This is the largest group of improvers. Typical oxidizing agents used in the baking industry include bromates, potassium iodates, azodic carbonamide, perborates, calcium peroxide, persulfates, ascorbic acid, oxygen, etc. The work of Ya. JI is devoted to studying the mechanism of action of oxidative action improvers. Auerman, R. D. Polandova, V. I. Drobot, W. Arnold, JI. I. Puchkova, I. V. Matveeva, B. JI. Kulmbach, L. Charles, S. Davids, et al.
A feature of oxidative action improvers is their ability to change the state of the protein-proteinase complex of flour, influence its protein substances (strengthening and reducing the attackability of protein by proteolytic enzymes of flour due to the formation of disulfide bonds by oxidation of adjacent sulphihydryl groups), and activators of proteolysis ( inactivation by oxidation of sulphihydryl groups) and on proteinase (conversion to an inactive form by oxidation of sulphihydryl groups). As a result of these processes, the “strength” of flour increases, the structural and mechanical properties of the dough, the gas and shape-holding abilities of the dough improve, the volume increases and the spreadability of hearth products decreases. When using oxidative action improvers, the effect of bleaching the crumb of flour products is observed as a result of oxidation and discoloration of flour pigments.
The optimal doses for adding oxidative action improvers are (% of flour weight): potassium iodate 0.00040.0008, azodicarbonamide 0.002-0.003, ammonium persulfate 0.01-0.02; acetone peroxide 0.002-0.004, ascorbic acid 0.001-0.02.
Potassium bromate(KBrO 3) is a white, fine-crystalline powder, soluble in water.
Potassium bromate is used in low concentrations - 0.001-003% (1-3 g per 100 kg of flour) depending on the properties of the flour and the dough kneading parameters.
Potassium bromate is a slow-acting oxidizing agent. This is due to the fact that its oxidative effect accelerates as the acidity of the dough increases.
Potassium iodate - fast-acting oxidizing agent. In this regard, in the USA, a mixture of bromate and potassium iodate at a ratio of 4:1 is often used as oxidative action improvers. The use of potassium iodate in Russia and Western European countries, with the exception of Germany, is not permitted.
Unlike potassium bromate ammonium persulfate ( NH4)2SO 8 combines an oxidizing effect, which improves the structural and mechanical properties of the dough, and the ability to somewhat stimulate gas formation in the dough. The latter is due to the fact that this compound is an additional source of nitrogen nutrition for yeast cells, increasing their fermentation activity in dough. Additions of ammonium persulfate in the amount of 0.01-0.02 % to the mass of flour causes an increase in the volume of flour products, an improvement in the structural and mechanical properties of the crumb and an increase in the shape-holding ability of hearth products.
As noted above, it is used as an oxidative action improver in the baking industry. calcium peroxide . Calcium peroxide improves the physical properties of dough, increases its gas-holding capacity, and improves the quality of flour products. Unlike potassium bromate and iodate, calcium peroxide reduces the acidity of flour products. The optimal dosage of this improver depends on the type of flour and its strength. The greatest effect from adding the drug is obtained with a straight method of preparing the dough. With two-phase dough preparation methods, it is advisable to add the drug to the dough. Due to the fact that calcium peroxide is insoluble in water, one of the possible ways of introducing it is to directly add the drug to flour. The maximum permissible amount of calcium peroxide is 20 mg/kg of flour.
Ascorbic acid (vitamin C) is a nutritional supplement that is impeccable from a physiological and hygienic point of view
nutrition. Its use in the baking industry is permitted by the relevant medical authorities and food legislation in many countries, where the use of any other chemical improvers for this purpose is prohibited.
The monograph by I. Matveeva and I. Belyanskaya emphasizes that the effect of ascorbic acid on dough, as well as the dosage, depends on the type of flour and its quality. The improving effect of ascorbic acid is more pronounced when using flour with low and medium baking qualities.
When certain improvers-oxidizers are added to the dough, a significant increase in the water absorption capacity of the dough is noted; it is necessary to add 0.5-1.5% more water than usual, otherwise the dough will have a very strong consistency and reduced gas-holding capacity. Ascorbic acid is used in dosages (% by weight of flour) depending on its baking properties and the method of dough preparation: in long-term (traditional technologies) - 0.002-0.02, in accelerated methods and based on frozen semi-finished products - 0.001-0.005.
In recent years, the use of enzyme preparations as improvers of the oxidative action has been actively developing. In a number of countries, products or preparations with high lipoxygenase activity are used to improve the quality of flour products.
The group of oxidative action improvers includes anionic surfactants (surfactant). Recently, they are increasingly used in the baking industry as highly effective dough stabilizers. The most widespread are lactic acid derivatives and esters of monoglycerides with organic acids.
