World practice of wheat flour classification

The article presents the use analysis of secondary food resources in the flour confectionery products manufacture in order to expand the functional products range and improve the finished product consumer properties. A man studied technological use aspects of milk and nut paste as a secondary product obtained in the production of a functional drink based on walnuts and skimmed cow milk. The paste looks like a fine mixture of crushed nuts and residual amounts of milk; the color is light gray with brown flecks; taste and aroma are bright milk-nutty; protein and fat are 12.3 and 23.6 g per 100 g of paste, respectively. The mass fraction of moisture in the paste is 56.0 %. Milk-nut paste has a high nutritional value, which allows it to be used as a recipe component of flour confectionery products. Based on the quality indicators of milk and nut paste and considering its trial development, the researchers selected a round biscuit with nuts as a control sample to justify the possibility of using it in the flour confectionery production. According to the experiment results, a man determined the quality indicators of the semi-finished biscuit with milk-nut paste, developed recipes and corrected technological parameters of the round biscuit with adding milk-nut paste. The research demonstrated positive effect of the additive on the technological properties of the biscuit semi-finished product (porosity, wetting, baking). Baked experimental biscuit semi-finished products obtain high organoleptic characteristics. A man developed the corresponding technological documentation (technical conditions and technical instructions) for the manufacture of new functional pastry products.

Мучные кондитерские изделия со сроком годности 1 месяц и более являются самым востребованным видом сладкого у потребителя. Пряники являются вторым по популярности видом в этой группе изделий – 16% в структуре потребления по данным Росстата РФ. Срок годности сырцовых пряников с начинкой зависит от скорости их микробиологической порчи, обусловленной интенсивностью и направлением процессов влагопереноса. При высокой скорости миграции влаги пряники быстро черствеют, а низкая скорость процессов влагопереноса повышает риск плесневения. Провели исследования динамики изменения массовой доли влаги и активности воды в различных частях сырцовых пряников с начинкой – в выпеченном полуфабрикате и в начинке в процессе хранения в течение 3,5 месяцев. Оценили влияние модифицированных крахмалов трех видов: этерифицированные фосфатными группами (Е 1412), ацетильными группами (Е 1422) и с комбинацией фосфатных и гидроксипропильных групп (E 1442) на влагоудерживающие свойства в начинках. Потери влаги в начинке, изготовленной с крахмалом, этерифицированном комбинацией фосфатных и гидроксипропильных групп значительно меньше – в 2–2,5 раза, чем при использовании крахмалов, этерифицированных фосфатными или ацетильными группами. Рассчитали скорость процесса влагопереноса для изделий, изготовленных с использованием различных видов крахмала, по коэффициенту диффузии. Выявлено, что скорость влагопереноса минимальна для крахмала E 1442, о чем свидетельствует наименьший коэффициент диффузии – 1,097. Предложена схема прогнозирования сохранности сырцовых пряников с фруктовой начинкой на основе результатов исследования процессов влагопереноса и характеристик влагоудерживающих добавок (модифицированный крахмал). Схема процесса представлена в виде совокупности подсистем с указанием параметров и факторов, оказывающих влияние на скорость влагопереноса. Полученные результаты позволяют прогнозировать риски плесневения сырцовых пряников с фруктовой начинкой в процессе их хранения.

Flour confectionery products are attractive to buyers and producers. The index of industrial production of the Russian Federation, including "Production of bakery and flour confectionery products", as of May 2023 amounted to 107.7% compared to the same period in 2022. When evaluating the product, it is necessary to take into account consumer properties and hygienic standards. The main groups of flour confectionery products are weighted and packaged. There is no single method of market segmentation. Segmentation is divided according to geographical and demographic (gender, age, family size, income level, etc.) principles. Flour confectionery products with increased nutritional and biological value, functional purpose, as well as enriched are gaining more and more interest. The aim of the work is to study the consumer market of sand cookies in the Republic of Adygea: analysis of assortment and consumer preferences. The consumer market of shortbread cookies in the Republic of Adygea is studied, assortment and consumer preferences are analyzed. It is established that the domestic industry produces only a small number of names of dietary flour confectionery products including cookies. One third of consumers in the country (31%) use cookies daily, mostly satisfied with their assortment (82%), 22% prefer sandy cookies, more than half (62%) choose cookies without additives and weighted cookies. Two thirds of consumers are interested in information about cookies. However, about one fifth of cookies are interested in the functional orientation of the product, which confirms the need to develop the assortment of flour confectionery products in this direction and the formation of consumer demand for these products. In the republic there is a good raw material base for obtaining non-traditional sources of raw materials, for example, flour from white edible corn "Adygeyskaya", developed in the State Scientific and Research Institution "Adygeysky Research Institute of Agriculture", the use of which in flour compositions will allow to obtain sand cookies of functional purpose (for example, gluten-free, low-gluten, etc.).

