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Expansion of the range of yeast-free bakery products made using fermented dairy products
(2024) Zabroda, Аrtem; Godunko, Ievgen; Bilyk, Olena; Bondarenko, Yuliia
Traditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet. Given the growing demand for yeast-free bakery products, it is advisable to expand the range of products in this category. To ensure the formation of a developed crumb in yeast-free bakery products, chemical leavening agents are used in their production. Yeast-free bakery products were made using various fermented dairy products: ayran (2,0% fat), kefir (2,5% fat), bifidoyogurt (1,5% fat), and ryazhenka (4,0% fat). To determine the most effective fermented dairy product for the production of high-quality yeast-free bakery products, trial baking was conducted. Experimental dough samples were kneaded using two types of chemical leavening agents - sodium bicarbonate and ammonium carbonate. The dough was prepared using the straight dough method. The duration of dough resting after kneading was 20-30 minutes. The dough pieces were shaped into "okrayets" (small loaves): the dough was rolled to a thickness of 1,5 cm and the dough pieces were cut out with a cutter, placed on a sheet, and baked in a rack oven at +200-240°C for 16-18 minutes. The research results established that it is advisable to use ryazhenka in the production of yeast-free bakery products using fermented dairy products. At the same time, sodium bicarbonate should be included in the recipe to leaven the crumb. Such a product had the highest comprehensive quality index. Based on organoleptic and microbiological indicators, the product was found to have a shelf life of no more than 48 hours. To improve the taste and aromatic properties of the product, 3% malted barley extract and 4% white crystalline sugar were included in its composition. The developed yeast-free okrayets with ryazhenka was characterized by a higher content of bisulfate-binding substances, indicating an improved aroma of the product and a darker color of the crust and crumb. The developed product meets the body's needs for proteins by 31,5%, fats by 10,5%, carbohydrates by 49,0%, and dietary fiber by 18,3%.
Study of dough fermentation process with flax seeds
(2023) Bondarenko, Yuliia; Andronovich, Galina; Kaprelyants, Leonid; Bilyk, Olena; Naumenko, Oksana
The article investigates the fermentation processes in wheat dough containing whole and crushed flax seeds in dry and soaked states. It was found that in the process of fermentation in samples with whole flax seeds in dry and moistened states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed flax seeds in dry form and with moistened crushed flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5 % and 19.0 %, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide emission was observed almost 30 minutes later than in the control sample. The use of moistened whole and crushed flaxseeds results in a slightly lower intensity of carbon dioxide emission compared to dry samples. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes. It was found that the introduction of whole and crushed flax seeds in a moistened form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system.

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