Options for freezing semi-finished products from bioactivated wheat in grain bread technology

Abstract

Currently, studies on the freezing of semi-finished bakery products and finished bakery products, especially from bioactivated wheat grain, are relevant, since these products have a preventive and functional orientation due to their valuable chemical composition. Therefore, at the first stage, the effect of freezing options on the change in temperature and freezing rate of the semi-finished product was studied, at the second - the organoleptic and physic-chemical quality indicators of bread obtained using different freezing options were evaluated, at the third - the cyclograms of the bread preparation process based on frozen semi-finished products from bioactivated wheat were built. The objects of the study were samples of semi-finished products from bioactivated wheat prepared using four options for freezing semi-finished products: dough after kneading, dough blanks after molding, proofing and with a readiness of 70-75 %. These samples were subjected to shock freezing at a temperature of -35 °C until the temperature in the center reached -18 °C. As a result of the research, three periods of the freezing process were established for dough, dough blanks and semi-baked products made of bioactivated wheat grain. The longest was the duration of freezing to -18 °C of semi–finished products of an increased degree of readiness (option № 4), the shortest was when freezing the dough after kneading (option № 1). The best organoleptic and physico-chemical indicators of the quality of finished products were observed in bread samples prepared according to variants № 1 and № 4. Based on the conducted research, the Icebread bread technology was developed and cyclograms were constructed that visually reflect the main stages of its technological process.