Analysis of the production cycle of fermentation rooms of bakery enterprises of the Republic of Belarus

In the Republic of Belarus the assortment and traditional biotechnology of malt breads made from rye flour and a mixture of rye and wheat flour are of social importance. Fermented semi-finished product made under continuous mode of operation is mainly used in the traditional technology of malt breads at Belarusian bakery enterprises. At the present stage of the development of the bakery industry there appeared a problem of producing malt bread under discrete mode with continuous production cycle applied for the preparation of the fermented half-finished product. Currently, there are no recommendations at the national and international levels about the application of traditional technology for the fermented semi-finished product under discrete mode of malt bread production, and research data on scientifically substantiated regulation of technological parameters of this type of semi-finished product are not available. The aim of the study is to substantiate theoretically the benefits of introducing a modified technology for malt breads under discrete mode based on optimizing the production cycle of the fermented semi-finished product. The studies were carried out at operating bakery enterprises of the Republic of Belarus and educational institution «Mogilev State University of Food Technologies». Information data from the journals of the running of fermentation rooms and dispatching of bakery enterprises, converted semi-finished product, fermented semi-finished product, leavened semi-finished product were chosen as objects of the research. Generally accepted and ad hoc methods of analysis of semi-finished products of bakery production were used in carrying out the study. Technological features for the preparation of the fermented semi-finished product were found out. Recipes and technological parameters for the preparation of the fermented semi-finished product in the production cycle under discrete mode of operation of bakery enterprises of the Republic of Belarus were estimated. There were determined the intervals for changing the quantitative composition of the fermented semi-finished product and the technological parameters of its preparation. The main defects of semi-finished products that appear in their preparation under discrete mode were revealed. Instability of biotechnological properties (quantitative and qualitative composition of microorganisms, their activity, acidity, raising capacity) of the fermented semi-finished product being manufactured are shown. There also have been determined the general directions for improving the production cycle of the fermented semi-finished product under discrete mode that are based on the optimization of the technological parameters.

1. Afanas’eva O.V. Mikrobiologiya khlebopekarnogo proizvodstva [Microbiology of bakery production]. S-Peterburg: Beresta, 2003. 220 p.

2. Anoshkina G.V. Proizvodstvo khleba iz rzhanoi i smesi rzhano-pshenichnoi muki [Production of bread from rye and rye-wheat flour mixture]. Khleboprodukty [Bread products], 2001, no 1, pp. 23-25.

3. Dremucheva G.F. Rzhanoi khleb v Rossii: vchera, segodnya, zavtra [Rye bread in Russia: yesterday, today, tomorrow]. Khlebopekarnoe i konditerskoe proizvodstvo [Bakery and confectionery production], 2003, no. 2, pp. 1-3.

4. Gurinova T.A., Samuilenko T.D., Nazarenko E.A. Issledovanie tekhnologicheskogo protsessa prigotovleniya sbrozhennykh zavarok v postoyanno izmenyayushchikhsya usloviyakh raboty khlebopekarnykh predpriyatii [Investigation of the technological process for the preparation of fermented tea leaves in the constantly changing operating conditions of bakery enterprises]. Vestnik Mogilevskogo gosudarstvennogo universiteta prodovol’stviya [Bulletin of the Mogilev State University of Food], 2013, no. 2(15), pp. 9-13.

5. Karnyshova L.V., Sevastei L.I. Metodicheskie ukazaniya po provedeniyu ispytanii kachestva polufabrikatov khlebopekarnogo proizvodstva [Guidelines for testing the quality of semi-finished products for bakery production]. Minsk, 2008. 15 p.

6. Kolosovskaya L.S. Sbornik tekhnologicheskikh instruktsii po proizvodstvu khlebobulochnykh izdelii [Collection of technological instructions for the production of bakery products]. Minsk: Biznesofset, 2011. Vol. 1. 348 p.

7. Kosovan A.P. Ekonomicheskie i sotsial’nye aspekty proizvodstva khleba s ispol’zovaniem rzhanoi muki [Economic and social aspects of bread production using rye flour]. Khlebopechenie Rossii [Bakery of Russia], 2006, no. 6, pp. 4-5.

8. Kuznetsova L.I., Sinyavskaya N.D., Afanas’eva O.V., Flenova E.G. Proizvodstvo zavarnykh sortov khleba s ispol’zovaniem rzhanoi muki [Production of custard breads using rye flour]. S-Peterburg: GosNIIKhP, 2003. 298 p.

9. Ovsyannikova L.A. 2004 god – otraslevye itogi [2004 - industry results]. Pekar’ i konditer [Baker and pastry chef], 2005, no. 2, pp. 6-8.

10. Ovsyannikova L.A. 2005 – itogi raboty [2005 - results of work]. Khlebopek [Baker], 2006, no. 1. pp. 6-8.

11. Ovsyannikova L.A. Khlebnye itogi – 2009 [Bread totals - 2009]. Khlebopek [Baker],2010, no. 2, pp. 4-9.

12. Ovsyannikova L.A. Khlebnye itogi – 2010 [Bread totals - 2009]. Khlebopek [Baker], 2011, no. 2, pp. 4-8.

13. Ovsyannikova L.A. Khlebopechenie Belarusi – 2006 [Bakery of Belarus - 2006]. Khlebopek [Baker], 2007, no. 2, pp. 4-6.

