Использование экстракта черемши в производстве хлебобулочных изделий
2010
Shamkhanov, Ch.Yu. | Israilova, Kh.A., Krasnodar Research and Development Inst. of Storage and Processing of Agricultural Produce (Russian Federation)
The wild leek extract (WLE) was obtained by means of liquid carbon dioxide and solvent cake after CO2-WLE extraction was extracted with saturated water allowing thereby CO2-WLE to yield mainly cuticular waxes and water-soluble WLE from cakes fro bread making industry. The interaction of factors influencing the process of aqueous extraction was studied by using the central composition rotatable uniform planning. An analysis of regression has shown that extracting water soluble substances from wild leek cake depends mainly on the ratio of components. The pH of extraction reduces as the temperature of the process elevates, the ratio of components decreases and the duration of extraction extends. Higher content of bitter principles or polyphenol substances in a WLE sample promotes slowing down oxidative decomposition of bitter principles, improves the taste stability, colloid properties and extends the storage life. The inhibiting influence of WLE on the contaminating microflora was found out exemplified by Bacillus subtilis culture. The parameters of the WLE production process were optimized. The dynamics of biotechnological processes in liquid rye ferment with 2-4% of WLE added was studied. Intensifying the acid accumulation and gas formation in dough, increasing the number mean polar and non-polar aromatic substances was observed. The influence of the dosage of WLE in ferment on the rheological properties of dough, the quality indices of bread from a mixture of rye and wheat flour was determined. Modified technologies of making bread with WLE and the technical documentation project were developed
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