Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
Baking improvers "Posokh" are used in the manufacture of pan and hearth bakery products made from wheat varietal flour with the addition of a significant (up to 15%) amount of soy products соєвих продуктів
It is obtained by mixing first grade wheat bakery flour and enzyme preparations such as Fungamyl Super AX, Gluzyme, Pentopan produced by Novozyme (Denmark)
Novelty
Under the influence of improvers, the rising processes of sourdough and dough are intensified, as a result of which the duration of dough preparation is reduced, the rheological properties of dough and the quality of products are improved: the volume increases, the porosity structure and crumb condition improve, and the shelf life of products is extended
Advantages
It can be put into production without significantly changing the parameters of the technological process
Outlook
The use of improvers is effective in the manufacture of bakery products made from wheat varietal flour with the addition of a significant (up to 15 %) amount of soy products
Regulatory or patent documentation
Technical specifications draft (ТУ У 02070938- 071-2005), formulas, manufacturing instructions for production and application were developed, production tests were carried out
Institution
National University of Food Technologies
Developed by
Makhynko V.M.
Arsenieva L.Yu.
Contact person
Makhynko Valerii Mykolaiovych, professor of the Department of Bakery and Confectionery Technology of the National University of Food Technologies
e-mail: [email protected]