Abstract
This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible to make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union "On Food Safety". In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest grade ‒ from 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first grade ‒ from 1.5·102 to 2.1·102 CFU/g; in the yeast-free bakery products from flour of the second grade ‒ from 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained
Highlights
Basic bread baking processes involve the kneading and fermentation of a formulation dough mixture
In order to obtain the dough without fermentation before cutting, new accelerated technology was used in this work, which makes it possible to quickly intensify the colloidal and biochemical processes that occur during dough preparation
The quality of flour was investigated and the yeastfree dough was made by the accelerated method
Summary
Basic bread baking processes involve the kneading and fermentation of a formulation dough mixture. The components are mixed, the mixture is subjected to mechanical processing and saturation with air bubbles, moisture exerts a hydrolytic effect on the dry components of the mixture, a spongy dough frame is formed. They are the most complex both in the nature of colloidal, biochemical, microbiological transformations, and the physical-mechanical structural changes occurring during dough preparation and in terms of their mechanization and automation. A given technology involving the accelerated method for making yeast-free bakery products from wheat flour helps improve the production and quality of the resulting product. The accelerated technology of dough preparation for making various product ranges of the yeast-free bakery from wheat flour improves quality, reduces the technological process, enhances labor productivity, and increases the socio-economic indicators of bakery enterprises. A given dough preparation technique speeds up the process of preparing the yeast-free dough and reduces the time of baking bread and bakery products; the range of yeast-free bakery products will be expanded
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More From: Eastern-European Journal of Enterprise Technologies
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