The use of plant raw materials in the production of flour confectionery products to extend their shelflife is due to a decrease in the amount of synthetic preservatives, and an increase in the functional value and safetyof the finished product. Since plant raw materials contain a wide range of biologically active substances that have pronounced antioxidant and antimicrobial properties, this allows you to suppress the development of microflora,slow down oxidative processes and preserve the organoleptic properties of food products for a long time.Confectionery products are classified depending on the dominant factor during storage into those that aresusceptible to microbiological spoilage, moisture loss, oxidative processes, or physical-chemical changes that determine their quality and shelf life. Modern methods for determining shelf life may include mathematical modelingand simulating the effect of time on a food product. Water activity is a key factor for studying the processes ofsobriety/desorption in confectionery products.The prospects of using non-traditional plant raw materials in the production of confectionery products and its impact on the properties of products during storage are analyzed. The use of carob powder in the productionof custard semi-finished products as a multifunctional ingredient was investigated, which not only contributes to increasing the biological value of the resulting semi-finished products, but also has a positive effect on the shelf lifeof the products before consumption.The change in the mass fraction of moisture in custard semi-finished products during 12 days of storage was studied and the shelf life of the studied samples was established: with cocoa - 3...4, with carob powder of the Dry and Dark types - 6...7, Light and Medium - 8...9, in the control - 5...6 days. The water activity in the studied Controland Cocoa samples during storage decreases by 29%, which indicates the similarity of their moisture-retaining properties.Desorption isotherms demonstrate the effect of the type of carob powder on the rate of moisture loss. The samples with the addition of Medium and Dark types of carob powder an average level of moisture loss, while the sample with Dry type of carob powder the most pronounced desorption, and the sample with Light type of carobpowder the best indicator of slowing down the desorption process.

Among the population, various types of flour confectionery are especially popular, but from the point of view of healthy nutrition, the consumption of products included in the group of flour confectionery products should be limited since they have a number of disadvantages: the products have a high energy value, which is primarily due to the significant content of carbohydrates and fats in the chemical composition of the ingredients included in the formulation; flour of the highest grade is used to obtain flour confectionery products, therefore, they do not contain dietary fibers that contribute to the elimination of toxic substances from the human body and, in general, improve the functioning of the digestive system, therefore, research aimed at the development of new flour confectionery products enriched with dietary fiber is relevant. For the design of enriched flour confectionery products, secondary raw materials can be used resulting from the processing of berries - pomace. The article deals with the issues related to the development of a waste-free scheme for the processing of shadberry and the recipe for an enriched flour confectionery with a semi-finished product obtained from the marc of shadberry. A scheme for obtaining a semi-finished product «Powder from pomace of shadberry» has been developed. On the basis of the studies carried out, it was revealed that the powder from the pomace of the shadberry is a promising source of dietary fiber for the body. The control studies of the recipe of muffins with different contents of powder from the pomace of shadberry were carried out. For each sample, organoleptic and physicochemical indicators were determined. All obtained samples of muffins meet the requirements of GOST 15052-2014 in terms of organoleptic and physicochemical indicators, but the best organoleptic indicators are shown by sample No. 6 of a muffin with pomace powder (16% of the total content of premium flour). A recipe has been developed for the «Curd» cake with a powder of squeeze of shadberry. The degree of satisfaction of the need for dietary fiber and energy has been determined when using the «Curd» cake with squeeze of shadberry.