14. Ovsyannikova L.A. Khlebopechenie Belarusi – 2007 [Bakery of Belarus - 2007]. Khlebopek [Baker], 2008, no. 2, pp. 5-6.

15. Ovsyannikova L.A. Khlebopechenie Belarusi – 2011 [Bakery of Belarus - 2011]. Khlebopek [Baker], 2012, no 1, pp. 4-8.

16. Ovsyannikova L.A. Khlebopechenie Belarusi – 2012 [Bakery of Belarus - 2012]. Khlebopek [Baker], 2013, no. 1, pp. 4-10.

17. Ovsyannikova L.A. Khlebopechenie Belarusi – 2013 [Bakery of Belarus - 2013]. Khlebopek [Baker], 2014, no. 1. pp. 16-22.

18. Ovsyannikova L.A. Khlebopechenie Belarusi – 2014 [Bakery of Belarus - 2014]. Khlebopek [Baker], 2015, no. 1, pp. 6-11.

19. Ovsyannikova L.A. Khlebopechenie Belarusi – 2015 [Bakery of Belarus - 2015]. Khlebopek [Baker], 2016, no. 1, pp. 9-11.

20. Ovsyannikova L.A. Khlebopechenie Belarusi – 2016 [Bakery of Belarus - 2016]. Pekar’ i konditer [Baker and pastry chef], 2017, no. 2. pp. 4-9.

21. Ovsyannikova L.A. Khlebopechenie Belarusi – itogi 2008 goda [Bakery of Belarus - results of 2008]. Khlebopek, 2009, no. 2, pp. 8-11.

22. Ovsyannikova L.A. Pervyi karavai Belarusi – 2017 [The first loaf of Belarus - 2017]. Pekar’ i konditer, 2018, no. 2, pp. 9-13.

23. Ovsyannikova L.A. Pervyi karavai Belarusi – 2018 [The first loaf of Belarus - 2018]. Pekar’ i konditer. 2019, no. 2, pp. 8-11.

24. Ovsyannikova L.A., Tepko N.I. Khlebopechenie Belarusi – itogi 2003 goda [Bakery of Belarus - results of 2003]. Khlebopek [Baker], 2004, no. 2, pp. 6-7.

25. Starovoitova A.I., Bazan A.I., Fidarov F.M., Fedorenchik L.A. Metodicheskie ukazaniya po provedeniyu sanitarno-mikrobiologicheskogo kont rolya na khlebopekarnykh predpriyatiyakh [Methodical instructions for conducting sanitary and microbiological control at bakery enterprises]. Minsk, 2002. 30 p.

26. Tsyganova T.B. Tekhnologiya i organizatsiya proizvodstva khlebobulochnykh izdelii [Technology and organization of production of bakery products]. Moscow: Akademiya, 2006. 447 p.

27. Arendt E.K., Ryan L.A.M., Bello F.D. Impact of Sourdough on the Texture of Bread. Food Microbiology, 2007, vol. 24. issue 2, pp. 165-174. https://doi.org/10.1016/j.fm.2006.07.011.

28. Campo E., Del Arco L., Urtasun L., Oria R., FerrerMairal A. Impact of Sourdough on Sensory Properties and Consumers Preference of GlutenFree Breads Enriched with Teff Flour. Journal of Cereal Science, 2016, vol. 67, pp. 75-82. https://doi.org/10.1016/j.jcs.2015.09.010.

29. Decock P., Cappelle S. Bread Technology and Sourdough Technology. Trends in Food Science & Technology. 2005, vol. 16, issue 1-3, pp. 113-120. https://doi.org/10.1016/j.tifs.2004.04.012.

30. Salim-ur-Rehman, Paterson A., Piggott J.R. Flavour in Sourdough Breads: A Review. Trends in Food Science & Technology, 2006, vol. 17, issue 10. pp. 557-566. https://doi.org/10.1016/j.tifs.2006.03.006

31. Samuilenko T.D., Gurinova T.A., Akulich A.V. Osobennosti Ispol’zovaniya Kisloto obrazuyushchikh Mikroorganizmov Dlya Prigotovleniya Zhidkikh Rzha nykh Polufabrikatov Pri Razlichnykh Rezhimakh Proizvodstva Khleba. Vestnik Mogilevskogo Gosudarstvennogo Universiteta Prodovol’stviya, 2018, no. 2(25), pp. 3-10.

32. Torrieri E., Pepe O., Ventorino V., Masi P., Cavella S. Effect of Sourdough at Different Concentrations on Quality and Shelf Life of Bread. LWT – Food Science and Technology, 2014, vol. 56, issue 2, pp. 508-516. https://doi.org/10.1016/j.lwt.2013.12.005.

33. Van Kerrebroeck S., Comasio A., Harth H., De Vuyst L. Impact of Starter Culture, Ingredients, and Flour Type on Sourdough Bread Volatiles as Monitored by Selected Ion Flow Tube-Mass Spectrometry. Food Research International, 2018, vol. 106, pp. 254-262. https://doi.org/10.1016/j.foodres.2017.12.068.