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Анотація
Насіння льону є цінною сировиною для виробництва функціональних хлібобулочних виробів. У статті досліджено процеси бродіння в пшеничному тісті, в яке було внесено ціле та подрібнене насіння льону в сухому та зволоженому станах. Для цілісного розуміння перебігу процесу бродіння проаналізовано закономірності кінетики та динаміки газоутворення в дослідних зразках. Встановлено, що в процесі бродіння у зразках з цілим насінням льону у сухому та зволоженому станах кількість виділеного діоксиду вуглецю незначно зростає, порівняно з контролем. У зразках з подрібненим насінням льону у сухому вигляді та зі зволоженим подрібненим насінням льону загальна кількість виділеного вуглекислого газу вища, ніж у контрольному зразку на 16,5 % та 19,0 % відповідно. У зразку з подрібненим насінням льону характер динаміки виділення діоксиду вуглецю відмінний від контрольного зразку, а саме спостерігається одностадійність бродіння. При цьому досягнення піку виділення вуглекислого газу відзначається майже на 30 хв пізніше, ніж в контрольному зразку. Застосування зволоженого цілого та подрібненого насіння льону зумовлює дещо нижчу інтенсивність виділення вуглекислого газу, поряд із сухими зразками. Можливо причиною цього є те, під час замочування лляних продуктів утворюються в’язкі розчини полісахаридів, які під час замішування тіста огортають дріжджові клітини і уповільнюють надходження до них поживних речовин. На підставі аналізу динаміки виділення вуглекислого газу, рекомендовано скоротити тривалість бродіння тіста для зразку з цілим насінням льону до 90 хв, а для зразків з подрібненим насінням та замоченими лляними продуктами до 60 хв для того, щоб найбільш інтенсивне виділення вуглекислого газу у цих дослідних зразках припадало на період вистоювання тістових заготовок. Встановлено, що внесення цілого та подрібненого насіння льону в зволоженому вигляді зумовлює уповільнення підйому тіста внаслідок загущення тістової системи водорозчинними та нерозчинними харчовими волокнами льону, зниження зброджування та утворення цукрів в тістовій системі.
Ключові слова:
тісто, бродіння, ціле насіння льону, подрібнене насіння льону, дріжджі, полісахариди насіння льону
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Як цитувати
Bondarenko, Y., Andronovych, G., Kaprelyants, L., Bilyk, O., & Naumenko, O. (2024). ДОСЛІДЖЕННЯ ПРОЦЕСУ БРОДІННЯ ТІСТА З НАСІННЯМ ЛЬОНУ. Food Science and Technology, 17(4). https://doi.org/10.15673/fst.v17i4.2762
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
1. Gulich MP. Rational nutrition and a healthy lifestyle are the main factors in preserving the health of the population. Problems of aging and longevity. 2019; 20:128-132 (in Ukrainian).
2. Malakhova LV. Ways to overcome "hidden" hunger as a component of the global food problem. Bulletin of Kharkiv National University named after V. N. Karazin. 2013;1086(2):86-89 (in Ukrainian).
3. Kaprelyants L, Yegorova A, Trufkati L, Pozhitkova L. Functional foods: prospects in Ukraine. Food Science and Technology. 2019;13(2):15-23. https://doi.org/10.15673/fst.v13i2.1382
4. Zuk M, Richter D, Matuła J, Szopa J. Linseed, the multipurpose plant. Industrial Crops and Products. 2015;75(B):165-177. https://doi.org/10.1016/j.indcrop.2015.05.005
5. Bernacchia R, Preti R, Vinci G. Chemical Composition and Health Benefits of Flaxseed. Austin Journal of Nutrition and Food Sciences. 2014; 2 (8):2-9.
6. Gutte KB, Sahoo AK, Ranveer RC. Bioactive Components of Flaxseed and its Health Benefits. Int. J. Pharm. Sci. Rev. Res. 2015; 31(1):42-51.
