Use of cranberry puree in the technology of yeast dough products
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
Yeast dough products are among the products of regular consumption, the demand for which is constantly rising. Creating new products and improving existing technologies is a promising area of research. Purpose. On the article is to improve the technology of production of yeast dough due to the use of cranberries. Investigation of the chemical composition of cranberry berries. Methods. Structural-mechanical, physical, chemical and microbiological methods are used. Results. Finished products with cranberry processing products were, to a lesser extent, subjected to a myriological spoil that has a significantly increased acidity of the products and the presence of cranberries of benzoic acid, which is a natural preservative. In previous experiments, with the introduction of cranberry puree in comparison with the control, the number of colonies of the carrot pelican decreased by 70 %. It is proved and experimentally proved the expediency of using cranberry purees in the production of flour products from yeast dough in order to enrich them with a complex of biologically active substances and to improve the paste formation process. The possibility of improving the organoleptic and physico- chemical parameters of finished products from yeast dough without the use of artificial improvers due to the use of cranberries has been established. Conclusions. The use of cranberry puree in the technology of yeast dough products makes it possible to reduce the duration of the fermentation of the dough by 30 %, to extend the shelf life up to 3 days, to improve the structural-mechanical, organoleptic and physico-chemical parameters of the finished products, as well as to increase the microbiological stability of the products. The basic physical-chemical and structural-mechanical indices of developed flour products are investigated. Finished products are characterized by high quality, extended shelf life, microbiological stability and are recommended for implementation in restaurants.
Authors and Affiliations
G. Khomich, A. Horobec
Keywords
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