Benyash S., Khegay R.,
Mkrtumova A.
Saint - Petersburg’s
national research University of informational technologies, mechanics and
optics
THE RELEVANCE AND COMPETITIVENESS
OF TECHNOLOGY PRODUCTS WITH REDUCED ALLERGENICITY ON THE BASIS OF THE EXAMPLE
OF BREADMAKING
Today the issue regarding
the manufacture of products with reduced allergenicity. On the background of
the global integration of systems and processes, methods of development and
production of new techniques, using which, we can achieve astonishing results
in this field and contribute to the development of the industry that would help
to reach the world level of competition with other countries that have long
been concerned with this issue. In the enormous speed of scientific and
technological progress and scientific development, yet the problem of the
production of hypoallergenic products remains, unfortunately, little studied.
In the modern world there is a
need of studying the topic of products with reduced allergenicity, due to the
increased number of people suffering from various diseases or with intolerance
or failure of the processing of certain products. That is what inspired people
to developments of this kind. Moving in this matter, we can say that the
development of hypoallergenic products in the field of breadmaking.
In modern life, the bread plays a
significant role. The share of bakery products in the human diet depends on its
habits, as well as from economic and social opportunities. In most developed
countries the consumption of bread amounts to 20-25 % of the total weight of
food consumed.
Bakery products are the main
sources of energy and nutrients. They provide the needs of human proteins at
25-30 %, carbs 30-40, vitamins (especially b group), mineral substances and
food fibers by 20-25 %.
In the production of bakery
products as an additional use of the following raw materials:
- sugar and sugar-containing
products;
- fat-containing foods;
- milk and its products;
- products of soybean processing,
rice;
- eggs and egg products;
- malt;
- nuts, raisins, spices;
- fruit and vegetable raw
materials;
- sweeteners, sugar substitutes,
etc.
Bakery products
– one of the most important food throughout the world, and for the population
of Russia and many Slavic peoples, for centuries and to this day are a
significant component of the diet. The amount of bakery products is also
dependent on health status, i.e. their existing consumer diseases. To
violations related to the necessity of reduction/exclusion of bakery products
from the diet and placing special requirements to their composition, can be
attributed to the disease:
-
cardiovascular system (ischemic heart disease, myocardial infarction,
hypertension, chronic cardiovascular insufficiency);
- endocrine
(obesity, hypothyroidism, diabetes, phenylketonuria);
- connective
tissue (rheumatism);
- hepatic
biliary system (hepatitis, cirrhosis, hepatic encephalopathy, pancreatitis,
etc.);
-
gastrointestinal tract (stomach ulcer and duodenal ulcer, gastritis, chronic
enteritis, celiac disease, etc.).
A
special group of disorders are food allergies – diseases, which has an acquired
or congenital nature, the result of stressful conditions or genetic
predisposition. Celiac disease is an autoimmune disease associated with
intolerance to proteins in cereal crops (rye, barley, wheat). Often, celiac
disease is accompanied by the presence of allergies to raw ingredients, to a
large extent, the nature of protein – soy, egg, dairy. This fact restricts the
use of the above named ingredients in the technology of production of
gluten-free products.
In
the 21st century Allergy has become one of the most common diseases. The number
of people suffering from one or another kind of Allergy is growing, especially
in large industrial centers, where citizens are more likely to experience
illnesses associated with allergies.
Power
in wide spread allergy plays a big role. The proper nutrition depends on many
things, in our time, has increased the consumption of processed foods, fast
food products with a variety of chemical additives that are potentially
dangerous allergens [2].
The number of people who are allergic to various products has increased, including bread with biologically active additives, which are necessary nutritious product for children and adults.The development of the baking industry is based on introduction of new equipment, progressive technologies, increase production of bread and bakery products with various additives and improvers, which increase biological value and quality [3]. Baking industry is one of the leading food industries and provides about 10% of the revenue for the entire food industry. Volume retail sales of bakery products will be in 2016 over 500 billion rubles. For this indicator, it ranks the 4th place among the food products after meat products, dairy products and confectionery. Bread is a unique food product that contains almost all of the components necessary to sustain life and health: proteins, complex carbohydrates, calcium, iron, phosphorus and essential B vitamins, including thiamin, Niacin and Riboflavin, with a small amount of fat. Bakery products contain high amounts of fiber. In addition, bread is a handy product to enrich it with vitamins, micronutrients and other healthy substances.
The
range of bakery products produced in our country, is a few hundred different in
appearance, taste and nutritional value of varieties. This is because bread is
produced from flour of different outlets and varieties, in different
formulations and applying different technological methods [1].
When
assessing the quality of the bread, the consumer pays special attention not
only on the product but also on crust colour, condition and form of the
product, indicators of their texture of the crumb. Given the fact that people
celicia and patients with a known allergy to proteins contained in bakery
products, the most important is how many allergens are preserved in the final
product, bread with desired performance can only be assured by identifying the
most dangerous allergens [4].
The specialists
of the food industry are specific objectives to develop technologies not only
baking, but also in other industries. The objective is not only to save raw
materials, material and energy , but also to increase energy and biological
value of products and reducing losses of raw materials, and at the same time,
significantly improve the quality, taste qualities of food products, improve
their range.
Anti-Allergy
bread must conform to the state Standards, manufactured from high quality raw
materials with application of technological processes that ensure the
production of high quality products, because bakery products are included in
the diet and to a certain extent, affect human health [6].
The production
of Allergy-free bread products is a promising direction of development in
bakery industry. With the advent of new technologies that allow to create
products with desired properties, increases the production of functional
purpose products, such as bakery products, considered in this work. Products
with reduced allergenicity are becoming more popular in the market of
functional foods. Such products are designed not only for people suffering from
the relevant diseases with pathological processes and can be used for the
prevention of food allergy for any healthy person.
A list of sources used:
1. Method of preparation of
sourdough for bread production: Pat. 2187227 Russia, IPC 7 a 21 D 8/04.
Eastern. SIS. state Indus. University, tsybikova G. C., Hamagaeva I. S., M. G.
Satueva No. 2000102284/13: Appl. 27.01.2000 G.; Publ. 20.08.2002.
2. Kalher P. V. Evidence-based
Allergology and immunology. Practical medicine. 2010.
3. Zvereva, L. F., Nemtsov Z. S.,
Volkova N. P. Technology and techno-chemical control of bakery production.
Light and food industry, 1999.
4. Tsyganova T. B., Technology of
breadmaking: a Textbook, Prefabricat, 2002.
5. GOST 27842-88 Bread from wheat
flour. Specifications.
6. Pashchenko, L. P., Zharkova I. M.
Technologylaboratory products: Proc. Manual for schools – SPb.: Publishing
house "Lana", 2014.