English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension ( CHI ), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life.

RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD»