Effect of Pumpkin Husks on Cracker Dough Fermentation

An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks is a by-product of mother juice. Pumpkin husks we...

Full description

Bibliographic Details
Main Authors: Zaitseva I., Shelamova S., Derkanosova N.
Format: Article
Language:Russian
Published: Kemerovo State University 2019-10-01
Series:Техника и технология пищевых производств
Subjects:
Online Access:http://fptt.ru/stories/archive/54/15.pdf
_version_ 1818962951027032064
author Zaitseva I.
Shelamova S.
Derkanosova N.
author_facet Zaitseva I.
Shelamova S.
Derkanosova N.
author_sort Zaitseva I.
collection DOAJ
description An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks is a by-product of mother juice. Pumpkin husks were selected as an ingredient for cracker dough as a result of preliminary comparative researches of its structure and functional and technological properties. Pumpkin husks are a powdery product of cream color with an orange shade, humidity = 5.3%, cellulose = 19.6%, hemicelluloses = 3.5%, pectin = 5.4%. The research objective was to establish the effect of pumpkin husks on the dough fermentation process, since fermentation is one of the major factors that define the quality of the finished product. Methods of mathematical planning were used to calculate the optimal dose of pumpkin husks as 83.53 kg per ton of finished product. A set of experiments defined the biotechnological processes during dough maturation. Pumpkin husks proved to promote acid accumulation; they also increased the quantity of yeast cells and budding yeast cells. The effect can be due to the high content of digestible yeast cells of sugars. In addition, pumpkin husks are rich in magnesium, phosphorus, zinc, and other substances that produce a favorable impact on yeast microflora. The experimental dough sample demonstrated a better dimensional stability, which is connected with redistribution of moisture due to the water absorbing properties of food fibers and the reducing sugars in pumpkin husks. The cracker dough with pumpkin husks had a better plasticity, which helped to form the layered structure of the finished products. The effect can be explained by the more intensive process of acid accumulation. The results of the biotechnological fermentation processes of the cracker dough with pumpkin husks were confirmed by test baking. The paper features a comparative analysis of the crackers with pumpkin husks and the control sample. Introduction of pumpkin husks into the cracker formulation proved to have a favorable effect on the activity of yeast microflora, which improved the biotechnological processes and partially leveled the strengthening effect of food fibers of pumpkin husks on the cracker dough. As a result, the quality of the finished products met the standard requirements.
first_indexed 2024-12-20T12:37:28Z
format Article
id doaj.art-d2b17563b3c743d0b5be82c7dc3fee88
institution Directory Open Access Journal
issn 2074-9414
2313-1748
language Russian
last_indexed 2024-12-20T12:37:28Z
publishDate 2019-10-01
publisher Kemerovo State University
record_format Article
series Техника и технология пищевых производств
spelling doaj.art-d2b17563b3c743d0b5be82c7dc3fee882022-12-21T19:40:34ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482019-10-0149347047810.21603/2074-9414-2019-3-470-478Effect of Pumpkin Husks on Cracker Dough FermentationZaitseva I.0Shelamova S.1Derkanosova N.Emperor Peter I, Voronezh State Agrarian UniversityEmperor Peter I, Voronezh State Agrarian UniversityAn acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks is a by-product of mother juice. Pumpkin husks were selected as an ingredient for cracker dough as a result of preliminary comparative researches of its structure and functional and technological properties. Pumpkin husks are a powdery product of cream color with an orange shade, humidity = 5.3%, cellulose = 19.6%, hemicelluloses = 3.5%, pectin = 5.4%. The research objective was to establish the effect of pumpkin husks on the dough fermentation process, since fermentation is one of the major factors that define the quality of the finished product. Methods of mathematical planning were used to calculate the optimal dose of pumpkin husks as 83.53 kg per ton of finished product. A set of experiments defined the biotechnological processes during dough maturation. Pumpkin husks proved to promote acid accumulation; they also increased the quantity of yeast cells and budding yeast cells. The effect can be due to the high content of digestible yeast cells of sugars. In addition, pumpkin husks are rich in magnesium, phosphorus, zinc, and other substances that produce a favorable impact on yeast microflora. The experimental dough sample demonstrated a better dimensional stability, which is connected with redistribution of moisture due to the water absorbing properties of food fibers and the reducing sugars in pumpkin husks. The cracker dough with pumpkin husks had a better plasticity, which helped to form the layered structure of the finished products. The effect can be explained by the more intensive process of acid accumulation. The results of the biotechnological fermentation processes of the cracker dough with pumpkin husks were confirmed by test baking. The paper features a comparative analysis of the crackers with pumpkin husks and the control sample. Introduction of pumpkin husks into the cracker formulation proved to have a favorable effect on the activity of yeast microflora, which improved the biotechnological processes and partially leveled the strengthening effect of food fibers of pumpkin husks on the cracker dough. As a result, the quality of the finished products met the standard requirements.http://fptt.ru/stories/archive/54/15.pdfCrackerfermentationpumpkin husksrheological propertiesflour confectionery
spellingShingle Zaitseva I.
Shelamova S.
Derkanosova N.
Effect of Pumpkin Husks on Cracker Dough Fermentation
Техника и технология пищевых производств
Cracker
fermentation
pumpkin husks
rheological properties
flour confectionery
title Effect of Pumpkin Husks on Cracker Dough Fermentation
title_full Effect of Pumpkin Husks on Cracker Dough Fermentation
title_fullStr Effect of Pumpkin Husks on Cracker Dough Fermentation
title_full_unstemmed Effect of Pumpkin Husks on Cracker Dough Fermentation
title_short Effect of Pumpkin Husks on Cracker Dough Fermentation
title_sort effect of pumpkin husks on cracker dough fermentation
topic Cracker
fermentation
pumpkin husks
rheological properties
flour confectionery
url http://fptt.ru/stories/archive/54/15.pdf
work_keys_str_mv AT zaitsevai effectofpumpkinhusksoncrackerdoughfermentation
AT shelamovas effectofpumpkinhusksoncrackerdoughfermentation
AT derkanosovan effectofpumpkinhusksoncrackerdoughfermentation