papers, no. 2 (43), 2021, pp. 71–79.
9. Simakova O. O., Nikiforov R. P. Development of the latest technologies of flour products with specified properties: monograph. Kryvyi Rih, DonNUET, 2018. 146 p.
10. Ivashkiv L. Ya. New classes of food ingredients and their functional properties. Nutritional problems, no. 3–4, 2010, pp. 61–66.
11. Stadnyk I., Piddubnyi V., Chahaida A., Fedoriv V., Hushtan T., Kraievska S., Kahanets-havrylko L., Okipnyi I. Energy saving thermal systems on the mobile platform of the mini-bakery. Contents of Journal of Mechanical Engineering. Strojnícky časopis, 2023, vol. 73, no. 1, pp. 169–186.
12. Drobot V. I., Arsenyeva L. Yu., Bilyk O. A., etc. Laboratory workshop on the technology of bakery and pasta production: teaching. manual / under the editorship V. I. Drobot. K.: Center of educational literature, 2006, 341 p.
13. Drobot V. I., Izhevska O. P., Bondarenko Yu. V. Study of structural and mechanical properties of dough with flax meal. Bakery and confectionery industry of Ukraine, 2015, no. 10 (131), pp. 29–33.
14. Denysenko T. M. Commodity studies of flour confectionery products of increased biological value: autoref. thesis for obtaining sciences. candidate degree technical Sciences: spec. 05.18.15 “commodity science of food products” Kyiv, 2007, 24 p.
15. Syrokhman I. V., Zavhorodnia V. M. Commodity science of functional food products. Study guide. Kyiv, Center for Educational Literature, 2009, 544 p.
16. Iorgacheva K. G., Makarova O. V., Lukina G. D. Influence of the stage of introduction of flour from flax seeds on the quality of cookies, Collection, Science Pr. ONAKHT, Odesa, 2003, vol. 26, pp. 93–97.
17. Ildirova S. K., Stiborovskyi S. E., Starostele O. V. Technology of products from sand dough using wild spotted thistle, Food science and technology, 2010, no. 1 (10), pp. 91–94.
18. Lisovska T., Stadnik I., Piddubnyi V., Chorna N. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit, Ukrainian food journal food engineering, vol. 9, issue 1, 2020, pp. 159–174.
19. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk H. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, 2018, no. 1, pp. 824–835.
20. Stadnyk I., Hushtan T., Sabadosh G., Yevchuk Ya. Formation of microbial biofilms on stainless steel with different surface roughness. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, 2019, no. 1, pp. 915–924.
21. Stadnyk I., Piddubnyi V., Karpyk H., Kravchenkо M., Hidzhelitskyi V. Adhesion effect on environment process injection. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, 2019, no. 1, pp. 429–437.
22. Stadnyk I., Piddubnyi V., Chahaida A., Fedoriv V., Hushtan T., Kraievska S., Kahanets-havrylko L., Okipnyi I. Energy saving thermal systems on the mobile platform of the mini-bakery. Contents of Journal of Mechanical Engineering, Strojnícky časopis, 2023, vol. 73, no. 1. pp. 169–186.
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