7. ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF BAKERY PRODUCTS

Organoleptic evaluation of food products, including bakery products, is very important in assessing their quality. The results of organoleptic analysis should be decisive in determining the quality of new products and in the development of new technologies for obtaining basic food products for the population.

Organoleptically determined indicators of the quality of bakery products include appearance (surface condition, color and condition of the crust, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness). When assessing the porosity of a product, pay attention to the size of the pores (small, medium, large), the uniformity of their distribution throughout the entire space of the crumb cut (uniform, fairly uniform, not uniform enough, uneven) and the thickness of the pore walls (thin-walled, medium-thick, thick-walled), the presence voids and seals.

When assessing the smell, attention is paid to the presence or absence of foreign, unusual and especially unpleasant odors in the product.

The taste is determined by chewing the crumb of the product. Attention is drawn to the presence of a taste that is not characteristic of the bakery product. The taste can be normal, sweet, sour, insipid, bitter, etc. Sometimes the product has foreign odors that affect its taste.

Actual organoleptic evaluation results

Table 5.

Organoleptic characteristics of Capital loaves

Name of indicator	Characteristic
	Requirements GOST 27844-88	Sample 1	Sample 2
Surface condition
	Not blurry, without pressure. Oblong-oval
Surface	The capital's loaves have oblique cuts. For packaged products, slight wrinkles are allowed.
	Light yellow to brown
Crumb condition
Bakedness	Baked, not moist to the touch. Elastic. After light pressure with your fingers, the crumb should return to its original shape.
	No lumps or traces of unmixing		Does not match
Porosity	Developed, without voids and compactions. Uneven		Does not match. Compactions and large voids are observed
	Characteristic for this type of product, without any foreign taste
	Characteristic for this type of product, without foreign odor.

Conclusion: Sample 1 fully meets the requirements of GOST 27844-88. Sample 2 does not comply with GOST 27844-88 in terms of “mesh” and “porosity” indicators

8. DETERMINING THE QUALITY OF BAKERY PRODUCTS BY PHYSICAL AND CHEMICAL INDICATORS

In accordance with the requirements of the standards, the main physical and chemical indicators of the quality of bakery products are: humidity; acidity; porosity; mass fraction of fat; mass fraction of sugar; mass fraction of table salt; for fortified products - the mass fraction of vitamins B, (thiamine), B2 (riboflavin), PP (nicotinic acid).

In this work, the moisture content, acidity and porosity of Capital loaves will be determined.

Moisture content of baked goods

The moisture content of a bakery product is determined: to calculate the yield; to check compliance with the technological process and recipe; to take into account energy value. As the humidity of the product increases, its yield increases, the energy value decreases, and such indicators of product quality as shape, appearance (hearth products can blur, and for molded products the upper crust can be flat, less convex), and color of the crust may also change. crumb structure, etc.

You can get an accurate idea of the moisture content of bread by drying a sample of the product to a constant weight at 100-105°C. The standard for bakery products provides an accelerated method for determining the moisture content (GOST 21094-75) not of whole bread, but only of its crumb.

Method for determining humidity.

When preparing for analysis, a laboratory sample is cut approximately in half and a piece 1-3 cm thick is cut from one part. The crumb is separated from the crusts at a distance of 1 cm. The mass of the isolated sample must be at least 20 g.

The prepared sample is quickly and thoroughly crushed with a knife, grater or mechanical chopper, mixed and two samples are immediately taken. If the sample consists of a piece of bread, then the windy part about 0.5 cm thick is first cut off from it.

Determination of the mass fraction of moisture in bread crumb is carried out in electric drying cabinets with thermostats. Drying is carried out in metal bottles with a height of 2.0 cm and a diameter of 4.5 cm.

In pre-dried and weighed bottles with a lid, weigh 5 g of bread crumb with an accuracy of ±0.01 g. The cabinet must be heated to a temperature of 140--145 ° C. Prepared samples in open bottles (the lids must be placed under the bottom of the bottles) are placed in a drying cabinet , while the temperature in the cabinet quickly drops, usually below 130 °C. Within 10 minutes it is brought to 130 °C and drying is continued at this temperature for 40 minutes. (the deviation should not exceed ±2 °C).

If the required temperature (130 °C) in the drying cabinet is established in 1-2 minutes, it is recommended to dry it within 50 minutes from the moment the samples are placed in the cabinet.

After drying, the bottles are covered with lids, cooled in a desiccator for 15-20 minutes and weighed. You cannot leave the bottles in the desiccator for more than 2 hours, because the samples will absorb moisture.

From the difference in the sample before and after drying, the mass of evaporated moisture is determined and the mass fraction of moisture (%) is calculated with an accuracy of ± 0.5%.

Humidity is calculated using the formula:

W = 100 · (m1- m2) / m, where

m1 - weight of the weighing bottle with a sample before drying, g;

m2 - weight of the weighing bottle with a sample after drying, g;

m is the mass of the sample, g.

Porosity of baked goods

The porosity of a bakery product is understood as the ratio of the pore volume of the crumb to the total volume of the bread crumb, expressed as a percentage. The porosity of the product, taking into account its structure (pore size, uniformity, wall thickness) characterizes such an important property of the product as digestibility. Low porosity is usually inherent in products made from poorly fermented dough, with low humidity, etc.

The standard specifies what the porosity should be (a lower limit is given). So the porosity of rye, rye-wheat and wheat-rye bread should be at least 45-65%; products made from wheat flour - 54-74% depending on the type of product and baking method.

The porosity of bread is determined by the Zhuravlev method.

Method of determination

A piece with a width of at least 7-8 cm is cut out from the middle of the product. Recesses are made from a piece of crumb at a distance of at least 1 cm from the crusts using the cylinder of a Zhuravlev device. The sharp edge of the cylinder is pre-lubricated with vegetable oil. The cylinder is inserted into the bread crumb with rotational movements.

The cylinder filled with crumb is placed on the tray so that the rim fits tightly into the slot in the tray. Then the bread crumb is pushed out of the cylinder by about 1 cm with a wooden sleeve and cut off at the edge of the cylinder with a sharp knife. The cut piece of crumb is removed. The crumb remaining in the cylinder is pushed out with a sleeve to the wall of the tray and is also cut off at the edge of the cylinder.

To determine the porosity of the rye bread crumb, four cylindrical recesses with a volume of 27 ± (0.5) cm3 each are made from the flour mixture and weighed at the same time.

Processing the results:

P = 100 · (V - m/p)/V, where

P - porosity, %;

V is the total volume of bread recesses, cm3;

m is the mass of the recesses, g;

p is the density of the non-porous crumb mass.

Acidity of bread

The acidity index of a bakery product characterizes its quality in terms of taste. This indicator can also be used to judge compliance with the rules for conducting the technological process of preparing the product.

