INVESTIGATION OF CHANGES IN THE PROPERTIES OF BAKING MIXES DURING STORAGE

Abstract

Currently, different types of non-traditional raw materials are used to enrich bakery products. Voronezh state University of engineering technologies has developed baking mixes: «Chernyaevskaya using bioactivated wheat grain and «Livenka using bioactivated wheat and rye grain. The purpose of the study was to determine the properties of baking mixes and their changes during storage. It was found that the degree of uniformity of the baking mixture «Chernyaevskaya and «Livenka was (90±5) %, the flowability was satisfactory, which does not require additional mixing or vibration during storage. During 6 months of storage of baking mixes, the titrated acidity practically did not change, the water retention capacity, volume mass, angle of natural slope, the number of mesophilic aerobic and facultative anaerobic microorganisms increased, the water activity and the content of antioxidants decreased. In addition, the evaluation of the physical and mechanical properties of the developed baking mixes indicates their sufficient transportability, flowability and storage capacity for 6 months.