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 dough not being kneaded, the nature of the porosity and elasticity of the crumb), taste, smell, presence of crunch from mineral impurities, bread diseases. Organoleptic evaluation 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 for 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
| 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 the 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
| 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 and 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 the species, without any foreign taste | Peculiar to the 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
| 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 the species, without any foreign taste | Peculiar to the 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
| 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 and tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed. | Without large cracks and 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 the species, without any foreign taste | Peculiar to the 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
| 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 and 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 the species, without any foreign taste | Peculiar to the 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
| 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 and tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed. | Without large cracks and 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 the species, without any foreign taste | Peculiar to the 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 makes it possible 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.
Bread quality assessment.
Depending on the type of flour, bread can be rye, rye-wheat and wheat.
According to the dough recipe, bread is divided into simple, improved and rich.
Depending on the baking method, bread can be hearth-baked or pan-shaped.
Bread is sold by piece and by weight.
There is no single principle in the name of bread. Bread is often named by the type and type of flour; sometimes the name emphasizes the features of the recipe, national characteristics, shape of the product, etc.
The quality of bread is determined by the combination of its following properties: energy capacity, biological value, composition, digestibility, food safety, appearance, consistency, taste and aroma. When producing bread according to one recipe from the same type of flour, energy capacity, biological value, food safety are relatively stable indicators, while the appearance, properties of the crumb, taste and aroma vary significantly depending on the technological regime, conditions and timing bread storage
Bread and bakery products are accepted in batches. In the trading network, a batch is considered to be bread and bakery products of the same name, received under one consignment note.
The quality indicator, appearance, which is characterized by shape, surface and color, is controlled by inspection of the entire bread or bakery products on 2...3 trays from each container or rack; inspection of 10% of the products on each shelf.
The control results are applied to the container, rack, or shelf from which the products were selected. If unsatisfactory results are obtained, a complete control (rejection) is carried out.
To control the condition of the crumb, taste and smell, a representative sample is made using the following method:<россыпью>.
The size of a representative sample is determined as follows. From each container, rack, shelf, every 10 baskets, trays or boxes, individual products are selected in the amount of 0.2% of the entire batch, but not less than 5 pieces. with a mass of an individual product of 1...3 kg; 0.3% of the entire batch, but not less than 10 pieces, with the weight of an individual product less than 1 kg. The results of the analysis of a representative sample are extended to the entire batch.
To control the appearance of bread and bakery products, samples are taken from a representative sample using the method<вслепую>.
To control the condition of the crumb, taste, smell, as well as the presence of foreign inclusions, crunch from mineral impurities, signs of disease and mold, five units of products are selected from a representative sample.
Organoleptic assessment of bread is carried out by appearance, crumb condition, taste and smell.
The appearance of the bread is determined by inspection. At the same time, attention is paid to the condition of the surface of the bread and its color, the condition of the crust and its thickness, and the correctness of the shape. The inspection results are compared with drawings or descriptions in the regulatory and technical documentation.
If deviations are found, it is indicated what they are.
The condition of the bread crumb is determined by bakedness, kneading, porosity, elasticity, and freshness. Bakedness is determined by touching the surface of the crumb in the center of the product with your fingertips. For baked products, the crumb is dry, but for underbaked products, it is moist, raw and can stick to your fingers. The size and porosity of the crumb are determined by examining the surface of the crumb and comparing it with drawings or descriptions in the standards. There should be no lumps or traces of unkneading in the bread. When characterizing the porosity of bread, attention is paid to the size of the pores (small, medium, large), the uniformity of the distribution of pores of a certain size throughout the entire space of the slice of bread crumb (uniform, fairly uniform, not uniform enough, uneven) and the thickness of the pore walls (thin-walled, medium-thick, thick-walled ).
The elasticity of the crumb is determined in two ways: by lightly pressing (without breaking the pores) with your thumb on the surface of the crumb until it is compacted by 5...10 mm in different places at a distance of at least 2...3 cm from the crust or by briefly squeezing the cut product with both hands .
