Сельское хозяйство / 4. Технологии хранения и переработки сельскохозяйственной продукции

Candidate of technical science, assistant professor Smertina E.S., doctor of medical science, professor Fedyanina L.N., graduate student Zinatyllina K.F., graduate student Lyah V.A.

Far East federal university, Vladivostok, Russia

Theoretical and practical study of the development of the technology of bakery products using root Eleutherococcus senticosus

Recently food began to consider not only a source of nutrients, but also an effective means of maintaining human health and prevention of alimentary-dependent diseases. In this regard, of great practical interest is the creation of functional food products with the addition of functional food ingredients of a different direction.

Bread is one of the most commonly used population widespread and daily food. Introduction in its recipe physiologically functional components will allow effectively solve some aspects of the problem of optimal diets and prevention of various diseases associated with the lack of certain substances.

The great practical interest the establishment of bread with the addition of adaptogens - substances that can increase nonspecific resistance of the human body to a wide range of harmful physical, chemical and biological nature.

The history of the use of immunomodulators of plant origin (ginseng, Eleutherococcus, aralia, etc.) medical and restorative purposes dates back several millennia, however bread with adaptogens almost not represented in the range [3].

The far Eastern region is rich in vegetable raw materials that are used as sources of natural biologically active substances and are used in many of the biologically active additives to food [4].

The aim of work was to determine the possibility of using adaptator plant origin as a functional ingredient for creating bakery products of therapeutic and preventive.

For the study we chose the crushed root Eleutherococcus senticosus.

Root Eleutherococcus senticosus - Bush of height of 2-2,5 to 4-5 m with numerous (more than 25) boles non. Shoots straight, with light grey bark, thick, with numerous thin spikes, directed obliquely and down. Strongly tapered cylindrical rhizome with a large number of additional roots is located in the upper soil layers (the length of the root system reaches 30 m).

In the roots of Eleutherococcus senticosus found 7 glycosides, named элеутерозидами A, B, B₁, C, D, E, F. furthermore, the roots contain pectin, gums, resins, gums, anthocyanins and 0.8 % of essential oil.

Eleutherosides have the ability to increase penetrability of cell membrane glucose. This caused a slight saharosnijatee Eleutherococcus. Significantly intensified as oxidation of fatty acids. Among the effects of Siberian ginseng can be attributed to increased mental performance, normalization of blood pressure, increased oxidative processes in the body. All this contributes to the improvement of the cardiovascular system. When applying Eleutherococcus increased resistance to infections [1].

According to the recommended levels of consumption of food and biologically active substances, approved on 2 July 2004, an adequate level of consumption eleutherosides is 1 mg/day and the tolerable upper intake level - 3 mg/day [2].

In accordance with the set goal we studied the influence of the crushed root Eleutherococcus senticosus on bread-making properties of flour, as well as on the organoleptic and physico-chemical quality indicators of finished products.

In this work, we used standard methods of research in accordance with state standards.

Bread-making properties of wheat flour largely depend on its gluten. To study the question of the impact of the root Eleutherococcus on bread-making properties of wheat flour have been analyzing the quantity and quality of gluten, and determined the impact of Eleutherococcus on газообразующую ability of the flour.
We were taken to the concentration of Eleutherococcus senticosus in the amount of 0.002%; 0,004% and 0.006% to weight of a flour that is provided daily allowance RDA eleutherosides 16.7 33.3 per cent at the use of 100 grams of product. As the control have been taken product produced without the introduction of root Eleutherococcus. Mass fraction and quality of raw gluten was determined by standard method [5].

In studying the influence of Eleutherococcus the quality and quantity of raw gluten, found that with increase in concentration of Eleutherococcus slightly increased, indicators: IDK and the amount of wet gluten. When making root Eleutherococcus between 0.002 - 0.006% of the weight of wheat flour mass fraction of raw gluten increases by 1.1 - 3.6% compared with the reference sample, indications IDK increased in comparison with the reference sample 0.6 to 1.3%. Presumably mass fraction of raw gluten increases due to contained in Eleutherococcus protein glutathione.

