atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-2-5-14atu-1408Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние вторичного сырья переработки зерновых культур на реологические свойства тестаThe influence of secondary raw materials of grain processing on the rheological properties of the doughhttps://orcid.org/0000-0002-2402-4176ЕсембекМ. Ж.YessembekM. Zh.

PhD докторант 

 Қазахстан, 010000, г. Астана, проспект Женис, 62 

 Kazakhstan, 010000, Astana, Zhenis Ave., 62 

arinbaeva.madina@mail.ruhttps://orcid.org/0000-0002-5783-3973ТарабаевБ. К.TarabayevB. K.

Қазахстан, 010000, г. Астана, проспект Женис, 62 

 Kazakhstan, 010000, Astana, Zhenis Ave., 62 

tarabaev50@mail.ruhttps://orcid.org/0000-0003-4432-8828ОмаралиеваА. М.OmaralievaA. M.

 Казахстан, 010000, г. Астана, Кайым Мухамедханов, 37а 

 Kazakhstan, 010000, Astana, Kayym Mukhamedkhanov str., 37a 

aigul-omar@mail.ruhttps://orcid.org/0000-0001-7716-9240БотбаеваЖ. Т.BotbaevaZh. T.

 Казахстан, 010000, г. Астана, Кайым Мухамедханов, 37а 

 Kazakhstan, 010000, Astana, Kayym Mukhamedkhanov str., 37a 

zhanar.b.t@mail.ruhttps://orcid.org/0000-0002-1190-2195КакимовМ. М.KakimovM. M.

 Қазахстан, 010000, г. Астана, проспект Женис, 62 

 Kazakhstan, 010000, Astana, Zhenis Ave., 62 

muhtarbek@mail.ru«Казахский агротехнический университет имени С.Сейфуллина»Казахстан«S. Seifullin Kazakh Agrotechnical University»Kazakhstan«Казахский университет технологии и бизнеса»Казахстан«Kazakh University of Technology and Business»Kazakhstan2024170620241442514Copyright © Есембек М.Ж., Тарабаев Б.К., Омаралиева А.М., Ботбаева Ж.Т., Какимов М.М., 20242024Есембек М.Ж., Тарабаев Б.К., Омаралиева А.М., Ботбаева Ж.Т., Какимов М.М.Yessembek M.Z., Tarabayev B.K., Omaralieva A.M., Botbaeva Z.T., Kakimov M.M.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1408

Разработка технологий и новых рецептур хлебобулочных изделий с повышенной пищевой ценностью является перспективным направлением для пищевой промышленности. Расширение ассортимента происходит за счет внесения дополнительного сырья, одним из вариантов которого являются рисовая и гречневая мучки. Они содержат широкий спектр биологически активных веществ, которые при внесении в продукты питания оказывают благотворное влияние на организм человека. Основными объектами исследований выступали мучные композитные смеси, полученные путем смешивания муки пшеничной хлебопекарной первого сорта, рисовой и гречневой мучки в процентном соотношении 95:2:3, 90:3:7, 85:4:11, 80:5:15, 75:6:19 соответственно. Целью исследования являлось изучение влияния вторичного сырья переработки зерновых культур на реологические свойства теста для обоснования их внедрения в производство хлебобулочных изделий функционального назначения. Исследование образцов полуфабриката проводилось с использованием приборов: альвеографа фирмы Chopin (NG с приставкой альвеолинк) и Миксолаб 2 (CHOPIN Technologies, Франция). Изучение реологических свойств исследуемых образцов теста показало, что внесение вторичного сырья зерновых культур – рисовой и гречневой мучки в рецептуру пшеничного хлеба в дозировке от 4% - 11% соответственно улучшало реологические и физико-химические свойства теста, что способствовало разработке рецептуры и технологии нового вида обогащенного хлеба.

The development of technologies and new recipes for bakery products with increased nutritional value is a promising direction for the food industry. The expansion of the assortment is due to the introduction of additional raw materials, one of the options of which is rice and buckwheat flour. Rice and buckwheat flour contain a wide range of biologically active substances that, when added to food, have a beneficial effect on the human body. The main objects of research were flour composite mixtures obtained by mixing wheat flour of the first grade, rice, and buckwheat flour in a percentage ratio of 95:2:3, 90:3:7, 85:4:11, 80:5:15, 75:6:19, accordingly. The aim of the study was to study the influence of secondary raw materials of grain processing on the rheological properties of the dough to justify their introduction into the production of bakery products for functional purposes. The study of semifinished product samples was carried out using the following devices: Chopin alveograph (NG with the prefix alveolink) and Mixolab 2 (CHOPIN Technologies, France). The study of the rheological properties of the test samples under study showed that the introduction of secondary raw materials of grain crops – rice and buckwheat flour into the formulation of wheat bread in a dosage of 4% - 11%, respectively, improved the rheological and physico-chemical properties of the dough, which contributed to the development of the formulation and technology of a new type of enriched bread.

