INNOVATIVE BREAD TECHNOLOGIES IN AN ACCELERATED METHOD WITH AND WITHOUT THE USE OF SOUCE AND YEAST

Abstract

The article presents the results of a study of the possibilities of obtaining bread using accelerated technology, and the relationship between the obtained results of a study and the technological processes used to produce bread is considered. The express way of preparing dough on sourdough allows more efficient use of the main and additional raw materials in order to intensify the ripening of the dough and improve the quality of bread. Different technological processes of making bread were used and the revealed pattern between different technological processes, the addition of starters and the quality of bread was analyzed. As a result, the obtained bread products have high organoleptic and physico-chemical properties, corresponding to the prescription composition, and can be taken as the basis for the development of technical documentation for new types of enriched products.