The sourness of bread is mainly due to the products resulting from the fermentation of the dough. Acidity is expressed in degrees acidity.

The degree of acidity (according to GOST 5670-96) is understood as the volume in cubic centimeters of a solution of an exact molar concentration of 1 mol/dm3 of sodium hydroxide or potassium hydroxide, necessary to neutralize the acids contained in 100 g of products.

The standard specifies what the acidity of the product should be. So, for rye, rye-wheat, wheat-rye bread (the upper limit is indicated), the acidity should be no more than 7.0--11.0 degrees, bakery products made from wheat flour - 2.5--4.0 degrees per depending on the type of product.

Method of determination

The bread is cut in half widthwise and a piece weighing about 70 g is cut from one half, from which the crusts and subcrustal layer about 1 cm thick are cut off.

For a sample consisting of a part of the product, the ventral part is cut off on one side, making a continuous cut about 0.5 cm thick. Then a piece weighing about 70 g is cut off, from which the crusts and subcortical layer about 1 cm thick are cut off.

The prepared pieces are quickly crushed and mixed.

Weigh 25 g of crushed bread crumb with an accuracy of +0.01 g and place it in a jar with a capacity of 500 cm 3. A 250 cm volumetric flask is filled to the mark with water at room temperature, about 1/4 of the taken water is poured into a jar of bread and rubbed well with a wooden spatula. Then add the remaining water, stir the contents of the jar vigorously for 2 minutes and leave alone at room temperature for 10 minutes. Then the contents are mixed again for 2 minutes and again left alone for 8 minutes. During this time, acid-reacting substances from the bread crumb pass into the extract.

Then the settled layer of liquid is poured through a fine sieve or gauze into a dry glass. 50 cm of filtrate is pipetted from the glass into two conical flasks with a capacity of 100-150 cm3 each and titrated with 0.1 N. a solution of sodium or potassium hydroxide by adding 2-3 drops of phenolphthalein until a faint pink color appears that does not disappear within 1 minute.

The acidity of the crumb X (degrees) is calculated with an accuracy of 0.5 degrees. according to the formula:

X = 2V K, where

X - acidity, degrees;

V is the volume of sodium hydroxide solution with a molar concentration of 0.1;

mol/dm 3 spent on titration of the test solution, cm 3;

K - correction factor for bringing the solution used

sodium hydroxide to a solution with a concentration of 0.1 mol/dm 3.

Actual results of physical and chemical indicators

Table 6.

Physico-chemical parameters of samples of Stolichny loaves

Conclusion: Both samples meet the requirements of GOST 27844-88 "Bakery products. Technical conditions" in all physical and chemical indicators

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The quality of bread is determined by a combination of various properties, which can be divided into five groups (Fig. 1). The role of each of these groups is the same. Obviously, when assessing the quality of bread, it is impossible to take into account all its indicators. We are talking about measuring not quality in general, but only a set of indicators that reflect the consumer value of the product.

Fig. 1 Properties that determine the quality of bread

The consumer first of all pays attention to the organoleptic properties - appearance, taste, aroma and freshness of the products. Quality is much broader and includes nutritional value and safety, storage conditions and periods, and other characteristics of products.

The quality of bread, as well as the basic methods for assessing it, are regulated by standards. The quality of bread is determined on the basis of an average sample taken in accordance with standard methods from each batch of bread according to organoleptic and physicochemical indicators.

The organoleptic indicators in bread are determined by: appearance, crumb condition, taste and smell, which must meet established requirements (Table 4).

The appearance of bread is assessed by its shape, surface condition, color, and the absence of crust defects. The shape must be correct, corresponding to a certain type of bread: for pan bread - with a slightly convex upper crust, without bloat, not wrinkled; for the hearth - not blurred, not flat, not wrinkled, without bulging or pressing. Products that are wrinkled or deformed due to careless handling are not allowed for sale.

The surface of the products should be smooth, shiny, without contamination, large cracks (large cracks are cracks that cross the crust and have a width of more than 1 cm, large cracks are cracks that cover half or more of the circumference of the bread with a width of 1-2 cm).

The color of the crust should not be pale and uniform. Wheat varietal bread ranges from golden yellow to light brown. Products must not be burnt. For many types of bread, the thickness of the crusts is also standardized (for wheat, up to 1.5-3 mm).

The condition of the crumb is an important indicator of the quality of bread, indicating the quality of the raw materials used, the correctness of the technological process and determining the degree of digestibility. The condition of the bread crumb is characterized by its bakedness, kneading, porosity, elasticity and freshness

The taste and aroma of bread should be pleasant and consistent with the given type of product. The taste of the bread should be without signs of bitterness, without foreign aftertaste and without crunch from mineral impurities. Depending on the type, variety and recipe of the product, the taste of bread has significant differences. To determine the taste, slices 6-8 mm thick are cut from five products, a sample of 1-2 g is bitten off from the top, bottom and side crusts and crumb, chewed and kept in the mouth for 3-5 seconds. The taste of the sample is compared with the description in the standards.

The smell of bread should also correspond to the given type or variety, without musty or other foreign odors. The smell is determined by 2-3 deep inhalations of air from a large surface of a whole ton of cut product immediately after cutting.

Table 4. Organoleptic characteristics of wheat bread

Indicator name

Characteristic

Appearance:

molded

hearth

surface

Corresponding to the bread pan in which the baking was made, with a slightly convex top crust, without side overhangs

Round, oval or oblong-oval, not blurry without marks. When producing in tunnel kilns with mechanized transfer, 1–2 small slips are allowed.

Without large cracks or tears, with or without punctures or cuts in accordance with the technical description. A seam from the divider is allowed

From light yellow to dark brown (on the upper crust)

Crumb condition:

bakedness

porosity

Baked, not wet to the touch. Elastic, after light pressure with your fingers, the crumb should take its original shape.

No lumps or traces of unmixing.

Developed without voids or compactions.

Characteristic for this type of product, without any foreign taste.

Characteristic for this type of product, without foreign odor.

When assessing physicochemical indicators, the moisture content of the crumb, acidity and porosity are determined, less often - the content of sugar and fat, table salt, whether the bread belongs to one type or another depending on the type of flour. Recently, great importance has been attached to sanitary and hygienic indicators: the presence of heavy metal salts, radionuclides, and the determination of microbial contamination. Physico-chemical indicators characterize the strict adherence to the recipe and technological process by bakery enterprises, as well as the sanitary impeccability of bread.

High humidity reduces the nutritional value of bread, impairs its taste and shortens its shelf life. As a rule, the higher the grade of flour, the lower the moisture content of the bread.

Acidity affects the taste of bread. Bread that is too sour or too sour tastes unpleasant. This indicator is used to judge the correctness of the technological process.

The higher the porosity of the product, the longer they retain freshness and are better absorbed by the body. Well-loose bread with uniform, fine, thin-walled porosity is better saturated with digestive juices and is therefore more fully absorbed.

