Abstract
The development of a complex bakery improver CDP (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate CDP-UV-65 was chosen as a functional basis. The active part contains the enzyme preparation Novamil 1500MG, maltodextrin, defatted sunflower lecithin, carboxymethyl cellulose, apple pectin, dry wheat gluten and ascorbic acid. It is proved that with rational dosage of the developed complex bakery improver in the amount of 1.5% to the flour mass, the bread production process is reduced by 180 minutes. It has been established that the bread Freshness, the recipe of which includes the developed improver, is characterized by a higher specific volume by 10.1% in comparison with the control, porosity, and better shape stability of hearth products. It has been proven that products with the addition of the CDP SUPER complex bakery improver retain freshness longer, which is confirmed by a 47% greater total crumb deformation compared to the control. The inhibition of staling in bread Freshness occurs due to the accumulation of dextrin by 27.1% compared with the control. Thus, the total content of dextrins in wheat bread is 1.918% to DS, and in Milk bread - 2.438% to DS. The research results prove the expediency of using the complex bakery improver CDP in the technology of wheat bread in order to extend the preservation period of its freshness up to 72 hours in unpackaged form
Highlights
The production of bakery products for long-term storage is the main priority of the bakery industry to provide the population with products in the regions of military conflicts, crisis and emergency situations, as well as the contingent, for social services [1, 2]
It has been proven that products with the addition of the Freshness CDP SUPER complex bakery improver retain freshness longer, which is confirmed by a 47 % greater total crumb deformation compared to the control
A recipe for a complex bakery improver “Freshness CDP SUPER” has been developed, the use of which intensifies the technological process of making bread from wheat flour and prolongs the freshness of finished products up to 72 hours of storage unpackaged
Summary
The production of bakery products for long-term storage is the main priority of the bakery industry to provide the population with products in the regions of military conflicts, crisis and emergency situations, as well as the contingent, for social services [1, 2]. The use of complex bakery improvers allows to target the main biopolymers, regulating the properties of the dough, the course of the technological process, the quality of bakery products and their shelf life [4]. It is advisable to use food additives with the GRAS status, that is, safe when developing a complex bakery improver. It is necessary that the optimal dosage of the complex bakery improver does not exceed 2 % by weight of flour based on organic production, in today’s conditions it is a priority [7]. It is advisable to use in its development food additives that have the GRAS status and so that its optimal dosage does not exceed 2 % by weight of flour
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