ИССЛЕДОВАНИЕ МИКРОСТРУКТУРЫ СБИВНОГО БЕЗДРОЖЖЕВОГО ТЕСТА ДЛЯ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ ПРОЛОНГИРОВАННОГО СРОКА ГОДНОСТИ

Study of Microstructure of Aerated Unleavened Dough for Bakery Goods of Prolonged Shelf-Life

Gazibeg O. Magomedov ^a

Ponomareva E. I. ^a

Ryazanova LI. ^a

Pribytkova OV. ^a

Affiliation

a Voronezh State Technological Academy

Copyright ©Magomedov 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

The results of the influence of various technological methods promoting the increase of bakery goods shelf-life on microstructure of yeastless aerated semi-finished products are presented. It has been established that the change of dough temperature and addition of extra recipe components influence essentially its microstructure and the quality of a finished product. The use of chosen methods allows to reduce bread staling in the course of storage and to prolong its shelf-life up to 5-7 days.

Keywords

Bread staling, microstructure, yeastless bread

REFERENCES

Козьмина, Н.П. Биохимия хлебопечения / Н.П. Козьмина. - М.: Пищевая промышленность, 1978. - 280 с.
Пащенко, Л.П. Практикум по технологии хлеба, кондитерских и макаронных изделий (технология хлебобулочных изделий): учеб. / Л.П. Пащенко, Т.В. Санина и др. - М.: КолосС, 2006. - 215 с.

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