Table 5. Physico-chemical parameters of wheat bread

The safety indicators of bread products must correspond to the level of content of toxic elements, microtoxins, pesticides, and radionuclides with MBT standards.

Table 6. Safety indicators of wheat bread

1.4 Bread defects and adulteration.

Bread defects are caused by various reasons: the quality of the main and auxiliary raw materials, violation of their dosage and technical process, careless handling of bread after baking. There are defects in appearance, crumb, taste and smell.

To defects appearance include:

irregular shape - occurs if the bread is baked from unfermented or fermented dough or if the dough is not heated evenly during baking;

surface defects - absence of crust, large cracks, dark crust, appear when the dough is insufficiently proofed or at too high a temperature, or in the absence of steam in the oven.

To defects crumb relate:

nepromes - these are areas of crumb containing flour, pieces of salt, resulting from violation of the dough kneading regime;

hardening - a non-porous moist layer of crumb located near the bottom crust; as a result of bread settling on a cold surface when placed in an insufficiently heated oven;

sticky crumb - when using flour from sprouted and frost-resistant grains, short baking time.

Defects taste and aroma– the presence of a crunch when chewing, the presence of foreign impurities, the use of fermented dough.

Due to high humidity, bread quickly deteriorates and is an environment for the development of microorganisms.

Potato disease is caused by the potato bacilli bacterium. The crumb acquires an unpleasant odor and turns into a dark, viscous mass.

Chalk disease occurs when bread is stored in plastic bags. Distributes as dry, white spots; such bread is not used for food.

Let's consider the main types of adulteration of bread and bakery products found in Russian markets and used to deceive the buyer.

Assortment falsification bread production occurs due to the substitution of bread made from one type of flour with another. The most common assortment counterfeiting of bread is the sale of products made from 1st grade flour under the guise of bread made from premium flour. Such a counterfeit can also be distinguished by color, but a more accurate conclusion can be made on the basis of physical and chemical indicators: the content of fiber, pentosans, calcium, phosphorus, iron, which can only be carried out by an experienced expert on the instructions of a representative of the consumer protection authorities.

High-quality falsification bread can be achieved by the following methods: increased water content; adding other types of flour; introduction of food additives - flour improvers; replacing yeast with chemical leavening agents; introduction of food coloring; under-inclusion of valuable components (butter, eggs, sugar, etc.) provided for in the recipe; replacing expensive valuable components with cheaper ones (margarine - vegetable oil, etc.); non-compliance with technological parameters of bread production; adding preservatives and antibiotics.

Quantitative falsification bread (underweight) is a deception of the consumer due to significant deviations in the parameters of the product (weight) exceeding the maximum permissible norms of deviations.

Information falsification bread is deceiving the consumer using inaccurate or distorted information about the product. This type of falsification is carried out by distorting information in shipping documents, labeling, and advertising of goods. Substitution of certificates of conformity and accompanying documents can also be carried out.

Thus, there are many ways to hide defects in bread and sell an adulterated product, so the buyer must carefully examine the product before purchasing it.

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Home / For catering enterprises / Food merchandising / Physical and chemical indicators of the good quality of bread

Physico-chemical indicators of good quality bread

The main physical and chemical indicators characterizing the good quality and nutritional value of bread include humidity, acidity and porosity, which must meet the requirements of GOST.

A change in the acidity and humidity of bread towards an increase in hygienic terms is undesirable, since an increase in the content of moisture and organic acids worsens the taste properties and reduces the nutritional value of bread.

Eating bread with high acidity, in addition, can cause exacerbations in people suffering from gastrointestinal diseases (hyperacid gastritis, etc.). The moisture content of bread during laboratory testing is determined by drying. The moisture content of various types of bread is 43-51%.

The determination of acidity is based on the extraction of organic acids from a sample of bread and their subsequent titration with an alkali solution.

The acidity of bread is expressed in degrees. The degree of acidity is taken to be the number of milliliters of 1N alkali solution used to neutralize the acids contained in 100 g of bread crumb. The acidity of bread should not exceed 2-12 °T.

The porosity of bread is the volume of pores contained in 100 volume units of crumb. Porous bread is easily digestible, as it is well saturated with digestive juices in the gastrointestinal tract.

Porosity is higher in wheat varieties of bread, which undergo alcoholic fermentation during the manufacturing process.

In this type of fermentation, yeast enzymes break down carbohydrates to produce carbon dioxide, which loosens the dough, giving it a foamy structure. Under the influence of the high temperature of the baking oven, the pore walls, consisting of proteins, coagulate, which ultimately gives the bread a special fluffiness.

The porosity of the highest grades of wheat bread can reach 75% and higher, while for rye bread made from wallpaper flour it rarely exceeds 55%. Consequently, the porosity of bread is a feature that increases its nutritional value. The porosity of bread can be determined using a Zhuravlev device, followed by calculation using the appropriate formulas and tables, which take into account the mass and volume of several recesses of the bread crumb.

Bread with high humidity, acidity and low porosity is non-standard and needs to be processed: it is dried on breadcrumbs, used to make bread kvass, or returned to the bakery, where it is soaked and added in a certain amount to the dough for baking lower grades of bread.

Slow staling bread.

Currently, along with conventional forms of bread, so-called slow-staling bread is used, i.e., with an extended shelf life. Increasing shelf life without significant organoleptic changes is achieved in various ways. For example, the inside of a cardboard box is lined crosswise with two sheets of wrapping paper, after which hot bread is placed in it immediately after baking and immediately covered with paper and the box flaps.

Analysis of physical and chemical indicators of bread quality

The seams of the box are sealed with kraft paper tape. When hot bread is placed in a box, self-sterilization occurs, and bread prepared in this way can be stored unchanged (staling and molding) for 10-12 days. If, before placing the bread, 40-50 g of mustard powder is poured onto the bottom of the box, then the shelf life of the bread increases to 20 days.

In the second method, bread baked in the usual way and packaged in a five-layer shell consisting of food parchment, aluminum foil, cellophane and thick wrapping paper is subjected to sterilization.

Sterilize bread for 4-4.5 hours at 100-110 degrees. After this, the packaged bread is dipped into melted paraffin.

Bread after such treatment can withstand storage for 2-5 months without significant changes.

The third method, more economical and productive, consists in dipping loaves of bread into rectified alcohol for 2-3 seconds and then sealing them in a bag of plastic film.

Bread processed in this way does not become stale or moldy for up to 4 months.

During long-term storage of bread, delayed staleness occurs. a slight decrease in the organioleptic properties is allowed: a wrinkled surface with minor cracks, a slight concavity of the side crusts, a crumbly crumb, a slight increase in acidity.

Restoring many of the original properties of such bread can be achieved by heating the loaves, freed from packaging, in the oven for 1-1!/2 hours.

