Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method

Application of sourdough in gluten-free bakery products

ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.

An Ecological Development Level Evaluation of the Forestry Industry in China Based on a Hybrid Ensemble Approach

The straits of ecological development in the forestry industry and the problems existing in the industrial forestry system are currently the main focus of policy-making research in China, to alleviate the contradiction between forestry economic development and the ecological environment, as well as evaluate the level and trend of the ecological development in China’s forestry industry. This paper analyzed the status of ecological development in China’s forestry industry via public data, constructed a novel evaluation index system for forestry industrial ecological development, and proposed a hybrid ensemble approach combined with principal component analysis, entropy weights, and fuzzy-DEMATEL to synthetically evaluate the ecological development level and system coordination of the forestry industry in each province of China. The experimental results show that technological innovation ability is the most significant restriction for the ecological development of China’s forestry industry. Obvious regional differences in the promotion degree of ecological development and the coordination of various elements throughout the country has also been confirmed. Findings of our research could be used for promoting the green transformation and upgrading of the forestry industry, and providing targeted practical countermeasures according to local conditions for governments at all levels.

Research of qualitative indicators of butter cookies using protein-mineral supplements

The results of researches of influence of protein-mineral supplements on quality indicators of butter cookies are presented. It is described, that the supplements are used as a multifunctional ingredient, which on the one hand enriches the finished product with digestible calcium compounds, on the other - performs a number of technological tasks and improves the consumer characteristics of butter cookies. The purpose of the study was to determine the effect of protein-mineral supplements on a number of physicochemical, consumer characteristics and safety indicators of butter cookies. The study of the following physicochemical parameters of the quality of butter cookies was conducted: mass fraction of moisture, wettability, alkalinity, calcium content, including total and protein-bound. It is established, that with the content of supplements up to 5.0% of the flour weight, all the above indicators meet the established requirements. With the content of suppements at the level of 6.0… 7.0%, there are limit values of such an indicator as wettability, which is undesirable to ensure the appropriate porous structure of the product. Based on the obtained data, it can be stated, that 5.0% of the use of supplements is the limit rational content in the composition of butter cookies. The organoleptic analysis proved the high characteristics of the developed products in comparison with traditional ones. In products with supplements, there was an improvement in the structure of the product in the cut and its color. This is ensured by the stabilization of the emulsion by the supplement during the manufacture of products and by peculiarities of its chemical composition. Studies of safety indicators allowed to establish less intensive dynamics of accumulation of primary oxidation products (peroxides) in samples of flour and butter products with supplements in comparison with control. The best microbiological stability of products with supplements is also proved. Due to the bacteriostatic effect of the supplements, less intensive accumulation of microflora during storage was achieved. On the basis of the conducted researches the expediency of using up to 5.0% of protein-mineral supplements in the composition of flour and butter products for enrichment of finished products with digestible calcium compounds, improvement of organoleptic characteristics and safety indicators have been established.