文章基本信息

标题：Research into effectiveness of using the integrated bread baking improver «Mineral Freshness +» to slow down the staling of bakery products
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作者：Olena Bilyk ; Yulia Bondarenko ; Mykola Desyk 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：2018
卷号：4
期号：11
页码：69-78
DOI：10.15587/1729-4061.2018.140333
语种：English
出版社：PC Technology Center
摘要：Nutritionists recommend elderly people to eat bakery products that were baked on the previous day and enriched with mineral substances. That is why the relevant problem of the baking industry is extension of freshness retention by bakery products for gerodietary purposes. To solve the stated problem, it is recommended to use food additives and ingredients with the GRAS status and integrated bakery improvers. To prolong freshness of bakery products, we developed the integrated bakery improver «Mineral Freshness +», composed of white pharmacopoeian clay, carboxymethylcellulose, emulsifier, amylolytic enzyme preparation, ascorbic acid, maltodextrin and apple pectin. The technological effectiveness of using the integrated bakery improver «Mineral Freshness +» in order to slow down products’ staling was proved. The optimal dosage of the improver was found to be 1.5 % of the weight of flour.The regularities of the influence of the integrated bakery improver «Mineral Freshness +» on the formation of the structural-mechanical properties of dough were determined. It was established that its introduction in dough leads to an increase in the amount of gluten in it and its elastic properties, improves plastic properties of dough, resulting in shorter kneading. Given the intensification of the dough fermentation process at the use of the improver, we recommend applying it in the accelerated technologies, specifically, the fermentation process must be replaced with the process of resting that lasts 30 minutes.It was found that the products with addition of the integrated bakery improver «Mineral Freshness +» retain freshness better, which is proved by a decrease in friability of crumb, as well as by in increase in its overall deformation and hydrophilic properties. A positive impact of using the integrated bakery improver «Mineral Freshness +» on microbiological indicators was observed, which testifies to its impact on inhibition of the processes of microbiological spoilage of products.The results of the comprehensive research prove the usefulness of the integrated bakery improver «Mineral Freshness +» in the technology in bakery products to increase their freshness retention up to 72 h of storage without being packaged.
关键词：integrated bakery improver;wheat loaf;staling;gluten;structural and mechanical properties of dough