The impact of the freezing process on the grain bread quality

Abstract

Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one to reduce the labour input in the technological process of grain bread production, conditioned by the introduction of the bioactivation stage. It is acknowledged that the quality of products can change due to the process of freezing. That is why this paper investigates the impact of the process of freezing on organoleptic and physical-chemical quality indicators of grain bread, its microstructure and protein digestibility. The results of the conducted experiment have demonstrated that grain bread baked with the use of frozen semi-processed goods made of bioactivated wheat has slightly lower physical-chemical indicators than those for the bread made without the application of the freezing technology. The data received via electron microscopy has proved the fact of the presence of larger pores in the sourdough of products made of frozen dough if compared to bread baked without frozen raw materials. It is explained by the appearance of large air gaps around the surface of gelatinised starch grains in the samples. The application of frozen dough in the grain bread technology contributed to the increase of protein digestibility that resulted from more active protein destruction at low temperatures, which increases its digestibility. However, the application of the deep freezing technology of dough will help to stop and restart the production process quickly and will shorten the duration of the process of preparation of grain bread. Moreover, this technology will allow one to provide consumers with functional bread made of bioactivated wheat grains in numerous country regions.