Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products

Authors

DOI:

https://doi.org/10.15587/2313-8416.2018.140256

Keywords:

complex bakery improver, dry whey protein concentrate "KSB-UF-65", bakery products, staling

Abstract

The article considers the development of a complex bakery improver "KSB Freshness +", which includes whey protein dry concentrate "KSB-UV-65" as a functional basis. Active part is the enzyme Novamyl 1500 MG, dry wheat gluten, apple pectin, maltodextrin, lecithin, ascorbic acid. The optimal dosage of a complex bakery improver "Freshness KSB +" was set at 1.5% to the weight of flour, which allows to extend the freshness of unpackaged bakery products to 72 hours

Author Biographies

Tetyana Vasylchenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Department of Bakery and Confectionary Goods Technology

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

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Yulia Bondarenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Аnna Hryshchenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

References

Gulich, M. P. (2011). Ratsional'ne kharchuvannya ta zdoroviy sposib zhittya – osnovni chinniki zberezhennya zdorov’ya naselennya. Problemy stareniya i dolgoletiya, 20 (2), 128–132.

Pashhenko, L. P., Zharkova, I. M. (2014). Tekhnologiya khlebopekarnogo proizvodstva. Saint Petersburg: Lan, 372.

Kilkast, D., Subramaniam, P., Bazarnova, Yu. (Eds.) (2012). Stabil'nost' i srok godnosti. Khlebobulochnye i konditerskie izdeliya. Saint Petersburg: ID «Professiya», 444.

Lazovenko, I. A., Stenycheva, N. V. (2015). Ispol'zovanie fermentnykh preparatov v sostave kompleksnogo khlebopekarskogo uluchshitelya dlya sokhraneniya svezhesti khleba. Trudy BGTU. Khimiya, tekhnologiya organicheskikh veshhestv i biotekhnologiya, 4, 198–201.

Zyuz'ko, A. S., Korostova, E. V., Bondarenko, V. I. (2011). Razrabotka kompleksnogo uluchshitelya dlya povysheniya kachestva khleba iz pshenichnoy muki. Izvestiya vuzov. Pishhevaya tekhnologiya, 4, 24–25.

Bilyk, O., Drobot, V., Bondarenko, Y., Halikova, E. (2017). Research into efficiency of using the complex baking improver “Svizhist” in order to prolong freshness of bran crispbreads. Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 4–10. doi: http://doi.org/10.15587/1729-4061.2017.103860

Korshenko, L. (2014). Stabilization of wheat bread’s quality with low baking properties. On-Line Journal “Naukovedenie”, 6 (6). doi: http://doi.org/10.15862/115tvn614

Anderson, K. (2011). Low protein, high dockage and FM, low wheat price. Southwest Farm Press. Available at: https://www.southwestfarmpress.com/grains/low-protein-high-dockage-and-fm-low-wheat-price

Bilyk, O. A., Vasylchenko, T. O., Bandura, O. (2017). Kontsentrat syrovatkovyi bilkovyi sukhyi u tekhnolohii khlibobulochnykh vyrobiv dlia liudei litnoho viku. Khranenye y pererabotka zerna, 4 (212), 66–70.

Drobot, V. I., Bilyk, O. A., Savchuk, N. I., Bondarenko, Yu. V. (2017). Kharchovi dobavky ta tsukrysti rechovyny v tekhnolohii khlibobulochnykh vyrobiv. Kyiv: Vydavnytstvo, 253.

Imesin, A. (Ed.) (2010). Food Stabilisers, Thickeners and Gelling Agents. Oxford: Wiley-Blackweel, 368.

Sylchuk, T. A., Drobot, V. I., Bondarenko, Yu. V. (2012). Doslidzhennia vplyvu dobavok na protses cherstvinnia khliba. Kharchova nauka i tekhnolohiia, 1, 56–58.

BeMiller, J., Whistler, R. (Eds.) (2009). Starch: chemistry and technology. Burlington: Academic press, 894.

Teplov, V. I. (Ed.) (2008). Funktsional'nye produkty pitaniya. Moscow: A-Prior, 240.

Bobyshev, K. A., Matveeva, I. V., Yudina, T. A. (2013). Vliyanie askorbinovoy kisloty na svoystva testa i kachestvo khleba. Pishhevye ingredienty. Syr'e i dobavki, 1, 52–55.

Lebedenko, T. Ye., Pshenyshniuk, H. F., Sokolova, N. Yu. (2014). Tekhnolohiia khlibopekarskoho vyrobnytstva. Praktykum. Odessa: Osvita Ukrainy, 392.

Drobot, V. I. (2015). Tekhnokhimichnyi kontrol syrovyny ta khlibobulochnykh i makaronnykh vyrobiv. Kyiv: Kondor-Vydavnytstvo, 958.

Published

2018-08-07

Issue

Section

Technical Sciences