7. Edel А, Aliani M, Pierce G. Stability of bioactives in flaxseed and flaxseed-fortified foods. Food Research International. 2015; 77 (2):140-155. https://doi.org/10.1016/j.foodres.2015.07.035
8. Toulabi T, Yarahmadi M, Goudarzi F, Ebrahimzadeh F, Momenizadeh A, Yarahmadi S. Effects of flaxseed on blood pressure, body mass index, and total cholesterol in hypertensive patients: A randomized clinical trial. EXPLORE. 2022;18(4):438-445. https://doi.org/10.1016/j.explore.2021.05.003
9. Anderson JW, Baird P, R.H. Davis Jr, Ferreri S, Knudtson M, Koraym A, et al. Health Benefits of Dietary Fiber. Nutrition Reviews. 2009; 67 (4):188-205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
10. Bkaily G, Jacques D. Flaxseed as an Anticardiotoxicity Agent in Breast Cancer Therapy. The Journal of Nutrition. 2020;150(9):2231-2232. https://doi.org/10.1093/jn/nxaa213
11. Rabetafika H, Remoortel V, Danthine S, Paquot M. Flaxseed proteins: food uses and health benefits. International journal of food science and technology. 2011; 46:221-228. https://doi.org/10.1111/j.1365-2621.2010.02477.x
12. Hutchins AM, Brown BD, Cunnane SC, Domitrovich SG, Adams ER, Bobowiec CE. Daily flaxseed consumption improves glycemic control in obese men and women with pre-diabetes: A randomized study. Nutr Res. 2013; 33:367-75. https://doi.org/10.1016/j.nutres.2013.02.012
13. Draganescu D, Andritoiu C, Hritcu D, Dodi G, Popa M. Flaxseed Lignans and Polyphenols Enhanced Activity in Streptozotocin-Induced Diabetic Rats. Biology. 2021;10(1):43-58. https://doi.org/10.3390/biology10010043
14. Baiysbayeva М, Izembaeva A. Moldakulova Z, Zhumanazar D, Tynym B. The use of flax seeds in the bread recipe. The Journal of Almaty Technological University. 2023;2:99-106. https://doi.org/10.48184/2304-568X-2023-2-99-106
15. Bondarenko Yu, Mykhonik L, Bilyk O, Kochubei-Lytvynenko O. et al. The use of golden flax seeds and oats sourbread in the production of wheat bread. Eastern-European Journal of Enterprise Technologies. 2019; 4 (11):46-55. https://doi.org/10.15587/1729-4061.2019.174643
16. A Faik Koca, Munir Anil Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Science of Food and Agriculture. 2027;87(6):1172-1175. https://doi.org/10.1002/jsfa.2739
17. Wirkijowska А, Zarzycki P, Sobota А, Nawrocka A, Blicharz-Kania A, Andrejko D. The possibility of using by-products from the flaxseed industry for functional bread production. LWT. 2020; 118:[about 7 pp.]. https://doi.org/10.1016/j.lwt.2019.108860
18. Yuan Gao, Tingting Liu, Caihong Su, Qi Li, Xiuzhu Yu. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. Food Chemistry. 2022; 13:[about 9 pp.]. https://doi.org/10.1016/j.fochx.2022.100267
19. Wandersleben Т, Morales Е, Burgos-Díaz С, Barahona Т, Labra Е, Rubilar М, Salvo-Garrido Н. Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine. LWT. 2018;91:48-54. https://doi.org/10.1016/j.lwt.2018.01.029
20. Drobot VI, Bondarenko YuV, Izhevska OP. Flax seed meal in the technology of bakery products. Food science and technology. 2016; 8:76-81 (in Ukrainian). https://doi.org/10.15673/fst.v10i3.183
21. Alaa El-Din A. Bekhit, Amin Shavandi, Teguh Jodjaja, John Birch, Suesiang Teh, Isam A. Mohamed Ahmed, et al. Flaxseed: Composition, detoxification, utilization and opportunities. Biocatalysis and Agricultural Biotechnology. 2018;13:129-152. https://doi.org/10.1016/j.bcab.2017.11.017
22. Sęczyk L, Świeca M, Dziki D, Anders A, Gawlik-Dziki U. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry. 2017; 214:32-38. https://doi.org/10.1016/j.foodchem.2016.07.068
23. Xiaofei Jiang, Xiaotong Wang, Shengmin Zhou Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties. LWT. 2022; 169:[about 5 pp.]. https://doi.org/10.1016/j.lwt.2022.113979
24. Marpalle P, Sonawane SK, LeBlanc JG, Arya SS. Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed. LWT - Food Science and Technology. 2015; 61(2):510-515. https://doi.org/10.1016/j.lwt.2014.11.018
25. Andronovych GM, Bondarenko YuV, Bilyk OA, Piddubny VA. Influence of linseed oil on the formation of structural and mechanical properties of wheat dough. Food Industry. 2020; 28:40-48 (in Ukrainian). https://doi.org/10.24263/2225-2916-2020-28-7
26. Pandurang Marpalle, Sachin K. Sonawane, Shalini Subhash Arya Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT - Food Science and Technology. 2014; 58 (2):614-619. https://doi.org/10.1016/j.lwt.2014.04.003
27. Lebedenko T, Ruzhitska N We investigated the effect of plant additives on the course of the technological process and the quality of bakery products. Bakery and confectionery industry of Ukraine. 2010;2(63):9-12 (in Ukrainian).
