Шляхи подовження тривалості зберігання хліба

Abstract

The article discusses the problems of bread grain, which are of great social and economic importance. The bread grain is caused by its drying and aging of high polymers ─ starch and protein. As a result of these processes, the hydrophilicity of bread colloids decreases, and the ability of the crumb to swell and absorb water decreases. Factors that influence the grain are the recipe composition, the parameters of the technological bread production regime, the structure of porosity of bread, storage conditions. Many scientists are working to extend the shelf life of bakery products. It is a well-known practice of the shelf life of bakery products extention using enzyme preparations, surfactants, and complex quality improvers. Improvers with bi-amylase, the activity of which depends on the origin, are most widely used in the bread production. The results of their use are scattered. A comparative assessment of the influence of new generation improvers on the process of bread hardening was not carried out. Using complex improvers Majimix Freshness with a white label, Majimix Effect with a yellow label (made in France), and Novamil enzyme preparation (made in Denmark), which affect the process of bakery products grain, a comparative assessment is carried out to study the technological properties of improvers, and their influence on the process of solidification and quality of bread; the establishment of the most optimal dosage of improvers and ranges that provide a slowdown of the grain process; study of the effect of improvers on biochemical and microbiological processes in the test, as well as on its structural and mechanical properties. The quality of semi-finished products is assessed by indicators: humidity, titrated and active acidity, gas formation during the full period of fermentation, spattering of a dough ball, increase in the specific volume of dough during fermentation. Key words: hydrophilicity, enzymatic preparations, b-amylase, surfactants, deformation characteristics, microbiological processes.