вторичное сырьерисовая мучкагречневая мучкареологические свойстваальвеограммамиксолабsecondary raw materialsprocessed products of riceprocessed products of buckwheatrheological propertiesalveogrammixolabReferencesLuithui, Y., Baghya Nisha, R., Meera, M. S. Cereal by-products as an important functional ingredient: effect of processing. Journal of food science and technology, vol. 56, 1. (2019): 1-11. https://link.springer.com/article/10.1007/s13197-018-3461-yLuithui, Y., Baghya Nisha, R., Meera, M. S. Cereal by-products as an important functional ingredient: effect of processing. Journal of food science and technology, vol. 56, 1. (2019): 1-11. https://link.springer.com/article/10.1007/s13197-018-3461-yUsenko, N.I., Khlestkina, E.К., Asavasanti, S., Gordeeva, E.I., Yudina, R.S., Otmakhova, Y.S. Possibilities of enriching food products with anthocyanins by using new forms of cereals. Foods and Raw materials, vol. 6, 1. (2018): 128-135. http://doi.org/10.21603/2308-4057-2018-1-128-135Usenko, N.I., Khlestkina, E.К., Asavasanti, S., Gordeeva, E.I., Yudina, R.S., Otmakhova, Y.S. Possibilities of enriching food products with anthocyanins by using new forms of cereals. Foods and Raw materials, vol. 6, 1. (2018): 128-135. http://doi.org/10.21603/2308-4057-2018-1-128-135Есембек М.Ж., Тарабаев Б.К., Омаралиева А.М., Ботбаева Ж.Т., Какимов М.М. Нан өндірісінде пайдалану үшін дәнді – дақылдарды қайта өңдеудің екіншілік шикізатын зерттеу. // Алматы технологиялық университетінің хабаршысы. - 2022. - №1. - C. 29-35. https://doi.org/10.48184/2304-568X-2022-1-29-35Esembek M.Zh., Tarabaev B.K., Omaralieva A.M., Botbaeva Zh.T., Kakimov M.M. Nan ondirisinde paidalanu ushin dandi-dakyldardy kaita ondeudin ekinshilik shikizatyn zertteu [Research of secondary raw materials of grain processing for use in bread production]. The Journal of Almaty Technological University, no 1, pp. 5-18, 2022. https://doi.org/10.48184/2304-568X-2022-1-29-35 (In Kazakh)Tolstoguzov, V.B., Lemisova, L.V., Chimirov, J.U.I., Braudo, E.E., Tsyrjapkin, V.A., Volnova, A.I., Kozmina, E.P. Artificial groats from rice-processing by-products. Food/Nahrung, vol. 24, 10. (1980): 951-962. https://doi.org/10.1002/food.19800241004Tolstoguzov, V.B., Lemisova, L.V., Chimirov, J.U.I., Braudo, E.E., Tsyrjapkin, V.A., Volnova, A.I., Kozmina, E.P. Artificial groats from rice-processing by-products. Food/Nahrung, vol. 24, 10. (1980): 951-962. https://doi.org/10.1002/food.19800241004Alekhina, N.N., Ponomareva, E.I., Lukina, S.I., Smirnykh, A.A. Grain bread with buckwheat bran flour for a healthy diet. Journal of Engineering and Applied Sciences, vol. 11, 12. (2016): 2623-2627.Alekhina, N.N., Ponomareva, E.I., Lukina, S.I., Smirnykh, A.A. Grain bread with buckwheat bran flour for a healthy diet. Journal of Engineering and Applied Sciences, vol. 11, 12. (2016): 2623-2627.Nevzorov, V., Matskevich, I., Salykhov, D., Bezyazikov, D. Resource-saving grain husking technology. IOP Conference Series: Earth and Environmental Science, vol. 659. (2021): 012052. https://iopscience.iop.org/article/10.1088/1755-1315/659/1/012052Nevzorov, V., Matskevich, I., Salykhov, D., Bezyazikov, D. Resource-saving grain husking technology. IOP Conference Series: Earth and Environmental Science, vol. 659. (2021): 012052. https://iopscience.iop.org/article/10.1088/1755-1315/659/1/012052DIN EN ISO 27971-2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology.DIN EN ISO 27971-2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology.AFNOR NF EN ISO 17718-2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase.AFNOR NF EN ISO 17718-2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase.Myroshnyk, Y., Dotsenko, V., Sharan, L., Tsyrulnikova, V. Use of non-traditional vegetable raw materials in the technology of floury confectionary products for restaurant economy enterprises. EUREKA: Life Sciences, no. 1. (January 24, 2020): 32-40.Myroshnyk, Y., Dotsenko, V., Sharan, L., Tsyrulnikova, V. Use of non-traditional vegetable raw materials in the technology of floury confectionary products for restaurant economy enterprises. EUREKA: Life Sciences, no. 1. (January 24, 