Investigation of changes in physical properties of rye-wheat dough using acidulants

Based on the analysis of the existing international practice there was developed a formula of acidulants for their application in the technology of rye and rye-wheat bread that is produced in mini-bakeries and restaurant establishments. There was studied the influence of “Optimal-1” and “Optimal-2” acidulants on physical properties of dough. The changing in moisture- and gas-retaining ability as well as dough shape-stability during fermentation have been determined. The effect of components of developed enzymes on the dynamics of changes in physical properties during intensifying dough formation has been grounded. It happens due to their reaction on starch- and non-starch polysaccharides of rye flour. The change of the dough’s rheological properties and their effect on the quality factor of finished products have been studied and proved. It has been found out that the addition of acidulants reduces the viscosity of dough after fermentation, which confirms the necessity to reduce the duration of this process. The addition of recently developed additives provides shorten-ing of production process without quality loss of finished products.