The impact of the freezing process on the grain bread quality

Abstract Currently, many studies dedicated to the elaboration of new methods production functional alimentary products, including bread made bioactivated wheat, are being carried out. The application frozen semi-processed goods will allow one reduce labour input in technological process grain production, conditioned by introduction bioactivation stage. It is acknowledged that quality products can change due freezing. That why this paper investigates impact freezing on organoleptic and physical-chemical indicators bread, its microstructure protein digestibility. results conducted experiment have demonstrated baked with use wheat has slightly lower than those for without technology. data received via electron microscopy proved fact presence larger pores sourdough dough if compared raw materials. explained appearance large air gaps around surface gelatinised starch grains samples. technology contributed increase digestibility resulted from more active destruction at low temperatures, which increases However, deep help stop restart quickly shorten duration preparation bread. Moreover, provide consumers numerous country regions.