Comprehensive assessment of bakery products with malt additives and optimal consumer properties

Abstract

The article presents the data on the development of the products with specified consumer properties based on the methods of descriptive analysis. The development of the specific products including the bakery products with intense taste and aroma properties and high nutritional value for people, who prefer natural products, becomes rather relevant. The aim of the research is to develop the products with the specified consumer properties based on wheat flour and malt additives and to carry out a comprehensive assessment of their quality. Tritikaly, Tagansky and Stepnoy kinds of bread (control), Taganskaya, Moskvoretskaya and Kuntsevskaya (control) buns made from high-quality wheat flour using grains and legumes in the formulations are taken for the research. During the process of the development of the bakery products technology and the comprehensive assessment of their quality organoleptic, physical and chemical, statistical methods of the research and the methods of sensor analysis are used. Such organoleptic parameters of the quality as attractive appearance, taste and aroma, nutritional value and safety are considered to be essential. As a result, using an innovative approach to the development of the products with the specified consumer properties using a generalized quality indicator, it is possible to make the products that are in demand by certain groups of the population. The economic performance of the bread and buns developed is extremely high. The bakery project with cereals and legumes is resistant to the market fluctuations and is competitive.

Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products

“…The most important tasks of the state in the field of healthy nutrition of the population is to create fundamentally new and safe food ingredients that can meet a number of specified indicators, namely: product quality, consumer properties, technological properties, economic indicators. In view of this, the urgency of developing a new plant functional food additive for use in the production of frozen chopped semi-finished products has appeared [1,2]. Frozen chopped semi-finished products are frozen portioned products made of minced chicken with the addition of a vegetable functional additive.…”

Improvement of the concentration and type of malt in flour-based food

“…One of the current directions of bakery production is the use of malt in the processes of dough making. Malt catalyzes enzymatic processes and at the same time is a natural improver of flour: the fermentation process increases, dough becomes more elastic, water is better absorbed, and the crumb is softer and has more structural form [2,4,5]. Imported malt extracts are successfully used to solve the problem of expanding the range of malt preparations and bread based on them.…”