STUDY OF THE EFFECTIVENESS OF THE USE OF THE ENZYME FRUIT FURANOSIDE IN THE PRACTICE OF BAKING THE BREAD WITH IMPROVED ORGANOLEPTIC PROPERTIES

I. M. Kornienko, E. O. Gedzun, T. V. Presnova

Abstract


The production of enzyme preparations occupies one of the first places in modern biotechnology and refers to the areas whose production volumes are constantly growing, and the scope of use is constantly expanding. Today, it is recommended to use the enzyme preparation β-fructofuranosidase in the practice of baking bakery products. Her choice is justified by the poor quality of flour and the need to speed up the processes of fermentation and aging of the gluten correction and rheological properties of the dough. This enzyme is recommended to be used in the production of yeast products, because protease ensures the appearance of simple sugars for fermentation and low-molecular nitrogen compounds that also take part in the reaction of meladino formation, improving the flavor and color of culinary and confectionery products. This enzyme is used for sheet dough, with the aim of improving its elasticity and providing a large amount during baking. The use of this enzyme allows to improve the quality of bakery products and most importantly, reduce the amount of flour, which makes the product more dietary and low-calorie. The introduction of this enzyme contributes to the prolongation of the sale of the finished product together with a complex of lactic acid bacteria, the introduction of which additionally prolonged the shelf life of the product without signs of deterioration by inhibiting the growth of pathogenic cultures in the presence of lactic acid, which acts as a preservative. Experiments have proven the effectiveness of using an integrated biotechnological approach - the simultaneous introduction of the enzyme and the symbiosis of lactic acid bacteria. the introduction of which further prolonged the shelf life of the product without signs of damage by inhibiting the growth of pathogenic cultures in the presence of lactic acid, which acts as a preservative.

Experiments have proved the effectiveness of using a complex biotechnological approach - simultaneous use of the enzyme and symbiosis of lactic acid bacteria. he use of an improved bread formula will solve the following tasks: to accelerate the process of splitting of simple sugars, which is a prerequisite for eating baking yeast during the process of fermentation of the dough and to reduce the time of its maturation; increase the water absorbing and gas-forming ability of the dough; ensuring stability of the blanks from the dough; increase in the proportion of bread; getting a thin crust; slow down the process of drawing the bread; increase the elasticity of the cuticle and improve the structure of the porosity of the bread

Keywords


enzyme; bread; quality; lactic acid bacteria; shelf life; organoleptiс

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DOI: https://doi.org/10.31319/2519-2884.35.2019.53

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Copyright (c) 2019 I. M. Kornienko, E. O. Gedzun, T. V. Presnova

ISSN (print) 2519-2884

ISSN (online) 2617-8389