Studies have shown that anionic surfactants are capable of precipitating and denaturing proteins and inactivating enzymes. It is assumed that these substances
combine with proteins as a result of electrostatic forces. The formation of these complexes and their stabilization occur due to the specific affinity arising from van der Waals forces between non-polar groups of bound surfactant ions, as a result of which significant changes in the properties of the protein substances of wheat flour occur.
When they are added to dough made from “medium” and “weak” flour in an amount of 0.5 to 1.5%, the dough becomes more stable during kneading, forms more slowly, the elasticity of the gluten greatly increases and its extensibility decreases.
Thus, anionic surfactants provide a positive effect in the case of processing “weak” flour. When these substances are added, the dimensional stability of the dough increases, the spreadability of hearth bread sharply decreases, the specific volume increases significantly, the porosity structure and structural-mechanical properties of the crumb improve, and the bread remains fresh for a long time.
It is of interest to consider the effect of acidic polysaccharides, belonging to the group of anionic surfactants, on the quality of bakery products.
There is evidence that the use seaweed polysaccharides in the production of flour products is based on their interaction with proteins. R. Selivan noted that when carrageenan and furcellaran interact, gluten is strengthened and its breakdown under the influence of proteolytic enzymes stops. The effect of these polysaccharides is similar to the effect of anionic surfactants on gluten and is probably based on the same mechanism.
Further study of the influence of seaweed polysaccharides: agar, agaroid, sodium alginate, carrageenan, furcellaran on the properties of “weak” gluten and dough was carried out by N.P. Kozmina and V.I. Baranova.
They found that the effect of these polysaccharides on the properties of wheat flour gluten does not
the same. Carrageenan and furcellaran strengthen the gluten and dough to the greatest extent, improve the quality of bread; sodium alginate and agaroid have a somewhat lesser effect. With increasing concentration of polysaccharides, their positive effect on the quality of gluten and dough increases. These studies also noted a relationship between the strengthening effect of polysaccharides and their antiadhesive effect. The addition of carrageenan reduces the stickiness of dough made from defective flour, and it acquires normal qualities.
In the production of cakes and muffins, you can add from 0.05 to 0.1% sodium alginate by weight of the flour included in the recipe, which improves the structure, promotes the preservation and uniform distribution of moisture in the finished products. Currently, in the production of flour confectionery and bakery products, pectin is used, which slows down staling and improves the quality of bread made from “weak” wheat flour, ground from grain affected by the turtle bug, in terms of volumetric yield, dimensional stability, porosity, and crumb compressibility. The work of O. V. Yakovleva shows that adding beet pectin to the dough in an amount of 0.1-0.5% by weight of flour when preparing bread from wheat flour improves the quality of bread; volumetric yield increases by 6-10%, compressibility - by 8-23%.
The gluten state of the dough is influenced by sugars, salts, organic acids, water hardness and other factors.
A study of the influence of mineral acids on the properties of gluten showed that treating gluten with weak solutions of hydrochloric acid (for example, 0.1 N) significantly improves its properties. Thus, weak gluten, washed from dough kneaded in tap water, spreads out after a short rest, while gluten from dough kneaded in a solution of 0.1 N hydrochloric acid can be characterized as medium in elasticity and firmness.
Organic acids have a similar effect: citric, acetic, lactic, tartaric, malic, succinic, etc.
JI Research . Kazanskaya and her colleagues established the positive effect of organic di- and tricarboxylic acids - succinic, fumaric, citric, tartaric - on the physical properties of dough and the quality of bread made from high-quality wheat flour. It has been noted that when gluten is exposed to acids of a higher concentration, its hydration capacity decreases, which is accompanied by a change in the structural and mechanical properties of gluten: it becomes dark, crumbly, and loses its ability to stretch.
Table salt in concentrations of 1-1.5% in the liquid phase increases the hydration of the gluten proteins of flour in the dough and, therefore, weakens the physical properties of gluten. Higher salt concentrations cause dehydration and thickening of the gluten, improving its physical properties.
Sugar has a dehydrating effect on the swollen proteins of the gluten framework in the dough. It has been established that disaccharides have a more noticeable dehydrating effect on the properties of dough gluten than monosaccharides.
A number of studies have studied the effect of amino acids on the rheological properties of gluten. Essential amino acids have been found to weaken gluten. Thus, histidine and arginine reduce tensile strength by 40%, lysine, methionine - by 17%. Acidic amino acids increase tensile strength, i.e. strengthen gluten: aspartic acid - by 40%, glutamic acid - by 30%. Amphoteric amino acids strengthen gluten, and the strengthening effect depends on the concentration of the amino acid. Thus, with a glycine concentration of 7.5%, gluten strengthening is 67%. Amino acids with a large hydrophobic chain (tryptophan, phenylalanine) have little effect. Probably due to poor solubility, they increase the consistency of gluten by 10%.
Dosages of oxidative action improvers depend on the quality of flour, recipe, method and modes of dough preparation.
