RESEARCH ABOUT QUALITY OF ENRICHED BREADS DURING STORAGE PERIOD

Abstract

The article studies the issues saving the quality of bread during storage. The processes that occur during storage of bread associated with staling, shrinkage and loss of the organoleptic properties of the product. As objects of study selected samples of a new range of bread with a presence in the composition of non-traditional enriching components, such as complex vitamin and mineral supplements, fermented malt, molasses, seeds, cereals. The relevance of the research is determined with a significant expansion of the range of bakery products appears in recent years, due to the support of this direction as part of the state, and the growing demand for such products by consumers. The research of the processes occurring during storage of samples of bread, presented on the basis of the definition the range
of quality indicators, including standard and optional indicators of quality, which haracterize the freshness of bread during storage more fully. The article presents analysis of the process of losing the freshness of bread in terms of the flow range of complex physicalchemical, biochemical and colloidal processes. The greatest attention is given to the authors and the staling process of shrinkage associated with retrogradation and aging major biopolymers bread, as well as the flow of heat and mass transfer processes. The investigation results allowed the authors mention period of the processes during storage of bread which increased nutritional value, develop assumptions about the impact of individual enriching additives on quality of bread and their changes during storage.