Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread

Abstract

The polycomponent acidifiers "Optimal 1" and "Optimal 2" were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness. The composition of acidifiers includes the enzymatic preparations (EP) Glusim 10000 Mono (glucose oxidase) that favors the improvement of structural-mechanical properties of dough, EP Pentopan 500 BG (mixture of pentosanase and hemilcellulase) that favors the modification of non-starched polysaccharides and provides elastic crumb. For providing the proper dough acidity and intensification of the process of dough fermentation, the acidifier composition is added with citeric acid and dry milk serum (DMS), and for improving organoleptic parameters-with rye fermented malt (RFM). For increasing dough water-absorbing ability and keeping products' freshness in the process of storage, guar gum is added. The optimal dosage of PCA "Optimal 1" and "Optimal 2" in the recipe of rye-wheat bread is 2 % to the flour mass. There are considered technological aspects of acidifiers use. There are considered processes, connected with stalling, loss of organoleptic and physical-chemical parameters of the bread quality at storage. The positive effect of acidifiers on the parameters of crumbling and swelling of bread crumb at the accelerated technology of its preparation. It was established, that the use of acidifiers favors the deceleration of rye-wheat bread staling. There was obtained the positive influence of acidifiers on preserving smell and taste of ready products. The obtained results prove the expedience of using the elaborated polycomponent acidifiers "Optimal 1" and "Optimal 2" in the technology of rye-wheat bread at its accelerated preparation. The use of the elaborated acidifiers favors the shortening of the technological process of rye-wheat bread production in 2,5−3 times and provide freshness, taste and smell preservation in ready products.

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

“…Heating of the samples of bread crumb was conducted at a rate of 2.5 °C/min in the temperature range 20...250 °C. It is believed that when the sample is heated from 15 to 115...118 °C, the free water is released, while at a higher temperature the bound water evaporates [18]. As the heating temperature increases, the bound water is removed.…”