foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-3-29-33foodsyst-49Research ArticleСтатьиRETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)KrikunovaL. N.KrikunovaL. N.

Ludmila N. Krikunova — doctor of technical sciences, professor, leading researcher, Department of spirits

119021, Moscow, Rossolimo str., 7

Ludmila N. Krikunova — doctor of technical sciences, professor, leading researcher, Department of spirits

119021, Moscow, Rossolimo str., 7

cognac320@mail.ruDubininaE. V.DubininaE. V.

Elena V. Dubinina — candidate of technical sciences, Leading researcher, Department of spirits

119021, Moscow, Rossolimo str., 7

Elena V. Dubinina — candidate of technical sciences, Leading researcher, Department of spirits

119021, Moscow, Rossolimo str., 7

elena-vd@yandex.ruOsipovaV. P.OsipovaV. P.

Valentina P. Osipova — candidate of technical sciences, head of the Laboratory, Laboratory of Instrumental Methods of Analysis

119021, Moscow, Rossolimo str., 7

Valentina P. Osipova — candidate of technical sciences, head of the Laboratory, Laboratory of Instrumental Methods of Analysis

119021, Moscow, Rossolimo str., 7

cognac320@mail.ruAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation201905102019232933Copyright © Krikunova L.N., Dubinina E.V., Osipova V.P., 20192019Krikunova L.N., Dubinina E.V., Osipova V.P.Krikunova L.N., Dubinina E.V., Osipova V.P.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/49

The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.

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The authors declare that there are no conflicts of interest present.