Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 4, Issue 11
Abstract
<p>Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough technology. The expediency of forming the theoretical basis of such technologies, specifying the requirements for raw materials, semi-finished, and finished products, and harmonizing the terminology, technologies, and regulatory documents accepted throughout the world has been emphasized.</p><p>The expediency of studying the authentic Ukrainian spontaneous wheat sourdough (hop and wine yeast), as well as traditional Caucasian pea-anise sourdough, has been substantiated.</p><p>The significant effect of formulation and properties of raw materials on the quality of sourdough has been established. It has been proven that sourdough acquires the required quality within 1–3 days when using wine yeast in the dilution cycle. Hop sourdough requires 7–8 days for fermentation, and pea-anise sourdough requires 15 days. Sourdough has general and specific properties: fermentation ability and acidity, special sensory and biotechnological properties, and microbiological composition. This affects the course of the technological process and requires adjusting the parameters of fermentation and sourdough bread preparation. Good sensory characteristics are typical for bread made with spontaneous sourdough. The ability of sourdough to inhibit the staling of products and prevent microbiological damage has been shown. It has been established that hop and pea-anise sourdoughs are stable for 90 days and wine yeast sourdough for 30 days of propagation.</p><p>The obtained results give grounds for asserting the prospects of using spontaneous sourdough in bakeries and catering enterprises. This could be the basis for developing recommendations for problem solving and forming high-quality products and expanding the range of modern industrial and craft enterprises.</p>
Authors and Affiliations
Tetiana Lebedenko, Viktoriia Kozhevnikova, Olena Kotuzaki, Tamara Novichkova
Keywords
Related Articles
- EP ID EP667004
- DOI 10.15587/1729-4061.2019.174289
- Views 74
- Downloads 0
Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants
<p>The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activat...
Analysis and comparison of mechanical and chemical properties of protective coatings obtained at different combinations of "target – substrate"
<p>The effect of different combinations of the "target-substrate" on the mechanical and chemical properties of protective coatings obtained by ion-plasma treatment has been studied. The widespread use of ion-plasma techn...
Design of a recommendation system based on collaborative filtering and machine learning considering personal needs of the user
<p>The paper reports a study into recommendation algorithms and determination of their advantages and disadvantages. The method for developing recommendations based on collaborative filtering such as Content-Based Filter...
Аnalysis of operating modes of singlephase currentsource rectifier with rectangularstepped pulsewidth modulation
<p>The operating modes of the single-phase active current-source rectifier in the case of rectangular-stepped pulse-width modulation and load in the form of DC traction motor are investigated. The single-phase bridge rec...
Advancement of a long arithmetic technology in the construction of algorithms for studying linear systems
<p>We have advanced the application of algorithms within a method of basic matrices, which are equipped with the technology of long arithmetic to improve the precision of performing the basic operations in the course of...