New technologies for the production of wheat bread long-term storage under the conditions of new industrialization

Abstract

The gist of this article boils down to the problem of providing hard-to-reach areas of the Russian Federation and Sverdlovsk region with bread, as well as the need to develop a method for preparing long-term storage of bread. Nowadays in the context of industrialization the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation. Experimentally proved that the use of wheat flour with a low content of amylose helps to preserve the freshness of bread-on the 10th day of storage, the specific volume of crumb decreased by 39 %. We investigated the effect of the addition of betulin, lowland, at the suppression of potato disease of bread. It was determined that each of the components has little effect on the suppression of potato disease, and the use of these additives in the complex gives a synergistic effect of suppressing the development of potato disease. The article has a practical focus on the findings and recommendations: the use of wheat flour with a low content of amylose, and the simultaneous introduction of a complex additive consisting of nisin, betulin and ascorbic acid in an amount of 0.05% to the mass of flour allowed to obtain wheat bread with high consumer characteristics with a shelf life of at least 10 days. Keywords—industrialization, bread freshness, potato bread disease, bread quality, consumer properties.