Cryoprotectants in the Technology for the Production of Frozen Bakery Products
Nadezhda V. Kenijz, Anton A. Nesterenko, Maya S. Zayats
Recently, Russia has actively developed production of semi-finished and semi-finished products with the possibility of bringing it to readiness. During the freezing process of ice crystals that damage the yeast cell and reduce the strength of the dough. A man uses cryoprotectants to reduce the amount of ice. The paper presents the study results of the functional, technological and rheological properties of the dough blank using cryoprotectants, and the influence of cryoprotectants on the structure of frozen semi-finished products. For the first time, an NMR analyzer was used to analyze the water-absorbing ability of flour.
сryoprotectors; pectin; yeast; dough semi-finished products; bread
Nadezhda V. Kenijz, Anton A. Nesterenko, Maya S. Zayats. Cryoprotectants in the Technology for the Production of Frozen Bakery Products. Индустрия питания|Food Industry. 2019. Vol. 4, No. 4. Pp. 23–29. DOI 10.29141/2500-1922-2019-4-4-3