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

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\u27 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

The accelerated technology to prepare rye-wheat bread at mini-enterprises and restaurants was proposed. The technology involves the use of acidulants. The multicomponent acidulants “Optimum 1” and “Optimum 2” were developed to intensify the technology of rye-wheat bread.The composition of the acidulants includes the enzyme preparations (EP) Glusim 10000 Mono (glucose oxidase, which contributes to the improvement of structural and mechanical properties of dough, Pentopan 500 BG (a mixture of pentosanase and hemicellulase), which promotes the modification of non-starch polysaccharides and provides elastic crumb in the products.Citric acid and dry whey (DW) were added to the acidulants in order to ensure proper acidity of dough and intensify the process of its fermentation, while rye fermented malt (RFM) was added to improve organoleptic parameters.Guar gum was added in order to increase the water-absorbing capacity of dough and to preserve freshness of products during storage.Optimal dosage of MCA “Optimum 1” and “Optimum 2” in the formulation of rye-wheat bread is 2 % by weight of flour.Technological aspects of the use of acidulants were considered. The processes were considered related to staling, loss of organoleptic and physical-chemical indicators of bread quality during storage. The positive influence of acidulants on the parameters of crustiness and swelling of bread crumb due to the accelerated technology of its preparation was proved. It was established that the use of acidulants helps to slow down the process of rye-wheat bread staling. The positive effect of acidulants on the taste and flavor of finished products was obtained. The obtained results prove the expediency of using the developed multicomponent acidulants “Optimum 1” and “Optimum 2” in the technology of rye-wheat bread employing its accelerated preparation. The use of the developed acidulants helps to reduce the technological process of baking rye-wheat bread by 2.5‒3 times and ensures preservation of freshness, taste and flavor of the finished product