The use of new types of improvers of baking properties of flour in the production of bakery products

Abstract

The main task of enterprises in the baking industry is the production of bakery products in accordance with the requirements of regulatory documents in terms of quality, safety, nutritional value, as well as meeting the needs of consumers in such indicators as shape, appearance, clarity of pattern, flavor and aromatic properties, etc. The article provides an overview of data from studies aimed at studying the influence of various quality improvers for bakery products. The main types of additives used for use in the formulations of bread and bakery products in order to improve their consumer properties and increase production efficiency are also identified. The purpose of this study was to study the influence of ingredients produced by JSC “Partner-M” (Maloyaroslavets, Kaluga region) on the organoleptic and physico-chemical indicators of the quality of products made from wheat flour and the feasibility of their further introduction into the recipes of various types of bread. The objects of the study were the classic recipes for a Moscow region loaf and a city loaf, which provide for the introduction of an improver for the baking properties of high-protein wheat flour “Protelon 22”, produced at PARTNER-M JSC. For control and test samples, organoleptic quality indicators were determined in accordance with GOST 5667-2022 and physicochemical indicators (humidity in accordance with GOST 21094-2022, acidity in accordance with GOST 5670-96 and crumb porosity in accordance with GOST 5669-96). “Protelon 22” is a high-protein wheat flour that stabilizes the quality of wheat flour with weak gluten, improves dough rheology and slows down staling. During the processing of Protelon 22, gluten is not dried, which ensures the preservation and increase of enzymatic activity. To assess the effect of high-protein flour «Protelon 22» on the quality of bakery products, prototypes were produced with a dosage of «Protelon 22» in the amount of 2% by weight of premium wheat flour. As a result of the research, it was found that the physical and chemical indicators of the developed products are within the limits established by GOST 27844-88. There was an increase in porosity by 4.1% for the Moscow region loaf and by 6.7% for the urban loaf. This fact may indicate a positive dynamics of the influence of the Protelon 22 improver on the rheological properties of the dough, and subsequently on the finished products. In addition, the addition of 2% high-protein wheat flour “Protelon 22” per 100 g of premium wheat flour helps to increase the amount of water required for kneading dough by 12.5% for a loaf near Moscow and by 6.7% for a city loaf due to increased swelling gluten proteins and moisture retention in the thickness of the crumb throughout the entire technological process, which can have a positive effect on the economic profit of the enterprise. Thus, the studies have confirmed that high-protein wheat flour “Protelon 22” can help improve the baking properties of flour and increase the efficiency of production of bakery products.