Canned bread. Collectives of people separated for a long time from bread supply bases (participants of an expedition, fishermen of flotillas on long voyages) are sometimes provided with canned bread.

Canned bread is made by placing the dough in a tin can, pre-greased with vegetable oil (half full). After some exposure, when as a result of fermentation a piece of dough fills the volume of the jar by 80%, it is closed with a lid and the jar is rolled up. The hermetically sealed jar is autoclaved.

In this case, baking and sterilization of bread occur simultaneously.

Canned bread can be stored for more than a year. It is easily removed from the jar, has a shape that matches it, a smooth surface without tears or cracks, and is evenly colored yellow or light yellow. The ends of the bread are flat or slightly spherical. The quiche consistency, smell and taste are normal.

Calculate porosity using the formula: X = (V – M/P) · 100/ V, %, where X – porosity, %; M – mass of bread crumb sample, g; P – mass density of a given type of bread without pores, g/cm2; V – volume of the crumb sample including pores (27 cm2).

Assess the porosity of bread, comparing with standards.

3. Determination of bread acidity. The acidity of bread (expressed in degrees) is equal to the volume of 1N NaOH solution used to neutralize acids (acetic and lactic) in 100 g of bread. Weigh 25 g of bread, grind, place in a 250 ml flask.

Add 50 ml of distilled water and grind the crumb with a glass rod until smooth. Add 150 ml of distilled water to the mixture (total volume of water 200 ml), stopper the flask, shake vigorously for 2-3 minutes and leave to settle for 10 minutes.

Filter the resulting mixture through cheesecloth. Take 50 ml of the filtrate into a 100 ml flask, add 2-3 drops of 1% phenolphthalein and titrate with 0.1 N NaOH solution until a persistent light pink color appears.

Calculate the acidity of bread in degrees using the formula: X = V · ×4 · ×4 / 10 = 1.6 · V, where X is acidity, º; V – volume of 0.1 N alkali solution used for titration of acids in the bread sample under study, ml. Assess the acidity of bread, comparing with standards.

Bacteriological examination There is no freshly baked bread.

In some cases, to detect contamination of bread with spore-bearing bacteria and molds, spores are sown on nutrient media.

55. Canned food, preserves and concentrates, their importance in nutrition. Preservation methods, their hygienic assessment. Sanitary and hygienic examination of canned food.

Canned food– food products subjected to physical, chemical or biological processing in order to create conditions for the safe storage of the product by destroying microorganisms, destroying or inactivating enzymes, ensuring the absence of air access by sealing the packaging.

Canning allows you to increase the shelf life of the product; increase its nutritional value by removing inedible/inedible parts of the product; improve the organoleptic properties of the product.

Physical methods of preservation.Sterilization– processing the product at high temperature (100-140°C) has a bactericidal effect.

Boiling(100°C) has a stabilizing effect on microorganisms, and prolonged boiling has a bactericidal effect, however, high-temperature treatment leads to denaturation of proteins, which reduces the nutritional value of protein products (milk, meat) and destroys vitamin C (fruits, vegetables).

Frying provides a bactericidal effect on the surface of the product. Prolonged (multiple) heating of fats (oils) to high temperatures (≥1600) leads to the formation of toxic substances: alkyl, alkoxy and peroxy radicals, polymers, which irritate the digestive tract, have a toxic effect on the liver, slow down the growth of children and adolescents, cause accelerated aging of the body, etc.

Lack of antioxidants (vitamin E) in food increases these symptoms. When roasting on charcoal, up to 50 mcg of benzo(a)pyrenes (carcinogens) per kg of meat are formed from overheated fats (0.2-8 mcg/kg on an infrared source). Systematic consumption of overcooked fats can lead to neoplasms in the gastrointestinal tract. 2-amino-1-methyl-6-phenylimidazopyridine, which is classified as an exogenous factor for heart failure in non-vegetarians, was found in fried meat.

Pasteurization(heating to 60-70°C for 15-30 minutes, or 90°C for 30 seconds, or fractional pasteurization at 70°C with rapid cooling) ensures the death of vegetative cells of thermophobic bacteria, yeast and microscopic fungi (spores can withstand prolonged boiling) .

Cooling food product up to +4...0°C provides a bacteriostatic effect. Freezing– cooling the product to a temperature below the cryoscopic point of the product (meat -0.6...-1.2°C, milk -0.55°C, eggs -0.5°C, fish -0.6...-2°C) . During deep freezing (-18...-25°C), the vital activity of microorganisms stops, enzymes become inactive, and with prolonged deep freezing a bactericidal effect occurs.

During rapid freezing, the tissue structure is not damaged, and after slow thawing (defrosting), food juices and vitamins are preserved, and the food has a natural appearance and taste. Freezing methods: wet method - irrigation with water or NaCl solution (for meat carcasses); in freezers with refrigerant (freon, ammonia); in plate freezers in 2-3 hours with the thickness of the product layer< 5 см; в «кипящем слое» за несколько десятков минут при пропускании холодного воздуха через слой орехов, мелких или резанных овощей, фруктов и пр.; погружением в хладагент (жидкий азот, двуокись азота, фреон) за несколько минут.

Vacuum sealed packaging is used to retain vitamin C and moisture in frozen fruits and vegetables. Vegetables are stored for a year at -18°C, fruits - at -12°C.

Freezing is the most progressive, but energy-consuming method. Dehydration product leads to the death of vegetative forms of microorganisms due to an increase in the concentration of dry substances and osmotic pressure in the cells (spores are preserved). Methods: natural (drying fish and melon in the shade, drying fruits in the sun (apricots, prunes, raisins); artificial (oven drying, freeze drying or lyophilization). Drying in ovens with hot air destroys vitamins, proteins, and caramelizes sugars.

For liquid and puree products (milk powder, mashed potatoes, instant coffee), foam drying or freeze drying is used (spraying liquid from nozzles under a vacuum of 1 mm Hg.

Art. and at low temperatures), which preserves the nutritional value of the product. When pressing dehydrated products, you get concentrates. Ultrasonic sterilization at a wavelength corresponding to the size of bacterial cells, it has a bactericidal effect, but does not destroy the cells of the food product.

Shortwave ultraviolet radiation used to sterilize the surface of a solid product (cheese) or a transparent liquid (vegetable oils). Radioactive g-radiation used to sterilize meat from Trichinella, leads to the oxidation of fats, the destruction of proteins and vitamins, caramelization of carbohydrates and the formation of free radicals, which reduces the nutritional value, creates mutagenic activity of the product and makes it impossible to further use meat for food.

Biological methods of conservation. At sauerkraut, soaking apples, pickling cucumbers fermentation of sugars by lactic acid bacteria occurs with the formation of lactic acid, which in a concentration of >0.7% has a preservative effect.

All of these methods also include the addition of salt. Storage conditions: 0 … +4°С.