After stopping the pressure (squeezing), observe how quickly and completely the crumb acquires its original state. A crumb that is pressed in and quickly recovers without leaving a mark is characterized as<очень эластичный>. If the crumb is slightly deformed, then it is assessed as<плотный>or<недостаточно эластичный>.
Table 2.2. Assessment of the quality of bakery products using a 100-point system
| Bread quality indicators | Grades, score | Bread tin | Hearth bread, bakery and national bakery products | Butter products | |||
| 1* | 2** | 1* | 2** | 1* | 2** | ||
| Form | 1-5 | 2 | 2-10 | 3 | 3-15 | 3 | 3-15 |
| Peel color | 1-5 | 2 | 2-10 | 2 | 2-10 | 2 | 2-10 |
| Surface | 1-5 | 2 | 2-10 | 3 | 3-15 | 3 | 3-15 |
| Crumb condition | 1-5 | 5 | 5-25 | 4 | 4-20 | 2 | 2-10 |
| Porosity | 1-5 | 3 | 3-15 | 2 | 2-10 | 2 | 2-10 |
| Aroma | 1-5 | 3 | 3-15 | 3 | 3-15 | 4 | 4-20 |
| Taste | 1-5 | 3 | 3-15 | 3 | 3-15 | 4 | 4-20 |
* Weight factor. ** Score in points taking into account the weighting factor.
Freshness is determined by the dryness of the crust surface, the condition of the crumb, smell and taste. Fresh products have a dry crust, its surface is smooth, not wrinkled and not cracked. The crumb is uniformly colored over the entire surface, elastic, soft, and when strongly compressed, forms a dense, non-porous mass. The taste and smell are pronounced.
Stale products have a hard, non-fragile crust, a wrinkled, cracked surface, a rough crumb that does not form a dense, non-porous mass when strongly compressed. The layer of crumb adjacent to the crust (subcortical) is darker than the rest of the crumb. The smell and taste are characteristic of stale products.
The smell is determined by 2...3 times deep inhalation of air from a large surface, first of a whole product, and then immediately of a cut product. The smell should be characteristic of this type of product, without mustiness, etc.
When determining the taste, slices approximately 6...8 mm thick are cut from five products. A sample (crumb and crust) weighing 1...2 g is chewed for 3...5 s. The taste should be characteristic of this type of bread, without any foreign taste or crunch from mineral impurities. To control the quality of bakery products, various
Table 2.3. Scoring scales for quality indicators of various groups of bakery products
| Indicators | Points | Pan and hearth bread from wheat flour | Bakery products | Butter products |
| Verbal characteristics of individual product quality indicators corresponding to each scale point | ||||
| Form | 5 | Symmetrical with a noticeably convex top crust for pan, clear symmetrical shape for hearth | Regular, symmetrical, with well-rolled ends of city rolls and loaves | Correct with a clearly defined pattern |
| 4 | Quite symmetrical relative to the upper crust | Fairly symmetrical relative to the top crust and along the perimeter or both edges | Quite accurately expressed drawing | |
| 3 | The convexity of the upper crust is too rounded or not sufficiently pronounced, slightly asymmetrical relative to the upper crust | Too round or a little fuzzy, a little asymmetrical around the top crust and along the perimeter or both edges | Slightly blurry drawing | |
| 2 | Flat top crust for the molded crust, asymmetrical or noticeably blurry for the bottom crust | Asymmetrical or noticeably blurry | Vague, insufficiently expressed pattern | |
| 1 | Concave upper crust in the molded one, very vague in the hearth crust, distorted, deformed | Severely blurry, distorted, or deformed | Vague, unexpressed pattern, deformed | |
| Peel color | 5 | Golden to light brown, uniform | ||
| 4 | Light golden or brown, fairly uniform | |||
| 3 | Yellow or intensely dark brown, not uniform enough | |||
| 2 | Light yellow or yellow to brown, but highly uneven | |||
| 1 | Pale or burnt | |||
