Using reheating of baked products to prolong their freshness

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.323829

Keywords:

reheating, staling, crumb hardness, subcrust layer

Abstract

The object of research is the technological process of reheating bakery products after cooling. The study is devoted to the development of technological methods for extending the freshness of bakery products to reduce bread waste into the environment. Traditional methods for extending the freshness of bakery products require the use of high-quality raw materials, packaging materials, food additives, non-traditional raw materials, and the use of rational methods of storing finished products which in turn leads to an increase in the cost of products.

This work considers the possibility of using reheating of bakery products after a certain storage period, which may allow them to be produced with an extended shelf life without the use of additional ingredients, food additives, and technological equipment. It was established that to slow down the staling process, the optimal temperature for reheating of bakery products weighing 0.060 kg is heating the finished products to 75 °C. It was established that reheating reduces the friability of products compared to the control by 27.0 % under the condition of storage for 48 hours. Along with this, it was found that the water binding of the crumb of products after reheating also decreases during storage, but this decrease after 48 h of storage compared to the control is 15.5 % greater, which indicates a slowdown in the aging of the hydrocolloids of the products. It was found that the lightness (color L∗) of the bakery product after reheating significantly decreased from 66.81 to 59.38, which indicates darkening due to the Maillard reaction. Due to reheating, the formation of the subcrust layer of bakery products occurs more slowly and the crust to crumb ratio is 57.5 % less compared to the control. Thus, the use of reheating is an effective technological measure for extending the freshness of bakery products.

Author Biographies

Olena Bilyk, National University of Food Technologies

PhD, Professor

Department of Bakery and Confectionary Goods Technology

Iurii Bogachov, National University of Food Technologies

PhD Student

Department of Bakery and Confectionary Goods Technology

Yulia Bondarenko, National University of Food Technologies

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Albina Fain, Separate structural subdivision Kamianets-Podilskyi Professional College of Educational and Rehabilitation Institution of Higher Education "Kamianets-Podilskyi State Institute"

Lecturer

Department of Fundamental Disciplines

Volodymyr Bilokhatniuk, National University of Food Technologies

Department of Bakery and Confectionary Goods Technology

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Using reheating of baked products to prolong their freshness

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Published

2025-02-28 — Updated on 2025-03-03

How to Cite

Bilyk, O., Bogachov, I., Bondarenko, Y., Fain, A., & Bilokhatniuk, V. (2025). Using reheating of baked products to prolong their freshness. Technology Audit and Production Reserves, 1(3(81), 39–44. https://doi.org/10.15587/2706-5448.2025.323829

Issue

Vol. 1 No. 3(81) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Olena Bilyk, Iurii Bogachov, Yulia Bondarenko, Albina Fain, Volodymyr Bilokhatniuk

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