Abstract:
The peculiarity of the bakery industry in Ukraine is that it is
characterized by a smoothed network and high density of enterprises, as there are bread
factories and small bakeries in each region. Modern trends in the development of the
industry are a combination of large enterprises and small businesses. The use of
classical technologies is important, but there is growing interest in the use of craft
technologies in the production of sourdough bread. Sourdough bread is a traditional
type of bread produced by natural fermentation of dough using live yeast. Such bread
has better organoleptic characteristics, higher nutritional value and a longer shelf life.
The main stages of the technological process include the preparation of sourdough,
kneading dough. At this stage of the technological process, previously prepared active
sourdough is added to the dough. An important stage of production is the fermentation
process, which usually lasts 4-12 hours or more depending on the cooking technology.
At this stage of the technological process, taste, structure and porosity are formed. The
next stage of the technological process is the formation of semi-finished products of
the desired shape and proofing. After proofing, the formed semi-finished products are
baked. The final stage of the technological process for the production of sourdough
bread is the cooling process. Thus, based on the analysis of the technological process
for the production of sourdough bread, we can conclude that this technological process
is a more complex and lengthy process compared to yeast bread. The growing
popularity of this product reflects the trend towards a healthy lifestyle and a return to
traditional production methods and providing consumers with high-quality and healthy
products.
