SEARCH OF WAYS TO INCREASE THE PRESERVATION OF BAKERY PRODUCTS
Keywords:
bread, conservation, cavitation, freshness, staling, drying, processes that take place during storageAbstract
The article is devoted to the search of ways to increase the preservation of bakery products and bread in the process of their storage. Reduction of freshness of bakery products and bread is associated with complex physical and chemical, biochemical and colloid processes: drying and staling. The main task is to find methods that contribute to the improvement of storage of bread and bakery products; factors which contribute to the slowing of the process of staling and improving the quality of bread; application of methods that reduce the degree of drying and changing the rheological characteristics of bread. The following bread samples have been produced as research objects: bread control (produced on the basis of water for technical purposes (tapwater), bread produced on the basis of cavitated water with the ultrasonic device of the “Volna” series УЗТА-0.4/22OM model. The relevance of the presented studies is preliminary determined by the prolongation of the storage terms of bakery products, which is due to the fact that storage terms of bread are calculated from the stage of baking until it reaches the buyer. The study of the processes which take place during the storage of bread samples is presented on the basis of the definition of the extended nomenclature of quality indicators, consisting of standard and additional quality indicators, which in complex most fully characterize the conservation of bread at the time of storage.
The article presents the material about the influence of cavitated water on the quality and conservation of bread. The presented results of the study help to determine the processes of organoleptic, physical and chemical, rheological quality indicators changing during the storage of samples of bread produced on the basis of water for technical purposes as well as bread from cavitated water. A comparative analysis of the samples has been conducted to confirm the beneficial effect of cavitated water for slowing down staling and drying as one of the ways to prolong the storage terms of bakery products.
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