The influence of freezing methods on the quality of grain bread

Abstract

This article presents the results of studies of the effect of freezing methods on changes in the structural and mechanical properties of the crumb, the content of bound moisture, microbiological parameters during the storage of bread and the composition of flavor-forming substances in products from bioactivated wheat grain. The structural and mechanical properties of the bread crumb were determined by using a rheometric information-measuring complex, the number of mesophilic aerobic and facultative anaerobic microorganisms – according to GOST 10444.15–94, the presence of mold, yeast – according to GOST 10444.12–2013, bound moisture – on a refractometer by changing the concentration of sucrose when mixed with the product, the aroma of bread – on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo-quartz resonators of the OAV type with a base oscillation frequency of 10.0 MHz with different film sorbents on the electrodes. It was revealed that grain bread obtained on the basis of frozen baked products had the best rheological properties of the crumb (closest to the sample without freezing) and prepared from frozen dough, was characterized by the highest values of bound moisture content and less microbiological contamination. Bread prepared on the basis of semifinished products of an increased degree of readiness was characterized by the greatest intensity of flavor from the prototypes.