FSBEI HPE Kemerovo Technological Institute of Food Industry
I.B. Sharfunova, T.N. Abakumov technological additives and improvers for the production of food products from plant materials
Laboratory workshop
For university students
Kemerovo 2014
UDC 664 (075.8)
BBK 36-1ya 73
Reviewers:
IN. Talova, expert specialist at Certification Center LLC,
Kemerovo Technological Institute of Food Industry
Sharfunova I.B.
Ш Technological additives and improvers for the production of food products from plant raw materials: laboratory workshop / I.B. Sharfunova, T.N. Abakumova; Kemerovo Technological Institute of Food Industry. – Kemerovo, 2014. – p.
Contains laboratory work and theoretical principles in the discipline “Technological additives and improvers for the production of food products from plant materials”, recommended literature. Designed for students studying in the field of study 260100 Food products from plant raw materials of all forms of study
UDC 664 (075.8)
BBK 36 -1ya 73
KemTIPP, 2014
The global food industry uses many food additives and their compositions; many technological processes require the use of special technological additives; certain branches of the food industry use improvers in food production. In this regard, studying the composition, properties and scope of various additives is very important.
The inclusion of laboratory work in the educational process makes it possible to specifically study the technological properties of individual functional classes of food and technological additives, improvers used in the production of food products from plant raw materials. Conducting laboratory work in the form of educational and research work increases the independence and activity of students in mastering the material. The laboratory workshop is intended for students studying in the field of study 260100 Food products from plant raw materials of all forms of study.
The laboratory workshop presents four laboratory works.
To perform laboratory work, you must first understand the purpose of the work and the methodology for determining quality indicators. The student's readiness to perform laboratory work is checked by the teacher. Based on the results of the work, it is necessary to prepare a report, which should include: the purpose of the work, the experimental part, and conclusions.
Laboratory work No. 1 study of the technological properties of flavoring and aromatic substances
Goal of the work: Studying the technological properties of sugar substitutes, sweeteners, flavorings
Theoretical part
In modern food production, sugar, sweeteners (glucose-fructose syrups, fructose, glucose and other carbohydrates, sorbitol, xylitol, maltitol and other polyalcohols), as well as intense sweeteners are used to give products a sweet taste. Sugar substitutes can be as sweet as sugar or different in sweetness. Intense sweeteners are substances of a non-carbohydrate nature and are hundreds and thousands of times sweeter than sucrose. Due to the absence of a glucose fragment in them, they do not require insulin for absorption and can be used in the production of products for patients with diabetes. An exceptionally high sweetness coefficient (Ksl) allows them to be used to produce inexpensive low-calorie dietary products, completely or partially devoid of easily digestible carbohydrates.
Sweeteners give food products a sweet taste, and also perform other technological functions of sugar (for example, they are structure formers in sugar confectionery products). In terms of sweetness, they are not very different from sugar. By chemical nature, they are derivatives of carbohydrates - polyalcohols (polyols). Polyols are not hygroscopic and do not crystallize, as a result of which the shelf life of caramel made with a sweetener is significantly longer, since it does not get wet and does not form a soft crystalline sugar crust. Since polyalcohols do not undergo the Maillard reaction and do not caramelize, their use instead of sugar in the production of baked goods and flour confectionery products results in products that are lighter than usual. Polyalcohol sweeteners are slowly absorbed in the small intestine. In the large intestine they are broken down by enzymes and then absorbed (insulin-independent) with the release of 2.4 kcal/g. Polyols do not cause dental caries. Large doses (single dose over 20g, daily 50g) can cause loose stools and bloating.
Fructose, which is not considered a food additive, is also a sweetener. Fructose more easily enters into the reactions of melanoid formation and caramelization, so baked goods with it brown faster and the baking temperature should be reduced by 20-40%. Fructose does not cause a sharp increase in blood sugar, as it is gradually isomerized into glucose and absorbed, releasing 3.8 kcal/g.
Table 1.1
Characteristics of popular sweeteners
The sweetness coefficients indicated in the table are approximate, and depending on the physicochemical properties of a particular product and the acidity of the environment, they may vary. The approximate sweetness coefficient is a relative value showing how many times less than sucrose you should take a sweetener to prepare a solution equivalent in sweetness to a 9% sucrose solution.
Intense sweeteners are non-sugar substances that are tens and hundreds of times sweeter than sucrose. They can be natural and synthetic. Among natural sweeteners, the most famous are thaumatin (E957), glycyrrhizin (E958), neohesperidin dihydrochalcone (E959), and stevioside (E960). Thaumatin is isolated from the fruits of the African catemphe tree; it is 1600-2500 times sweeter than sucrose and is used in special varieties of chewing gum. Glycyrrhizin is a sweet substance of licorice, obtained from the roots of a sweet tree growing in the south of Europe and Central Asia, in Russia - from the roots of licorice, 50-100 times sweeter than sucrose, has a specific licorice taste, aftertaste and smell, is a foaming agent, used in production halva. The sweetness of neohesperidin dihydrochalcone is very dependent on the dosage and can range from 330 to 2000, while it has a menthol flavor. Used in mixed sweeteners. Stevioside is an extract of honey grass, grown in recent years in the Krasnodar region. It is 100-300 times sweeter than sucrose. Both stevia extract and stevia leaves themselves are used in the food industry, as a component of spicy mixtures or green tea. In general, natural intense sweeteners are not widely used in the food industry.
