Technologies of bread stuffs with improved quality, safety indicators for production and storage PP052
Purpose and areas of usage
The development concerns the production of new wheat baked goods, the technology of which involves the usage of phyto raw materials with the necessary technological properties and valuable physiological effect. The usage of phyto extracts is an alternative to enhancers of synthetic origin.
Gist of development
The use of phyto extracts of hawthorn, rose and humulus is achieved. The regulation of the physical attribute of the dough, the stabilization of the quality of baked goods, under the condition of fluctuations of the strength of the flour, increase the yield of products and enhance its protective effect. There is also the improvement of accelerated technologies, ensuring the receipt of high quality products, more resistant to staleness and microbiological damage. It also reducing the length of the technological cycle by 25 - 40% as a result of enrichment of flour systems with scarce nutrients in phyto extracts. The formulas and parameters of conducting the technological process for the conditions of work under accelerated and traditional technologies are developed, taking into account possible deviations of the quality of raw materials and features of functioning of domestic bakery and bakeries.
Main advantages of development
The investment attractiveness of the proposed technologies lies in the efficiency of solving the problems of the industry. It also lies in the possibility of replacing the improvers with phytosterol, which also allows the mass consumption of the physiological effect demanded by modernity. The economic effect is achieved by increasing the output of bread, shortening the duration of production, reducing the returns from the trading network as a result of improved product quality, longer shelf life, more resistance to microbiological damage, the absence of synthetic additives in the potentially harmful to human health when strengthening protective , strengthening properties.
The market for the products is wide, since the vast majority of consumers (83. 1% according to statistics) prefer breads without additives of synthetic origin with a pronounced bread flavor and aroma.