Chemical methods of preservation. Chemical methods are based on the addition of preservatives that prevent the development of bacteria, mold and yeast. Classic methods include salting, adding sugar, pickling, smoking and preserving.

Salt used in a concentration of 10-12% for meat, 14% for fish, 10% for tomato paste and is often used for pickling or drying. Sugar has a preservative effect in a concentration of >60-65% (jam, marmalade) (in a hypertonic sugar solution, microbial cells undergo plasmolysis).

Pickling organic acids (acetic E260, citric E330, malic, etc.) are possible at a concentration of 1.2-1.8%.

Smoking(antiseptic - wood sublimation products - phenols, formaldehydes, creosote, polycyclic hydrocarbons and acetic acid) is used for meat, sausages and fish. Methods: cold (t≤24°C), hot (t>24°C) and chemical smoking (the latter implies the use of a liquid concentrate of wood sublimation products).

When smoking, wood sublimation products (including benzo(a)pyrene) with smoke settle on the surface of the product in a concentration of 2-8 μg/kg.

Bakery products

In the body, polycyclic hydrocarbons form epoxy compounds that react with guanine, thus preventing the replication of DNA in somatic cells. Constant consumption of smoked products is a risk factor for the development of cancer.

Preservation– this is the canning of fish without sterilization in a spicy sauce, where the preservatives are salt, acetic acid and spices (essential oils).

Preserves are stored for up to 6 months at 0…+5°C.

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Classification of bakery products

Bakery products

Bread is the name given to products baked from dough; loosening of the dough is achieved biologically, that is, through fermentation. Fermentation can be initiated by either yeast or lactic acid bacteria. In dough made from wheat flour, the main type of fermentation is alcoholic, and in dough made from rye flour or its mixture with wheat, it is lactic acid.

Fermentation in dough can occur spontaneously, ᴛ.ᴇ. due to microorganisms entering semi-finished products along with raw materials, from the air or from equipment. This primarily concerns lactic acid bacteria. Yeast is specially introduced into semi-finished products made from wheat flour.

In accordance with the current regulatory documentation, this group of food products includes: bread, bakery products, as well as products with low humidity (up to 19%) - crackers, dryers, bagels, bagels, etc.

Bakery products, in turn, are divided into bakery products themselves, as well as small-piece and butter products. At the same time, products are divided by type and type of flour, they are classified based on weight, recipe features and other characteristics.

Bread refers to products of any shape weighing more than 500 g; bakery products include products weighing 500 g or less.

Small-piece products weigh 200 g or less. In the recipe for baked goods, the total amount of sugar and fat should be 14% or more.

Baked bread occupies a special place in the diet of the population. Unlike many other products, bread is consumed daily and everywhere. Daily bread consumption per consumer ranges from 200 to 400 ᴦ.

In Russia, per capita bread consumption is about 102 kg per year, which is slightly less than in the USA (125 kg).

The nutritional value of bread is quite high.

QUALITY INDICATORS OF BREAD AND BAKERY PRODUCTS

On average, bread contains 5.5-9.5% proteins, 0.7-1.3% fats, 1.4-2.5% minerals, 39-47% water. In lamb products and crackers, there is significantly less WATER (8-17%), the proportion of proteins and digestible carbohydrates is correspondingly higher (9 and 70%). The energy value of 100 g of product is 200-3 50 kcal. When assessing the nutritional value of bread, you need to keep in mind that the higher the grade of flour, the lower the moisture content of the bread, the content of proteins, digestible carbohydrates and, accordingly, the energy value in it increases, but the amount of vitamins and other biologically active substances decreases.

Range Bakery products in Russia are distinguished by significant diversity.

At the same time, 95% of the total production volume consists of products of 100-140 items.

The extensive range of bakery products, numbering approximately 1000 varieties and varieties, can be divided into the following groups:

‣‣‣ by type of flour - rusty bread, wheat bread, made from a mixture of rusty and wheat flour;

‣‣‣ according to the baking method - pan and hearth;

‣‣‣ in shape - loaves, rolls, braids, etc.;

‣‣‣ according to the recipe - simply bread made from flour, water, salt and yeast (or sourdough); improved - with the addition of 3-6% (by weight of flour) sugar or molasses to the main raw materials, and in some varieties - fat (no more than 7%) and spices; rich - with a large amount of sugar (7-30% sugar, 7-15% fat, etc.);

‣‣‣ by cutting and baking method - by weight and piece;

‣‣‣ according to purpose - for ordinary and dietary.

Bread from a mixture of rye and wheat flour is baked from rye flour of all grades and wheat flour 1, 11 grades and wallpaper.

The addition of wheat flour improves the structure of bread, and mixing two types of flour in different proportions allows you to obtain products that differ in taste, volume, crumb porosity, and appearance.

Bread is produced simple and improved, hearth and molded, by weight and by the piece.

The recipe for simple bread most often includes peeled rye flour in combination with wheat wallpaper (Ukrainian), II grade wheat (Ukrainian new), I grade wheat (Darnitsky), there are other recipe options, for example 30% rye wallpaper flour and 70 % wheat wallpaper.

Improved varieties of rye-wheat bread are baked in a wider range: Borodinsky (rye wallpaper flour - 80%, 11 grade wheat flour - 15, molasses - 4%.

cumin or coriander), Russian, Riga, Minsk, table.

From wheat flour produce simple and improved bread, bakery and pastry products. Simple bread includes bread made from wheat flour, premium, grades 1 and 11.

Improved bread (Krasnoselsky, mustard) is usually prepared on dough, adding sugar (3-6%) and fat (2-7%).

Bakery products baked from premium, G and P grade flour.

These are hearth-shaped piece products in the form of loaves, rolls, buns, challah, braids, vitushki, rolls weighing 500 g or less, the recipe of which includes less than 7% fat and 7% sugar.

Butter products contain 10-26% sugar, 7-20% fat, 0.8-16% eggs, jam, jam, powdered sugar, etc.

It is customary to distinguish between ordinary baked goods, amateur products, Vyborg simple and figured baked goods.

Bakery products are assessed by organoleptic (appearance, crumb condition, taste and smell) and physicochemical indicators (humidity, acidity, porosity).

Shape of bread and bread products must be correct, the crust without cracks, tears, tightly adjacent to the crumb.

Color ranges from golden yellow to dark brown, depending on the type of product. The crumb is well baked, elastic, non-crumbling, non-sticky, evenly porous, without voids.

The taste and smell of bread and bakery products must be characteristic of each class. The taste of bitterness, excessive acidity, saltiness, the smell of mold and other foreign tastes and odors are not allowed. When chewing bread, there should not be a crunch on the teeth.

Bread moisture normalized by standards according to upper limits - from 34 to 51%.

