Composition of environmental safety of products of bakery enterprises
Journal Title: Наукові горизонти. Scientific Horizons - Year 2018, Vol 69, Issue 6
Abstract
The article is dedicated to the definition of the environmental and safety of bakery products on the health of consumers. The features of the bakery industry have been identified, which led to the need to attract enhancers to the processes of making bread products, which will enable to improve the efficiency of the industry and will solve a number of tasks: to formulate certain rheological properties of the dough (increasing the gas-retaining ability of the dough, providing elastic properties, providing visco-plastic properties, reduction of adhesion of billets); to intensify the technological process, to introduce accelerated bread making technologies; slow down the process of drawing and prevent microbiological damage to bakery products; to extend the shelf life of bread's freshness, to reduce its fragility; to improve the quality of bakery products of a wide range of flour, flaky yeast and non-yeast products, products made from frozen semi-finished products; to stabilize the quality of bread when processing flour with unstable baking properties; to expand the assortment of products, produced in accordance with constantly increasing requirements of the consumer; improve biotechnological properties of yeast. The classification of food additives and bakery improvers is given, depending on the functional and technological purpose. The research on the presence of impurities and improvers in some samples of bakery products of the bakery enterprises of the Vinnytsia region has been carried out, from which it becomes clear that the use of enhancers will continue in the future due to a significant deterioration in the quality of grain and flour in Ukraine, which has been observed in recent years. The question remains only their quality and complete safety for consumers. Due to the lack of state and society and the bakery enterprises themselves sufficient and adequate control over the use of food additives in production processes: in terms of their quantity, quality, duration, possibility of unpredictable chemical reaction between different impurities in one product, in our opinion, creates a risk of abuse these substances and causing hidden harm to people's health.
Authors and Affiliations
O. Vasiltsova
Keywords
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- EP ID EP631639
- DOI 10.33249/2663-2144-2018-69-6-86-95
- Views 53
- Downloads 0
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