Technological approaches to the quality management of bakery products

Abstract

The article studies the influence of the physicochemical properties of wheat grain on the quality indicators of bakery products. Methodological approaches to managing the quality of bakery products through the development of production solutions have been formed by varying the technological parameters of the use of wheat flour (moisture of the leaven when the leaven method of dough preparation is used) taking into account its physicochemical properties (hardness of wheat grain). Wheat grain in a wide range of hardness - from low-hard to ultra-high-hard was studied. Regulated indicators of bread quality were the volume yield of bread and the integral characteristic of the organoleptic evaluation of bread on a 100-point scale. It is shown that the increase of grain hardness of flour and gain in moisture of starter dough (the average yield by weight of bread increases by 1% when the moisture of starter dough is 8 %) lead to increasing bread’s yield by weight. To simplify the model of forming the quality of bread depending on the grain hardness and humidity of the used starter dough, a constant value of the specific work when dough kneading was used. Regression equations for the formation of white bread quality indicators with a high degree of confidence (determination coefficient 0.72-0.89) and corresponding bread quality nomograms are constructed.