| Surface | 5 | Smooth (except for wheat wallpaper), without cracks or tears, glossy | Smooth, clearly defined cuts or scallops, glossy | Smooth, glossy, excellent surface finish |
| 4 | Quite smooth, barely noticeable cracks and tears, glossy | Quite smooth, fairly pronounced cuts or scallops, glossy | Fairly smooth, glossy or good surface finish | |
| 3 | Slightly bubbly, rough; noticeable but small cracks and tears, low gloss | Barely noticeable cracks, insufficiently pronounced cuts or ridges, low gloss | Fine bubbles, cracks, low gloss or satisfactory surface finish | |
| 2 | Blistered, lumpy, large cracks and tears, matte surface | Small cracks and tears, subtle cuts or scalloping, matte surface | Minor cracks and tears, dull or unsatisfactory surface finish | |
| 1 | Torn crust, side grips | Large cracks and tears, bubbles, side pressure | Large cracks and bubbles, side marks, poor surface finish | |
| Crumb condition | 5 | Very soft, delicate, elastic | ||
| 4 | Soft, elastic | |||
| 3 | Satisfactorily soft (slightly compacted), elastic | |||
| 2 | Noticeably compacted, crumbly, noticeably wrinkled | |||
| 1 | Highly wrinkled, wet to the touch, sticky | |||
| Porosity | 5 | Well developed and uniform, pores small and thin-walled | ||
| 4 | Sufficiently developed and fairly uniform, pores small and medium, thin-walled | |||
| 3 | Satisfactorily developed porosity, pores of various sizes, average thickness, unevenly distributed on the cut of the crumb | |||
| 2 | Pores are small, underdeveloped or large, thick-walled, a small number of dense (porous-free) areas of the crumb, rupture of the crumb, noticeable separation of the crumb from the crust | |||
| 1 | Crumb torn from the top crust and settled, hardened, dense (not loosened) crumb, traces of unkneading | |||
| Aroma (smell) | 5 | |||
| 4 | ||||
| 3 | Weakly expressed, characteristic of this type of product | |||
| 2 | Unexpressed, slightly extraneous | |||
| 1 | Strongly sour, foreign, unpleasant | |||
| Taste | 5 | Intensely expressed, characteristic of this type of product | ||
| 4 | Pronounced, characteristic of this type of product | |||
| 3 | Weakly expressed, characteristic of this type of product | |||
| 2 | Freshish, slightly sour, slightly doughy | |||
| 1 | Completely insipid, sharply sour, over-salted, foreign, unpleasant, crunchy on the teeth | |||
personal scales and scoring systems. New types of bakery products, as well as products produced by various enterprises in the industry, are assessed by tasting councils using a 30-point system.
The most acceptable for characterizing the consumer benefits of bread is the 100-point system developed by the Moscow Technological Institute of the Food Industry (Table 2.2).
Each bread quality indicator is assessed on a 5-point scale, each point of which corresponds to verbal definitions (Table 2.3). At the same time, products that receive a rating below 3 points for any indicator are considered unsatisfactory! we are not subject to further evaluation.
To take into account the importance of indicators in the formation of bread quality, their weight coefficients have been established, the sum of which is equal to 20.
The overall score for the quality of bread is found by summing the products of the scores of indicators on a 5-point scale by the corresponding weight coefficients.
According to this system, the maximum possible score for the quality of bread will be 100 points.
The 100-point system is easily converted into 30-, 25-, 20-, 5-point and other systems by taking the sum of the weighting coefficients as 6, 5, 4, 2, 1, etc., respectively.
Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.
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Dnepropetrovsk National University named after. OlesyaGonchara
Biological Sciences/Microbiology
Assessment of the quality of bakery products
Vysotina I.B.,
Voronkova O.S.,
Vinnikov A.I.