28. Xu Yi, Hall III CA, Manthey FA. Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics. Journal of Food Research. 2014; 3 (6):83-91. https://doi.org/10.5539/jfr.v3n6p83
29. Codină GG, Arghire C, Rusu M, Oroian MA, Sănduleac ET. Influence of two varieties of flaxseed flour addition on wheat flour dough rheological properties. Ann. Univ. Dunarea Jos Galati Fascicle VI Food Technol. 2017; 41:115-126.
30. Pourabedin M, Aarabi A, Rahbaran S. Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast. Journal of Cereal Science. 2017; 76:173-178. https://doi.org/10.1016/j.jcs.2017.05.009
31. Codină GG, Istrate AM, Gontariu I, Mironeasa S. Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods. 2019; 8 (8):333-348. https://doi.org/10.3390/foods8080333
32. Pandurang Marpalle, Sachin K. Sonawane, Shalini Subhash Arya. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT - Food Science and Technology 2014; 58 (2): 614-619. https://doi.org/10.1016/j.lwt.2014.04.003
33. Bondarenko YuV, Bilyk OA, Kochubey-Lytvinenko OV, Andronovych HM. Flax seeds are a recipe component of bakery products. Scientific works of the National Technical University of Ukraine. 2020; 26 (4):178-189 (in Ukrainian). https://doi.org/10.24263/2225-2924-2020-26-4-20
34. Bondarenko YuV, Andronovych GM, Hryshchenko AM, Anich AM. The application of the operation of hydration of flax seeds in the production of wheat bread. Scientific works of the National Technical University of Ukraine. 2020; 26 (2):232-243 (in Ukrainian). https://doi.org/10.24263/2225-2924-2020-26-2-24
35. Lebedenko TIe, Pshenyshniuk HF, Sokolova NIu. Tekhnolohiia khlibopekarskoho vyrobnytstva. Praktykum: navchalnyi posibnyk. Odesa: Osvita Ukrainy; 2014 (in Ukrainian).
36. Drobot VI. Tekhnokhimichnyi kontrol syrovyny ta khlibobulochnykh i makaronnykh vyrobiv: navchalnyi posibnyk. Kyiv: NUKhT; 2015 (in Ukrainian).
37. Birch A, Berg F, Hansen Å. Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts. Journal of Cereal Science. 2013; 58 (2):318-323. https://doi.org/10.1016/j.jcs.2013.05.009
38. Warrand J, Michaud P, Picton L, Muller G, Courtois B, Ralainirina R, Courtois J. Structual investigations of the neutral polysaccharide of Linum usitatissimum L. seed mucilage. Int. J. Biol. Macromol. 2005; 35 (3-4):121-125. https://doi.org/10.1016/j.ijbiomac.2004.12.006
39. Rashid F, Ahmed Z, Hussain S, Huang Jen-Yi, Ahmad A. Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization. Carbohydrate Polymers. 2019; 215:29-38. https://doi.org/10.1016/j.carbpol.2019.03.054
40. Bondarenko Yu, Bilyk O, Kochubei-Lytvynenko O, Andronovych G. Study of the influence of golden flax seeds on the process of formation and maturation of wheat dough. Technological audit and production reserves. 2020; 5 (3 (55)):40-45 (in Ukrainian). https://doi.org/10.15587/2706-5448.2020.215503
2. Malakhova LV. Ways to overcome "hidden" hunger as a component of the global food problem. Bulletin of Kharkiv National University named after V. N. Karazin. 2013;1086(2):86-89 (in Ukrainian).
3. Kaprelyants L, Yegorova A, Trufkati L, Pozhitkova L. Functional foods: prospects in Ukraine. Food Science and Technology. 2019;13(2):15-23. https://doi.org/10.15673/fst.v13i2.1382
4. Zuk M, Richter D, Matuła J, Szopa J. Linseed, the multipurpose plant. Industrial Crops and Products. 2015;75(B):165-177. https://doi.org/10.1016/j.indcrop.2015.05.005
5. Bernacchia R, Preti R, Vinci G. Chemical Composition and Health Benefits of Flaxseed. Austin Journal of Nutrition and Food Sciences. 2014; 2 (8):2-9.