Abstract. The production of high-quality food wheat grains depends to a large extent on the quality potential of the cultivated varieties and the conditions that ensure its implementation. Studies have identified quality-resistant varieties and factors that ensure an optimal combination of yield and grain quality. The purpose of the research is to consider the possibilities of new varieties of spring wheat to form the technological properties of grain in the northern forest-steppe of the Tyumen region. Methods. Studies were carried out in 2021 and 2022 in the northern forest-steppe zone of the Tyumen region at the Ishim state section. The soil is leached chernozem. The predecessor in the experience is pure steam. The technological properties of wheat grain were assessed by the West Siberian Interregional Center for Comprehensive Quality Assessment of the Tested Varieties (Barnaul). The main criteria for assessing wheat varieties are taken as the gluten content in flour, the strength of flour according to the alveograph and the liquefaction of the test according to the farinograph, these indicators in local conditions are often limiting when assessing varieties according to bakery strength. According to the results of studies, it was established that the indicator “gluten content in flour” in the studied varieties significantly depended on meteorological conditions. For example, in 2022, with a higher degree of moisture and a lower degree of heat compared to 2021, in the predominant part of the varieties (80 %), the amount of gluten in the flour was lower than the standards for wheat filler. At the same time, the following varieties showed high opportunities to provide flour with the amount of gluten: Tyumenskaya 25, Agronomicheskaya 5, Baganochka, Dorada, Tyumenskaya 29, Varden. Varieties stood out – their indicators were at the level of requirements for strong wheat: Baganochka, Ishimskaya 12 and Lenta 45. In terms of “dough liquefaction”, a significant part of the varieties corresponded to the class “wheat-filler”. At the level of strong wheat were indicators in the varieties Ishimskaya 12, Zagora Novosibirsk, Nitsa. Scientific novelty: In the conditions of the northern forest-steppe of the Tyumen region, new scientific information has been obtained on the formation by new varieties of spring soft wheat of the state test of technological indicators characterizing the baking power of flour. The highest gluten content in flour of 70% yield was distinguished by the varieties Agronomic 5, Dorada, Varden, Baganochka, Ishimskaya 12, and Lenta varieties were characterized by high indicators of the physical properties of the test on the alveograph; Ishimskaya 12 on the farinograph, Zagora Novosibirsk, Nice.

Official grain standards of the United States state that wheat may be divided into seven classes which are: Durum, Red Durum, Hard Red Spring, Hard Red Winter, Soft Red Winter, White, and Mixed.1 Most end uses of wheat involve converting the grain into flour through one of a variety of grinding methods. The quality of wheat-based products is often very dependent upon the type or class of wheat which was used to make the flour. Pasta products, for example, are made almost exclusively from the flour of durum wheats, which are the hardest of the wheats listed above. The highest quality breads are produced using flour from wheats classed as hard, whereas cakes, cookies and pastries are considered best when flour from wheats classed as soft are used. It is obvious then that the capability of determining the class of a particular wheat, especially with respect to hardness, is of economic importance to growers, processors, and merchants of wheat and wheat products. Hardness has been measured in many different ways 2-5 but, as of yet, no one method has become the method of choice. This paper reports on the use of principal components analysis (PCA) of mid infrared diffuse reflectance (DR) spectra of diluted ground wheats to aid in the classification of those wheats with respect to their hardness. The theory and mathematics involved in a principal component analysis have been described elsewhere.9

A field experiment was conducted during rabi 2012–13 and 2013–14 at research farm of SKUAST-Jammu to study the effect of sowing dates and weed management practices on productivity of wheat (Triticum aestivum L.). Among sowing dates, 15th November sown crop recorded lowest total weed density and total dry weight of weeds as compared to crop sown on 25th December. Crop sown on 15th November also recorded highest yield attributes and grain yield which ultimately led to maximum net returns of ₹51316/ha and B:C ratio (1.06). Significantly low weed density and dry matter of weeds and higher grain yield were recorded with ready mix application of sulfosulfuron + metsulfuron 30 g/ha + 2 g/ha. Maximum weed control efficiency, crop resistance index and lowest weed index, weed persistence index were observed with the application of sulfosulfuron + metsulfuron 30 g/ha + 2 g/ha. Significantly highest sedimentation value, crude protein and glutenin content was also recorded with the ready mix application of sulfosulfuron + metsulfuron 30 g/ha + 2 g/ha as post emergence. Maximum benefit:cost ratio was also obtained with the application of sulfosulfuron + metsulfuron 30 g/ha + 2 g/ha

The article describes the results of a study of flour confectionery products produced with the use of raw materials of plants and berries origin, growing on the territory of the Far Eastern Region of Russia, as well as dihydroquercetin to enrich the ready product with natural biologically active substances with functional properties. The production technology of « Medovaya» honey-cake with no filler has been improved. Chemical values of black chokeberry berries and flour confectionery products (« Medovaya» honey-cake with no filler) produced according to standard formulation and enriched by adding black chokeberry powder have been identified. The use of black chokeberry berries processed products and dihydroquercetin in the production technology of flour confectionery products improves their quality and enriches them with the natural biologically active substances, meets the daily requirement for a number of physiologically functional ingredients, extends the storage life.

