Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)

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Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

Authors
Mikhail Schetinin, Zoja Khodyreva, Olga Musina, Elena Schetinina
Corresponding Author
Mikhail Schetinin
Available Online 29 January 2020.
DOI
10.2991/assehr.k.200113.127How to use a DOI?
Keywords
kefir product, dairy product, gluten-free flour, roasted buckwheat flour, coeliac disease, specialized nutrition, microbiota
Abstract

The need to create a new fermented milk product with the addition of gluten-free flour is scientifically substantiated. The main raw materials for production were cow milk of varying fat content; Whole wheat flour of green buckwheat that has undergone heat treatment was selected as a plant component. The feasibility of roasting the plant component is justified by its microbiological safety when further added to the milk base. Additionally, in the process of roasting, the flour acquired a nutty flavor and aroma. A combination of lactic acid organisms of the starter culture FD-DVS CHN 11 and yeast starter culture LAF 3 was used. The effect of the kefir fat content and the dose of roasted whole wheat flour of green buckwheat on the syneresis degree was studied. The kefir storage mode was investigated, and a storage setting was carried out in order to determine the shelf life of the final product. A technology has been developed for the production of kefir product with addition of roasted whole wheat flour of green buckwheat that does not contain gluten. These studies made it possible to determine the dosage of vegetable component and the technological stage of introducing it into the fermented milk product.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
29 January 2020
ISBN
10.2991/assehr.k.200113.127
ISSN
2352-5398
DOI
10.2991/assehr.k.200113.127How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Mikhail Schetinin
AU  - Zoja Khodyreva
AU  - Olga Musina
AU  - Elena Schetinina
PY  - 2020
DA  - 2020/01/29
TI  - Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour
BT  - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
PB  - Atlantis Press
SP  - 5
EP  - 8
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.127
DO  - 10.2991/assehr.k.200113.127
ID  - Schetinin2020
ER  -