Abstract

The technology and recipes of baked products from frozen yeast semi-finished goods with Jerusalem artichoke flour have been developed. The Jerusalem artichoke flour was found to be a good structure builder and stabilizer of frozen semi-finished goods. It can compete with bread improvers used in this technology. The influence of Jerusalem artichoke flour on the organoleptic, physico-chemical properties of frozen semi-finished goods and the final bakery products has been studied. Experiments confirmed the possibility of storing frozen foods made of Jerusalem artichoke flour during 30 days.

Keywords

Bakery products, Jerusalem artichoke flour, intense freezing, storage time.

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