Among synthetic intensive sweeteners, a distinction is made between “old” and “new” generation sweeteners. The former (cyclamates and saccharin) either do not have a sufficient degree of sweetness or cannot compete with the “new” ones (aspartame, acesulfame K, sucralose) in terms of taste. In addition, in a number of countries, saccharin and cyclamates are prohibited, since expert opinions about their harmlessness differ.
Table 1.2
Individual synthetic sweeteners and their properties
|
Name |
Solubility in water at 20°C, g/l |
Optimal pH values |
ADI, mg/kg body weight |
||
|
Acesulfame K | |||||
|
Aspartame | |||||
|
Cyclamic acid and its salts | |||||
|
Saccharin and its sodium salt | |||||
|
Sucralose |
It is convenient to replace sugar with intense sweeteners in the production of many food products. This not only reduces storage and transportation costs, reduces the likelihood of microbiological spoilage, but also eliminates the need to boil sugar syrup (for example, in the production of drinks). Loss of mass is compensated by increasing the amount of water, and a decrease in viscosity can be avoided by adding fruit concentrates or thickeners. When choosing a sweetener for products with a long shelf life, you should pay attention to its stability during storage. As a rule, during long-term storage, intense sweeteners slowly decompose into components that are harmless to humans, but not sweet. The rate of decomposition depends on the acidity of the product and its storage temperature. Aspartame is especially susceptible to decomposition, and acesulfame K is considered the most persistent. In addition, acesulfame K dissolves in water faster than other sweeteners, so it is often used in the production of powdered instant products (for example, powdered concentrates for preparing drinks).
The flavor profile of intense sweeteners and sweeteners is not exactly the same as that of sugar: sweetness may come earlier or later, last longer or disappear almost immediately, taste stronger or weaker than sugar, or have different flavors. For example, aspartame has a sugary sweet taste; its sweetness is felt much longer than sugar. When using acesulfame K, the sweet taste is quickly felt and disappears just as quickly. An overdose of saccharin worsens its taste; a metallic and bitter aftertaste is possible. Stevioside in small quantities causes a pleasant sweet taste, in large quantities it has a bitter taste. Sucralose provides a simplified sensation of sweetness. Cyclamate does not have a high degree of sweetness. It is used in small quantities to correct the sweet taste. Therefore, to obtain a sweetness profile close enough to the sweetness profile of sugar, it is recommended to use mixtures of intense sweeteners with each other or with sweeteners. In addition, when mixed, sweeteners often exhibit synergism, mutual enhancement of sweetness, which makes it possible to reduce their dosage.
The dosage of intense sweeteners and sweeteners is calculated based on their sweetness coefficients, and then clarified based on the results of tasting. Moreover, the replacement of sugar can be either complete or partial. The required amount of sweetener P, kg can be calculated using the formula:
P = S / Ksl, (1.1)
where C is the amount of replaced sugar, kg;
Ksl – sweetness coefficient.
It is recommended to use intensive sweeteners and sweeteners after dissolving them in a small amount of the product or one of its components. Most often, sweeteners are used in the form of aqueous solutions. For aspartame, we can recommend preparing solutions with a concentration of 1%, for sucralose - 5%, for other individual and mixed sweeteners - 10%. Sugar substitutes are added to the product in the same way as sugar - in the form of syrup.
Aroma is one of the main indicators of food quality. The aroma of products is determined by a mixture of volatile substances that come from the product into the vapor (gas) phase above it. The quality of the aroma depends on the composition of volatile substances in the vapor phase, the intensity of the aroma depends on the concentration of these substances. The aroma of food products is determined by flavoring substances, both present in the original product or raw materials, and those formed during their processing. The aromas of many natural products are unstable, quickly disappear or change during technological processing. This necessitates the use of food flavorings.
Food flavorings are a mixture of flavoring substances or an individual flavoring substance introduced into food products as a food additive in order to improve its organoleptic properties. In accordance with this definition according to SanPiN, food additives - flavorings do not include aqueous-alcoholic infusions and carbon dioxide extracts of plant materials, as well as fruit and berry juices (including concentrated ones), syrups, wines, cognacs, liqueurs, spices and other products.
Flavorings are added to food products for the purpose of:
Stabilization of taste and aroma of food products;
Restoring taste and aroma lost during processing or storage;
Enhancing the natural taste and aroma of products;
Giving flavor variety to similar products (for example, candy caramel);
Adding flavor and aroma to tasteless products (such as chewing gum, ice cream, etc.).
Food flavoring is 30–50, and sometimes more than 100 individual components coordinated with each other. These components can be either natural or identical to natural, or artificial aromatic substances.
