MODERN SCIENTIFIC RESEARCH OF NEW METHODS OF IMPROVING THE QUALITY AND STORAGE OF BREAD

Abstract

The article presents the results of modern scientific research on new methods of improving the quality and storage of bread. Considerable attention of foreign and domestic scientists is paid to research related to obtaining high-quality gluten-free products (GF). Efforts are being made to find suitable alternatives to gluten. Gluten-free products contain insufficient amounts of protein, fiber, minerals and have low sensory properties. To ensure a high level of quality of such products, the possibility of using some types of flour as GF ingredients, including pseudocereals (quinoa and buckwheat), millet, rice, chickpeas and a number of others, has been investigated. The results of determining the chemical composition, antioxidant activity and total content of phenolic compounds confirm the feasibility of using new ingredients to obtain high-quality gluten-free flour and products based on it. The results of experimental studies proved the feasibility of using sources of innovative ingredients for bakery products: cereals (wheat, barley, rice, flax seeds), legumes (soy, lupine, green lentils), fruits and vegetables (onions, artichokes, mangoes, goji berries, apple pomace ) etc. It has been shown that wheat bran added to flour increases dough stability by improving farinographic properties. An improvement in the quality of toasted bread was achieved with the addition of Portulaca oleracea leaf powder (PLP) at a concentration of 0-15% based on the mass of flour, which was confirmed by the investigated rheological parameters, i.e. farinograph and extensograph tests, specific volume, organoleptic and physicochemical properties of the finished product. In addition, an increase in moisture, dietary fiber, protein, ash and fat content of the bread was shown, reflecting the level of improvement in quality. Scientific interest in the incorporation of bioactive ingredients, in particular dietary fiber (DF) and phenolic antioxidants, into bread is growing rapidly due to significant improvements in product quality. In order to increase the shelf life of bakery products, the possibility of using traditional technological methods (chemical preservatives, sourdough and lactic acid bacteria, freezing, modified atmosphere packaging) and innovative technologies (ultra high pressure treatment, pulsed electric field, ohmic treatment, radio frequency treatment, active packaging) was studied.