Features of the technological process of sourdered bread production

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.