Leading and Innovative Methods for Wheat Bread Production of Long-Term Storage

Natalia Zavorokhina (), Olga Feofilaktova () and Dmitriy Karh ()
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Natalia Zavorokhina: Ural State University of Economics
Olga Feofilaktova: Ural State University of Economics
Dmitriy Karh: Ural State University of Economics

A chapter in Sustainable Leadership for Entrepreneurs and Academics, 2019, pp 455-461 from Springer

Abstract: Abstract Our paper focuses on the truly leading and innovative methods of developing the wheat bread recipe with an extended its shelf life and therefore economic and business gains. The authors justify the need for the development of this food product for the territorial extent of the Russian Federation with the complexity of logistic operations in difficult climatic conditions, the presence of a large number of remote settlements with a small number of inhabitants. We apply standard methods for determining the amount of amylose, gluten in wheat flour; humidity, acidity of the specific volume of the crumb. The paper sets three main research areas: (i) reducing the rate of bread staling; (ii) suppressing potato disease of bread during the 10 days of storage; (iii) analyzing traditional consumer characteristics for the developed wheat bread. Our results demonstrate that the use of wheat flour with a low content of amylose contributes to the preservation of the freshness of bread. One can see that on the 10th day of storage, the specific crumb volume decreased by 39%. Moreover, we investigate the effect of the betulin and nisin addition on the suppression of potato bread disease. We find that each of the components slightly affects the suppression of the potato disease and that the use of these additives in the complex leads to a synergistic effect of suppressing the development of the potato disease. Thus, the use of wheat flour with a reduced content of amylose and the simultaneous introduction of a complex additive consisting of nisin, betulin, and ascorbic acid in an amount of 0.05% of the flour weight allowed to obtain wheat bread with superior consumer characteristics and with a longer shelf life.

Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-030-15495-0_46

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DOI: 10.1007/978-3-030-15495-0_46

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