The objective of the study is to analyze the use of cedar cake powder in different percentage additives to wheat flour (second grade) in laboratory experiment variants; to use of the optimal dosage of cedar cake powder for enrichment of cedar gingerbread and improvement of the quality of this flour confectionery product; to improve production technology. The object of the study is samples of cedar gingerbread pro-ducts obtained by adding cedar cake powder (5; 10; 15 %) to second-grade wheat flour. To perform the study, well-known organoleptic and physicochemical methods for studying raw materials and finished products were used. The safety of raw materials was controlled by TR CU 021/2011 "On the safety of food products". The choice of the control – Dnieper gingerbread, is associated with the use of second-grade flour in its recipe and its low calorie content. Laboratory studies and their testing were carried out in 2023 at the Department of Technology of Bakery, Confectionery and Pasta Production of Krasnoyarsk State Agrarian University. The finished flour confectionery product – cedar gingerbread was tested using stan¬dard methods in accordance with GOST R 58233-2-18; GOST 15810-2014. The cedar gingerbread sample with 15 % additive can be considered enriched, possessing improved quality indicators. The advantage of quality assessment is the pleasant smell (aroma) of cedar nut and an increased mass fraction of fat – 1.90 %. Organoleptic and physicochemical indicators and increased nutritional value of the enriched cedar gingerbread sample allow us to give an "excellent" rating on the rating scale (29.8 points). The generally accepted technology for the production of raw unglazed gingerbread was used. In the technology for ma¬king cedar gingerbread, the dough kneading stage was improved. Flour, cedar cake powder, soda and ammonium dissolved in water were added to the finished syrup. Profitability was 19 %. The production of cedar gingerbread is possible to expand the range and increase the production of flour confectionery products for all groups of the population.

Wheat flour is one of the most used ingredients in bakery products, based on its nutritional and technological properties. Also in recent years, with the increase in the variety of dough products, there has also been an increase in the types of wheat flour in a way that suits the needs of the market. This study aims to analyze the physico-chemical and microbiological characteristics of some types of wheat flour produced by a milling company, which are used for different purposes, such as: white flour, brown flour, whole meal flour, etc. In total, 6 wheat flour samples of different types were analyzed for: moisture, ash, gluten, acidity, water activity and total microbiological load. The results showed that the moisture content is below 14.5 % for all samples. The range of ash content varies from 0.46-1.29% and is different based on the type of flour, because it represents the total amount of minerals present in wheat flour. Acidity is the most used parameter to determine storage conditions and all samples had a low value of 0.09-0.21 %.The wet gluten content of the flour samples varies between the range of 27.3-34.4 %, the highest value of gluten was detected in brown flour. From the microbiological analyzes carried out, we see that the wheat flour samples analyzed result in a low microbial load. Based on the results of the analyzed samples, all types of wheat flour produced by this company have good quality in terms of the analyzed parameters. Usually, the quality of the final product depends on the quality of the raw ingredients. So, the study of the quality of wheat flour in terms of physico-chemical and microbiological parameters also means a higher quality and safety of bakery products.

The effect of two types of «crosslinked» and esterified modified starches: hydroxypropyl distarch phosphate (E 1442) and acetylated distarch adipate (E 1422) on the speed of the process of moisture transfer in flour confectionery products was studied. The objects of the study were gingerbread with fruit filling packed in a polypropylene film with a thickness of 40 μm during storage at a temperature of 30 ° C and a relative humidity of ambient air of 40%. Smaller losses of the mass fraction of moisture are determined for gingerbread with fruit filling in which E 1442 modified starch was used. The moisture content of gingerbread with filling practically did not change during storage and remained 13.5% after four weeks of storage. The relative loss of the mass fraction of moisture in gingerbread with fruit filling made using modified starch (E 1442) was 3% after four weeks of storage. While in gingerbread with fruit filling, made on the basis of modified starch (E 1422), the relative loss of moisture was 9% during the same period. Fruit filling made using modified starch (E 1442) causes higher water-holding properties compared to the filling made on the basis of modified starch (E 1422). The speed of moisture transfer between the parts of the gingerbread depends on the speed of moisture transfer through the polypropylene film. The moisture content of the top layer of gingerbread with fruit filling, made on the basis of modified starch E 1442, packed in a polypropylene film 40 μm, increased after 2 weeks of storage, and in gingerbread with fruit filling, made on the basis of modified starch E 1422, on the contrary decreased, which may lead to staling of the gingerbread.

