Quality Of Bread Products Research Articles

Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises

Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough technology. The expediency of forming the theoretical basis of such technologies, specifying the requirements for raw materials, semi-finished, and finished products, and harmonizing the terminology, technologies, and regulatory documents accepted throughout the world has been emphasized.The expediency of studying the authentic Ukrainian spontaneous wheat sourdough (hop and wine yeast), as well as traditional Caucasian pea-anise sourdough, has been substantiated.The significant effect of formulation and properties of raw materials on the quality of sourdough has been established. It has been proven that sourdough acquires the required quality within 1–3 days when using wine yeast in the dilution cycle. Hop sourdough requires 7–8 days for fermentation, and pea-anise sourdough requires 15 days. Sourdough has general and specific properties: fermentation ability and acidity, special sensory and biotechnological properties, and microbiological composition. This affects the course of the technological process and requires adjusting the parameters of fermentation and sourdough bread preparation. Good sensory characteristics are typical for bread made with spontaneous sourdough. The ability of sourdough to inhibit the staling of products and prevent microbiological damage has been shown. It has been established that hop and pea-anise sourdoughs are stable for 90 days and wine yeast sourdough for 30 days of propagation.The obtained results give grounds for asserting the prospects of using spontaneous sourdough in bakeries and catering enterprises. This could be the basis for developing recommendations for problem solving and forming high-quality products and expanding the range of modern industrial and craft enterprises.

Using different classification models in wheat grading utilizing visual features

AbstractWheat is one of the most important strategic crops in Iran and in the world. The major component that distinguishes wheat from other grains is the gluten section. In Iran, sunn pest is one of the most important factors influencing the characteristics of wheat gluten and in removing it from a balanced state. The existence of bug-damaged grains in wheat will reduce the quality and price of the product. In addition, damaged grains reduce the enrichment of wheat and the quality of bread products. In this study, after preprocessing and segmentation of images, 25 features including 9 colour features, 10 morphological features, and 6 textual statistical features were extracted so as to classify healthy and bug-damaged wheat grains of Azar cultivar of four levels of moisture content (9, 11.5, 14 and 16.5% w.b.) and two lighting colours (yellow light, the composition of yellow and white lights). Using feature selection methods in the WEKA software and the CfsSubsetEval evaluator, 11 features were chosen as inputs of artificial neural network, decision tree and discriment analysis classifiers. The results showed that the decision tree with the J.48 algorithm had the highest classification accuracy of 90.20%. This was followed by artificial neural network classifier with the topology of 11-19-2 and discrimient analysis classifier at 87.46 and 81.81%, respectively

Удосконалення процесу активації дріжджів шляхом використання фітодобавок

The analysis of relevant tasks and problems of baking industry and main ways of solving them was conducted. The potential of phyto-additive usage in baking was substantiated, and rose hips and haw berries were chosen as promising for application considering their chemical composition. The effect of their water and whey extracts in different dosages on fermentative processes of semi-products was examined. The positive impact of extracts on technological properties of yeast, the rate of its biomass accumulation, and gas production intensity of baking semi-products was determined. The methods of nutrient medium preparation for yeast activation according to known technologies and using phyto-additive extracts were studied; their conformance to requirements of fermentative microflora by the content of nutritive, biogenic, oligobiogenic substances and some biostimulants was evaluated. The processes of yeast cell adaptation to anaerobic conditions of flour medium as well as accumulation and assimilation of water soluble nitrogen and reducing sugars were studied. The effectiveness of using hip and haw extracts in order to create more favorable conditions for yeast development and fermentative activity, intensification of semi-product fermentation that would be a positive factor in increasing process profitability and improving quality of bread products in accelerated technologies was noted.