Along with the release of raw gluten established its quality. For clarification of the impact of the root Eleutherococcus gluten flour determine its properties on elasticity and elasticity. When making lowest dosage Eleutherococcus the extensibility of gluten change compared with the reference sample of 12.5%, with the introduction of 0.004% Eleutherococcus the extensibility of gluten increased in comparison with the reference sample 25.0%; 0,006% - 58.3%. Perhaps relaxing effect on the gluten has glutathione, which is synthesized from the information contained in элеутерококке amino acid glycine.

Were investigated indicators газообразующей ability flour with root Eleutherococcus. These indicators were determined volumetrichesky method on the device Iago-Ostrovsky on the volume of CO2 emitted in the process of fermentation of the dough for 5 hours.

Adding Eleutherococcus has a positive effect on gas forming ability of flour: the total amount of emitted carbon dioxide of a control sample corresponds to the high газообразующей ability flour and is 1192см³, samples with the test additives total volume of carbon dioxide increased by 6% 23% and is 1263см³, 1384см³ and 1467 cm³ respectively. This is probably due to its high content of mineral substances and simple sugars, which increase the beverage activity of yeast cells.

In the conditions of the production of Innovative and technological center of the far Eastern Federal University were developed prototypes of bakery products from wheat flour with addition of chopped root Eleutherococcus. Chopped root Eleutherococcus made with account of the formulation of bakery products. At the same time determines the basic parameters of quality of finished products, paying particular attention to the organoleptic properties of taste, aroma and color of crumb and the crust, the structure of porosity. These indicators are the main consumers when choosing a bakery products.

Organoleptic evaluation of the quality of ready-made bakery products, showed that the shape of the surface condition of the control sample was slightly vague and medium convex, compared with samples of bakery products with the three studied dosages Eleutherococcus.

Crumb control sample is compared with the experimental less elastic, although after a light pressure crumb well enough restored the original shape. The presence of root Eleutherococcus had a positive effect on the uniformity then, the experimental samples uniform porosity, more developed in comparison with the reference sample, which had a non-uniform porosity. When you add the bread root Eleutherococcus its taste and fragrance has not changed. Samples of bread with the addition of Eleutherococcus were classified as quality «excellent» on a 100 point scale.

Results of physical and chemical research bread showed mixed dynamics, indicators upek and shrinkage of prototypes with all dosages Eleutherococcus reduced, in comparison with the reference sample, which is probably connected with the increase of the capacity of polysaccharides contained in Eleutherococcus, bind water, as a result of the free state enters associated. Dimensional stability of finished products increases, due to the slight strengthening of gluten when making studied dosages of the drug, as originally used flour «weak» on force. It is established that when making root Eleutherococcus (depending on dose) was observed directly proportional increase of the selected indicators: an increase in the volume of bread on 3%, 11% and 16%, respectively, and surround output by 3%, 6% and 8%. Indicator porosity is also increased by 3% - 7% in comparison with the reference sample, which is connected with the positive influence made dosages Eleutherococcus on biotechnological properties of baking yeast.

Thus, the results obtained give grounds to conclude that the crushed root Eleutherococcus senticosus can be used as functional ingredients in the manufacture of bakery products of therapeutic and prophylactic purpose, which increases the nutritional value of the finished product and improves its quality.

Literature:

1. Brekhman I.I. Eleutherococcus / I.I. Brekhman. - M: Nauka, 1968. - 186 P.

2. Recommended levels of consumption of food and biologically active substances: Methodical recommendations. - M: Federal center of state sanitary and epidemiological supervision of the Ministry of health of Russia, 2004 - 26 North
3. Smertina E.S. About the possible use of immunomodulators of plant origin in bakery / Merchandiser food products. - 2012. - №7. - P. 7 - 12.

4. Smertina E.S., Fedyanina L.N., Kalenik T.K., Kushnerova N.F, Vigerina N.S. Application extracts of wild plants in bakery products of functional purpose / Bulletin tgeu. - 2011. - №3. - P. 129 - 133.

5. Chizhikova O.G. Baking Technology : textbook. manual. - Vladivostok: Far East state Academy of economy and management, 1999. - 184 P.