In this article the analysis of main problems of baking industry connected with introduction of resource-saving technologies and reduction of quality of derivable product has been conducted; the current problems facing bread manufacturers have been determined. The objective of this research is the development of methods of complex increase of quality of products, their consumer properties, safety and nutritional value by usage of fruit phyto-additives.In this work on the basis of analysis of chemical composition of phyto-additives the hawthorn and dogrose berries have been selected. With the usage of physicochemical, microbiological and other methods, the technological properties of powders and puree of the selected fruit phyto-additives and their water and milk whey extracts have been studied.The results of impact of the investigated extracts on biotechnological properties of yeast and lactic acid bacteria, intensity of microbiological processes during fermentation of flour intermediate products and quality of wheat bread have been presented. The potential of reduction of technological cycle duration by 60-90 min without degradation of quality of finished products has been shown.The recommendations of rational parameters of preparation of extracts and their usage as biostimulants for fermentative microflora and intensifiers of dough fermentation have been provided. The potential of their usage as alternative to preservatives and other food additives for extension of shelf-life and increase of microbiological stability of product during storage has been presented.The results of research may be used on plants and bakeries as well as restaurant businesses and allow to offer the customer higher-quality products containing no compounds of chemical nature with the opportunity of reduction of technological cycle duration and production costs.
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