High humidity reduces the nutritional value of bread, worsens its taste and shortens its shelf life. As a rule, the higher the grade of flour, the lower the moisture content of the bread.

Acidity of bread expressed in degrees, ᴛ.ᴇ.

number of milliliters 1 N. alkali solution used for titration of 100 g of product. Products made from high-quality wheat flour have an acidity of no more than 2-4 degrees, wheat wallpaper - no more than 7 degrees. Acidity affects the taste properties of baked goods.

Bread porosity characterizes the proportion of air in the total volume of the product and is limited by lower limits.

The higher the porosity of the products, the longer they remain fresh and are better absorbed by the body. The porosity of molded wheat bread made from premium flour must be at least 72%.

When assessing the quality of bread, products with defects in appearance, internal structure of the crumb, taste and smell die. Defects in appearance include irregular shape, pale or burnt crust, peeling of the crust from the crumb, etc. Such defects appear when the technological process is carried out incorrectly, the quality of flour is poor or poor transportation conditions.

To defects crumb include its stickiness, the presence of large voids, and uneven porosity.

Taste and smell defects arise for various reasons.

Bread made from fermented dough is sour, while bread made from unfermented dough is unleavened.

In some cases, the so-called potato, or stringy, bread disease may occur, caused by the development of thermophilic bacteria.

Bakery products are sold both packaged and unpackaged.

The packaging of bakery products must contain:

product name; name and location of the manufacturer, its trademark; mass notTgo; product composition; the nutritional value; storage conditions; date of manufacture; shelf life; shelf life - for products with low humidity; name of the regulatory document; product certification information.

Unpackaged products must be accompanied by an information leaflet.

Sanitary examination of bread

The hygienic assessment of bread is given on the basis of an organoleptic examination and determination of moisture, porosity and acidity. If necessary, a microbiological analysis of bread is carried out and the determination of toxic and foreign inclusions in it.

Organoleptic characteristics of bread

The surface of the bread should be smooth, without cracks or tears, swelling, burnt areas, or foreign inclusions.

It is not allowed for the top crust to lag behind the crumb.

Bread quality indicators

The thickness of the crusts should be no more than 0.5 cm. If the upper crust is very thin and lags behind the crumb, then the oven temperature was too high, the crust formed quickly, and gases (carbon dioxide, water vapor and alcohol) expanded in the heated space, trying to escape out, lift the top crust. On the contrary, a thick crust and the presence of hardening (a layer of unbaked dough at the bottom crust) are signs of insufficient oven temperature. The color of the crust should be uniform, brownish-brown for rye bread, light or dark yellow for wheat bread.

The cut crumb should be homogeneous (there should be no lumps of unkneaded dough or old bread), finely porous and, with light pressure with a finger, should quickly return to its original shape. The taste should be pleasant, without bitterness or foreign aftertaste. When chewing, there should be no crunching on the teeth or mineral impurities.

The smell of bread should be pleasant, aromatic, characteristic of this type of bread.

A musty smell is a sign of poor quality flour from which the bread is baked.

Porosity Definitions

The porosity of bread is an indicator of the quality of the bread and the good quality of the flour from which it is baked. The porosity of bread improves the organoleptic properties of bread and promotes better absorption of nutrients. Porosity is understood as the ratio of the pore volume of the crumb to the total volume of the bread crumb, expressed as a percentage.

To determine the porosity of bread, a Zhuravlev device is used, which consists of the following parts: a metal cylinder with a pointed end on one side; wooden sleeve; wooden or metal tray with a cross wall.

A piece 7-8 cm long is cut out of the middle of the bread, and a recess is made from its crumb using the cylinder of the device (with a rotational movement, having previously lubricated its sharp edge with vegetable oil).

The cylinder filled with crumb is placed on the tray so that its rim fits into the slot in the tray. Then the bread crumb is pushed out of the cylinder by about 1 cm and cut off at the edge of the cylinder with a sharp knife.

The cut piece is removed, and the remaining cylinder is pushed out with a sleeve to the wall of the tray and cut off at the very rim of the cylinder. The volume of the cylinder crumb is 27 cm3.

To determine the porosity of wheat bread, make 3, and for rye bread and bread made from a mixture of flour - 4 cylindrical recesses. The prepared excavations are simultaneously weighed and the porosity is calculated using the formula:

X
- the desired percentage of porosity,

B is the total volume of bread removals,

a is the weight of the recesses in grams,

b—density of the non-porous mass.

The density of the non-porous mass (b) is taken for rye bread, wheat bread made from wallpaper flour and rye wheat bread - 1.21; wheat of the second grade - 1.26, wheat of the highest and first grade - 1.31.

Indicator name	Characteristic
Appearance: hearth surface	Corresponding to the bread pan in which the baking was made, with a slightly convex top crust, without side overhangs Round, oval or oblong-oval, not blurry without marks. When producing in tunnel kilns with mechanized transfer, 1–2 small slips are allowed. Without large cracks or tears, with or without punctures or cuts in accordance with the technical description. A seam from the divider is allowed
	From light yellow to dark brown (on the upper crust)
Crumb condition: bakedness porosity	Baked, not wet to the touch. Elastic, after light pressure with your fingers, the crumb should take its original shape. No lumps or traces of unmixing. Developed without voids or compactions.
	Characteristic for this type of product, without any foreign taste.
	Characteristic for this type of product, without foreign odor.

Condition of the crumb.

The bread should be well baked, not sticky or wet to the touch, without lumps, voids or traces of unkneading, with uniform porosity, and elastic.

After light pressure with your fingers, the crumb should return to its original shape and be fresh.

The taste and smell should be characteristic of this type of bread.

When assessing physicochemical parameters, crumb moisture content, acidity and porosity are determined.

Humidity is stipulated by the standard, taking into account the type, baking method and recipe of bread: for plain rye and custard - no more than 51%, for wheat bread made from wallpaper flour - no more than 48%, hearth products have lower humidity than molded ones. High humidity reduces the nutritional value of bread, impairs its taste and shortens its shelf life. As a rule, the higher the grade of flour, the lower the moisture content of the bread.

The acidity of bread is determined by the method of preparing the dough and the type of flour. Acidity affects the taste of bread. Bread that is too sour or too sour tastes unpleasant. This indicator is used to judge the correctness of the technological process.

Table 6 Physico-chemical parameters of wheat bread

Rye products prepared with sourdough have higher acidity (up to 12°) than wheat products, which are prepared with yeast, and their acidity does not exceed 4°.

The condition of the product crumb is characterized by its bakedness, kneading, porosity, elasticity and freshness. Baked products have a crumb that is dry, non-sticky, not moist to the touch, without lumps or traces of unkneading, elastic, not stale and not crumbly. Porosity is objectively defined as the ratio of the pore volume of the crumb to the total volume of the bread crumb, expressed as a percentage.