Introduction
The raw materials for making bread and bakery products are flour, fats, sugar, milk and other products. All of them contain rich and diverse microflora, which is added as a starter to the dough. In addition, most bread production lines have an open system that is vulnerable to contamination various types microorganisms. Therefore, in fermented dough or sourdough, in addition to Saccharomycetes yeast and lactic acid bacteria, foreign microorganisms are usually found. The latter can significantly affect the quality of the manufactured product, causing it to deteriorate at various stages of the production process.
Conventionally, microorganisms - contaminants are divided into 3 groups: saprophytes, the presence of which does not affect the fermentation process; microbes that disrupt the normal course of fermentation and deteriorate the quality of the finished bread; production pests that cause spoilage of bread.
The first group includes, for example, micrococci. The source of their entry into semi-finished products is flour. Micrococci quite often appear in small quantities in the dough, without having a noticeable effect on its quality. Microorganisms whose presence in dough is undesirable include “wild” yeast, as well as some types of bacteria, such as B. coagulans (L. thermophilum) And L. mesenteroides. They can be classified as the second group. The third group includes pathogens of potato disease, mold, as well as chalk disease and redness of the crumb.
The purpose of the work was to consider methods for assessing the quality of bread products.
Organoleptic analysis of bread quality
The quality of bread is primarily assessed organoleptically. Organoleptic (sensory) analysis includes assessment of taste, smell, consistency, structure, color, shape, size, appearance and surface condition of the finished product. This analysis is performed using sight, smell and taste and, therefore, does not require any special equipment or expensive reagents. The main disadvantage of sensory analysis is the low level of information content and the inability to obtain all the information. A product that fully meets all the requirements in terms of its organoleptic characteristics cannot, on this basis, be recognized not only as fully possessing its inherent nutritional value, but also as simply safe for health.
An organoleptic assessment of the condition of a product is qualitative in nature, while the final conclusion about its safety for consumer health or nutritional value today requires the use of quantitative indicators. The shape of the products must correspond to their name, not be vague, without side sagging.
The surface is smooth, without cracks, the color of the crusts is uniform, not pale or burnt. The thickness of the crust is 3-4 mm. The smell is pleasant, characteristic of this variety, homogeneous, without impurity (foreign) odors.
The taste is also characteristic of this variety, without yeast or other foreign flavors, not bland, not too sour and not over-salted. If there are obvious and numerous violations of organoleptic properties, bread may already be considered unfit for consumption at this stage of control and rejected. The combination of a large number of indicators determined by organoleptic, bacteriological and mainly physicochemical methods allows us to make a conclusion about the nutritional value and safety of the tested products, which are actually the two main criteria for the quality of any food product.
Nutritional value is understood as the totality of the properties of a product, which determines its ability to satisfy the physiological needs of the body for nutrients and energy. Bakery products are a rich source of carbohydrates and proteins. Energy value of any food product is an indicator that determines the amount of energy that is released as a result of biological oxidation in the body of the chemical compounds that make up the product.
Laboratory analysis of the quality of bread products
Compliance of a batch of bread and bakery products with the requirements of the standard or technical specifications by external signs it is determined selectively, by examining all the bread on 2-3 trays of each rack, and when storing bread on shelves, 10% of the products from each shelf are selected.
An average sample is taken from every 10 trays or 10 boxes in the following quantities: if the weight of an individual product is from 1 to 3 kg - 0.2% of the entire batch, but not less than 5 pieces; if the product weighs less than 1 kg - 0.3% of the entire batch, but not less than 10 pcs.
From the average sample, typical products are selected as laboratory samples in the following quantities: weight and piece products weighing more than 400g - 1 piece; piece weighing from 200 to 400g - at least 2 pieces; piece weighing from 100 to 200g - at least 3 pieces; piece weighing less than 100g - 6 pcs.
