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

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.

1. Alimardanova M.K. Tekhnologiya produktov spetsial'nogo naznacheniya [Technology of special purpose products]. - Almaty: "Almanac", 2016. - 216 p. (In Russian).

2. Koryachkina S.Ya., Matveeva T.V. Funktsional'nyye pishchevyye ingredeiyenty i dobavki dlya khlebobulochnykh i konditerskikh izdeliy [Functional food ingredients and additives for bakery and confectionery products] - St. Petersburg: GIORD, 2013. - 528 p. (In Russian).

3. Soboleva E.V., Sergacheva E.S. Ispol'zovaniye ekstrakta zhimolosti (Lonicera edulis) v tekhnologii khlebobulochnykh izdeliy [The use of honeysuckle extract (Lonicera edulis) in the technology of bakery products] // Vestnik MAX. - 2018. - No. 1. - P.26-32. (In Russian).

4. Ikrami M.B., Sharipova M.B., Devonashoyeva N.S. Vliyaniye rastitel'nykh ekstraktov na tekhnologicheskiye kharakteristiki khlebobulochnykh izdeliy [Influence of plant extracts on the technological characteristics of bakery products]. // Scientific aspect. - 2019. - No. 2. (In Russian).

5. Sultanova, M., Abdrakhmanov, K., Nurysh, A., Saduakas, A., & Akzhanov, N. Revealing the influence of technological parameters on the process of extraction from walnut shell. Eastern-European Journal of Enterprise Technologies. - 2022. 4 (11 (118), 35-42.

6. Gorbatovskaya N.A., Dildabaeva A.S., Shoya E.N., Umirbaeva Sh.D. Gazoobrazuyushchaya sposobnost' muki – vazhnyy tekhnologicheskiy pokazatel [The gas-forming ability of flour is an important technological indicator] // Mechanics and Technologies. - 2017. - No. 3. - P.59-64. (In Russian).

7. Pashchenko L.P., Zharkova I.M. Tekhnologiya khlebobulochnykh izdeliy [Technology of bakery products]. - M.: KolosS, 2008. – p. 389. (In Russian)

8. Baiysbaeva M.P. Nan onimderinin technology [Technology of bakery products] - Almaty: SSC, 2018 - p. 354. (In Kazakh).

9. Auerman L.Ya. Tekhnologiya khlebopekarnogo proizvodstva [Technology of bakery production]. - 9th. - St. Petersburg: Profession, 2009. - 416 p.

10. Puchkova L.I. Laboratornyy praktikum po tekhnologii khlebopekarnogo proizvodstva [Laboratory workshop on the technology of bakery production] - 4th ed., Revised. and additional - St. Petersburg. GIORD, 2004 - 264 p. (In Russian).

11. Mynbaeva A.B. Nawbayxana öndirisinde baqılawdı uyımdastıru [Organization of control in bakery production] - Taraz: Taraz University, 2019 - p.64. (In Russian).

12. Rheofermentometer F3. Rukovodstvo pol'zovatelya [User guide] Chopin. 48 p.

13. Sultanova, M., Abdrakhmanov, K., Akzhanov, N., Saduakas, A., Nurysh, A. Features of biologically active substances of walnut shell. Journal of Hygienic Engineering and Design, 2022, 40, pp. 160–164.

14. Sultanova, M., Abdrakhmanov, K., Akzhanov, N., Saduakas, A., Nurysh, A. Investigation of factors influencing the process of extracting antioxidant substances from walnut shells. Journal of Hygienic Engineering and Design, 2022, 40, pp. 184–190.

15. Sultanova M.Zh., Nurysh A.B., Dodaev K. O. Grek jañğağı qabığınan sığındı öndirw texnologïyası [Technology of extraction from walnut shell] // Science Herald of Kazakh Agrotechnical Research University named after S.Seifullin. - 2023. - No. 1(116) p.53 -61. (In Kazakh).