Studying the effect of the integrated bread baking improver "Mineral freshness super" on consumer properties of wheat bread

Abstract

Scientists 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.