Development of «Borodinsky» Bread Production Technology using Scalded Semi-Finished Product «Eiva Estonia»

Authors

  • A. Lukin Federal State Autonomous Educational Institution of Higher Education “South Ural State University (national research university)”, Russia
  • V. Chonova University of Food Technologies, Plovdiv, Bulgaria
  • A. Govorukha Private general education institution of extended education (PGEIEE), Chelyabinsk, Russia

Keywords:

bread, scalded semi-finished product, production process, formula, quality indicators

Abstract

The aim of this research is to study the feasibility of using the scalded semi-finished product «Eiva Estonia» in «Borodinsky» bread production. A method of production of «Borodinsky» bread with improved organoleptic and physical-chemical indicators was developed. A formula for a new type of product was presented. Operational conditions of the bread were considered in depth. The ingredients of the scalded semi-finished product «Eiva Estonia» were described. The physical-chemical and organoleptic indicators of the end product were studied.

Author Biographies

A. Lukin, Federal State Autonomous Educational Institution of Higher Education “South Ural State University (national research university)”, Russia

Department of Higher School of Food and Biotechnology, 76, Lenin prospect, Chelyabinsk, 454080

V. Chonova, University of Food Technologies, Plovdiv, Bulgaria

Department by Technology of grain, fodder, bread and confectionery products, 26, Maritsa Blvd, 4000

A. Govorukha, Private general education institution of extended education (PGEIEE), Chelyabinsk, Russia

454080

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Published

2018-04-24

Issue

Vol. 10(59) No. 2 (2017)

Section

AGRICULTURAL FOOD ENGINEERING