Natural flavors are extracted by physical methods (extraction, distillation, etc.) from source materials of plant and animal origin. It is almost impossible to produce food products using only natural flavors:
They tend to be weak and unstable;
To obtain them, a colossal amount of starting material is required.
Aromatic substances identical to natural ones help solve these problems.
Naturally identical means “the same as natural.” These aromatic substances are obtained in the laboratory, but in their chemical structure they correspond to natural ones. Most identical natural flavors are characterized by high stability, intensity and relative cheapness. Thus, vanillin, which is a product identical to natural, fully corresponds to the vanillin contained in vanilla pods. At the same time, 40 times less vanillin is required to flavor the product than vanilla, which costs 250–300 times less. In addition, a natural-identical flavor may be more harmless than a flavor obtained from natural raw materials. It is cleaner and does not contain accompanying substances.
Artificial flavors contain at least one artificial substance that does not exist in nature, i.e. a compound obtained synthetically and not yet identified in raw materials of plant or animal origin. They are characterized by high stability, intensity and low cost. For example, an artificial flavor is arovanilon (ethylvanillin), used by the food industry around the world, including in our country, in an amount of no more than 0.1 g/kg of product. Flavors can be divided into hot (spicy) and sweet. The former give the product the taste and smell of vegetables, spices, herbs, meat, fish, etc. Typical sweet flavors are all types of fruit, vanilla, chocolate, coffee. Flavorings are available in the form of liquids and powders, and sometimes pastes. Flavorings are most often dissolved in food grade alcohol (ethanol), propylene glycol or triacetin. When using propylene glycol, the stability and quality of flavors increases, and their shelf life increases by 2-2.5 times. When using aromatic essences in the form of solutions, depending on the concentration, they are divided into one-, two- and four-fold. Powdered - most often obtained by microencapsulation, which is carried out by the method of joint drying of a solution of liquid flavor and carrier. The carriers are usually a hydrocolloid such as gelatin, modified starch, dextrin, sugar or salt. The composition of the flavoring additives offered by companies is relatively constant. The choice of flavoring for obtaining a specific food product is determined by the physicochemical properties of food systems, production technology, and the nature of the resulting finished product. For soft drinks, flavors with strong top notes are used, for flour confectionery products - with middle notes and heat-resistant. The quality of the flavoring and its taste can only be assessed after tasting the finished product obtained using it. Approximate doses of adding liquid flavors are 50-150 g per 100 kg of product, powdered flavors are 200-2000 g per 100 kg of product, essential oils are 1-50 g per 100 kg of product.
Flavoring practically does not complicate the production process. Flavoring and essential oil can be added to the product undiluted or in the form of a concentrated solution in a suitable solvent. Some foods (eg corn sticks) can be directly sprayed with a diluted flavoring solution. In the production of products subjected to heat treatment, in order to reduce the loss of flavoring during heating, it is recommended to flavor them as late as possible.
Lecture 14. Bread quality improvers
To improve the quality of bread and bakery products, technological additives - improvers are used. Thanks to the combination of various components, bread improvers have a wide range of effects on its quality: they improve the biological properties of the dough; increase the gas and moisture holding capacity of the dough and increase the elasticity of the crumb. Bread improvers level out individual deviations in the quality of raw materials and in the technological process of preparing bread in such a way that they no longer have a negative effect on the quality of finished bakery products. Besides , improvers help slow down the staling of bread and increase its shelf life.
Depending on the chemical composition, bread quality improvers are divided into the following groups:
v oxidative action improvers;
v restorative action improvers;
v modified starches
v enzyme preparations;
v surfactants;
v complex improvers.
The most numerous group of food additives used in baking production are oxidative action improvers. These include ascorbic acid (E 300), azodicarbonamide (E 927a), calcium peroxide (E 928), etc. It should be noted that currently in Europe, Canada, Japan, Russia, the use of potassium bromate (E 924a) is prohibited due to its carcinogenic effect.
The use of these improvers increases the gas-holding capacity of the dough, as a result of which the volume of bread increases, the elasticity and porosity structure of the crumb improves, and the spreadability of hearth products decreases. The optimal concentration of improvers is 0.001...0.01% by weight of flour. If they are in excess, the quality of the bread deteriorates: the crumb becomes denser, scars and lumps form on the crust.
In recent years, enzyme preparations (EPs) of oxidative action (oxides, peroxidases) have also been used as improvers of oxidative action.
To change the rheological properties of dough made from high-quality wheat flour with excessively strong or short-tearing gluten, restorative improvers are used, which somewhat relax the gluten. At the same time, the quality of bread improves: the volumetric yield of bread increases, the crumb becomes more elastic, more loosened. There are no tears or cracks on the surface of the products, which are typical for bread made from such flour.
Regenerative improvers include sodium thiosulfate (E 539), L-cystine and its potassium and sodium salts (K 920). Depending on the method of baking bread, these improvers are added in an amount of 0.001...0.002% by weight of flour.
