Investigation of the Influence of the Process of Heating Rye-Wheat Bread from Frozen Semi-Finished Products of High Readiness on Physical and Chemical Indicators
https://doi.org/10.36107/hfb.2019.i4.s278
Abstract
The scientific article is devoted to the study of the process of heating rye-wheat bread from frozen semi-finished products of a high degree of readiness. The article sets out the goals and objectives of the research, provides a measurement method and presents research schemes. The results of the study are described and conclusions based on the research are given. Graphs of temperature dependence on the duration of baking rye-wheat bread from frozen semifinished products of high readiness are given. The object of the study was a molded rye-wheat bread, which was baked using additives of fat products of vegetable and animal origin, flour from Chia seeds. The radiation-convective method was used as research methods for baking rye-wheat bread, and the electric contact method was used to study the heating process. In these methods, baking was carried out temperature control of all layers of baked dough pieces, analyzing elevation changes in the baking process of rye-wheat bread were evaluated threw him in the baking process is also carried out quality control by physico-chemical properties of baked dough pieces a high degree of readiness and prepared of rye-wheat bread from frozen semi-finished products of high degree of readiness.
About the Authors
N. V. Labutina
Moscow State University of Food Production
Russian Federation
Russian Federation
Natalya V. Labutina
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
E. O. Gerasimova
Moscow State University of Food Production
Russian Federation
Russian Federation
Ella O. Gerasimova
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
E. N. Rogozkin
Moscow State University of Food Production
Russian Federation
Russian Federation
Eugeniy N. Rogozkin
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
D. A. Shaimerdenova
“Innovator” JSC
Kazakhstan
Kazakhstan
Darigash A. Shaimerdenova
Nur-Sultal, Kazakhstan
T. I. Yurchenko
Moscow State University of Food Production
Russian Federation
Russian Federation
Tatiana I. Yurchenko
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
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Review
For citations:
Labutina N.V., Gerasimova E.O., Rogozkin E.N., Shaimerdenova D.A., Yurchenko T.I. Investigation of the Influence of the Process of Heating Rye-Wheat Bread from Frozen Semi-Finished Products of High Readiness on Physical and Chemical Indicators. Health, Food & Biotechnology. 2019;1(4):70-80. (In Russ.) https://doi.org/10.36107/hfb.2019.i4.s278
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