EFFECT OF THAWING CONDITIONS OF FROZEN SEMI-FINISHED PRODUCTS FROM MULTICOMPONENT MIXTURES ABOUT THE QUALITY OF FINISHED PRODUCTS

EDN: KLIVAD

Abstract

Studies have been conducted to study the conditions of defrosting of test semi-finished products prepared from multicomponent mixtures, which, in addition to wheat flour, include flax processing products and oat flakes. It is shown that the conditions of defrosting of the test using the microwave electromagnetic field and defrosting at a temperature of 20-25 ^oC in the workshop conditions are most favorable compared with defrosting in the proofing cabinet at a temperature of 35 °C, relative humidity of 80-85 %, which is confirmed by the best organoleptic and physico-chemical indicators of the quality of prototypes. To reduce the negative effects of low temperatures that cause denaturation and disaggregation of proteins, the death of yeast cells due to the formation of ice crystals, the use of flaxseed flour is proposed. The effectiveness of using flaxseed flour, which is part of a multicomponent mixture, as a cryoprotector has been proven. It has been established that linseed flour slime, which has high moisture–retaining characteristics, prevents the destruction of the gluten framework of the dough, reduces the enzymatic activity of yeast cells and reduces the form-retaining ability of finished products, which significantly reduces the negative effect of the freezing - defrosting processes of the dough, leads to minimal quality losses of bread from a multicomponent mixture.