Modified starches obtained by various physical and chemical methods can be used as improvers. Their use increases the hydrophilic properties of flour and enhances the process of changing gluten proteins in the dough, which improves the structural and mechanical properties of the dough and the quality of bread. Bread made with modified starch stays fresh longer than without adding it. Depending on the quality of flour, modified starch of different brands is used, which is introduced in the form of an aqueous suspension or tea leaves. Currently, there are 19 different types of modified starches (E 1400...E 1405, E 1410...E 1414, E 1420...E 1423, E 1440, E 1442, E 1443, E 1450).
Enzyme preparations- improvers, the functional feature of which is to accelerate the biochemical processes occurring during dough fermentation, catalyzed by the enzymes contained in them.
Flour and dough contain components whose enzymatic action can change the properties of the dough and improve the finished product. The main ones are starch, proteins, lipids, fiber, hemicellulose, pentosans.
As a rule, amylolytic (amylase, E 1100) and proteolytic (protease, E 1101) enzymes are used in baking. Under the influence of the former, the content of fermentable sugars in the sourdough or dough increases and a certain amount of dextrins accumulates, which help maintain the freshness of the bread. Proteolytic enzymes contribute to the formation of low-molecular nitrogenous substances necessary for the nutrition of yeast, as a result of which the fermentation process of the dough is intensified.
The most common of domestic enzyme preparations used in baking are amylorizin P10X, G20X.
The range of baking improvers offered on the world market includes highly purified enzyme preparations from Danish companies. Novamil 1500 MG (Novo Nordisk) is an enzyme preparation based on bacterial amylase. Fungamil Super AX (Novo Nordisk) and Trindamil A 1000 (Danisco) are enzyme preparations based on fungal α-amylase. These improvers do not require special training. Simply mix them with flour intended for kneading dough.
Surfactants), or emulsifiers, are used to obtain stable fine systems. Surfactant molecules have a dipole structure, that is, they consist of hydrophilic and hydrophobic groups. They are located on the phase interface and allow you to regulate the properties of heterogeneous systems, which, in particular, include dough, dough and other semi-finished bakery products,
Surfactant-based improvers include esters of mono- and diglycerides of diacetyltartaric and fatty acids (E 472e), esters of mono- and diglycerides of acetic and fatty acids (E 472b), mono-idiglycerides of citric and fatty acids (E472c), the same group of substances improver "Volzhsky-2". It is recommended to use it at a dosage of 1.0...2.5% by weight of flour to improve the porosity structure of the crumb and extend the freshness of bread by 3...4 hours. For example, the company Backaldrin (Austria) has developed effective improvers BAZ and Fadona , and the company Aplinand Barrett (Great Britain) - the antimicrobial drug Nizaplin based on nisin.
In the last decade, the use of dry wheat gluten, a product of processing wheat flour, has significantly expanded in flour-grinding and baking practice. Native wheat gluten has unique properties that make it possible to create a stable dough structure, control its extensibility, increase gas retention capacity, and improve the structural and mechanical characteristics of the dough.
The optimal dosage of dry wheat gluten is 2...4% by weight of flour, depending on its quality, while simultaneously increasing the moisture content of the dough by 1...2%.
Currently, both in our country and abroad, the use of multicomponent improvers is most widespread, since flour often has not one defect, but several. For example, wheat flour with a low gluten content may be characterized by either excessive or insufficient extensibility. In such cases, the use of improvers with only oxidative or only reductive action will not provide the desired effect. The quality of dough and bread will be significantly higher if emulsifying additives and appropriate enzyme preparations are used in parallel.
Application complex improvers intensifies the dough ripening process and the quality of bread. Due to the synergistic effect of the constituent parts of such drugs, it is possible to reduce the dosage of each individual component by approximately V 2 times compared to the generally accepted one.
The range of domestic complex bakery improvers prepared for direct addition to dough or dough, such as UKH-2 and UKH-4, Ammlox and Effect (GosVNI-11HP), is too small and cannot satisfy the entire variety of industry needs.
Currently popular bakery improvers are offered by such world-famous companies as Puratos (Belgium), S.I. Lesaffre (France), Pakmaya (Turkey), Dohler (Germany), Novo Nordisk (Denmark), Backaldrin (Austria) and Ireks (Germany).
Many companies produce baking improvers designed for wheat flour with certain defects. For example, the Mazhilix F 3037 improver (France) is developed for flour made from sprouted grains and grains damaged by the bug, and the Mazhilix F 3008 improver is designed for flour with short-tearing gluten.
Effective improvers of multifunctional action are improvers of the BIK series, produced in Togliatti and used to improve the quality of bakery products with normal and continuous methods of dough preparation, with a varied assortment, when it is necessary to stabilize the quality of flour.
