Agriculture
I.A. Trubina, docent
E.A. Skorbina, docent
E.R. Shirits, student
FUTURE DIRECTION OF THE BAKING INDUSTRY IN THE
STAVROPOL TERRITORY
Stavropol State Agrarian
University, Russia
Stavropol region has long been
famous for its baked goods, which are baked every day more than 300 bakeries.
The modern world dictates the conditions in which people are exposed to
hazardous substances, new products and technologies, leading a sedentary lifestyle.
The widespread introduction of innovative technologies resulting in increased
caloric content of products and reduce the content of trace elements, as a
consequence, our usual food ceases to meet the needs of the body.
Bakers Stavropol Territory are
keeping pace with the times. Development of the production of bakery products
with high nutritional, biological and energy value in the region is carried out
in accordance with the Law of the Stavropol Territory "On the main
directions of the Stavropol region to provide the population with bread"
and the Strategy of development of food processing industry of the Stavropol
Territory until 2020, as well as the regional target Program "Development
of food processing industry, ensuring food quality and safety for the health of
the population of Stavropol region for 2012-2015".
In the Stavropol region
produces more than 60 kinds of types of food that have therapeutic and
prophylactic, including 30 - bread and bakery products. Available in the
Stavropol Territory productive capacity allows for the release of bakery
products of therapeutic, preventive and functional purpose for the population
in the required quantities. Given IDD population of Stavropol Territory
specialists of baking industry are introduced into production bakery using
iodine-containing drugs such as loaves "Good" and
"iodinated" rye bread "Healing," pastries
"Ryabinushka" bread "Cossack" and others.
Use a variety of ingredients
allows create bakery aimed composition, texture, taste, color, flavor, keep
them fresh during storage. Therefore, it is urgent to develop formulations and
production technology of bread, which would contain the necessary protective
factors. Necessary to create additives of natural origin, including with the
use of non-traditional products.
According to the concept of
healthy eating, the plants containing polysaccharides are a group of
physiologically functional ingredients. This group is able to have a beneficial
effect on one or more metabolic reactions of the human body. Another aspect of
this process are the technological properties of polysaccharides causes their
wide application in the group of food additives that alter the structure and
physical-chemical properties of foods.
As a source of dietary fiber,
polysaccharides, inulin and natural sweeteners, we offer consider - chicory,
echinacea, licorice, and stevia.
The best source of inulin and
oligofructose is chicory and stevia. Application inulinsoderzhaschego raw
technology of flour products will expand the range of products of prophylactic
anti-diabetic action. The influence of chicory processing products - the
properties of the main raw material - wheat flour and yeast baking pressed. The
addition products of processing chicory to wheat flour results in an increase of
the elastic properties of gluten.
The addition of chicory helps
the most active growth and activity of the yeast. Inulin and oligofructose can
be administered in the formulation of all known baked goods - semi-sweet, sand
and oatmeal cookies, crackers, biscuits and rolls, wafer sheets, muffins,
cakes, bagels, and so on.. In all cases, we will obtain enriched products, the
packaging of which You can make information about their utility that makes them
attractive to consumers.
Stevia is able to increase the
body's immune system, which makes it resistant to disease. Stevia is able to
remove fatigue after a hard day's work and to deal with stress, depression,
nervous tension. Especially actually use extracts of this plant to people who
complain of chronic fatigue and fatigue.
Licorice root extract is a
unique and versatile enough object that contains a vast complex of biologically
active substances. It is proposed to use licorice extract in the technology of
making bread, to regulate the quality of bakery products and improve their
microbiological purity. Analysis of the
data showed that an extract of licorice has a bacteriostatic effect on
spore-forming microorganisms, delaying their development and thereby infecting
potato disease of bread. The results of the laboratory baking test showed that
the introduction of the main raw material of licorice extract prolongs
safekeeping bread, during which no
marked growth of mold.
Using the extract of licorice
root helps to improve quality bread, slowing its staling, increase in the
mineral content in bread, pectin substance, enriching it with dietary fibers,
provider positive physiological effects on the human body.
Application in bakery
technology Echinacea purpurea positive effect on the quality of raw materials.
It is established, increasing the amount of wet gluten and its extensibility.
Adding echinacea had a positive impact on the organoleptic characteristics of
bread - he had a magnificent shape, fine and uniform porosity, with a pleasant
aftertaste of Echinacea purpurea.
Presented additives and
mixtures thereof to improve the volume, porosity, flavor, preservation of
freshness prolong bread products reduce brittleness. Due to the introduction of
plant polysaccharides yield of finished products increased by 4-6%. They
improve the baking properties of flour, increase the moisture-absorption
capacity, and others. The inclusion of polysaccharides of natural origin in the
production of bakery products not only improves their quality, but also
provides them with preventive properties.
This bakery and pastry
products are convenient consumer to enrich their life-essential components of
food.
The main challenge facing the
technology, created new products with dietary fiber, is a balance between meeting
the needs of the human body in dietary fiber and preservation of the
traditional quality of the enriched product.
REFERENCES:
1. Smertin ES Fedyanina LN Zinatullin KF, Lyakh VA Innovative approaches to
the use of aquatic plant in baking / Materials XImezhdunarodnoy correspondence
scientific - practical conference. Part I. (15 August 2012). - Novosibirsk:.
"Siberian association of consultants", 2012. - S. 53 - 57.
2. Tutelian VA State policy of healthy nutrition of the population:
problems and ways of implementation at the regional level: Textbook. allowance.
M., 2008. - 257 p.
3. Shabanov PD Adaptogens and antihypoxants // Review of clinical
pharmacology and drug therapy. - 2003. - № 3. - T. 2. - P. 50-81.