6. Gutte KB, Sahoo AK, Ranveer RC. Bioactive Components of Flaxseed and its Health Benefits. Int. J. Pharm. Sci. Rev. Res. 2015; 31(1):42-51.
7. Edel А, Aliani M, Pierce G. Stability of bioactives in flaxseed and flaxseed-fortified foods. Food Research International. 2015; 77 (2):140-155. https://doi.org/10.1016/j.foodres.2015.07.035
8. Toulabi T, Yarahmadi M, Goudarzi F, Ebrahimzadeh F, Momenizadeh A, Yarahmadi S. Effects of flaxseed on blood pressure, body mass index, and total cholesterol in hypertensive patients: A randomized clinical trial. EXPLORE. 2022;18(4):438-445. https://doi.org/10.1016/j.explore.2021.05.003
9. Anderson JW, Baird P, R.H. Davis Jr, Ferreri S, Knudtson M, Koraym A, et al. Health Benefits of Dietary Fiber. Nutrition Reviews. 2009; 67 (4):188-205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
10. Bkaily G, Jacques D. Flaxseed as an Anticardiotoxicity Agent in Breast Cancer Therapy. The Journal of Nutrition. 2020;150(9):2231-2232. https://doi.org/10.1093/jn/nxaa213
11. Rabetafika H, Remoortel V, Danthine S, Paquot M. Flaxseed proteins: food uses and health benefits. International journal of food science and technology. 2011; 46:221-228. https://doi.org/10.1111/j.1365-2621.2010.02477.x
12. Hutchins AM, Brown BD, Cunnane SC, Domitrovich SG, Adams ER, Bobowiec CE. Daily flaxseed consumption improves glycemic control in obese men and women with pre-diabetes: A randomized study. Nutr Res. 2013; 33:367-75. https://doi.org/10.1016/j.nutres.2013.02.012
13. Draganescu D, Andritoiu C, Hritcu D, Dodi G, Popa M. Flaxseed Lignans and Polyphenols Enhanced Activity in Streptozotocin-Induced Diabetic Rats. Biology. 2021;10(1):43-58. https://doi.org/10.3390/biology10010043
14. Baiysbayeva М, Izembaeva A. Moldakulova Z, Zhumanazar D, Tynym B. The use of flax seeds in the bread recipe. The Journal of Almaty Technological University. 2023;2:99-106. https://doi.org/10.48184/2304-568X-2023-2-99-106
15. Bondarenko Yu, Mykhonik L, Bilyk O, Kochubei-Lytvynenko O. et al. The use of golden flax seeds and oats sourbread in the production of wheat bread. Eastern-European Journal of Enterprise Technologies. 2019; 4 (11):46-55. https://doi.org/10.15587/1729-4061.2019.174643
16. A Faik Koca, Munir Anil Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Science of Food and Agriculture. 2027;87(6):1172-1175. https://doi.org/10.1002/jsfa.2739
17. Wirkijowska А, Zarzycki P, Sobota А, Nawrocka A, Blicharz-Kania A, Andrejko D. The possibility of using by-products from the flaxseed industry for functional bread production. LWT. 2020; 118:[about 7 pp.]. https://doi.org/10.1016/j.lwt.2019.108860
18. Yuan Gao, Tingting Liu, Caihong Su, Qi Li, Xiuzhu Yu. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. Food Chemistry. 2022; 13:[about 9 pp.]. https://doi.org/10.1016/j.fochx.2022.100267
19. Wandersleben Т, Morales Е, Burgos-Díaz С, Barahona Т, Labra Е, Rubilar М, Salvo-Garrido Н. Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine. LWT. 2018;91:48-54. https://doi.org/10.1016/j.lwt.2018.01.029
20. Drobot VI, Bondarenko YuV, Izhevska OP. Flax seed meal in the technology of bakery products. Food science and technology. 2016; 8:76-81 (in Ukrainian). https://doi.org/10.15673/fst.v10i3.183
21. Alaa El-Din A. Bekhit, Amin Shavandi, Teguh Jodjaja, John Birch, Suesiang Teh, Isam A. Mohamed Ahmed, et al. Flaxseed: Composition, detoxification, utilization and opportunities. Biocatalysis and Agricultural Biotechnology. 2018;13:129-152. https://doi.org/10.1016/j.bcab.2017.11.017
22. Sęczyk L, Świeca M, Dziki D, Anders A, Gawlik-Dziki U. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry. 2017; 214:32-38. https://doi.org/10.1016/j.foodchem.2016.07.068
23. Xiaofei Jiang, Xiaotong Wang, Shengmin Zhou Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties. LWT. 2022; 169:[about 5 pp.]. https://doi.org/10.1016/j.lwt.2022.113979
24. Marpalle P, Sonawane SK, LeBlanc JG, Arya SS. Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed. LWT - Food Science and Technology. 2015; 61(2):510-515. https://doi.org/10.1016/j.lwt.2014.11.018
25. Andronovych GM, Bondarenko YuV, Bilyk OA, Piddubny VA. Influence of linseed oil on the formation of structural and mechanical properties of wheat dough. Food Industry. 2020; 28:40-48 (in Ukrainian). https://doi.org/10.24263/2225-2916-2020-28-7
26. Pandurang Marpalle, Sachin K. Sonawane, Shalini Subhash Arya Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT - Food Science and Technology. 2014; 58 (2):614-619. https://doi.org/10.1016/j.lwt.2014.04.003
27. Lebedenko T, Ruzhitska N We investigated the effect of plant additives on the course of the technological process and the quality of bakery products. Bakery and confectionery industry of Ukraine. 2010;2(63):9-12 (in Ukrainian).
