УДК 664.66.022.39
Authors:
Parakhina O. I.,
Savkina O. A.,
Kuznetsova L. I.,
Gavrilova T. A.
Summary The article presents the results of the study on the effect of the developed non-inactivated semi-finished product of long-term storage on the quality and shelf life of gluten-free bakery products. Experimental data on the change in physical and chemical parameters of semi-finished products during storage are presented, the recommended shelf life for 30 days at 6±2℃ temperature is established. It has been shown that use of the semi-finished product in bakery products production has a positive effect on their physicochemical and organoleptic quality indices, on shelf life due to slowing down the stale process and increasing microbiological resistance to moulding and potato disease.
Key words: gluten-free bread, uninactivated semi-finished product of long-term storage, lactic acid bacteria, potato disease.
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