atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-3-54-67atu-3256Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние порошка джиды на качество сбивного бездрожжевого хлебаInfluence of oleaster powder on the quality of mechanically aerated yeast-free breadhttps://orcid.org/0000-0001-9645-3634ТурсунбаеваШ. А.TursunbayevaSh. A.

Заместитель директора Научно-исследовательского института пищевых технологий

050012, г. Алматы, ул. Толе би, 100

050012, 100 Tole Bi Street

sh.tursunbaeva@bk.ruhttps://orcid.org/0000-0002-7385-482XИзтаевА. И.IztayevA. I.

050012, г. Алматы, ул. Толе би, 100

050012, 100 Tole Bi Street

a.iztaev@atu.edu.kzhttps://orcid.org/0000-0002-8564-2912ЯкияеваМ. А.YakiyayevaM. A.

050012, г. Алматы, ул. Толе би, 100

050012, 100 Tole Bi Street

yamadina88@mail.ruhttps://orcid.org/0000-0002-6576-4445НургожинаЖ. К.NurgozhinaZh. K.

050012, 100 Tole Bi Street

juldyz_900@mail.ruhttps://orcid.org/0000-0002-4434-6973ИзтаевБ. И.IztayevB. I.

050012, г. Алматы, ул. Толе би, 100

050012, 100 Tole Bi Street

iztayev.b@mail.ruhttps://orcid.org/0000-0003-1848-4288МулдабековаБ. Ж.MuldabekovaB. Zh.

050012, г. Алматы, ул. Толе би, 100

050012, 100 Tole Bi Street

bayan_10.04@mail.ruhttps://orcid.org/0009-0009-5584-1230МамыраевМ. Н.MamyrayevM.

050012, г. Алматы, ул. Толе би, 100

maks1690@mail.ruАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20263009202615335467Copyright © Турсунбаева Ш.А., Изтаев А.И., Якияева М.А., Нургожина Ж.К., Изтаев Б.И., Мулдабекова Б.Ж., Мамыраев М.Н., 20262026Турсунбаева Ш.А., Изтаев А.И., Якияева М.А., Нургожина Ж.К., Изтаев Б.И., Мулдабекова Б.Ж., Мамыраев М.Н.Tursunbayeva S.A., Iztayev A.I., Yakiyayeva M.A., Nurgozhina Z.K., Iztayev B.I., Muldabekova B.Z., Mamyrayev M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/3256

В статье представлены результаты исследования влияния порошка джиды (Elaeagnus angustifolia L.) с косточкой и без косточки на качество сбивного бездрожжевого хлеба, изготовленного с использованием технологии механического аэрирования теста, глубокой заморозки полуфабрикатов и последующего СВЧ-размораживания перед выпечкой. Актуальность исследования обусловлена необходимостью разработки новых видов хлебобулочных изделий повышенной пищевой ценности и совершенствования технологий производства замороженных полуфабрикатов, позволяющих сократить продолжительность тестоприготовления и обеспечить стабильное качество готовой продукции. Целью исследования являлось изучение влияния различных дозировок порошка джиды с косточкой и без косточки на реологические, органолептические, физико-химические и пищевые показатели сбивного бездрожжевого хлеба, а также определение оптимальной рецептуры. В работе использованы современные методы оценки качества хлебобулочных изделий, включая исследование реологических свойств теста с применением приборов Mixolab и Structurometer CT-2, органолептический анализ, определение физико-химических показателей, химического состава, содержания витаминов и минеральных веществ, а также математическое моделирование экспериментальных данных. Установлено, что внесение порошка джиды способствует повышению пищевой и биологической ценности хлеба, улучшению структурно-механических свойств теста и увеличению содержания витаминов и минеральных веществ. Наилучшие результаты получены при использовании 20 % порошка джиды без косточки, обеспечивающего оптимальное сочетание пористости, удельного объема, органолептических характеристик и химического состава готовых изделий. Практическая значимость работы заключается в возможности использования разработанной рецептуры и технологии при производстве функциональных хлебобулочных изделий и замороженных сбивных бездрожжевых полуфабрикатов на предприятиях хлебопекарной промышленности.

