Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products. Many businesses prefer to use ready-made frozen semi-finished products, rather than to bake them on their own. However, the range of such semi-finished products is not sufficiently diverse: as a rule, it includes “basic” popular products. The authors believe that bread can be an advantageous image product for any public catering company. Fresh bread makes the company more competitive. Shock freezing technology can help public catering enterprises to expand their range of bakery products, diversify the bread menu, and increase profitability. The research objective was to establish shock-freezing modes for bakery products produced in the conditions of a public catering enterprise, including using non-traditional raw materials, e.g. cranberry and beet puree. Study objects and methods. The research featured samples of baked products from yeast dough prepared in various ways, including shock-freezing technology. The quality of the raw materials and finished products was assessed by a combination of organoleptic and physicochemical indicators using standard methods. Results and discussion. The article introduces new scientific-based formulations of yeast dough products with beetroot and cranberry puree, modes and parameters of shock freezing and baking of bakery products in the conditions of a public catering enterprise. The doses of beet and cranberry puree that provide the best quality indicators of finished products were 10% of beet and 5% of cranberry puree per unit of flour. The authors studied the effect of baking time on the quality of frozen bakery products, as well as the freezing time and the cooking time after refreezing. Conclusion. The research established the quality indicators, modes, and parameters of shock freezing of bakery products at chain catering enterprises. The optimal freezing time for 50 g products after 10 min of baking in a convection oven at 180°C proved 50 ± 2 min at –40°C; the baking time after refreezing was 10 min at 180°C.
A nutritious and safe diet maintains human health and endurance. In addition, it preserves the national gene pool. Unfortunately, Russian diet is poor in vitamins C, PP, B1, and E, as well as in folacin, calcium, phosphorus, iodine, iron, magnesium, and zinc. The present research introduces a new method of assessing the degree of demand for designing new foods and dishes that provide various socio-demographic groups with essential nutrients. The research employed standard scientific methods, both empirical and analytical. The new method presupposes scoring four main sets of properties of the product under development. They include 1) formula components; 2) functional properties; 3) technological effectiveness of the cooking process; 4) consumer performance. The paper describes the score assessment for each indicator that forms the basis of each set of integrated properties. It also defines the weight coefficients for each indicator and each set of product properties. The research provides boundary values for the feasibility coefficient. The practical application of the proposed method allows to create functional competitive dishes for catering enterprises of different ownership forms. The developed method makes it possible to design functional dishes with a sufficient content of nutrients and consumer performance required for a particular social group, e.g. pre-schoolers, school children, coal miners, chemical industry workers, etc. The method will allow producers to design competitive products and expand the range of functional products.
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