2020): 32-40.Panina, E. V., Irina A. Sorokina, S. V. Butova and Natalya Korolkova. Use of non-conventional raw materials from spring wheat grain in functional food products. IOP Conference Series: Earth and Environmental Science, vol. 422, 1. (2020): 012016. https://iopscience.iop.org/article/10.1088/1755-1315/422/1/012016Panina, E. V., Irina A. Sorokina, S. V. Butova and Natalya Korolkova. Use of nonconventional raw materials from spring wheat grain in functional food products. IOP Conference Series: Earth and Environmental Science, vol. 422, 1. (2020): 012016. https://iopscience.iop.org/article/10.1088/1755-1315/422/1/012016Paola, C., Fadda, C., Piga, A., Collar, C. Techno-functional and nutritional performance of commercial breads available in Europe. Food Sci Technol Int, vol.22, 7 (2016): 621-633. https://doi.org/10.1177/108201321663772Paola, C., Fadda, C., Piga, A., Collar, C. Techno-functional and nutritional performance of commercial breads available in Europe. Food Sci Technol Int, vol.22, 7 (2016): 621-633. https://doi.org/10.1177/108201321663772Solovyova, E.A., Sanov, D.A. Development of technology for bakery products of functional purpose using non-traditional raw materials. Proceedings of the Voronezh State University of Engineering Technologies, vol. 79, 3. (2017): 104-108. https://doi.org/10.20914/2310-1202-2017-3-104-108Solovyova, E.A., Sanov, D.A. Development of technology for bakery products of functional purpose using non-traditional raw materials. Proceedings of the Voronezh State University of Engineering Technologies, vol. 79, 3. (2017): 104-108. https://doi.org/10.20914/2310-1202-2017-3-104-108Radjabovna, D.N., Rakhmonov, K.S., Barakayev N.R., Atamuratova, T.I., Mukhamedova, M.E., Muzafarova K.M. Plant-fat mixtures as a potential raw material for bakery production. Plant Cell Biotechnology and Molecular Biology, vol. 21, 45-46. (2020): 29-42. https://www.ikprress.org/index.php/PCBMB/article/view/5493Radjabovna, D.N., Rakhmonov, K.S., Barakayev N.R., Atamuratova, T.I., Mukhamedova, M.E., Muzafarova K.M. Plant-fat mixtures as a potential raw material for bakery production. Plant Cell Biotechnology and Molecular Biology, vol. 21, 45-46. (2020): 29-42. https://www.ikprress.org/index.php/PCBMB/article/view/5493Amoah, I., Cairncross, C., Osei, E.O. et al. Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption: A Review. Plant Foods Hum Nutr, vol. 77, (2022):329–339 https://doi.org/10.1007/s11130-022-00993-0Amoah, I., Cairncross, C., Osei, E.O. et al. Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption: A Review. Plant Foods Hum Nutr, vol. 77, (2022):329–339 https://doi.org/10.1007/s11130-022-00993-0Melini, V., Melini, F., Luziatelli, F., Ruzzi, M. Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants (Basel),vol.9, 12. (2020): 1216. https://doi.org/10.3390/antiox9121216Melini, V., Melini, F., Luziatelli, F., Ruzzi, M. Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants (Basel), vol.9, 12. (2020): 1216. https://doi.org/10.3390/antiox9121216Ben-Othman, S., Ivi, J., Rajeev, B. Bioactives From Agri-Food Wastes: Present Insights and Future Challenges. Molecules (Basel, Switzerland), vol. 25, 3. (2020): 510. https://doi.org/10.3390/molecules25030510Ben-Othman, S., Ivi, J., Rajeev, B. Bioactives From Agri-Food Wastes: Present Insights and Future Challenges. Molecules (Basel, Switzerland), vol. 25, 3. (2020): 510. https://doi.org/10.3390/molecules25030510Amoah, I., Taarji, N., Johnson, P.-N.T., Barrett, J., Cairncross, C., Rush, E. Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. Sustainability, vol.12, 18. (2020): 7785. https://doi.org/10.3390/su12187785Amoah, I., Taarji, N., Johnson, P.-N.T., Barrett, J., Cairncross, C., Rush, E. Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. Sustainability, vol.12, 18. (2020): 7785. https://doi.org/10.3390/su12187785Никифорова Т.А., Хон И.