Development of bread technology with high biological value and increased shelf life

As an additive to bread, it is proposed use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in infrared dryer and grinding. bread with extended shelf life increased biological value has been developed, some its physical chemical properties have studied. To determine the feasibility using powders processing derivatives, their amino acid spectrum was analyzed chromatographic method. 17 acids amount 7.43 g/100 g were identified, 7 which are essential (valine, leucine, isoleucine, lysine, methionine, threonine, phenylalanine) 1.84 g. highest concentration total number glutamic (1.57 g), gives natural preservatives, increases storage capacity bread. experiment showed that adding 20 % wheat flour allows at least doubling life. However, such affects porosity organoleptic properties. Therefore, sample addition 10 powder, no defects taste, smell shape found. When developed technology, time for making reduced 30 minutes compared classic straight dough method 120–150 sponge according 15 days