Bakery product with blackcurrant powder technology development as a frozen semi-finished product

The purpose of the study is to develop a technology for a bakery product with blackcurrant powder as a frozen semi-finished product. Tasks: development of a recipe for a bakery product with blackcurrant powder for shock freezing; development of technology for the production of a bakery product with blackcurrant powder; assessment of organoleptic and physico-chemical indicators of the quality of the finished product. The objects of study are bakery products, blackcurrant, semi-finished products and finished bakery products with the addition of blackcurrant powder, subjected to shock freezing. The research of bakery products was carried out in laboratory conditions of the department "Technologies of bakery, confectionery and pasta production" of FSBEI HE "Krasnoyarsk State Agrarian University" at the Institute of Food Production. In the laboratories of the department, 2 types of bakery products were prepared with the addition of blackcurrant powder and a control sample for comparative evaluation in triplicate. Further studies were carried out on products after the application of shock freezing technology. Black currant powder was used obtained by convection drying, packaged in a sterile container under aseptic conditions. A recipe and technology were developed using shock freezing of a bakery product with blackcurrant powder in order to extend the shelf life of the semi-finished product and facilitate its transportation to the places of preparation of products with an incomplete production cycle without loss of product quality. The quality of the bun was assessed by organoleptic and physico-chemical parameters. In the course of the study, the variant with the addition of 2 % blackcurrant powder was chosen as the best sample, since this sample has the best organoleptic characteristics and corresponds to the physicochemical parameters according to the regulatory documentation. The mass fraction of moisture in the developed product was 39 %, acidity - 2.6 degrees, porosity - 73 %. These indicators are included in the allowable range according to GOST 6649-53.