РАЗРАБОТКА И ИССЛЕДОВАНИЕ ПОКАЗАТЕЛЕЙ КАЧЕСТВА ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ ПОВЫШЕННОЙ ПИЩЕВОЙ ЦЕННОСТИ

DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE

Natalia I. Davydenko ^a

Olga V. Golub ^a

Burshtykova T. Y. ^a

Safyanov D. A. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Davydenko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Influence of a stage of introduction of premix in a bakery product on vitamins preservation is investigated. It is established that vitamin C introduction in the course of mixing of dough increases its losses in the course of baking by 9,6 % in comparison with addition into a stuffing. The assessment of consumer properties of the developed products showed that organoleptic, physical and chemical and microbiological indicators, and also labile components keep stability in the course of storage. It is proved that vitamin C losses in the course of storage are higher at the bakery products, which are stored without packing. On the basis of organoleptic, physical and chemical and microbiological researches regulated indicators of quality, terms and storage modes are defined.

Keywords

Fancy bread, dessert pear, micronutrients, quality, safety

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