文章基本信息

标题：Research into efficiency of using the complex baking improver "Svizhist" in order to prolong freshness of bran crispbreads
本地全文：下载
作者：Olena Bilyk ; Vira Drobot ; Yulia Bondarenko 等
期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：3
期号：11
页码：4-10
DOI：10.15587/1729-4061.2017.103860
语种：English
出版社：PC Technology Center
摘要：Actual problem in the bakery industry is prolonging the freshness of bakery products, in particular, those of special purposes, whose formulation includes bran. To solve this problem, it is recommended to use complex baking improvers. We developed the complex baking improver "Svizhist" to prolong the freshness of bakery products, which includes in its composition beer powder, carboxymethylcellulose, emulsifier, enzyme preparation of amilolitic action, and ascorbic acid. We examined technological aspects of using the complex baking improver "Svizhist". It was established that the optimal dosage of the improver to prolong freshness of bran crispbreads is 2 % by the weight of flour. We studied the processes related to staling, to the loss of organoleptic and physical-chemical quality indicators of bran crispbreads during storage. A positive effect of the complex baking improver "Svizhist" was proven on the indicators of crumbling and swelling. It was established that the use of CBI "Svizhist" reduces the content of osmotically-bound water, confirming a slow-down in the process of bran crispbread staling. We obtained a positive effect of using CBI "Svizhist" on microbiological indicators, which prolongs preservation of freshness by bran crispbreads over 72 hours. The results received prove expediency of applying the complex baking improver "Svizhist" in the technology of bran crispbreads to prolong the term of their freshness when stored unpacked to 72 hours.
关键词：complex baking improver;bran crispbreads;staling;starch retrogradation;osmotically-bound moisture