Abstract:

The object of research is wheat bread, one of the biggest drawbacks of which is staling during storage. The intensity of the processes in the finished product, which determine the staling, depend on the quality of the raw materials, in particular, the baking properties of the flour. The solution to the problem of prolonging the freshness of wheat bread is possible using non-traditional raw materials, food additives and complex bakery improvers. During the development of the complex bakery improver «Freshness SMS Super», dry whey enriched with Mn and Mg was selected as a functional basis, the technology of which was developed by scientists of the National University of Food Technologies (Kiev, Ukraine). The active part of the improver includes carboxymethyl cellulose, emulsifier, enzyme preparation of amylolytic action with maltogenic amylase, ascorbic acid, maltodextrin, apple pectin. Based on the Sheffe’s centrifugal plan, we obtained graphical models that predict the optimal dosage of a complex bakery improver «Freshness SMS Super» in the case of processing flour with various baking properties. According to the graphical models it is found that in the case of using medium-strength flour that has a normal gas-tongue ability and water-repellent capacity in the range of 59-61 %, the optimal dosage of the complex bakery improver « Freshness SMS Super» is 1.5 % of the weight of flour. It is established that when using a complex bakery improver «Freshness SMS Super» the products become harder. This is due to the fact that the recipe for a complex bakery improver includes moisture-retaining food additives that, during the storage of bakery products, release moisture more slowly than biopolymers of flour. Also in the composition of the improver is an enzyme preparation with maltogenic α-amylase, which slows the process of starch retrogradation, reducing the loss of moisture by starch. Thanks to the use of the complex bakery improver Freshness SMS Super, bakery products keep freshness up to 72 hours of storage unpacked regardless of the baking properties of the flour. Author Biographies Tetyana Vasylchenko, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601 Postgraduate Student Department of Bakery and Confectionary Goods Technology

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