EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS

Abstract

Traditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet. Given the growing demand for yeastfree bakery products, it is advisable to expand the range of products in this category. To ensure the formation of a developed crumb in yeast-free bakery products, chemical leavening agents are used in their production. Yeast-free bakery products were made using various fermented dairy products: ayran (2,0% fat), kefir (2,5% fat), bifidoyogurt (1,5% fat), and ryazhenka (4,0% fat). To determine the most effective fermented dairy product for the production of high-quality yeast-free bakery products, trial baking was conducted. Experimental dough samples were kneaded using two types of chemical leavening agents - sodium bicarbonate and ammonium carbonate. The dough was prepared using the straight dough method. The duration of dough resting after kneading was 20-30 minutes. The dough pieces were shaped into "okrayets" (small loaves): the dough was rolled to a thickness of 1,5 cm and the dough pieces were cut out with a cutter, placed on a sheet, and baked in a rack oven at 200-240°C for 16-18 minutes. The research results established that it is advisable to use ryazhenka in the production of yeast-free bakery products using fermented dairy products. At the same time, sodium bicarbonate should be included in the recipe to leaven the crumb. Such a product had the highest comprehensive quality index. Based on organoleptic and microbiological indicators, the product was found to have a shelf life of no more than 48 hours. To improve the taste and aromatic properties of the product, 3% malted barley extract and 4% white crystalline sugar were included in its composition. The developed yeast-free okrayets with ryazhenka was characterized by a higher content of bisulfitebinding substances, indicating an improved aroma of the product and a darker color of the crust and crumb. The developed product meets the body's needs for proteins by 31,5%, fats by 10,5%, carbohydrates by 49,0%, and dietary fiber by 18,3%.

Keywords

• yeast-free bakery products
• dough
• sodium bicarbonate
• ammonium carbonate
• bisulfite-binding substances
• ryazhenka