Characteristics of the production technology of wheat bread with organic acids

Abstract

Bread is one of the most important and basic food products consumed by people all over the world. The aging of wheat bread is a natural process that shortens its storage and sale periods and occurs under the influence of several factors, in particular due to the development of technically harmful microorganisms. Therefore, in the bakery industry, safe chemical preparations are widely used, which can inhibit the occurrence of microbiological defects and thus prolong the freshness of bread throughout the entire storage period. The aim of the work was to investigate the influence of organic acids on the microbiological, physicochemical and technological indicators of wheat bread. For the study, generally recognized microbiological and physicochemical methods were used to determine the quality indicators of raw materials and finished bakery products. It was found that flour of the highest and first grades, as the main raw material for the production of bread, always contains spore-forming bacteria, which, if the production technology and the temperature-humidity regime of storage are not followed, can be the cause of potato disease of bread. It was established that the addition of organic acids to flour during the production of wheat bread, on average, increases the titrated acidity of the finished product by 1 degree. According to physico-chemical parameters (moisture, porosity), the test samples of bread did not differ significantly, compared to the control sample, and these values were within the normative value. At the same time, the fragility of the test samples was, on average, 1.4 times lower than in the control bread.This indicates that products containing organic acids will be less likely to go rancid and have better organoleptic properties during storage. During the organoleptic evaluation of the test samples of bread, it was established that all of them met the satisfactory requirements for the main parameters, such as appearance, color and consistency, that is, they did not differ from the control sample. Therefore, the combination of organic acids and the creation of acidifying preparations for wheat dough will improve the quality of finished products and their shelf life.