Devising technology of the accelerated method for making yeast-free bakery products from wheat flour

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.238148

Keywords:

yeast-free bread, wheat flour, technology, accelerated method, dough, mechanical loosening

Abstract

This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible to make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union "On Food Safety". In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest grade ‒ from 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first grade ‒ from 1.5·102 to 2.1·102 CFU/g; in the yeast-free bakery products from flour of the second grade ‒ from 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained

Author Biographies

Bauyrzhan Iztayev, Almaty Technological University

PhD, Leading Researcher

Research Institute of Food Technologies

Madina Yakiyayeva , Almaty Technological University

PhD, Leading Researcher

Research Institute of Food Technologies

Magomed Magomedov, Voronezh State University of Engineering Technologies

Doctor of Technical Sciences, Professor

Department of Technology of Bakery, Confectionery, Macaroni and Grain Processing Industries

Auyelbek Iztayev, Almaty Technological University

Doctor of Technical Sciences, Professor, Academician of the National Academy of Sciences of the Republic of Kazakhstan, Director

Research Institute of Food Technologies

Makhamedkali Kenzhekhojayev, M. Kh. Dulaty Taraz Regional University

PhD, Associate Professor, Head of Department

Department of Food Technology, Processing Industries and Biotechnology

Yerman Spandiyarov, M. Kh. Dulaty Taraz Regional University

Doctor of Technical Sciences, Professor

Department of Food Technology, Processing Industries and Biotechnology

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Published

2021-08-30

How to Cite

Iztayev, B., Yakiyayeva , M., Magomedov, M., Iztayev, A., Kenzhekhojayev, M., & Spandiyarov, Y. (2021). Devising technology of the accelerated method for making yeast-free bakery products from wheat flour . Eastern-European Journal of Enterprise Technologies, 4(11(112), 50–57. https://doi.org/10.15587/1729-4061.2021.238148

Issue

Section

Technology and Equipment of Food Production