Fresh products have a dry crust with a smooth surface, a uniform crumb, elastic, soft, taste and smell characteristic of the name of the product, without signs of bitterness, foreign tastes and odors.

The safety indicators of bread products must correspond to the level of content of toxic elements, microtoxins, pesticides, and radionuclides with MBT standards.

Table 7 Safety indicators of bread and bakery products

Bread defects are caused by various reasons: the quality of the main and auxiliary raw materials, violation of their dosage and technical process, careless handling of bread after baking.

There are defects in appearance, crumb, taste and smell.

Defects in appearance - irregular shape of bread, cracks, tears in the crust, burnt or pale crust, lack of gloss on it.

Incorrect shape of products, which can occur when using flour with low quality gluten, improper shaping and insufficient or excessive proofing of the dough.

Cracks and tears in the crust form when the bread is not proofed sufficiently, the temperature is too high, or there is no steam in the oven.

Burnt or pale crust is caused by the temperature in the oven during the baking process of bread. A dark color or thick crust appears as the baking temperature or time increases; An increased amount of sugar in the dough causes a dark color of the crust, a decreased amount causes a pale color.

During transportation and storage, bread may become deformed as a result of careless or tight packing of hot products into containers.

Defects in the crumb - lack of mixing, separation of the crust from the crumb, hardening, crumbling, uneven porosity and unbaked crumb. Crumb defects occur when using flour made from sprouted grains or when adding too much water, resulting in an undercooked and sticky crumb.

The test solution is poured into a burette with a capacity of 10 cm3. In two flat-bottomed flasks of 50 cm 3, pipet 5 cm 3 of a 1% solution of copper sulfate (solution 1) and an alkaline solution of potassium-sodium tartrate (solution 2). One of the flasks is placed on a hotplate, the copper-alkaline solution in the flask is brought to a boil and titrated from a burette with the test solution at a rate of 3...5 drops per second, making sure that the boiling in the flask did not stop (! ). The blue color of the copper-alkaline solution changes to yellow. The volume in cm 3 of the test solution used for titration is noted on the burette. Then a control titration is carried out. The second flask with a copper-alkaline solution is placed on a heated hotplate, the solution in the flask is brought to a boil and (85±5)% of the volume of the test solution used for preliminary titration is poured into it from a burette, making sure that the boiling in the flask does not stop. In this case, the blue color of the copper-alkaline solution changes to a light purple color. Titration of the copper-alkaline solution with the test solution is carried out at a rate of 1 drop per second until a yellow color appears.

The mass fraction of sugar in the product under study X, % in terms of dry matter is calculated using the formula:

where T is the titer of the copper-alkaline solution for sucrose;

V 1 – capacity of the volumetric flask taken for preparing the aqueous extract, cm 3;

m – mass of a sample of the product under study, g;

V 2 – volume of the test solution consumed for titration, cm 3;

W – mass fraction of moisture in the product under study, %.

2 – double dilution of the extract during hydrolysis of sucrose.

The final result is taken as the arithmetic mean of the results of two parallel determinations, the permissible differences between which should not exceed 0.5%.

5. Organoleptic assessment of the quality of bakery products

Organoleptic evaluation of bakery products in assessing their quality is very important. A description of methods for organoleptic analysis of bakery products is given in the regulatory document (ND) for the product. Below is a brief description of individual indicators of bread quality determined organoleptically, which in our country is subjective in nature and does not provide a quantitative assessment of indicators of organoleptic properties. The quality of bread is assessed no earlier than 4 hours after baking, but no later than 24 hours. Organoleptic assessment of bread quality is carried out according to table 2.7.

Table 2.7

Indicators of organoleptic assessment of bread quality

Index	Characteristic
Appearance of bread: crust surface	Right, wrong Smooth, uneven (lumpy or with swellings), with cracks, with tears*, torn
Peel color	Pale, light yellow, light brown, brown, dark brown
Crumb condition: color uniformity elasticity porosity: by size by uniformity by pore wall thickness Stickiness	White, gray, dark, darkish (for premium and first grade flour) Light, dark, darkish (for second grade flour and wallpaper) Uniform, uneven Good, average, bad, the density of the crumb is noted if pressure does not deform it Small, medium, large Uniform, uneven Thin-walled, thick-walled Noted if detected
	Normal, characteristic of bread; presence of foreign tastes noted
	Presence or absence of crunching
Clumping when chewed	Presence or absence of clumping
Crumbiness	Crumbling, uncrumbling

*Cracks The breaks passing through the upper surface of the crust in one direction are considered.

**Breaks are considered to be gaps between the side and top crust of pan bread or along the circumference of the bottom crust of hearth bread: small tears up to 0.5 cm; large – over 0.5 cm.

The elasticity of the crumb is determined by lightly pressing on the cut surface with two or three fingers to a depth of 1 cm, quickly tearing them off from the cut surface and observing the speed of restoration of its surface to its original position. In the complete absence of residual deformation, the elasticity of the crumb is characterized by good; in the case of insignificant, that is, with almost complete recovery, it is average; if the crumb is crushed and there is significant residual deformation, it is bad.

The taste and crunch of bread is determined by chewing the crumb of the product.

Organoleptic indicators include appearance (the nature of the surface, the color and condition of the crust, its thickness, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness, absence of signs of unkneaded dough, the nature of porosity and elasticity of the crumb), taste , smell, the presence of a crunch from a mineral impurity, bread diseases. Organoleptic assessment of the quality of bread and bakery products is carried out in accordance with the requirements of GOST 28808-90, GOST 26987-86, GOST 28807-90, GOST 26983-86, GOST 27842-88 according to three groups of indicators:

· Group I - appearance indicators;

· Group II - indicators of crumb condition;

· Group III - taste and smell.

Data on the organoleptic evaluation of the studied bread samples are presented in tables 9, 10, 11, 12, 13.

Table 9

Organoleptic assessment of the quality of wheat bread made from 1st grade flour

The name of indicators
		Corresponds to the bread form in which the baking was made, with a slightly convex upper crust, without side overhangs.
1.2. Surface		No large cracks or tears, smooth, a seam from the divider-layer is allowed
1.3. Color		Light yellow

2.2. Promes		No lumps or traces of unmixing
2.3. Porosity	Developed, without voids and compactions	Corresponds to samples 1 and 2. Sample 3 has uneven porosity, with the presence of voids
3. Taste		Peculiar to this species, without any foreign taste
4. Smell		Characteristic for this type of product, without foreign odor

Thus, samples No. 1 and No. 2 have an appearance, crumb condition, taste and aroma that meets the requirements of regulatory documents. Properly baked bread, from well-cooked dough, of the correct shape, with a well-colored, browned crust is better digestible. And for sample No. 3, the crumb is wet to the touch, the porosity is uneven with the presence of voids. The quality of the studied samples of wheat bread made from first-grade flour is unstable, because Compliance with the requirements of GOST 27842-88 for organoleptic indicators is not always observed

