Study of the Influence of Bakery Agents on the Quality of Finished Products
Abstract
The study of new types of raw materials which differ in the properties necessary in technology, have a rich chemical composition, contain structural components which will not only activate the biotechnological processes of bread production, but also save scarce raw materials used in baking, and improve the chemical composition of the finished product is an urgent problem nowadays. In this work, the expediency and usefulness of barley flour using, polysaccharides and cod liver oil in the creation of compositions for new bakery products is considered. Pectin is a natural polysaccharide which is considered to be enterosorbent. It consists from polygalacturonic acid partially esterified with methanol. Polyfructozan inulin is a natural prebiotic; it is known to give products rich creamy taste and texture. Jerusalem artichoke root powder was a source of inulin consistency. The optimal formulations have been developed experimentally using sensory, physical and chemical methods with the addition of bakery agents (pectin, inulin), as well as a fatty additive – cod liver oil. The dependence between the force proofing products and a ratio of components flour mixture also the stresses of the compression / cutting of bakery products pulp samples and dosages cod liver oil and inactivated yeast. The cod liver oil is considered as a bakery agent of oxidative action used to produce bakery products from flour with weak gluten. The formulation was optimized, and the optimal amount of the additive was determined. The technologies of producing of baking products using bakery agents have been observed, the optimization and quality estimation of them have been carried out.
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