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Документ Studying the effect of the integrated bread baking improver "Mineral freshness super" on consumer properties of wheat bread(2019) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, AlbinaScientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic preparations Alphamalt VC 5000 and Novamil 1500MG, maltodextrin, sunflower-derived fat-free lecithin, apple pectin, dry wheat gluten and ascorbic acid. Technological efficiency has been proven to use the integrated bread baking improver "Mineral Freshness Super" in the amount of 1.5 % by weight of flour in order to slow the staling of wheat bread, baked according to the accelerated technology. We have determined regularities in the influence of the integrated bread baking improver "Mineral Freshness Super" on quality of wheat bread. It was established that introducing it to dough results in an increase in the relative volume of products, improves shape formation, porosity, and reduces the duration of fermentation by three times, specifically to 20 min. It has been proven that products with the addition of the integrated bread baking improver "Mineral Freshness Super" retain freshness better, which is confirmed by the increase in the overall deformation of crumb, by a smaller layer under the crust, and by fewer layers of air in the products' crumb. We have observed more accumulation of dextrins and bisulfite binding substances in products when using integrated bread baking improver "Mineral Freshness Super", indicating the inhibition of staling and improvement in consumer properties. Results of our study prove the expediency of using the integrated bread baking improver "Mineral Freshness Super" in the technology of wheat bread to prolong its freshness up to 72 h when storing unpacked.Документ Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour(2020) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Vasylchenko, Tetyana; Pukhliak, AnastasiiaThe development of a complex bakery improver "Freshness CDP SUPER" (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate "CDP-UV-65" was chosen as a functional basis. The active part contains the enzyme preparation Novamil 1500MG, maltodextrin, defatted sunflower lecithin, carboxymethyl cellulose, apple pectin, dry wheat gluten and ascorbic acid. It is proved that with rational dosage of the developed complex bakery improver in the amount of 1.5% to the flour mass, the bread production process is reduced by 180 minutes. It has been established that the bread "Milk Freshness", the recipe of which includes the developed improver, is characterized by a higher specific volume by 10.1% in comparison with the control, porosity, and better shape stability of hearth products. It has been proven that products with the addition of the Freshness CDP SUPER complex bakery improver retain freshness longer, which is confirmed by a 47% greater total crumb deformation compared to the control. The inhibition of staling in bread "Milk Freshness" occurs due to the accumulation of dextrin by 27.1% compared with the control. Thus, the total content of dextrins in wheat bread is 1.918% to DS, and in Milk Freshness bread - 2.438% to DS.The research results prove the expediency of using the complex bakery improver "Freshness CDP SUPER" in the technology of wheat bread in order to extend the preservation period of its freshness up to 72 hours in unpackaged form.