Before performing quality analysis finished products samples must be prepared. Samples consisting of a whole product (by weight, piece weighing more than 500 g) are cut in half along the width and from one half a piece (slice) weighing about 70 g is cut off, from which the crusts and subcortical layer with a total thickness of about 1 cm are cut off. On a sample consisting of a part of the product, a continuous cut about 0.5 cm thick is made on the windward side. Sampling and preparation for analysis are carried out in accordance with GOST standards 5667-65, 5, 8-10.
Determination of humidity, which is an important indicator of bread quality, is carried out in accordance with GOST 21094-95. High humidity reduces calorie content and degrades the quality of bread. It becomes heavier and is less easily absorbed by the body. Such bread is more susceptible to mold, disease, and is easily deformed. Low humidity of bread leads to the fact that it becomes dry, quickly becomes stale, and its taste deteriorates. Humidity is set by standards at a certain level that is optimal for a given product; it depends on the strength of the flour and the bread recipe and is to a certain extent related to the nutritional value, since with increasing humidity the proportion of nutrients decreases. The moisture content of bread is expressed (in %).
Determination of acidity (GOST 5670-96), which to some extent characterizes the taste qualities of bread, is also one of the indicators of laboratory research. Bread that is too sour or too sour tastes unpleasant. The acidity of bread (like flour) is expressed in degrees Neumann (°N).
Porosity is understood as a percentage ratio of the volume occupied by the pores of the crumb to the total volume of the crumb. Porosity is determined in bread (GOST 5669-96), as well as bakery and butter products weighing 0.2 kg or more. The porosity of bread is related to its digestibility. Well-loose bread with uniform fine thin-walled porosity is easily chewed and soaked in digestive juices and is therefore more fully digestible.
When buying bread, as a rule, they pay attention to its external signs and consumers themselves evaluate the quality of the bread based on them; however, before sale, a thorough laboratory analysis of the products is necessary, since it is impossible for the consumer to determine the presence or absence of chemical agents, contamination by microorganisms, etc. p. factors. The consumer can only evaluate such external characteristics as the volume of bread, the elasticity and porosity of the crumb, the color of the crust and appearance, aroma and taste.
Bacteriological control
Another way to determine the quality of bread is bacteriological control. In production conditions, it consists of two processes: in one case, the contamination of raw materials is monitored, in the second case, the contamination of finished products is examined.
When purchasing raw materials (flour, fermentation starter cultures), they are checked for the presence of microorganisms - contaminants. The presence of mold fungi and bacilli in the raw material is determined. If the latter are present, their type and degree of contamination are determined, after which a conclusion is made about the suitability/unsuitability of the raw materials for use.
Contamination of flour is usually caused by “wild” yeast. This is a group of microorganisms, which in baking refers to representatives of the genera Candida, Torulopsis, Pichia. Most often in semi-finished bakery products there are three species of the genus Candida - S. krusei, S. mucoderma And S. utilis. Two more types of yeast-like fungi are involved in the spoilage of bread - Endomycopsis fibuliger And Endomyces chodacii. As they develop, white, dry, powdery spots, similar to chalk, form on the surface of the crust and in the crumb. This bread defect is called chalk disease.
In addition, spoilage of bread is possible if the starter is contaminated. Before introducing the fermentation culture, the purity of the starter is checked. Normally it should contain production yeast - Saccharomyces spp.. and lactic acid bacteria of the genus Lactobacillus spp.. Technically harmful microorganisms also include some thermophilic rod-shaped bacteria, for example B. coagulans, also known as Lactobacterium thermophilum. According to the draft International Code of Bacterial Nomenclature, this species is excluded from the genus Lactobacillus and is considered as an asporogenous variant of thermophilic spore bacteria.
Among bacteria, the most important role is played by the causative agents of potato, or stringy, bread disease, which is well known in the baking industry - IN. mesentericus And B. subtilis, which can withstand the baking temperature of bread well and can lead to further spoilage of the product. Also, but much less frequently, spoilage of bread can be caused by representatives of the genus Propionibacterium and type Chromobacterium prodigiosum, which cause souring of bread and pronounced damage to its organoleptic properties.
