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Investigation of the effect of water–ethanol extract from walnut shell on the properties of wheat dough

https://doi.org/10.48184/2304-568X-2024-1-74-81

Abstract

The enrichment of a socially significant food product - bread with important components is a widely used and effective mechanism for correcting the nutrition of the population. The basis of scientific research is the study of the possibility of using water - ethanol extract from walnut shells in baking technology, its effect on the baking properties of flour and wheat dough in general. The article presents the chemical, amino acid composition of the water-ethanol extract obtained from the walnut shell, which has therapeutic and prophylactic properties, high nutritional value, its safety and expediency of use to improve the technological properties of the dough are confirmed. The main parameters characterizing the fermentation process were studied: the dynamics of the dough rise, the gas-forming, gas-retaining ability of flour and wheat dough at different dosages of the injected water - ethanol extract from the walnut shell. Experiments were carried out with the replacement of water with water-ethanol extract in the amount of 10, 20, 30 and 40% of the calculated amount of water for kneading. A comparative evaluation of the experimental and control samples of wheat dough showed that the test samples had the most optimal characteristics when 20% water-ethanol extract was applied. At the same time, the gas-forming capacity was increased by 18%, the gas-holding capacity was -19%, while reducing the duration of fermentation of the dough. The article scientifically substantiates the choice of the ingredient composition, the expediency of using water - ethanol extract from walnut, introduced to improve the baking properties of the dough.

About the Authors

A. S. Umirbekova
«M.Kh. Dulaty Taraz Regional University»
Kazakhstan

080007, Taraz, Tole bi street, 60



M. Zh. Sultanova
Astana branch of «Kazakh Research Institute of Processing and Food Industry» LLP
Kazakhstan

010000, Astana, st. Al-Farabi 47



A. B. Мynbayeva
«M.Kh. Dulaty Taraz Regional University»
Kazakhstan

080007, Taraz, Tole bi street, 60



I. Smetanska
«University of Applied Sciences Weihenstephan-Triesdorf»
Germany

91746, Weidenbach, Markgrafenstr 16



A. S. Borankulova
«M.Kh. Dulaty Taraz Regional University»
Kazakhstan

080007, Taraz, Tole bi street, 60



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Review

For citations:


Umirbekova A.S., Sultanova M.Zh., Мynbayeva A.B., Smetanska I., Borankulova A.S. Investigation of the effect of water–ethanol extract from walnut shell on the properties of wheat dough. The Journal of Almaty Technological University. 2024;143(1):74-81. (In Kazakh) https://doi.org/10.48184/2304-568X-2024-1-74-81

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ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)