DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON BIOCHEMICAL PROCESSES IN DOUGH

Abstract

Nowadays there are many different changes in all branches of human practice. This is engaged with runaway of science and technique and is dictated by consumer`s demand. Similarity of products, low capacity to adaptation and changes may lead to a decrease of products’ popularity with consumers. Nutrition technology, especially production of rye and rye-wheat bread, is also under great pressure from the point of view of growing rivalry. But this product apart from its popularity with consumers is not only an integral part of rational nutrition, but also a part of clinical nutrition. In modern conditions it is necessary to find ways to reduce the length of production of rye-wheat bread and to expand the range of products in restaurant enterprises and mini-productions. A formula of acidifiers, based on organic acids, dry milk whey, rye fermented malt and enzymes was developed in view of applying it in the technology of rye and rye-wheat bread. It contains organic acids and enzymes and provides significant shortening of dough fermentation and proper quality bread. The addition of supplements can reduce the duration of the process to 2,5-3 times and provide improvement of the structural and mechanical, physical and chemical properties of dough and bread. The influence of elaborated complex additives on biochemical processes in the dough and on bread quality was analyzed. A comparative study was made on the products obtained by traditional technology, using thick sourdough and those obtained by accelerated technology using of complex acidifiers.The changes in the balance of reducing sugars in the dough with complex acidifiers were analyzed as well. The addition of recently developed complex additives provides shortening of production process without quality loss of the finished products. These results allow the using of complex acidifiers in restaurant enterprises and mini-productions.