Bread is sold in the store within three days. During this time, the development of mold fungi and potato sticks is possible. In parallel with the sale of products, monitor how the bread becomes stale and moldy, for which purpose a control batch of bread is left in the company’s laboratory. Normal bread should begin to dry out the very next day after production.
On the third day it should be a cracker with no signs of mold. If the bread becomes moldy while in a plastic bag, then the mold should be either white or green. And by no means black. Unlike bacteria, molds are a secondary infection that affects finished products. Mold spores found in flour are usually killed during baking. The bread comes out of the oven almost sterile. During the process of cooling, transportation and storage, the surface of the bread is re-contaminated with mold spores. Bread becomes infected through direct contact with contaminated objects (transport and packaging equipment, hands and clothing of personnel) or through the air. At the same time, the degree of contamination of bread reflects the general sanitary condition of the plant. Bread affected by mold should not be eaten.
Of particular danger is the development of fungi from the genus Fusarium. They usually attack grain that has overwintered in the field, or late varieties of wheat and rye. The toxic substances released by this mold are not destroyed during the baking process. Contaminated bread has no external signs of disease, but when it is consumed, acute poisoning occurs, often fatal.
Product control for the presence of unsafe microorganisms is carried out both by the enterprise laboratory and by control laboratories of the sanitary-epidemiological service and metrological laboratories. The analysis first of all includes the inspection of bakery products to identify deviations in their appearance; at the second stage, microscopic control of suspicious objects is carried out, and bacteriological analysis is carried out, if necessary, only in specialized laboratories, as a rule, outside the manufacturer’s enterprise.
quality bakery flour organoleptic
Conclusion
It can be concluded that basically spoilage of bread products occurs after the completion of the production process, when heat-treated bread again becomes available for contamination. To avoid contamination of bread, enterprises have developed a set of measures. The main protective measures at bakeries to reduce the contamination of bread include cleaning the air, immediately removing moldy bread from the workshops, keeping equipment and raw materials perfectly clean and observing the rules of personal hygiene of personnel.
Indoor air is purified by filtration or ozonation. Good results were obtained using bactericidal lamps. Premises and equipment are treated with bactericidal and fungicidal agents. In addition, it is recommended that the internal covering of vans for transporting bread, as well as trays, be made of plastic and periodically disinfected with a 2-3% solution of acetic acid.
Microbiological spoilage of bread causes serious damage to the industry. The variety of methods and techniques proposed to combat the main pathogens of bread disease indicates the absence of a single radical remedy. To prevent the development of bread diseases, it is necessary to apply a whole range of measures. Properly organized microbiological control of baking production plays a big role in this.
Literature
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Methods for assessing the quality of food raw materials. Assortment of food raw materials used in the production of bakery products. Commodity characteristics of wheat flour. Transportation and storage of fresh fruits and vegetables. Diseases of potatoes and vegetables.
The vast assortment of bread products in supermarkets is shocking. Choosing high-quality baked goods without harmful impurities that comply with GOST is not easy.
A comprehensive visual and tactile analysis will tell you whether the bakery meets current requirements and standards. It is necessary to evaluate the following properties:
The appearance of the bread is a key indicator. Round, rectangular or oval must correspond to the grade and characteristics of a specific type of product. Sagging, grooves, dents and other damage are unacceptable. Bread with visible defects should not be sold.
Organoleptic evaluation of bakery products involves assessing the quality of the crust. The right shades range from creamy yellow to bright brown. The thickness of the crust is determined by the type of flour used:
To evaluate the quality characteristics of bread, it is not necessary to taste it. It is enough to inspect the crumb. It must have a porous structure without voids or inhomogeneous areas. An indicator of insufficient mixing is the presence of baked lumps of flour in the finished product.
The condition of the crumb is an indicator of freshness. Bread products are elastic, soft, quickly return to their original shape after pressing, moderately moist, fresh without stickiness, suitable for consumption. Rigidity and a large number of crumbs when cutting are signs of callousness.
