Features of technology for producing bread and bakery products from frozen semi-finished products

Abstract

Abstract The article provides an in-depth study of one of the most promising areas in modern bakery - the production of bread and bakery products from frozen semi-finished products. The authors highlight the retrospective aspect of the problem, note the peculiarities of the development of this technology in the domestic bakery industry. The article summarizes all known methods of obtaining frozen dough semi-finished products, taking into account the type of product and the manufacturer's capabilities. Frozen semi-finished products are intended for application of the “delayed baking” technology. The authors summarized a huge amount of factual material, scientific recommendations of domestic and foreign scientists and proposed the author's classification of the varieties of the delayed baking technology, indicating the advantages, disadvantages and conditions of use of each variety. The positive effect of low and negative temperatures consists in slowing down or completely stopping the fermentation process in frozen semi-finished products and keeping it for a sufficiently long time, which is described in sufficient detail in an article based on scientific research by technologists of the bakery industry. The article convincingly proves the priority opportunities for the development of the world market of frozen semi-finished products, notes the risks and threats in connection with the pandemic. The authors assessed the current level of use of frozen semi-finished products by domestic bakers. For the Russian food market, baked goods made from frozen dough pieces are still a relatively new product, and in comparison with economically developed countries of the world, their share in the total consumption is rather low. At the same time, the clear advantages of this innovative technology in comparison with the traditional one allow us to expect in the future an annual growth rate of at least 10%.