|Title of article
||SHOCK FREEZING OF BAKERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS AT PUBLIC CATERING ESTABLISHMENTS
Roshchyna A., Cand.Sci.(Eng.), Associate Professor, Head of the Department
of Commodity Science, Belarusian Trade and Economics University of Consumer Cooperatives, email@example.com
Grigorieva R., Cand.Sci.(Eng.), Associate Professor, Associate Professor of
the Department of Ð¡atering Ð¢echnology and Ðžrganization, Kemerovo State University, firstname.lastname@example.org
Baranets S., Cand.Sci.(Eng.), Associate Professor of the Department of
Ð¡atering Technology and Ðžrganization, Kemerovo State
Davydenko N., Dr.Sci.(Eng.), Associate Professor, Professor of the Department
of Ð¡atering Technology and Ðžrganization, Kemerovo State University, email@example.com
Kurakin M.S., Dr.Sci.(Eng.), Associate Professor, Professor of the Department
of Ð¡atering Technology and Ðžrganization, Kemerovo State
||Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products. Many businesses prefer to use ready-made frozen semi-finished products, rather than to bake them on their own. However, the range of such semi-finished products is not sufficiently diverse: as a rule, it includes «basic» popular products. The authors believe that bread can be an advantageous image product for any public catering company. Fresh
bread makes the company more competitive. Shock freezing technology can help public catering enterprises to expand their range of bakery products, diversify the bread menu, and increase profitability. The research objective was to establish shock-freezing modes for bakery products produced in the conditions of a public catering enterprise, including using non-traditional raw materials, e.g. cranberry and beet puree.
Study objects and methods. The research featured samples of baked products from yeast dough prepared in various ways, including shock-freezing technology. The quality of the raw materials and finished products was assessed by a combination of organoleptic and physicochemical indicators using standard methods.
Results and discussion. The article introduces new scientific-based formulations of yeast dough products with beetroot and cranberry puree, modes and parameters of shock freezing and baking of bakery products in the conditions of a public catering enterprise. The doses of beet and cranberry puree that provide the best quality indicators of finished products were 10% of beet and 5% of cranberry puree per unit of flour. The authors studied the effect of baking time on the quality of frozen bakery products, as well as the freezing time and the cooking time after refreezing.
Conclusion. The research established the quality indicators, modes, and parameters of shock freezing of bakery products at chain catering enterprises. The optimal freezing time for 50 g products after 10 min of baking in a convection oven at 180Â°C proved 50 Â± 2 min at â€“40Â°C; the baking time after refreezing was 10 min at 180Â°C.
||Food, bakery products, shock freezing, cranberry puree, beet puree, assortment
||Received May 12, 2020
Accepted July 24, 2020
Available online October 8, 2020
||Roshchyna AV, Grigorieva RZ, Baranets SYu, Davydenko NI, Kurakin MS. Shock Freezing of Bakery Products using
Non-Traditional Raw Materials at Public Catering Establishments. Food Processing: Techniques and Technology. 2020;50(3):
439â€“449. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2020-3-439-449.
- Belyakova MS, Efremenko IA, GrigorÊ¹eva RZ. IspolÊ¹zovanie tekhnologii shokovoy zamorozki pri proizvodstve bulochnykh
izdeliy na predpriyatiyakh obshchestvennogo pitaniya [The use of shock freezing technology in bakery production at public catering
enterprises]. Pishchevye innovatsii i biotekhnologii: materialy V Mezhdunarodnoy nauchnoy konferentsii [Food Innovations and
Biotechnologies: Materials of the V International Scientific Conference]; 2017; Kemerovo. Kemerovo: Kemerovo Technological
Institute of Food Industry; 2017. p. 274 â€“ 276. (In Russ.).
- Kiryukhina AN, Grigoreva RZ, Kozhevnikova AYu. Bread production and bakery products in Russia: current state and
prospects. Food Processing: Techniques and Technology. 2019;49(2):330â€“337. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-
- Labutina NV. Tekhnologiya proizvodstva khlebobulochnykh izdeliy iz zamorozhennykh polufabrikatov: monografiya
[Technology for the production of bakery products from frozen semi-finished products: monograph]. Smolensk: Universum; 2004.
236 p. (In Russ.).
- Suvorov OA, Labutina NV, Nazaretyan MS. Modern technologies of bread and bakery products. Market prospects.
Technology and merchandising of the innovative foodstuff. 2011;11(6):78â€“83. (In Russ.).
- Laptsenak NS, Sevastsei LI. Innovative technologies in the bakery prolonging the life of food. Food Industry: Science and
Technology. 2017;36(2):20â€“28. (In Russ.).
- Katusov DN, Shalygina LS. Proizvodstvo zamorozhennogo khleba [Production of frozen bread]. Innovation Science.
2017;2(3):35â€“37. (In Russ.).