The taste qualities of different types of bread must meet accepted standards: salty bread should be moderately rich, sour bread should have a good amount of sourness, etc. An uncharacteristic taste and a pronounced pungent aroma are signs of non-compliance with production technology.
To summarize and based on the organoleptic properties of baked goods, we can conclude that high-quality bread has a neat appearance without deformation or damage. Its shape clearly corresponds to the declared variety, the color does not go beyond shades of yellow and brown. The porous structure does not contain seals, the crust dimensions do not go beyond 1.5-4 mm. The smell and color are rich, not sharp, corresponding to the type of product.
To be sure of consistently high quality flour product, just buy it from
The quality of bread is assessed by organoleptic and physico-chemical indicators.
Organoleptic properties of pan bread must meet the following requirements:
1) the surface is smooth; without large cracks or defects;
2) the color is uniform, the top and side crusts should have a shine, not burnt or peeling;
3) baked crumb with uniform porosity, not sticky and not wet, without “hardening” (a nonporous dense strip of crumb along the bottom crust that occurs when baking bread in an insufficiently heated oven) and “non-kneading” (lumps of flour or pieces of old bread in the thickness of the crumb );
4) elastic consistency, quickly regaining shape;
5) the taste is pleasant, corresponding to the type of bread, without any foreign aftertaste;
6) there should be no crunching on the teeth;
7) absence of signs of mold, “potato disease”, impurities and damage by the “miracle stick”.
Physico-chemical indicators
1. Determination of bread moisture (% mass fraction of moisture in bread). Weigh a metal bottle with a lid, place 5 g of crushed bread crumb (M 1) in it, and place it open in a drying cabinet (130°C) for 40 minutes. Close the bottle with a lid, remove it from the cabinet, cool it in a desiccator, and then weigh it in a bottle with a lid (M 2). Calculate the moisture content of the bread from the difference in weight before (M 1) and after (M 2) drying: X = / 5, %, where X is the humidity, %, M 1 – the weight of the bottle with a lid and a portion of bread before drying, g, M 2 - weight of the bottle with a lid and a portion of bread after drying, g. Give an assessment of the moisture content of the bread, comparing with the norms (Table 1).
Table 1
Norms of physical and chemical parameters of bread
2. Determination of bread porosity ( ratio of pore volume to crumb volume in %). Cut a sample of the bread crumb with a cylindrical knife with sharp edges (Zhuravlev knife), which allows you to obtain pieces of bread of a standard volume (V = 27 cm 3). Weigh the bread sample to the nearest 0.1 gram (M). Determine the density of bread depending on the variety (see Table 2).
Table 2
Dense, non-porous mass of bread crumb
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 is the volume of the crumb sample including pores (27 cm2). Assess the porosity of bread, comparing with standards (Table 23).
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 filtrate into a 100 ml flask, add Conditions of poisoning: 1) high level of contamination of the food product (10 5 or more cells per 1 gram of product); 2) a decrease in the body’s resistance as a result of illness, poor nutrition, physical activity, intoxication, etc.
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 (Table 24).
Bacteriological examination of freshly baked bread is not carried out. In some cases, to detect contamination of bread with spore-bearing bacteria and molds, spores are sown on nutrient media.
Based on organoleptic and physicochemical analysis, draw up a sanitary and hygienic conclusion on the quality of the bread sample under study and the possibility of its use as food.
Sample conclusion: A sample of a loaf of bread made from 2nd grade wheat flour was studied. The organoleptic properties of this bread do not fully meet hygienic requirements: the crust in some places lags behind the crumb. The physico-chemical parameters of bread are also not satisfactory: the humidity is 50% at normal ≤ 47%, porosity – 43% at normal ≥ 50 %.
The bread does not meet the standard requirements. The batch of bread from which the tested sample was taken must be withdrawn from sale.