The creation of varieties adapted to changing environmental conditions, resistant to various pathogens,and satisfying various grain purposes is impossible without using the genetic diversity of wheat. One of the waysto expand the genetic diversity of wheat is to introduce new variants of genes from the genetic pool of congenersand wild relatives into the genotypes of existing varieties. In this study, we used 10 lines from the Arsenal collectioncreated on the genetic basis of the spring variety ‘Rodina’ and the diploid species Aegilops speltoides in the FederalResearch Center “Nemchinovka” in 1994. The lines were previously characterized for the presence of translocationsand chromosomal rearrangements cytologically and using molecular markers. Technological analyses wereperformed on grain obtained in Western Siberia and Moscow region. The aim of this study was to establish thepossibilities of expanding the phenotypic diversity for technological properties of grain and flour as a result ofsuch hybridization of bread wheat and the diploid cereal Aegilops speltoides. The variety ‘Rodina’ forms a vitreousgrain with a high gluten content in Siberia, but has low physical properties of flour and dough. Five derived lineswere found to have significantly higher protein and gluten content in grain. The highest values under both growingconditions were found in lines 73/00i, 82/00i, and 84/00i. Two lines (69/00i and 76/00i) showed a high flourstrength and dough elasticity, characterizing the lines as strong and valuable in quality. These lines can be used forbaking bread. Line 82/00i inherited from Ae. speltoides a soft-grain endosperm, which indicates the introgressionof the Ha- Sp gene, homoeoallelic to the Ha gene of bread wheat, into ‘Rodina’. Flour of this line is suitable for themanufacture of confectionery without the use of technological additives. The lines generally retained their characteristicsin different growing conditions. They can be attracted as donors of new alleles of genes that determine thetechnological properties of grain and resistance to biotic stresses.

Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different rheological properties. These properties depend on various factors: substance composition, humidity, temperature, intensity and duration of thermal and mechanical effects. Study and application of various combinations of such effects in production can provide a given level of rheological characteristics throughout the entire technological process, which will stabilize product quality, increase yield and obtain finished products of constant, specified quality.The purpose of the research was to study the rheological properties of semi-finished products from a composite mixture of wheat and sorghum flour.The objects of the research were samples of semi-finished products containing 10, 20, 30, 40% of sorghum flour. The control sample contained 100% wheat flour of the highest grade.Mixolab device was used during testing to determine the water absorption capacity of the composite mixture, the rheological properties of the dough during kneading and heating. The state of the proteinproteinase (at temperatures from +20 to +50°C) and carbohydrate-amylase (at temperatures from +60 to +90°C) complexes of the baking mixture was studied on one sample of the sem-finished product.It was found that samples containing sorghum flour had a more stable dough, compared with the control sample, that was indicated by an increase in the dough stability time from 10,93 to 11,62 minutes. Also, with an increase in the amount of sorghum flour in the baking mixture from 10 to 30%, the starch retrogradation index decreased to 4,99 H*m in comparison with the control one – 5,71 H*m, which indicated an increase in the freshness time of the finished product.The results of the research can be used to create recipes for new products; development of technologies for the production of bakery, flour confectionery products; determination and quality control of finished products and semi-finished products.

ABSTRACTArabinoxylans (AX) are well known to have a wide‐ranging influence on wheat (Triticum aestivum L.) end‐use quality and are associated with health benefits. There is little information on the effects of processing on AX properties in high‐water‐content batter‐based products and on the associations between AX properties and end‐use quality in such products. The objective of this study was to track total and water‐extractable AX (TAX and WEAX, respectively) contents and determine changes in AX characteristics throughout the baking process of pancakes, a batter‐based wheat product. The TAX and WEAX contents along with the arabinose‐to‐xylose (A/X) ratio were quantified in refined flour and wholemeal as well as batter and pancakes from two soft and three hard wheat varieties. ANOVA F values indicated that the variation in TAX content was influenced most by sample type differences (flour versus batter versus pancakes), whereas varietal differences were responsible for the greatest differences in WEAX. In separate analyses on refined and wholemeal flours, the highest F values were for variety WEAX, largely attributed to the higher WEAX content of the three hard varieties. WEAX levels generally increased slightly from flour to batter to pancakes in refined flour. The WEAX content in flour, batter, and pancakes of both refined flour and wholemeal was highly correlated with pancake volume. These observations suggest moderate changes in wheat AX characteristics during processing and a positive association of WEAX levels with end‐product volume in a batter‐based product.