Перегляд за Автор "Chobotar, I."

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    Improvement of rye-wheat bread technology by applying suspension nano supplement
    (2022) Chobotar, I.; Chumachenko, S.
    Due to improving the rye-wheat bread technology with the functional and technological properties of suspension nanodrains supplements the samples of baked rye-wheat bread with a mass fraction of suspension nanodrains supplement 0.1%; 0.15% is used for the research; 0.2% by weight of raw materials, which is introduced in the form of a fatty suspension when kneading the dough in the technological process of rye-wheat bread. To determine the organoleptic (on a 5-point scale, taking into account the weighting coefficient of each indicator), technological, physico-chemical (titrated acidity, mass of moisture content, specific volume, porosity), microbiological (microbial contamination: mesophilic aerobic and optional anaerobic microorganisms (KMAFanM, CFU / g), the presence of bacteria of the Escherichia coli group (BGKP (coliforms), 0.001 g), detection of Staphylococcus aureus, Proteus and other pathogenic microorganisms (pathogenic microorganisms, including bacteria of the genus Salmonella 25 d), etc.), structural and mechanical (elasticity,%; modulus of elasticity E, Pa; shrinkage, %,) indicators are used generally accepted and standard methods.It is found that the introduction of suspension nanoadrains supplement in the amount of 0.1%; 0.15%; 0.2% by weight of raw materials helps to improve the organoleptic quality of rye-wheat bread, gas-holding capacity and loosening of the dough, reducing the duration of fermentation of dough masses by (10±4,0) minutes and aging of semi-finished dough products by (15±2,0) minutes (due to the ability of CNS nanoparticles to intensify biochemical processes). It is found that the highest rates were characterized by bread samples with a mass fraction of suspension nanodrains supplements of 0.1%. Adding a suspension nanodrains supplements to the recipe of rye-wheat bread increases the specific volume by 1.18-1.22 times, the porosity of the crumb by 1.28-1.32 times, the yield of the finished product by 5-6%; reduces crumbs by 1.42 times. During the regulated shelf life, the process of reducing the porosity, shape stability and specific volume of bread slows down compared to the control. The established microbiological parameters of rye-wheat bread using 0.15% suspension nanodrains supplements for 36 hours meet the requirements of regulatory documentation and indicate its high sanitary-microbiological characteristics. The recipe was developed and the technological scheme of rye-wheat bread production was developed with the introduction of 0.15% suspension nanoadditive. The recipe and the technological scheme of rye-wheat bread production is developed with the usage of 0.15% suspension nanoadrains supplements. The scientific novelty is to study the effect of suspension nanodrains supplements on the organoleptic and microbiological properties of experimental samples of rye-wheat bread, including the storage term. The practical significance is that its results can be used to develop technologies for the rye-wheat bread production with improved quality, safety and extended shelf life.