Khalikova E. Ensuring the durability of storage of bakery products produced from wheat flour with usage of complex enhancers

The dissertation is devoted to improvement of technology of bakery products from wheat flour in order to extend the duration of their storage by using complex bakery enhancers. The technology of beer albumen powder from albumen sediment, obtained during beer production has been developed. Furthermore, the technology of bean and dry potato powder as promising functional bases of complex bakery enhancers has also been improved. There has been developed the composition of complex baking enhancers «Freshness» on the basis of beer powder using lecithin, enzyme preparation Betamalt 25 FBD, carboxymethyl cellulose and ascorbic acid. There has also been elaborated «Freshness K +» composition, which is based on beans powder with the addition of lecithin, enzyme preparation Alphamalt VC 5000, carboxymethyl cellulose and ascorbic acid. Moreover, «Freshness +» composition has been developed on the basis of dry potato powder, enzyme preparation Alphamalt VC 5000, maltodextrin and ascorbic acid. The expediency of complex baking enhancer «Freshness» usage for the production of bakery products whose composition includes wheat bran was justified. The same thing for «Freshness K +» with regard to wheat flour, and for «Freshness +» with reference to bakery products. The optimal dosing of developed complex baking enhancers is established in the amount of 1,5…2,5 % to the mass of flour; exact dosing depends on the quality of flour and the duration of dough downtime. Their influence on biochemical processes, structural and mechanical characteristics of the dough and ready products is investigated and analyzed. It is defined that elaborated complex bakery enhancers positively affect the activity of yeast, which contributes to the intensification of the fermentation process and gas production in the dough. This is the basis for reducing the duration of the dough fermentation and use of bakery products made from wheat flour in the case of developed complex bakery enhancers of accelerated technologies usage. To provide dough with optimal structural and mechanical properties with complex bakery enhancers «Freshness» and «Freshness K +», it is necessary to prolong the mixing time. The usage of complex bakery enhancers contributes to water absorption capacity of dough due to creating more disulfide bonds, which keep moisture better while protein aging. It is the basis for extension of bakery products freshness. The usage of complex bakery enhancers also allows to extend the shelf life of bakery products made of wheat flour up to 72 h without packaging due to accumulation of low molecular weight dextrin that slows down the process of staling through the formation of a three-dimensional grid that prevents starch from water release. Along with this, there were marked tendencies of osmotic and adsorption-related moisture increasing and moisture of microcapsules reducing. As a result of the conducted researches, new recipes have been elaborated and introduced into the production of: grain breads "Freshness", wheat bread "Freshness" and the sliced loaf "Freshness" baked with the use of complex bakery enhancers. By means of control system HACCP using, critical control points have been identified and set. It significantly simplifies the control of the complex bakery enhancers’ production due to localization of the main risks caused by the usage of non-traditional raw materials.