Depending on the composition of multicomponent improvers, they are divided into BIK-1, BIK-2, BIK-3, BIK-4, BIK-5, BIK-S, BIK-alt and are recommended for making bread from wheat flour.
Domestic bakery enterprises of large to medium capacity, producing rye and rye-wheat varieties of bread, use traditional technology using rye biological starters. This requires special production facilities, additional equipment and additional energy costs.
Modern acidifying additives (dry or liquid starters), produced by domestic and foreign companies, help to do without the use of traditional starters. Acidifying additives are multicomponent preparations, including the following components: light malts, unfermented - as a source of enzymes; dark malts, fermented as a flavoring agent; organic acids - to ensure the necessary acidity of the dough; whey powder for the same purpose.
The most well-known acidifying additives are: Citrosoy (GosVNI-IKhP), Bioex (“Doka-bread”), Ibis (S.I. Lesaffre), BAZ (Backaldrin), RS-2 (Puratos), Fortshrnt (Ireks).
In the production of bread and bakery products, hydrocolloids, various types of gum, oleic acid, its sodium, calcium and potassium salts, arabinogalactans, pectins and other polysaccharides are used as improvers, the advisability of which is due to their dietary and therapeutic and prophylactic properties.
Studies on the use of apple, citrus and beet pectins have shown that their addition to dough affects biological, colloidal and microbiological processes during dough preparation. In particular, when using pectins, the fermentation process is activated, as well as gluten is strengthened and the freshness of finished products is preserved.
The dosage of pectin, which ensures an increase in the quality of bakery products, is 1...2% by weight of flour. The shelf life of bread with the addition of pectin increases by 12...24 hours.
The introduction of pectin as food additives into the recipe of flour products makes it possible to solve not only the traditional problems of improving the quality and extending the shelf life of finished products, but also to give these products new preventive and medicinal properties.
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Food additives are understood as natural and synthetic substances deliberately introduced into food products during their production in order to impart specified quality indicators to the produced food products.
In the modern food industry, various methods are being sought and applied to improve the quality of food products and improve the technological process of food production. The most cost-effective and easily applicable in industrial practice for these purposes turned out to be the use of food additives. In this regard, in a relatively short period, food additives have become widespread in most countries of the world. All food additives, as a rule, do not have nutritional value and at best they are biologically inert, at worst they turn out to be biologically active and not indifferent to the body.
Taking into account the different levels of sensitivity and reactivity of adults, children and the elderly, pregnant and nursing mothers, people whose activities take place in conditions of one or another occupational hazard and many other conditions, the problem of food additives introduced into consumer products acquires important hygienic importance. No matter how economically beneficial the use of food additives is, they can be put into practice only if they are completely harmless. By harmlessness we should understand not only the absence of any toxic manifestations, but also the absence of long-term consequences of carcinogenic and co-carcinogenic properties, as well as mutagenic, teratogenic and other properties affecting the reproduction of offspring. Only after a comprehensive study and establishment of complete harmlessness can food additives be used in the food industry. However, in a number of countries this principle is not always followed, and the number of food additives actually used exceeds the number of those studied and approved.
Nutritional supplements according to their purpose can mainly be aimed at:
1) to increase and improve the appearance and organoleptic properties of the food product;
2) to maintain the quality of the food product during more or less long-term storage;
3) to shorten the time it takes to obtain food products (ripening, etc.).
In accordance with this, food additives, despite the target diversity, can be grouped and systematized in the following classification:
A. Food additives that provide the necessary appearance and organoleptic properties of the food product
1. Consistency improvers that maintain a given consistency.
2. Dyes that give the product the required color or shade.
3. Flavoring agents that impart a characteristic aroma to the product.
4. Flavoring substances that provide the taste properties of the product.
B. Food additives that prevent microbial and oxidative spoilage of food products
1. Antimicrobial agents that prevent bacterial spoilage of the product during storage:
a) chemicals,
b) biological agents.
2. Antioxidants – substances that prevent chemical deterioration of the product during storage.
B. Food additives necessary in the technological process of food production
1. Technological process accelerators.
2. Myoglobin fixatives.
3. Technological food additives (dough leaveners, gelling agents, foaming agents, bleaches, etc.).
D. Food quality improvers
Consistency improvers. Substances that improve consistency include stabilizers that fix and maintain the consistency achieved during the production process of the product, plasticizers that increase the plasticity of the product, softeners that give the product tenderness and a softer consistency. The range of substances that improve consistency is quite small. For this purpose, substances of both chemical nature and natural substances of plant, fungal and microbial origin are used.
Consistency improvers are used primarily in the production of food products that have an unstable consistency and homogeneous structure. Products such as ice cream, marmalade, cheeses, jam, sausages, etc., when used in the production technology of consistency improvers, acquire new, higher quality indicators.
Food dyes used in the food industry, mainly in the confectionery and production of soft drinks, as well as in the production of some types of alcoholic beverages. The use of vegetable dyes is permitted for coloring certain types of edible fats, margarine, butter, cheeses (processed, etc.). Dyes are also used in refined sugar production, in which ultramarine is used to tint cast refined sugar.