This study investigates the effect of oleaster (Elaeagnus angustifolia L.) powder, with and without the stone, on the quality of mechanically aerated yeast-free bread produced using mechanical dough aeration, deep-freezing of dough semi-finished products, and subsequent microwave thawing before baking. The study is relevant to the growing demand for bakery products with enhanced nutritional value and to advances in frozen dough technologies that reduce dough preparation time while ensuring consistent quality of the final products. The aim of the research was to evaluate the influence of different levels of oleaster powder, with and without the stone, on the rheological, sensory, physicochemical, and nutritional properties of mechanically aerated yeast-free bread and to determine the optimum formulation. Modern analytical methods were employed, including the evaluation of dough rheological properties using the Mixolab and CT-2 Structurometer, sensory assessment, determination of physicochemical characteristics, chemical composition, vitamin and mineral contents, and mathematical modeling of the experimental data. The results demonstrated that incorporating oleaster powder improved the nutritional and biological value of bread, enhanced the structural–mechanical properties of the dough, and increased the contents of vitamins and minerals. The best overall performance was achieved with the formulation containing 20% stone-free oleaster powder, which provided the optimum combination of crumb porosity, specific volume, sensory quality, and chemical composition. The developed formulation and processing technology can be applied in the industrial production of functional bakery products and frozen mechanically aerated yeast-free dough semi-finished products.

