STUDY OF THE EFFICIENCY OF USING CRYOPROTECTORS ON THE RHEOLOGY OF THE TEST

Abstract

One of the ways to improve the efficiency of the process of long-term storage of bakery products is the use of freezing of bakery semi-finished products and / or finished products . The aim of the study was to study the efficiency of using plant raw materials in the form of cryoprotects. The efficiency of using plant additives (persimmon powder, plantain powder, pectin), which are waste or by-products of the food industry in the form of cryoprotects to improve the rheological properties of dough and finished products is shown. The article presents the results of a study of the effect of pectin-containing persimmon powder and powder plantain which contains mucus as a cryoprotectant on the rheological properties of dough and physicochemical indicators of bread quality. The obtained data allow us to recommend pectin in the technology of bread from frozen semi-finished products.