The dissertation is devoted to the development of complex baking improvers of the directed action for prolongation of freshness of bakery products from wheat flour, average and strong on the force, made on the accelerated technologies.
For the production of complex baking improvers, dry milk processing products, namely dry whey from sour milk cheese, enriched with Mg and Mn, the technology of which was developed by the scientist of the National University of Food Technologies OV Kochubey-Litvinenko, and dry whey protein concentrate "KSB-UF-65" of domestic manufacturer "Techmolprom". It is established that the use of this raw material has a positive effect on the quality of bakery products, increases the protein content and prolongs the freshness of bakery products from wheat flour. In addition, it was found that they have a low (weak) tendency to form lumps, the degree of caking did not exceed 3.0%, which is a necessary condition for the production of complex baking improvers.
Four formulations of complex baking improvers have been developed, where the functional basis is dry whey enriched with Mg and Mn: CCP "Freshness SMS Super", CCP "Freshness SMS +", or dry whey protein concentrate: CCP "Freshness" KSHP KSB + ». The composition of the active part includes, in different proportions: maltogenic α-amylase, carboxymethylcellulose, malic pectin, maltodextrin, ascorbic acid, phosphatide concentrate, dry wheat gluten.
It is established that the developed complex baking improvers "Freshness SMS Super" and "Freshness KSB Super" should be used in the technology of bread made of wheat flour, and "Freshness SMS +" and "Freshness KSB +" - in the technology of bakery products.
Using mathematical modeling, it was found that the optimal dosage of the developed complex baking improvers depends on the quality of flour, namely - gas-forming, water absorption capacity and strength of flour, and is from 0.5 to 2.0% by weight of flour, depending on its quality.
The positive influence of the developed complex baking improvers on the formation of structural and mechanical properties of the dough and the intensity of biochemical processes, which, in turn, affect the hardening of products. Thus, the strengthening effect of the developed improvers on the dough structure due to the use of dry wheat gluten, the formation of flour protein complexes with phosphatide concentrate and the oxidizing action of ascorbic and lactic acids with the conversion of sulfhydryl groups into disulfide and ionic bonds gluten protein. Developed complex baking improvers have been found to improve dough elasticity due to maltodextrin, which osmotically binds free water. These transformations will help to prolong the preservation of freshness of bakery products.
It is proved that the developed complex improvers prolong the freshness of unpackaged bakery products from high-grade wheat flour, made by accelerated technology, up to 72 hours. The prolongation of freshness is due to an increase in osmotically and adsorption-bound moisture and a greater accumulation of low molecular weight dextrins, which retain and do not give away the water bound by it during storage.
According to the results of research, new formulations of complex bakery improvers have been developed, which have been tested in the conditions of their production and in the technology of bakery products from wheat flour.
The economic efficiency of introduction into production of complex baking improvers and their use in technology of the bakery products made by the accelerated technologies for prolongation of their freshness is calculated.