- Kitissu PA. Bystrozamorozhennoe testo [Quick-frozen dough]. Baking in Russia. 2005;(5):30â€“31. (In Russ.).
- Gerasimova EO, Labutina NV. Cryogenic technologies in bakery. News institutes of higher Education. Food technology.
2019;367(1):6â€“9. (In Russ.).
- Kiryukhina AN, Guk NM. Specific development of the baking industry in Kemerovo oblast. Foods and Raw Materials.
2013;1(2):89â€“95. DOI: https://doi.org/10.12737/2061.
- Obolenskii NV, Golovacheva OV. Use of the frozen semifinished items as effective technology of the baking production
in conditions of the intensification of economy. Bulletin NGIEI. 2012;11(4):70â€“79. (In Russ.).
- Danilova IA. Vidy zamorazhivaniya khlebobulochnykh polufabrikatov [Types of freezing bakery semi-finished products].
Young Scientist. 2014;77(18):233â€“235. (In Russ.).
- Davydenko NI, Nesterova VA, Karchevnaya AI. Obosnovanie neobkhodimosti kompleksnogo obogashcheniya pri
razrabotke funktsionalÊ¹nykh khlebobulochnykh izdeliy [Justification of the need for a comprehensive fortification in the development
of functional bakery products]. Polzunovsky vestnik. 2012;(2â€“2):200â€“205. (In Russ.).
- Shaburova GV, Lukyanova EA. Fruits and berries in technology of bakery and flour confectionery products. Innovative
Machinery and Technology. 2018;17(4):35â€“38. (In Russ.).
- Dashrath B, Shashi J. Wild fruits and vegetables: a great source of micronutrients. 44th Annual National Conference of
the Nutrition Society of India â€˜Current Trends in Food Security to meet National Nutritional Challengesâ€™;2012; Tirupati. Tirupati: Sri
Venkateswara University; 2012. p. 158â€“159.
- Dziki D, RÃ³zyÅ‚o R, Gawlik-Dziki U, Åšwieca M. Current trends in the enhancement of antioxidant activity of wheat
bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science and Technology. 2014;40(1):48â€“61.
- Rubel IA, PÃ©rez EE, Manrique GD, Genovese DB. Fibre enrichment of wheat bread with Jerusalem artichoke inulin:
Effect on dough rheology and bread quality. Food Structure. 2015;3:21â€“29. DOI: https://doi.org/10.1016/j.foostr.2014.11.001.
- Bibik IV, Loskutova EV, Babiy NV. Berry of the possibility of convenience in the production of bread. Technology and
merchandising of the innovative foodstuff. 2013;21(4):7â€“13. (In Russ.).
- Marpalle P, Sonawane SK, Arya SS. Effect of flaxseed flour addition on physicochemical and sensory properties of
functional bread. LWT â€“ Food Science and Technology. 2014;58(2):614â€“619. DOI: https://doi.org/10.1016/j.lwt.2014.04.003.
- Ermosh LG, Berezovikova IP. Baked products from frozen semi-finished items with Jerusalem artichoke flour. Food
Processing: Techniques and Technology. 2012;27(4):11â€“17. (In Russ.).
- Kenijz NV, Sokol NV. Pectic substances and their functional role in bread-making from frozen semi-finished products.
European Online Journal of Natural and Social Sciences. 2013;2(2):253â€“261.
- Kiryukhina AN. Issledovanie vliyaniya tekhnologicheskikh faktorov na tovarovednye svoystva zamorozhennykh
testovykh polufabrikatov i bulochnykh izdeliy iz nikh [A study of the effect of technological factors on the merchandising properties
of frozen semi-finished dough products and bakery related products].Cand. eng. sci. diss. Kemerovo: Kemerov Technological Institute
of Food Industry; 2005. 175 p.
- MogilÊ¹nyy MP. Sbornik kulinarnykh izdeliy dlya pitaniya shkolÊ¹nikov [A collection of culinary products for
schoolchildren]. Moscow: DeLi print; 2005. 628 p. (In Russ.).
- TutelÊ¹yan VA. Khimicheskiy sostav i kaloriynostÊ¹ rossiyskikh produktov pitaniya. Spravochnik [The chemical composition
and caloric content of Russian food. Directory]. Moscow: DeLi plus; 2012. 284 p. (In Russ.).
- Svekla: pishchevaya tsennostÊ¹, khimicheskiy sostav, poleznye svoystva [Beetroot: nutritional value, chemical composition,
and useful properties] [Internet]. [cited 2020 Apr 10]. Available from: https://fb.ru/article/447261/svekla-pischevaya-tsennosthimicheskiy-
- Lyutikova MN, Botirov EKh. The chemical composition and the practical application of berries cranberries and cranberry.
Chemistry of plant raw materials. 2015;(2):5â€“27. (In Russ.).