ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

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

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.
Bread staling, microstructure, yeastless bread
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