STUDY OF CBI "FRESHNESS K+" EFFECT TOTHE PROCESS OF STALING OF WHEAT FLOUR BAKERY PRODUCTS
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44281Keywords:
baking industry, complex baking improver, bread stalingAbstract
The article is devoted to the technological aspects of bean powder in the manufacture of complex bakery improvers for the purpose to extend the shelf life of baked goods made from wheat flour. Here you can find the results of theoretical and experimental studies of creation of complex baking improver "Freshness K+." Authors also studied the processes of staling, loss of organoleptic quality indicators that occur during storage of bakery products. The destination of the presented researches is to expand the range of CBI intended to prolong shelf life of products. Much attention is paid to the staling processes associated with retrogradation and aging of major biopolymers of bread, and with heat and mass transfer processes. The conducted studies have shown a positive effect of CBI "Freshness K+" to the improvement of quality and prolongation of storage of fresh wheat bread.
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