Purpose of the development: To improve the quality of rye bread made from rye grain with low baking performance.

Recommended application field: Bakery industry.

The development stage readiness: Introduced in production

Description of the development:
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For the study of the deposit was laid down on grain and flour three varieties of winter rye Intensive 95 Intensive 99, Seversky. A study of the effectiveness of the use of bakery improvers held in storage on flour 63% yield. With improvers were used: an integrated PHC "Promo 1" (0.15-0.25% by weight of the flour) and enzyme preparation Glyuza 10000 (2-4 g per 100 kg of flour). A substantial increase in the volume of bread (in 17-53 cm3) was obtained as a result of making improvers for storage of grain and flour varieties of winter rye Intensive 99 and Seversky. Substantial growth of bread (in 10-48 cm3) by improvers seen after 9-12 months of storage of flour. It was established that the best improver for flour produced from rye varieties Intensive 95 with the contents of sprouted grains 15%, there is an enzyme preparation Glyuza 10,000 for flour produced from grain varieties Intensive 99 and Seversky, more effective was the use of an integrated improver "Promo 1 . " Most expedient to use Glyuza 10000 - after 3 months of storage of grain and flour varieties Intensive 95 with the contents of sprouted grains and 15% for storage and after 9-12 months of storage of grain and flour varieties Intensive 99, Seversky. Development is proposed in the form of practical recommendations for the effective use of bread improvers for rye flour.

corresponds technical description
Ready for implementation

Possibility of transfer abroad:
Technological document's sale
Realization of finished commodity

Photo

Country Ukraine

For additional information turn to:
E-mail: gal@uintei.kiev.ua