Features of long loaf shock freezing technology with added pumpkin puree

The purpose of research is to develop a formulation and manufacturing technology for a long loaf with the addition of pumpkin puree as a frozen semi-finished product. Tasks: to develop a long loaf formulation for blast freezing; to develop a loaf preparation technology; to analyze the quality of finished products. In the laboratories of the Department of Technology of Bakery, Confectionery and Pasta Production of the Institute of Food Production of the Krasnoyarsk State Agrarian University, test baking of long loaves was carried out in triplicate and with different percentages of pumpkin puree added (16, 20 and 25 %) using classical technology. Subsequently, similar baking of products was carried out after the use of shock freezing technology. Pumpkin puree was used aseptically preserved, namely by short-term sterilization of puree-like products at elevated temperatures, followed by rapid cooling and packaging under aseptic conditions in sterile containers. This puree has the most natural taste and smell, does not contain preservatives or impurities. Samples of the technology differ from traditional technology in that pumpkin puree was added to the dough, after which semi-finished products were formed for shock freezing and after a while they were thawed at temperature and frozen to extend their shelf life. The finished product was at 35 °C and baked for 1.5 hours at 180 °C. The developed formulation makes it possible to improve the organoleptic properties of products, increase the nutritional value of products and increase the output of assorted products, as well as extend the shelf life of semi-finished products (test pieces). The sample version with the addition of 16 % pumpkin puree was chosen; it turned out to be the most attractive to consumers. The selection was based on the results of organoleptic and physicochemical parameters. An assessment of the physicochemical parameters of the long loaf shows that humidity, acidity and porosity are within the acceptable range of indicators according to GOST 27844-88. All samples received meet quality standards.