сбивное бездрожжевое тестопорошок джидызамороженные полуфабрикатышоковая заморозкаструктурно-механические свойствареологические характеристикикачество хлебаmechanically aerated yeast-free dougholeaster powderfrozen dough semi-finished productsshock freezingstructural–mechanical propertiesrheological propertiesbread qualityThe results presented in the article were obtained as part of research funded by the Committee on Education and Science of the Republic of Kazakhstan under grant No. AP23490384, titled "Development of an Innovative Technology for the Accelerated Production of Frozen Dough Enriched with Plant-Based Ingredients" (2024–2026).ReferencesF. Ebrahimi, B. Ghanbarzadeh, H. Hami-shehkar Nutritional composition, phytochemical properties and functional applications of Elaeagnus angustifolia L.: A review // Food Reviews International. – 2022. – Vol. 38, No. 8. – P. 1527–1548.F. Ebrahimi, B. Ghanbarzadeh, H. Hami-shehkar Nutritional composition, phytochemical properties and functional applications of Elaeagnus angustifolia L.: A review // Food Reviews International. – 2022. – Vol. 38, No. 8. – P. 1527–1548.Y. Shahbazi, N. Shavisi Functional and nutritional properties of Elaeagnus angustifolia fruit and its potential application in food products: A review // Journal of Food Measurement and Characterization. – 2023. – Vol. 17. – P. 2817–2832.Y. Shahbazi, N. Shavisi Functional and nutritional properties of Elaeagnus angustifolia fruit and its potential application in food products: A review // Journal of Food Measurement and Characterization. – 2023. – Vol. 17. – P. 2817–2832.A. Ghorbani, M. Esmaeilizadeh Pharmacological properties and nutritional value of Elaeagnus angustifolia: A comprehensive review // Journal of Herbal Medicine. – 2020. – Vol. 22. – Article 100345.A. Ghorbani, M. Esmaeilizadeh Pharmacological properties and nutritional value of Elaeagnus angustifolia: A comprehensive review // Journal of Herbal Medicine. – 2020. – Vol. 22. – Article 100345.M. Gómez, L.C. Gutkoski, Á. Bravo-Núñez Understanding Whole-Wheat Flour and Its Effect in Breads: A Review // Comprehensive Reviews in Food Science and Food Safety. – 2020. – Vol. 19, No. 6. – P. 3241–3265. – DOI: 10.1111/1541-4337.12625.M. Gómez, L.C. Gutkoski, Á. Bravo-Núñez Understanding Whole-Wheat Flour and Its Effect in Breads: A Review // Comprehensive Reviews in Food Science and Food Safety. – 2020. – Vol. 19, No. 6. – P. 3241–3265. – DOI: 10.1111/1541-4337.12625.N. Nezamdoost-Sani, M. Asghari-Jafarabadi, J. Mohtadinia Influence of Elaeagnus angustifolia Flour on the Organoleptic and Physicochemical Characteristics of Bread (Lavash) // International Journal of Food Engineering. – 2018.N. Nezamdoost-Sani, M. Asghari-Jafarabadi, J. Mohtadinia Influence of Elaeagnus angustifolia Flour on the Organoleptic and Physicochemical Charac-teristics of Bread (Lavash) // International Journal of Food Engineering. – 2018.S. Boudraa, L. Hambaba, M.N. Zidoune Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) // Journal of Bioenergy and Food Science. – 2020. – Vol. 7. – DOI: 10.18067/jbfs.v7i1.275.S. Boudraa, L. Hambaba, M.N. Zidoune Impact of microwave-grill-drying (MWGD) on func-tional properties of berry Russian olive (Elaeagnus angustifolia L.) // Journal of Bioenergy and Food Science. – 2020. – Vol. 7. – DOI: 10.18067/jbfs.v7i1. 275.S. Boudraa, L. Hambaba, M.N. Zidoune Effect of microwave-grill drying on total phenolic content and antioxidant activity of Russian olive (Elaeagnus angustifolia L.) fruits // Journal of Food Processing and Preservation. – 2021. – Vol. 45, No. 6. – e15552.S. Boudraa, L. Hambaba, M.N. Zidoune Effect of microwave-grill drying on total phenolic content and antioxidant activity of Russian olive (Elaeagnus angustifolia L.) fruits // Journal of Food Processing and Preservation. – 2021. – Vol. 45, No. 6. – e15552.S. Sabouri, A.H. Rad, S.H. Peighambardoust, R.B. Fathipour, J. Feshangchi, F. Ansari, H. Pourjafar The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic Values // Current Pharmaceutical Biotechnology. – 2021. – Vol. 22, No. 3. – P. 367–379. – DOI: 10.2174/1389201020666191107112243.S. Sabouri, A.H. Rad, S.H. Peighambardoust, R.B. Fathipour, J. Feshangchi, F. Ansari, H. Pourjafar The Oleaster (Elaeagnus angustifolia): A Com-prehensive Review on Its Composition, Ethnobotanical and Prebiotic Values // Current Pharmaceutical Biotechnology. – 2021. – Vol. 22, No. 3. – P. 367–379. – DOI: 10.2174/1389201020666191107112243.M.A. Azmat, A. Shahzad, M. Shaban, A.A.Khan, S. Shakoor Exploring the Multifaceted Potential