28. Xu Yi, Hall III CA, Manthey FA. Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics. Journal of Food Research. 2014; 3 (6):83-91. https://doi.org/10.5539/jfr.v3n6p83
29. Codină GG, Arghire C, Rusu M, Oroian MA, Sănduleac ET. Influence of two varieties of flaxseed flour addition on wheat flour dough rheological properties. Ann. Univ. Dunarea Jos Galati Fascicle VI Food Technol. 2017; 41:115-126.
30. Pourabedin M, Aarabi A, Rahbaran S. Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast. Journal of Cereal Science. 2017; 76:173-178. https://doi.org/10.1016/j.jcs.2017.05.009
31. Codină GG, Istrate AM, Gontariu I, Mironeasa S. Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods. 2019; 8 (8):333-348. https://doi.org/10.3390/foods8080333
32. Pandurang Marpalle, Sachin K. Sonawane, Shalini Subhash Arya. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT - Food Science and Technology 2014; 58 (2): 614-619. https://doi.org/10.1016/j.lwt.2014.04.003
33. Bondarenko YuV, Bilyk OA, Kochubey-Lytvinenko OV, Andronovych HM. Flax seeds are a recipe component of bakery products. Scientific works of the National Technical University of Ukraine. 2020; 26 (4):178-189 (in Ukrainian). https://doi.org/10.24263/2225-2924-2020-26-4-20
34. Bondarenko YuV, Andronovych GM, Hryshchenko AM, Anich AM. The application of the operation of hydration of flax seeds in the production of wheat bread. Scientific works of the National Technical University of Ukraine. 2020; 26 (2):232-243 (in Ukrainian). https://doi.org/10.24263/2225-2924-2020-26-2-24
35. Lebedenko TIe, Pshenyshniuk HF, Sokolova NIu. Tekhnolohiia khlibopekarskoho vyrobnytstva. Praktykum: navchalnyi posibnyk. Odesa: Osvita Ukrainy; 2014 (in Ukrainian).
36. Drobot VI. Tekhnokhimichnyi kontrol syrovyny ta khlibobulochnykh i makaronnykh vyrobiv: navchalnyi posibnyk. Kyiv: NUKhT; 2015 (in Ukrainian).
37. Birch A, Berg F, Hansen Å. Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts. Journal of Cereal Science. 2013; 58 (2):318-323. https://doi.org/10.1016/j.jcs.2013.05.009
38. Warrand J, Michaud P, Picton L, Muller G, Courtois B, Ralainirina R, Courtois J. Structual investigations of the neutral polysaccharide of Linum usitatissimum L. seed mucilage. Int. J. Biol. Macromol. 2005; 35 (3-4):121-125. https://doi.org/10.1016/j.ijbiomac.2004.12.006
39. Rashid F, Ahmed Z, Hussain S, Huang Jen-Yi, Ahmad A. Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization. Carbohydrate Polymers. 2019; 215:29-38. https://doi.org/10.1016/j.carbpol.2019.03.054
40. Bondarenko Yu, Bilyk O, Kochubei-Lytvynenko O, Andronovych G. Study of the influence of golden flax seeds on the process of formation and maturation of wheat dough. Technological audit and production reserves. 2020; 5 (3 (55)):40-45 (in Ukrainian). https://doi.org/10.15587/2706-5448.2020.215503