Study of bakery mixture characteristics during storage and grain bread quality based on it

Abstract

Abstract The technologies of bakery production with the use of multi-component ready-made bakery mixtures are considered to be perspective for developing a wide range of bakery products. In terms of nutrition physiology, it is important that mixtures contain ingredients with useful substances in order to make products with prophylactic and functional orientation. It is acknowledged that characteristics of raw materials can change during the process of storage. That is why this article studies the change in the characteristics of «Chernyaevskaya» bakery mixture based on bioactivated wheat grain during the process of storage and the correlation between the period of storage and the quality of grain bread. As a result, it has been found that after 6 months of storage the titrated acidity of the mixture practically did not change; water-storage capacity, volumetric weight, and angle of repose were increasing. It is certain that after 6 months of storage total bacteria content of the mixture was slightly increasing, water activity and its antioxidant activity decreased. The evaluation of the quality of «Chernyaevskii» bread baked with the use of 6 months stored «Chernyaevskaya» mixture has demonstrated that its quality practically did not change if compared to the bread baked of non-stored mixture. It is recommended to store the bakery mixture during 6 months. Moreover, resource-saving technology of the grain bread based on «Chernyaevskaya» mixture will allow one to use plant raw materials rationally.