Authors

Development of complex modifiers for bakery dough fast-frozen after proving

UDC 664.6

Development of complex modifiers for bakery dough fast-frozen after proving

Andreev A.N., Kitissu Pol

Abstract
A recipe of the Polyar complex baking modifier has been developed using the enzyme agent FP-GTs Еnz 443 for pastry products baked from prefabricated dough fast-frozen after proving. Positive effect is observed in higher stability of dough shape during thawing, larger size of finished products, softer crumb, and more intensive colour of the crust.

Keywords: recipe, bread modifiers, prefabricated fast-frozen dough, enzyme agents.

All references

1. Kitissu P. A., Andreev A. N. Hleboprodukty. 2009. No 4.

2. Kitissu P. A., Andreev A. N. Reofermentograficheskie i al'veograficheskie issledovanija v tehnologii proizvodstva hlebobulochnyh izdelij iz zamorozhennogo testa // Katalog III mezhdunarodnogo kongressa «Zerno i hleb Rossii». SPb. 2008.

3. Kitissou P. Industries des Céréales. 1995. N 92.

4. Maitre H. Les pâtes fermentées surgelées. Industries des Céréales. 1985. No 33.

5. Kitissu P. A., Andreev A. N. Issledovanie vlijanija razlichnyh vidov drozhzhej na svojstva bystrozamorozhennyh testovyh polufabrikatov. Izvestija SPbGUNiPT. 2009. No 2.

6. Matveeva I. V. Hlebopechenie Rossii. 2000. No 1.

7. Kristov Montoja. Hlebnoe delo. 2001.

8. Andreev A. N. Sdobnye bulochnye i muchnye konditerskie izdelija iz sloenogo testa. – M.: CNIITJeIhleboproduktov, 1992.

9. Andreev A. N. Proizvodstvo sdobnyh hlebobulochnyh izdelij. – SPb.: GIORD, 2003.

10. Puchkova L. I. Laboratornyj praktikum po tehnologii hlebopekarnogo proizvodstva. – M.: Leg. i pishh. prom-st', 1982.

Read the full article