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- ДокументMYCOTOXINS IN MILK AND DAIRY PRODUCTS(2020) V Ushkalov, V. Danchuk, S. Midyk, N. Voloshchuk, O. DanchukThe article gives an overview of modern opinions about the ways of possible contamination of milk and dairy products by mycotoxyn. The key indicator of the presence of mycotoxins in milk and dairy products is the level to which micromycetes affect productive livestock’s feed. Yet, mycromycetes and mycotoxines do not always occur together: some test samples can contain certain micromycetes, but no mycotoxines. Mycotoxines are synthesised by micromycetes only under certain favourable conditions. The multi-chambered stomach ecosystem of lactating cows utilises most mycotoxins occurring in food. Only a small amount of those is excreted in milk. However, some mycotoxins can bind to milk caseins. In this case, cheese and other dairy products can contain far higher amounts of mycotoxins than at the initial stage of milk production. The paper compares the maximum permissible levels of mycotoxins in milk and in dairy products according to the regulations of Ukraine and the EU. It presents the mycotoxins isolated from secretions of mammary glands of humans and productive animals, and describes their effect on the body’s physiology. It also provides a structural diagram of how mycotoxins contaminate milk and dairy products following the path “Animal feed – dairy products.” We suggest four-stage assessment of the risks of mycotoxin contamination of milk and dairy products: Stage I – identifying the producer of mycotoxin (molecule, metabolites in feed, milk, and dairy products). Anamnesis; Stage II – constructing a sequence diagram. Inspecting all production stages to identify the main ways and periods of contamination, determining and describing the symptoms of contamination; Stage III – assessing how the intensity and duration of exposure to a mycotoxin and its metabolites are likely to effect on the body. Modelling the influence of mycotoxins on the body; Stage IV – assessing the risk and determining measures to eliminate or minimise it. Risk scenario forecast
- ДокументTHE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS(2020) N. Sokolova, K. IorgachevaThe paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil. It has been considered how to provide enough raw materials in the case of wide use of hemp and products of its processing in the food industry. The main tendencies in cultivating and applying industrial hemp in Ukraine and worldwide have been outlined; the chemical composition of hemp seeds (the plant’s part mainly used in food products) has been analysed and characterised; and it has been suggested how hemp by-products can be used in the bakery technology. It has been studied whether flour from hemp extraction cake can be used in the technology of low-moisture bakery products such as breadsticks. It has been found that 10, 15, and 20% of hemp flour added to wheat flour increase the water absorption capacity of the resulting flour blend by 3, 6, and 13% respectively, in comparison with the control. If hemp flour is included in the formulation of breadstick dough, the slackness of a dough ball increases by 6.1, 7.4, and 11%, and this increase is bigger, the higher the hemp flour content in the formulation is. However, it has been found that if the flour component of the recipe is partly replaced with hemp flour, this changes the growth medium of yeast cells and lactic acid bacteria and thus leads to a 23, 16, and 30% decrease in the amount of carbon dioxide formed during the 180 min fermentation period of the dough. The 6, 16, and 40% increase of titratable acidity in the samples analysed is due to the content of biogenic and oligobiogenic elements in the flour mixture, which satisfy the needs of lactic acid bacteria rather than those of baker’s yeast. The quality assessment of the finished products by their sensory and physicochemical characteristics has shown how promising it is to use hemp flour in the breadstick technology, provided that the recipe and the production parameters are modified to improve the products’ rheological properties and quality.
- ДокументRESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES(2020) G. Krusir, I. Kondratenko, A. Garkoviсh, T. Shpyrko, L. LobotskayaThe paper considers how to decrease the concentration of nitrogen oxides in gas emissions of bakery enterprises. Nitrogen oxides (NOx) formed in the course of burning natural gas are responsible for more than 90% of an enterprise’s hazard category. So, it has been determined how much NOx is contained in exhaust gases emitted at different loadings on the floor of the oven at an enterprise, this parameter being the main characteristic of the effectiveness of ovens and their impact on the environment. The paper presents the results of experiments that have allowed determining the regression equations describing how the NOx quantity per unit of output in an enterprise’s exhaust gases depends on the amount of the fuel consumed and on the loading on the floor of baking ovens. The procedure of the experiments has been described, and the numerical results have been presented and analysed. It has been established that when making a loaf of wheat-flour oven-bottom bread weighing 0.9 kg, with 70% loading on the floor of an oven (PPC1381), the nitrogen oxides concentration in combustion products is 212.00 μg/m3, and the specific NOx formation is 292.25 μg/kg. The nitrogen oxides concentration is 152.00 μg/m3, and the specific formation is 306.00 μg/kg when the oven floor loading is 40%. If a similar range of products is baked in ovens Minel100 with the maximum-loaded and half-loaded oven floor, the production is accompanied by specific nitrogen oxide emissions of 239.50 μg/kg and 247.80 μg/kg respectively. When enriched buns of 0.1 kg are baked in ovens BN50 with the maximum-loaded and half-loaded oven floor, the process is accompanied by specific nitrogen oxide emissions of 209.20 μg/kg and 265.96 μg/kg respectively. The nitrogen oxides content in gases withdrawn from bakery ovens has been instrumentally measured. This has allowed obtaining regression equations of dependence of the specific NOx weight in gas emissions on the amount of fuel consumed and on the oven floor loading. It has been found that in the ovens considered, the nitrogen oxide formation per output unit decreased when the oven floor loading increased, because less fuel is needed to make up for the loss of heat accompanying the emission of fumes. The contributions of the argument parameters have been determined according to the regression model to estimate the quantitative dependence. The amount of nitrogen oxides depends on the oven floor loading. A mathematical model has been developed describing how nitrogen oxide formation depends on the oven floor loading and fuel consumption. The model can be used to introduce an industry standard of quantification of nitrogen oxides formed when manufacturing a unit of output.
- ДокументTHE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAE(2020) М. Sychevsky, К. Danilova, S. OliynichukThe effect of nanoparticles of biogenic metals (Fe, Mg, Zn, Mn) and their combinations on culturing the yeast Saccharomyces cerevisiae and on fermentation of sugar-containing raw materials into ethanol have been investigated . The research involved the use of nanometal preparations obtained by volumetric electric-spark dispersion. It has proved effective to add nanozinc and a preparation containing nanomanganese and nanomagnesium, prior to yeast cultivation, to the growth media agar and wort agar in the concentrations 0.5 μg/cm3 and 11 μg/cm3 respectively. The experimental yeast grown on the medium containing these preparations increased the alcohol concentration in the distiller’s wort by 0.2%, whereas the content of unfermented carbohydrates remained within the prescribed limits 0.32–0.39 g/100 сm3. The yeast biomass increased by 1.2–1.4 times. Zinc and manganese/magnesium nanopreparations increased the maltase and invertase activities of the yeast under study by 40–25%. The nanoiron preparation contributed to inhibiting the fermentation activity of the yeast biomass. Biogenic metal nanocomplexes are used by yeast as an additional nutrient source. They form organometallic and intracomplex active compounds with yeast cell enzymes, primarily with hexokinase, aldolase, enolase. This intensifies synthesis of enzymes and increases their catalytic effect. The results obtained prove the effectiveness of biogenic metal nanopreparations as catalysts for biochemical transformations in a yeast cell. Using nanometals increases the productivity of bakery yeast, improves the technological process of alcoholic fermentation, and offers ample opportunity to increase the activity of enzyme preparations in the course of their production.
- ДокументSUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR(2020) D. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova, D. MarchenkovThe article presents and briefly discusses the benefits of consuming wholemeal products, including wholemeal flour. The production technologies of wholemeal flour have been classified, and their advantages and disadvantages analysed. The academic community’s research results are contradictory: researchers disagree about whether recombined wholemeal flour is higher in its biological and nutritional value than ordinary flour or not, nor their findings allow definitely recommending this or that technology of its production as effective. Therefore, it is important to develop a new technology of producing wholemeal flour for flour mills. This technology would incorporate the advantages of existing grinding methods and at the same time minimise their negative impact on the gluten complex quality and the nutrient content. The purpose of the study is to give reasons for the structure of the combined technological scheme of milling and the optimum modes of wholemeal flour production. The properties of industrially produced wholemeal flour samples have been studied. The findings allow concluding that the quality of these flour samples varies greatly. This is due to differences in the manufacturing technologies and the vagueness of the very concept of wholemeal flour, which should be defined by regulations along with quality requirements prescribed. Such parameters as ash content and flour particles size (which directly depend on how well the milling scheme is build up and whether all anatomical particles get into the flour) have a significant effect on the baking performance. The laboratory milling was performed following the principle of 100% grinding of grain. Three variants of the combined technological scheme of milling have been studied. The best baking performance resulted from using four roller systems for the primary grinding of the bran products and two millstone systems for the final milling. This allowed obtaining wholemeal flour with smaller particles: the residue on sieve No. 067 was 1.4%, and the outsiftings from sieve No. 38 were 40%. Using more grinding systems is impractical: it will allow obtaining even finer particles, but milling will become too energy-intensive and material-consuming
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