Devising Technology Of The Accelerated Method For Making Yeast-Freebakery Products From Wheat Flour

Iztayev B. Yakiyayeva M. Magomedov M. Iztayev A. Kenzhekhojayev M. Spandiyarov Y.
2021 Technology Center

Eastern-European Journal of Enterprise Technologies
2021 #4 Issue 11-112 50 - 57 pp.

This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the timeto prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union “On Food Safety”. In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest grade ‒ from 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first grade ‒ from1.5·102 to 2.1·102 CFU/g; in the yeast-free bakery products from flour of the second grade ‒ from 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained

accelerated method , dough , mechanical loosening , technology , wheat flour , yeast-free bread

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Department of Technology of Bakery, Confectionery, Macaroni and Grain Processing Industries, Voronezh State University of Engineering Technologies, Revolyutsii ave,19, Voronezh, 394036, Russian Federation
National Academy of Sciences of the Republic of Kazakhstan, Kazakhstan
Research Institute of Food Technologies, Almaty Technological University, Tole bi str,100, Almaty, 050012, Kazakhstan
Department of Food Technology, Processing Industries and Biotechnology, M. Kh. Dulaty Taraz Regional University, Tole Bi str,40, Taraz, 080000, Kazakhstan

Department of Technology of Bakery
National Academy of Sciences of the Republic of Kazakhstan
Research Institute of Food Technologies
Department of Food Technology

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