THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY
For decades, researchers have sought ways to reduce or eliminate type 2 diabetes, for which the exact cause is not known, and there is no cure. Chinese herbal medicine has a long history of successful treatment of diabetes. Long term consumption of food products containing Chinese herbs with hypogly...
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| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4937 |
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| author | TATIANA MELEDINA ELLIE AMIROVA OKSANA GOLOVINSKAIA GALINA IVANOVA |
| author_facet | TATIANA MELEDINA ELLIE AMIROVA OKSANA GOLOVINSKAIA GALINA IVANOVA |
| author_sort | TATIANA MELEDINA |
| collection | DOAJ |
| description | For decades, researchers have sought ways to reduce or eliminate type 2 diabetes, for which the exact cause is not known, and there is no cure. Chinese herbal medicine has a long history of successful treatment of diabetes. Long term consumption of food products containing Chinese herbs with hypoglycemic properties could be a viable treatment solution for diabetic patients. The purpose of this study was to develop a process for manufacturing a new bread product that contains Chinese herbs with hypoglycemic properties. Different fractions of the herbal formula were added into the dough to determine a maximum dosage that would produce bread that is palatable, shelf-stable, and retains desirable organoleptic properties of bread. Results demonstrated little variation in moisture between the control sample and the samples with herbs. With increasing amounts of herbs, the acidity of the bread increased and the porosity decreased. Organoleptic characteristics, such as appearance and internal structure of the baked samples with herbal formula did not demonstrate significant changes. It was concluded that the addition of the herbal formula, regardless of the dosage, improved shelf life, slowed the staling process and improved the microbiological stability of bread. |
| format | Article |
| id | doaj-art-e54f51607b3b41a9bf4e2cfce25ef1ee |
| institution | OA Journals |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-e54f51607b3b41a9bf4e2cfce25ef1ee2025-08-20T02:00:46ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2019-09-01203411421THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGYTATIANA MELEDINA0ELLIE AMIROVA 1OKSANA GOLOVINSKAIA 2GALINA IVANOVA3 Saint Petersburg State University of Information Technologies, Mechanics and Optics, Faculty of Food Biotechnology and Engineering, 197101, Kronverksky prospect, 49, Saint Petersburg, Russia Pirogov Russian National Research Medical University (RNRMU), Department of Medical Rehabilitation, 117997, str. Ostrovityanova, 1, Moscow, Russia Saint Petersburg State University of Information Technologies, Mechanics and Optics, Faculty of Food Biotechnology and Engineering, 197101, Kronverksky prospect, 49, Saint Petersburg, Russia Pirogov Russian National Research Medical University (RNRMU), Department of Medical Rehabilitation, 117997, str. Ostrovityanova, 1, Moscow, RussiaFor decades, researchers have sought ways to reduce or eliminate type 2 diabetes, for which the exact cause is not known, and there is no cure. Chinese herbal medicine has a long history of successful treatment of diabetes. Long term consumption of food products containing Chinese herbs with hypoglycemic properties could be a viable treatment solution for diabetic patients. The purpose of this study was to develop a process for manufacturing a new bread product that contains Chinese herbs with hypoglycemic properties. Different fractions of the herbal formula were added into the dough to determine a maximum dosage that would produce bread that is palatable, shelf-stable, and retains desirable organoleptic properties of bread. Results demonstrated little variation in moisture between the control sample and the samples with herbs. With increasing amounts of herbs, the acidity of the bread increased and the porosity decreased. Organoleptic characteristics, such as appearance and internal structure of the baked samples with herbal formula did not demonstrate significant changes. It was concluded that the addition of the herbal formula, regardless of the dosage, improved shelf life, slowed the staling process and improved the microbiological stability of bread.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4937bread makingChinese herbsfunctional productherbal bread productTraditional Chinese Medicine |
| spellingShingle | TATIANA MELEDINA ELLIE AMIROVA OKSANA GOLOVINSKAIA GALINA IVANOVA THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry bread making Chinese herbs functional product herbal bread product Traditional Chinese Medicine |
| title | THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY |
| title_full | THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY |
| title_fullStr | THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY |
| title_full_unstemmed | THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY |
| title_short | THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY |
| title_sort | use of chinese herbs in wheat bread technology |
| topic | bread making Chinese herbs functional product herbal bread product Traditional Chinese Medicine |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4937 |
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