The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough-Reference-Cited by-同舟云学术

The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough

Published:2022-02-10 Issue:1 Volume:84 Page:125-130
ISSN:2310-1202
Container-title:Proceedings of the Voronezh State University of Engineering Technologies
language:
Short-container-title:Vestn. Voronež. gos. univ. inž. tehnol.

Author:

Tikhiy A. V.¹^ORCID,Barakova N. V.¹^ORCID,Samodelkin E. A.²^ORCID

Affiliation:

1. Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

2. Central Research Institute for Engineering Materials Prometheu"

Abstract

Two methods of adding carrot and beet powders to the sourdough of round cracknel products have been studied, such as adding the dry powders and adding the pre-hydrated ones. The water-retaining properties of carrot and beet powders and the change in the lifting force of yeast when applying non-hydrated and hydrated powders before fermentation were investigated. For the experiment, we used Vitbiokor LLC carrot and beet powders. The average integral particle size in carrot powder was 85-95 microns, in beet powder —95-105 microns. We also used the flour of the highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) and the pressed baking yeast produced by Food Combine, JSC. The particle size of the powders was determined by a Malvern Mastersizer 2000 laser diffraction analyzer. The water-holding capacity of the powders was determined by a hydromodule of 1:10 by centrifugation with the rotational speed 6000rpm-1,for 20 minutes (the carrot powder samples) and for 15 minutes (the beet powder samples). The lifting force of the yeast has been determined with the help of the "pop-up ball" method. The powders were hydrated at a hydromodule of 1:5, at a temperature of 30°C for 60 minutes. The results show that carrot powders aged for 40 minutes and beet powders (33%) aged for 40 minutes have the maximum water retention capacity (43%). It was found that the quantity of carrot and beet powders added does not correlate with the lifting force of the yeast in the sourdough samples. It is higher in the samples with the hydrated powders added, rather than in the ones with the non-hydrated powders. Moreover, this difference was more pronounced in the beet powder samples. The study shows the importance of carrot and beet powders hydration before adding them to the sourdough. It’s also significant to conduct the experiments to evaluate the effectiveness of carrot and beet powders hydration before adding them to the round cracknel products sourdough

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

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