Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.110154

Keywords:

acidulant, rye-wheat bread, staling, starch retrogradation, nutritional supplements, organic acids

Abstract

The accelerated technology to prepare rye-wheat bread at mini-enterprises and restaurants was proposed. The technology involves the use of acidulants. The multicomponent acidulants “Optimum 1” and “Optimum 2” were developed to intensify the technology of rye-wheat bread.

The composition of the acidulants includes the enzyme preparations (EP) Glusim 10000 Mono (glucose oxidase, which contributes to the improvement of structural and mechanical properties of dough, Pentopan 500 BG (a mixture of pentosanase and hemicellulase), which promotes the modification of non-starch polysaccharides and provides elastic crumb in the products.

Citric acid and dry whey (DW) were added to the acidulants in order to ensure proper acidity of dough and intensify the process of its fermentation, while rye fermented malt (RFM) was added to improve organoleptic parameters.

Guar gum was added in order to increase the water-absorbing capacity of dough and to preserve freshness of products during storage.

Optimal dosage of MCA “Optimum 1” and “Optimum 2” in the formulation of rye-wheat bread is 2 % by weight of flour.

Technological aspects of the use of acidulants were considered. The processes were considered related to staling, loss of organoleptic and physical-chemical indicators of bread quality during storage. The positive influence of acidulants on the parameters of crustiness and swelling of bread crumb due to the accelerated technology of its preparation was proved. It was established that the use of acidulants helps to slow down the process of rye-wheat bread staling. The positive effect of acidulants on the taste and flavor of finished products was obtained. The obtained results prove the expediency of using the developed multicomponent acidulants “Optimum 1” and “Optimum 2” in the technology of rye-wheat bread employing its accelerated preparation. The use of the developed acidulants helps to reduce the technological process of baking rye-wheat bread by 2.5‒3 times and ensures preservation of freshness, taste and flavor of the finished products

Author Biographies

Tatyana Sylchuk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of hotel-restaurant business

Olena Bilyk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Volydymyr Kovbasa, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine,

Doctor of Technical Sciences, Professor

Department of Bakery and Confectionary Goods Technology

Vira Zuiko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Assistant

Department of restaurant and aurvedens technology

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Published

2017-10-19

How to Cite

Sylchuk, T., Bilyk, O., Kovbasa, V., & Zuiko, V. (2017). Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread. Eastern-European Journal of Enterprise Technologies, 5(11 (89), 4–9. https://doi.org/10.15587/1729-4061.2017.110154

Issue

Vol. 5 No. 11 (89) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Tatyana Sylchuk, Olena Bilyk, Volydymyr Kovbasa, Vira Zuiko

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