The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators

Abstract

In article results of research of influence of application of technological (TAM) “Enzo Way 5.02” (limited liability company “grain Ingredient”) while softening wheat on physical-chemical, structural-mechanical and microbiological indicators of bread from wheat flour first grade. It is established that the specific volume of the test sample (TAM) was 10 cm3/100 g compared with reference sample (white bread from wheat flour first grade). Analysis of the results of humidity and acidity of bread has shown that TAM does not affect these parameters, however, the porosity in the experimental sample was 3% more than the control. The total deformation in the test specimen more by 24.4%, plastic deformation on 17%, elastic deformation by 40%, relative plastic deformation by 14%, relative elastic deformation at 12%, the coefficient of elasticity by 20.5%. The results of the analysis of microbiological indicators show that TAM “EnzoWay 5.02” reduces the number of bacteria in the bread of a test sample after 3 h after baking at 80% (almost 5 times), and after 72 h 92% (13 times), compared with white bread from wheat flour first grade. Thus the positive influence of using TAM “EnzoWay 5.02” while softening wheat on physical-chemical, structural-mechanical and microbiological indicators bread from wheat flour first grade. It is proved expediency of application of TAM in the production of flour and bakery products.