Under aromatic substances like food additives understand natural or more often synthetic substances introduced into a food product during its production to give the food product a given aroma inherent in this food product.
Aromatic substances used in the food industry can be divided into 2 groups - natural (natural) and synthetic (chemical). The most widely used aromatic substances are in the confectionery and alcoholic beverage industries.
Natural aromatic substances used in the food industry include essential oils (orange, lemon, rose, anise, tangerine, mint, etc.), natural infusions (cloves, cinnamon, etc.), natural juices (raspberry, cherry), fruit and berry extracts etc. Natural aromatic substances also include vanilla (tropical orchid pods).
Under flavoring food additives understand natural and synthetic substances used in the food industry to be added to a food product in order to impart certain taste properties to it.
Flavoring substances approved for use in the food industry
Antimicrobial substances allow you to preserve the quality of perishable products for a more or less long period under conditions of slight refrigeration or even without refrigeration at normal room temperature.
Flavorings are typical food additives. At the same time, they can be classified as preservatives - preservatives, since the purpose of their use is to protect food and drinks from spoilage and mold during storage. Antimicrobial substances approved in the food industry can be systematized into the following groups.
Antiseptic agents, old and long known - benzoic and boric acids, as well as their derivatives.
Relatively new, but already well-known chemical antimicrobial agents, such as sorbic acid, etc.
Sulfurous acid preparations used for sulfitation of potatoes, vegetables, fruits, berries and their juices.
Antibiotics (nystatin, nisin, antibiotics of a number of tetracyclines).
Antioxidants (antioxidants) are substances that prevent the oxidation of fats and, thus, preventing their oxidative spoilage. Natural antioxidants include substances contained in vegetable oils - tocopherols (vitamins E), gossypol of cottonseed oil, sesomol of sesame oil, etc.
Ascorbic acid, used to prevent oxidative spoilage of margarine, has antioxidant properties.
Reducing the cycle of production processes in the food industry can be achieved using process accelerators. Their use has a beneficial effect on the quality indicators of manufactured food and beverages. Particular attention is drawn to those food products and drinks in the production of which the main place is occupied by biological processes that determine the taste and nutritional properties of the resulting products. These biological production processes, including fermentation of various types and nature, product ripening and many other biological production processes, are associated with “aging”, i.e. with a time investment of greater or lesser duration. Thus, in the baking industry, the dough cycle is 5-7 hours, ripening meat requires 24-36 hours, cheese aging lasts up to several months, etc. The same applies to drinks - beer, grape and fruit wines, etc. Enzyme preparations are a promising means of accelerating ripening and other processes that require aging.
Myoglobin fixatives– substances that provide a persistent pink color to meat products. Nitrites (sodium nitrate) and nitrates (sodium nitrate) have received the most recognition as myoglobin fixatives. Potassium nitrate is also used for this purpose. Nitrites, coming into contact with meat pigments, form a red substance, which, when cooked, gives sausages a persistent pink-red color.
In addition to myoglobin fixatives, nitrates and nitrites are also used as antimicrobial agents, as well as a means of preventing early expansion of cheeses.
To the group technological food additives combine substances with various purposes that play an important role in the production technology of a particular food product.
Technological additives approved for use in the food industry
Food quality improvers. Food additives are increasingly being used as food quality improvers. Currently, the scope of application of this type of food additives mainly extends to food products, in the production technology of which biological processes occupy an important place. This primarily applies to dough making processes in the bakery industry, in the fermentation industry in the process of producing different types of beer, in the production of processed cheeses and the wine industry. Both chemical and enzyme preparations (urea, lecithin, orthophosphoric acid, cytases) are used as improvers.
Nutritional supplements, in the broadest sense of the term, have been used by people for centuries, and in some cases even millennia. The first food additive was probably soot, when its usefulness (along with drying and freezing) for preserving excess meat and fish may have been accidentally discovered in the Neolithic era. Fermented foods were definitely among the first processed foods. After the advent of unleavened dough, the first beer appeared, and with the development of ancient civilizations in Egypt and Sumer, the first wines appeared.
Among the first food additives was salt, which was used many millennia ago to preserve meat and fish, and to preserve pork and fish products. The ancient Chinese burned kerosene to ripen bananas and peas. Honey was used as a sweetening agent, and fruit and vegetable juices were used as coloring agents.
Such long-term use of food additives indicates their indispensability in the food industry. Food additives are still very common today (even to a greater extent) in the food industry and their role in nutrition is enormous. It would be difficult to do without preservatives and accelerators of the food production process, because they not only speed up the process of preparing food, but also improve the quality of the resulting products. But the fact is that not all supplements are safe for humans. Therefore, they are constantly being researched, some are prohibited for consumption and mass use. And despite the fact that most food additives are consumed in very small quantities, their toxicity should be zero.