А. Влияние гречневой мучки на сохранение свежести хлеба. // Хлебопродукты. - 2017. - №6. – С.38-39.Nikiforova T.A., Hon I.A. Vlijanie grechnevoj muchki na sohranenie svezhesti hleba [The effect of buckwheat bran on the preservation of freshness of bread]. Bread products, no 6, pp. 38-39, 2017. (In Russian)Espinales, C., Cuesta, A., Tapia, J., Palacios-Ponce, S., Peñas, E., Martínez-Villaluenga, C., Espinoza, A., Cáceres, P.J. The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods, vol.11, 21. (2022): 3328. https://doi.org/10.3390/foods11213328Espinales, C., Cuesta, A., Tapia, J., Palacios-Ponce, S., Peñas, E., Martínez-Villaluenga, C., Espinoza, A., Cáceres, P.J. The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods, vol.11, 21. (2022): 3328. https://doi.org/10.3390/foods11213328Sapwarobol, S., Saphyakhajorn, W., & Astina, J. Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutrition and Metabolic Insights, vol. 14, 11786388211058559. (2021). https://doi.org/10.1177/11786388211058559Sapwarobol, S., Saphyakhajorn, W., & Astina, J. Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutrition and Metabolic Insights, vol. 14, 11786388211058559. (2021). https://doi.org/10.1177/11786388211058559Sharif, M. K., Butt, M. S., Anjum, F. M., & Khan, S. H. Rice bran: a novel functional ingredient. Critical reviews in food science and nutrition, vol. 54, 6. (2014): 807-816. https://doi.org/10.1080/10408398.2011.608586Sharif, M. K., Butt, M. S., Anjum, F. M., & Khan, S. H. Rice bran: a novel functional ingredient. Critical reviews in food science and nutrition, vol. 54, 6. (2014): 807-816. https://doi.org/10.1080/10408398.2011.608586Sohail, M., Rakha, A., Butt, M. S., Iqbal, M. J., & Rashid, S. Rice bran nutraceutics: A comprehensive review. Critical reviews in food science and nutrition, vol. 57, 17. (2017): 3771-3780. https://doi.org/10.1080/10408398.2016.1164120Sohail, M., Rakha, A., Butt, M. S., Iqbal, M. J., & Rashid, S. Rice bran nutraceutics: A comprehensive review.Critical reviews in food science and nutrition, vol. 57, 17. (2017): 3771-3780. https://doi.org/10.1080/10408398.2016.1164120Saeed, G., Arif, S., Ahmed, M., Ali, R., Shih, F. Influence of rice bran on rheological properties of dough and in the new product development. Journal of Food Science and Technology-mysore, vol. 46. (2009): 62-65.Saeed, G., Arif, S., Ahmed, M., Ali, R., Shih, F. Influence of rice bran on rheological properties of dough and in the new product development. Journal of Food Science and Technology-mysore, vol. 46. (2009): 62-65.Хударова И.Г., Витюк Л.А., Джабоева А.С. Влияние продуктов переработки гречихи на хлебопекарные свойства муки и реологические свойства теста. // Современные исследования основных направлений гуманитарных и естественных наук. - 2017. – С. 265-267.Hudarova I.G., Vitjuk L.A., Dzhaboeva A.S. Vlijanie produktov pererabotki grechihi na hlebopekarnye svojstva muki i reologicheskie svojstva testa [The effect of buckwheat processing products on the baking properties of flour and the rheological properties of dough]. Modern research of the main directions of humanities and natural sciences, pp. 265-267, 2017. (In Russian)Болдина А.А., Сокол Н.В., Санжаровская Н.С. Использование рисовой мучки в технологии хлеба функционального назначения. // Технология пищевых производств. - 2017. №4. – С.21-26.Boldina A.A., Sokol N.V., Sanzharovskaja N.S. Ispol'zovanie risovoj muchki v tehnologii hleba funkcional'nogo naznachenija [The use of rice bran in the technology of functional bread]. Technology of food production, no 4, pp. 21-26, 2017. (In Russian)Dubat A. Le mixolabprofiler: un outil complet pour le controle qualite des bles et des farines. Industries des Cereales, vol. 161. (2009): 11–26.Dubat, A. Le mixolabprofiler: un outil complet pour le controle qualite des bles et des farines. Industries des Cereales, vol. 161. (2009): 11–26.Рибалка О.І., Плєвє О.О. МІКСОЛАБ–інноваційний інструмент для комплексної оцінки хлібопекарської якості борошна. // Хранение и переработка зерна. - 2010. –№1. –C. 33–35.Rybalka O.I., Pleve O.O. MІKSOLAB–іnnovacіjnij іnstrument dlja kompleksnoї ocіnki hlіbopekars'koї jakostі boroshna [MIXOLAB-an innovative tool for comprehensive assessment of the baking quality of flour]. Grain storage and processing, no 1, pp. 33-35, 2010. (In Russian)

The authors declare that there are no conflicts of interest present.