Table 10

Organoleptic assessment of the quality of Darnitsky bread

The name of indicators	Characteristics according to GOST 26983-86	Actual characteristics of samples
	Round, oval, not blurry, without marks.
1.2. Surface		Rough, without large cracks or tears, punctures, powderiness of the upper and lower crust are allowed.
1.3. Color		Dark brown
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure	Corresponds to samples 1 and 2. Sample 3 has a crumb that is moist to the touch.
2.2. Promes	No lumps or traces of unmixing	No lumps or traces of unmixing
2.3. Porosity		Developed without voids or compactions
3. Taste	Peculiar to this species, without any foreign taste	Peculiar to this species, without any foreign taste
4. Smell		Characteristic of this species, without foreign odor

In appearance, the Darnitsky bread samples made from rye-wheat flour have a round, non-spreading shape, but all samples have presses on the sides and the presence of bare crumb. The taste and smell are characteristic of bread made from rye-wheat flour. The crumb of sample No. 1 is not baked enough, damp to the touch, and the upper crust is peeling off from the crumb.

Thus, while the appearance, mixing, taste and smell of all samples are consistent, the form does not meet the requirements of GOST 26983-86, because there are marks, and sample 1 also does not meet the requirements of GOST, the state of the crumb.

Table 11

Organoleptic quality indicators of “Bogatyrsky” bread

The name of indicators		Actual characteristics of samples
1. Appearance: 1.1. Shape (hearth)	Corresponds to the bread pan in which the baking was made, without side spills	Rounded, with impressions in all samples
1.2. Surface		Rough, without large cracks or tears, punctures of the powdery upper and lower crust are allowed.
1.3. Color	Light brown to dark brown	Dark brown
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers the crumb should take its original shape.	Corresponds to samples 2 and 3. Sample 1 has a moist crumb to the touch
2.2. Promes	No lumps or traces of unmixing	No lumps or traces of unmixing
2.3. Porosity	Developed without voids or compactions. Peeling of the crust from the crumb is not allowed.	Compliant. Sample 1 has detachment of the upper crust from the crumb
3. Taste	Peculiar to this species, without any foreign taste	Peculiar to this species, without any foreign taste
4. Smell	Characteristic of this species, without foreign odor	Characteristic of this species, without foreign odor

In terms of organoleptic quality indicators, bread sample No. 1 does not meet the GOST requirements for the condition of the crumb - the crumb is moist to the touch, wrinkled, damp, there is a slight separation of the upper crust from the crumb. For samples No. 2 and No. 3, all quality indicators comply with the requirements of GOST 28807-90.

“Bran” bread made from 1st grade wheat flour has the correct shape, a rough surface, with the presence of bran, without large cracks, the crumb is baked, the taste and smell are characteristic of wheat bread. Thus, for all quality indicators, Otrubnoy bread meets the requirements of GOST.

Table 12

Organoleptic quality indicators of Otrubny bread

The name of indicators	Characteristics according to GOST 27842-88	Actual characteristics of samples
1. Appearance: 1.1.Shape (molded)	Corresponds to the bread form in which the baking was made, with a slightly convex upper crust, without side overhangs.	Corresponds to the bread form in which the baking was made, with a slightly convex upper crust, without side overhangs.
1.2. Surface	Without large cracks or tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed.	Without large cracks or tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed.
1.3. Color	Light yellow to dark brown	Light yellow
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers the crumb should take its original shape.	Baked, not wet to the touch, elastic, after light pressure with your fingers the crumb should take its original shape.
Z.Taste	Peculiar to this species, without any foreign taste	Peculiar to this species, without any foreign taste
4. Smell	Characteristic for this type of product, without foreign odor	Characteristic for this type of product, without foreign odor

The organoleptic quality indicators of Aromat bread were assessed not according to the technical conditions according to which it was made due to their inaccessibility (TU9114-101-365306820-96), but according to GOST 27842-88, since It is made from 1st grade wheat flour, which makes it possible to compare its quality indicators. Thus, for all quality indicators of Aromat bread, it meets the requirements of GOST 27842-88.

Table 13

Organoleptic quality indicators of Aromat bread

The name of indicators	Characteristics according to GOST 27842-88	Actual characteristics of samples
1. Appearance: 1.2. Surface	Corresponds to the bread form Without large cracks and tears, smooth, the presence of a seam from the divider-stacker for molded bread is allowed.	Without large cracks or tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed.
1.3. Color	Light yellow to dark brown	Light yellow
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers the crumb should take its original shape.	Baked, not wet to the touch, elastic, after light pressure with your fingers the crumb should take
3. Taste	Peculiar to this species, without any foreign taste	Peculiar to this species, without any foreign taste
4. Smell	Characteristic for this type of product, without foreign odor	Characteristic for this type of product, without foreign odor

Table 14

Organoleptic quality indicators of 8-grain bread

The name of indicators	Characteristics according to GOST 28807-90	Actual characteristics of samples
1. Appearance: 1.1.Shape (molded)	Corresponds to the bread form in which the baking was made, with a slightly convex upper crust, without side overhangs.	Corresponds to the bread pan in which the baking was made, with a slightly convex top crust, without side overhangs
1.2. Surface	Without large cracks or tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed.	Without large cracks or tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed.
1.3. Color	Light yellow to dark brown	Light yellow
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers the crumb should take its original shape.	Corresponds to sample 1. Samples 2 and 3 have a crumb that is moist to the touch, raw, and wrinkled.
2.2 Promes	No lumps or traces of unmixing	No lumps or traces of unmixing
2.3 Porosity	Developed without voids or compactions. Not allowed	Developed without voids or compactions. Not allowed
3. Taste	Peculiar to this species, without any foreign taste	Peculiar to this species, without any foreign taste
4. Smell	Characteristic for this type of product, without foreign odor	Characteristic for this type of product, without foreign odor

The organoleptic quality indicators of the “8 grains” bread sample were compared with the quality indicators specified in GOST 28807-90 “Rye bread and mixtures of rye and wheat flour. General technical conditions", although this type of bread is manufactured according to TU 9113-003-49959010, its composition allows you to compare quality indicators with this GOST 28807-90 and the indicators specified in the TU should not be lower than the requirements of GOST. The crumb of samples No. 2 and No. 3 is wet, when cut with a knife, it wrinkles, the components (sunflower seeds, sesame seeds, etc.) are not distributed evenly enough throughout the entire volume of the bread. Thus, these samples do not meet the requirements of regulatory documents.

Thus, the organoleptic quality indicators of bread produced by Kemerovokhleb OJSC do not always meet the requirements of regulatory documents.

Organoleptic and physicochemical methods for determining the quality of bread and bread products. Analysis of physico-chemical indicators of bread quality Methods for determining organoleptic indicators of bread