of Elaeagnus angustifolia L.: A Comprehensive Review of Its Nutritional, Pharmacological, and Environmental Significance // Food Science & Nutrition. – 2025. – Vol. 13, No. 7. – e70486. – DOI: 10.1002/fsn3.70486.M.A. Azmat, A. Shahzad, M. Shaban, A.A.Khan, S. Shakoor Exploring the Multifaceted Potential of Elaeagnus angustifolia L.: A Com-prehensive Review of Its Nutritional, Pharmacological, and Environmental Significance // Food Science & Nutrition. – 2025. – Vol. 13, No. 7. – e70486. – DOI: 10.1002/fsn3.70486.S. Yang, S. Jeong, S. Lee Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions // Journal of Food Engineering. – 2020. – Vol. 284. – Article 110084. – DOI: 10.1016/j.jfoodeng.2020.110084.S. Yang, S. Jeong, S. Lee Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions // Journal of Food Engineering. – 2020. – Vol. 284. – Article 110084. – DOI: 10.1016/j.jfoodeng.2020.110084.S. Yang, S. Jeong, S. Lee Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility // Journal of Cereal Science. – 2022. – Vol. 108. – Article 103572. – DOI: 10.1016/j.jcs.2022.103572.S. Yang, S. Jeong, S. Lee Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility // Journal of Cereal Science. – 2022. – Vol. 108. – Article 103572. – DOI: 10.1016/j.jcs.2022.103572.A.C. Arias, C.A.F. Bobadilla, C.M. Zuluaga Domínguez Cryoprotectants for Frozen Dough: A Review // Food Biophysics. – 2024. – Vol. 19. – P. 18–28. – DOI: 10.1007/s11483-023-09791-w.A.C. Arias, C.A.F. Bobadilla, C.M. Zuluaga Domínguez Cryoprotectants for Frozen Dough: A Review // Food Biophysics. – 2024. – Vol. 19. – P. 18–28. – DOI: 10.1007/s11483-023-09791-w.H. Zhang, H. Fan, X. Xu, D. Xu Deterioration mechanisms and quality improvement methods in frozen dough: An updated review // Trends in Food Science & Technology. – 2024. – Vol. 143. – Article 104251. – DOI: 10.1016/j.tifs.2023.104251.H. Zhang, H. Fan, X. Xu, D. Xu Deterioration mechanisms and quality improvement methods in frozen dough: An updated review // Trends in Food Science & Technology. – 2024. – Vol. 143. – Article 104251. – DOI: 10.1016/j.tifs.2023.104251.F. Zhang, J. Guo, P. Li, F. Zhao, X. Yang, Q. Cheng, J.S. Elmore, P. Wang, C. Cui Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread // Food Chemistry. – 2024. – Vol. 447. – Article 138932. – DOI: 10.1016/j.foodchem.2024.138932.F. Zhang, J. Guo, P. Li, F. Zhao, X. Yang, Q. Cheng, J.S. Elmore, P. Wang, C. Cui Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread // Food Chemistry. – 2024. – Vol. 447. – Article 138932. – DOI: 10.1016/j.foodchem.2024.138932.ГОСТ 26574–2017. Мука пшеничная хлебопекарная. Технические условия. – Москва: Стандартинформ, 2019. – 14 с.GOST 26574–2017. Muka pshenichnaya khlebopekarnaya. Tekhnicheskie usloviya [Bakery wheat flour. Specifications]. – Moscow: Standartinform, 2019. – 14 p. (in Russian).ГОСТ Р 51574–2018. Соль пищевая. Общие технические условия. – Москва: Стандартинформ, 2018.GOST R 51574–2018. Sol’ pishchevaya. Obshchie tekhnicheskie usloviya [Food grade salt. Specifications]. – Moscow: Standartinform, 2018. (in Russian).ГОСТ 908–2004. Кислота лимонная моногидрат пищевая. Технические условия. – Москва: Стандартинформ, 2006.GOST 908–2004. Kislota limonnaya monogidrat pishchevaya. Tekhnicheskie usloviya [Citric acid monohydrate for use in foodstuffs. Specifications]. – Moscow: Standartinform, 2006. (in Russian).ГОСТ 27842–88. Хлеб из пшеничной муки. Технические условия. – Москва: Издательство стандартов, 1989.GOST 27842–88. Khleb iz pshenichnoy muki. Tekhnicheskie usloviya [Wheat bread. Specifications]. – Moscow: Izdatelstvo standartov, 1989. (in Russian).ГОСТ 21094–75. Хлеб и хлебобулочные изделия. Метод определения влажности. – Москва: Издательство стандартов, 1975.GOST 21094–75. Khleb i khlebobulochnye izdeliya. Metod opredeleniya vlazhnosti [Bread and bakery products. Method for determination of moisture]. – Moscow: Izdatelstvo standartov, 1975. (in Russian).ГОСТ 5669–96. Хлебобулочные изделия. Метод определения пористости. – Москва: Издательство стандартов, 1997.GOST 5669–96. Khlebobulochnye izdeliya. Metod opredeleniya poristosti [Bakery products. Method for determination of porosity]. – Moscow: Izdatelstvo standartov, 1997. (in Russian).ГОСТ 5670–96. Хлебобулочные изделия. Методы определения кислотности. – Москва: Издательство стандартов, 1997.GOST 5670–96. Khlebobulochnye izdeliya. Metody opredeleniya kislotnosti [Bread, rolls and buns. Methods for determination of acidity]. – Moscow: Izdatelstvo standartov, 1997. (in Russian).

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